Daughter selected the huge dish of poutine. What, you don't know what poutine is. It's a French Canadian dish that starts with a layer of fresh french fries, generously sprinkled with curd cheese and then smothered in a thick gravy. This one had a secret bottom layer of a thick slice of bread topped by a giant, grilled hamburger patty. Daughter made a valiant attempt, but only was able to finish about 2/3 of the dish.
The Dundee Diner is definitely on my "re-visit" list. They are have a cooler featuring the most amazing looking desserts. We were far too stuffed to even consider sweets. Next time, we are starting with dessert.
PaleoSpirit.com. I happen to have all the ingredients and think they will be perfect for the Bridal tea party that I am planning for my neighbour's eldest daughter. I will be adding some sprinkles after dipping in chocolate.
I wanted to take a dish to the pot luck that was dairy free, but I also wanted to be considerate of a friend who must refrain from gluten. A friend gave me several copies of 'healthy' recipes and one of them would be perfect.
Vegan Sweet Potato Picnic Salad.
2 pounds of sweet potatoes, peeled and diced into about 1 inch pieces
2 medium apples, diced into 1 inch pieces
2 ribs of celery, diced into 1/2 inch pieces
4 scallions, thinly sliced crosswise
1/3 cup golden raisin
1/4 cup chopped flat leaved parsley
3 tbsp cider vinegar
1 tbsp olive oil
1/2 tsp mustard (I used course Dijon)
Pinch of curry powder
Pinch of smoked paprika (I used regular paprika)
1/2 tsp sea salt
1/4 tsp pepper
Place sweet potatoes in a large pot and cover with cold water. Bring to a boil, reduce heat and simmer until tender about 7 minutes. Drain and allow to cool.
Add apples, celery, scallions, raisins and parsley.
In a separate small bowl, whisk together vinegar, olive oil, mustard and spices. Pour over
sweet potatoes and toss gently.
* I didn't have any scallions nor parsley. If I were making this for at home, I would have added half of a diced Vidella (sweet) onion. I did sprinkle some bits of pecan on top when I had a dish the next day. To mix the oil, vinegar, and spices, I put them in a cup with tight fitting lid and shake until well mixed. This tastes best when allowed to sit for a few hours before serving so the flavours can mingle.
Thanks to Anita for sharing the recipe, sorry but I don't know which publication it is from.
For lots more foodie fun, be sure to visit Beth Fish Reads for her Weekend Cooking post. You are invited to add a link to your recent foodie post.