Ingredients:

For the salad:

1 large sweet potato (10 to 12 ounces), peeled and cut in 1/2-inch dice

1 tablespoon extra virgin olive oil

1 6-ounce bag baby salad greens

1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives

2 ounces Stilton or blue cheese, crumbled or cut into small pieces (about 1/2 cup)

For the dressing:

1 tablespoon fresh lime juice

1 teaspoon balsamic vinegar

1/2 teaspoon Dijon mustard

1 small garlic clove, minced

Salt and freshly ground pepper

2 tablespoons extra virgin olive oil

1/4 cup buttermilk

1. Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.

How to Prepare:

2. In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels.

3. Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk.

4. Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.

Ingredients:

1 tablespoon sherry vinegar

1 teaspoon balsamic vinegar

1 small garlic clove, minced

1/4 cup extra virgin olive oil

Salt and freshly ground pepper

1 1/2 pounds red or red and yellow peppers, roasted

1 tablespoon slivered fresh basil

1 pound fresh ripe tomatoes, cut in wedges

1 head of leaf lettuce or romaine

2 ounces goat cheese, crumbled (optional)

1. To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, and olive oil. Salt and pepper to taste.

2. Cut the roasted peppers into 1/2-inch wide strips. Toss with two tablespoons of the dressing. Add half the basil, and toss again.

How to Prepare:

3. Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese, if using. Serve at room temperature or slightly chilled.

Ingredients:

For the vinaigrette:

2 tablespoons red or white wine vinegar or sherry vinegar

1 tablespoon fresh lemon juice

1 small garlic clove, finely minced or pureed in a mortar and pestle

Salt and freshly ground pepper to taste

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil (you may substitute yogurt for some of the olive oil to make a low-fat dressing)

For the salad:

1 pound medium-size Yukon Gold or Red Bliss potatoes, cut in 1/2 inch dice

1 6 1/2-ounce can olive oil packed or water-packed light (not albacore) tuna, drained

1 red or green pepper, cut in thin slices

3 or 4 tomatoes, cut in wedges, or 1/2 pound carrots, shredded or cut in thin wide strips using a vegetable peeler

1/2 pound green beans, trimmed and cut in half if long; or broccoli florets

2 hard-cooked eggs, peeled and cut in wedges

1 small head of Boston lettuce, romaine heart; or 4 to 5 cups mixed baby salad greens, washed and dried

2 to 4 tablespoons chopped fresh herbs, such as parsley, basil, tarragon, chives and marjoram

How to Prepare:

1. In a small bowl or Pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt if using.

2. Steam the potatoes above one inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, and add the tuna. While the potatoes are hot, toss with 1/4 cup of the dressing. Season with salt and pepper to taste.

3. If using green beans, bring a pot of salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook four to five minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. (If using broccoli, steam for five minutes, refresh with cold water, and dry on paper towels.) Add the cooked vegetables to the salad bowl, along with the red or green peppers, carrots if using, and half of the herbs. Toss together with another 1/4 cup of the dressing.

4. Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing, and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture, and garnish with the tomatoes, olives and eggs.

Ingredients:

For the dressing:

2 tablespoons freshly squeezed lime juice

1 tablespoon seasoned rice wine vinegar

1 teaspoon minced fresh ginger (more to taste)

1 small garlic clove, minced

Pinch of cayenne

2 teaspoons Asian sesame oil or walnut oil

1/4 cup canola oil

2 tablespoons buttermilk

For the salad:

3 cups cooked quinoa (3/4 cup uncooked)

4 scallions, white and light green parts, sliced thin

1 small cucumber, halved, seeded and thinly sliced on the diagonal

1/4 cup chopped cilantro

12 to 16 cooked medium shrimp, peeled

How to Prepare:

1. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.

2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

INGREDIENTS

*150ml/5fl oz sour cream

*150ml/5fl oz light mayonnaise

*2 tbsp fresh lemon juice

*1/4 tsp black pepper

*250g/9oz cooked and cubed, skinless chicken breast

*1/2 green bell pepper, chopped

*1 small red onion, chopped

METHOD

In a medium mixing bowl, combine the sour cream, mayonnaise, lemon juice, salt and pepper. Blend well. Add the cubed chicken, green pepper, onion, dill, parsley and olives. Mix well.

Refrigerate for at least one hour prior to serving on a bed of salad leaves.

IN A medium mixing bowl, combine the sour cream, mayonnaise, lemon juice, salt and pepper. Blend well. Add the cubed chicken, green pepper, onion, dill, parsley and olives. Mix well.

Refrigerate for at least one hour prior to serving on a bed of salad leaves.

Ingredients

5 squares (1 oz./28 g each) semisweet chocolate

1/4 cup (50 mL) butter
2 eggs
2 additional egg yolks
1/4 cup (50 mL) granulated sugar
2 tsp. (10 mL) vanilla
1 tsp. (5 mL) instant coffee powder
1 tbsp. (15 mL) all purpose flour
whipped cream and berries as an

Method

1. Grease four 3/4 cup (175 mL) custard cups or individual souffle dishes.
2. In a small saucepan, melt together the chocolate and butter over low heat, stirring until the mixture is smooth. Remove from heat.
3. In a mixing bowl, with an electric mixer, beat together the eggs, additional egg yolks, sugar, vanilla, and instant coffee powder until very thick, about 5 minutes. The mixture should be thick enough to form a ribbon when you lift the beater from the bowl. Gently fold in the flour and the chocolate mixture, mixing just until combined.
4. Pour batter into prepared baking dishes, cover tightly with plastic wrap and refrigerate until about one hour before you’re planning to serve dessert. (You can prepare the batter as much as 24 hours before serving — great for do-ahead entertaining.)
5. Remove baking dishes from the refrigerator and let stand at room temperature for at least 30 minutes before baking.
6. Preheat the oven to 400 degrees F (200 degrees C).
7. Arrange baking dishes on a large pan and bake for 10 to 12 minutes or until the top is just barely set. (A toothpick poked into the center of one of the cakes will come out with batter attached.) Let cool for 5 minutes, then very carefully loosen the sides of the cakes by running a knife blade around the inside surface of the dish and turn them out onto individual serving plates.
8. Serve immediately with whipped cream and, if desired, fresh strawberries or raspberries.