Review: Epicure Greek Dressing Mix

I have heard a lot of great things about Epicure. Being a gluten free family, I was curious and excited when I heard their products were gluten free! We found their Greek Dressing Mix to be amazing and flavourful!

Creamy Greek Feta Pasta Salad

Ingredients

Epicure Greek Dressing Mix

2 Tbsp crumbled feta cheese

1/4 cup red wine vinegar

1/4 basil olive oil

2/4 cups mayonnaise

1 chopped green bell pepper

2 diced green onions

10 garden tomatoes

1 1/2 cups gluten free Pasta

1) cook pasta al dente as per package. Let cool.

2) mix and whisk together vinegar, mayonnaise and oil to make the dressing

3) toss together ingredients with salad dressing

Enjoy!

Pear Salad

Pear salad …..so amazing. It’s more a summer salad. But as we near the end of winter, we need some reminder of warm summer nights.

If you have never tried this version of pear salad — you must! You won’t be sorry!! And if you want to show off to friends and family – make this salad the next time they are over!

The red wine vinegar and Dijon mustard help give the dressing the right amount of zing, while the goat cheese brings the settle balance to the sweetness of the Bartlett pear.

Ingredients

Spring salad mix

2 Bartlett pears (Dice up 1pear per person)

125g Soft unripened goat’s milk cheese – crumbled

2/3 cup olive oil

6 tablespoons red wine vinegar

3 teaspoons Dijon mustard

2 cloves diced garlic

1/2 teaspoon salt

1 teaspoon cracked pepper (or more to taste/preference)

200g crushed pecans

1/4 cup white sugar

Directions

1) In a frypan over medium heat, stir 1/4 cup of sugar with the pecans. Continue to stir gently until sugar melts and caramelizes. Be patient. Don’t turn up the heat or it will burn. Trust me.

Carefully cool on parchment paper.

2) In a 1 cup glass measuring cup blend the oil, vinegar, sugar, mustard, garlic, salt and pepper. Let it sit for atleast an hour. Ideally, the longer it rests, the better the dressing flavours blend together. I try to make it the morning of the day I want to enjoy.

This dressing recipe makes enough for 4+ servings. The dressing is even flavour wise better the following day.

3) I layer lettuce, goat cheese, diced pear and candies pecans.

Layer 1:

Layer 2:

Drizzle the salad dressing over top and serve promptly. Enjoy!!

Gluten Free Pho 

I had left over roasted vegetables. Not sure how I wanted to eat them; I decided to make a gluten free vegetable Pho soup. 

The night before,  I had roasted mushrooms, red onion, zucchini, peppers, celery, broccoli and a  clove of garlic in a little olive oil, drizzle of vegetable broth and fresh ground pepper. 

So I dumped the leftovers in a pot, put in a full package of Campbell’s beef broth, a heaping 1/4 teaspoon of Chinese Five Spice, tablespoon of Gluten Free Soy Sauce, tablespoon of Worcestershire sauce and let it simmer. 

In another pot, I cooked up al dente rice vermicelli noodles. 

I placed the cooked noodles on the bottom of the bowls. Then poured in the soup! 


It was a hit! 


Enjoy! 

End of Summer Gluten Free Bean Salad 

Hard to believe the end of summer is here. Back to school, work and Fall. 

As I grapple with behaving and eating healthy, I decided to make a bean salad to take for my lunches this week. 

At a recent Farmer’s Market in Muskoka, I bought a dried bean salad mix from Spill The Beans ( www.spillthebeans.ca ) This seems easy and my bean mix selection is already done for me. 

I have modified the Spill The Bean recipe slightly as I didn’t have all the ingredients she recommended to add to her “Hearty Fearty” bean salad. 

1) Soak the dried beans and then cook as per the Spill The Bean packaging 


2) I diced up a red onion, 1/2 cup of mini carrots and a cup of peas from fresh pods 


3) I whipped up the recommended salad dressing: 2/3 vinegar, 2 table spoons honey, 1/2 cup of oil. I added 1/2 table spoon of freeze dried cilantro. 


4) after the beans cooled, I mixed in my other ingredients, then poured in salad dressing over the top! 

Voila my lunch is made for the week! 

Enjoy! It’s yummy! 

And check out Spill The Beans! Highly recommend! 

www.spillthebeans.ca

Chickpea Greek Salad

Summertime is a time for fresh and refreshing meals. I wanted something different for work lunches but not sure what. With a quick look in my pantry I decided to whip together a chick pea salad.  

This salad is high in fibre and protein. It is easily adaptable to add your favourites  

Chickpee Greek Salad

1 can chickpeas 

1 can (no salt added) diced tomatoes 

6 green olives sliced 

1/2 cup crumbled feta cheese 

1/3 cup diced onion 

Pinch of crushed red pepper flakes 

2 tablespoons Greek Clubhouse seasoning 

1 teaspoon freshly ground pepper

1/4 cup Greek salad dressing 

1/3 cup balsamic salad dressing 

Directions: 


1) drain chickpees and rinse before dumping into a 1.75quart bowl. 

2) drain canned tomatoes and the mix in with chickpees 

3) add all other ingredients and mix well let sit atleast 12hpirs before serving. 

This is such an easy salad that you could add (if desired) cucumber chunks, pasta, black olives….the tweaks are endless! 

Enjoy! 

It’s a wet salad so I use a serving spoon with the slit in it to take off excess fluid when serving! 

It’s easy to take it in a container at work 


I like to serve it with garlic Naan bread. 

Ultimate Caesar salad dressing 

Trust me. You will thank me for sharing my tweaked recipe! 

I like to consider myself a Caesar salad dressing connoisseur. There is nothing better than a traditional Caesar salad made with fresh ingredients! I love restaurants that make it table side and hate those that claim they make in-house dressing only to find it to taste like it came directly out of a store bought bottle! 

I use to think making Caesar salad dressing at home would be too much! I spent so much money on trying to find the best store bought option. I was always disappointed! 

With tweaking recipes I have found I now have my favourite Caesar salad dressing! Hope you enjoy it too! 

Ultimate Caesar Salad Dressing Recipe

3 cloves garlic – chopped finely 

1/3 cup Miracle whip 

1/3 cup Maynaisse (I use Hellmans)

2 teaspoons Lemon juice

1/2 teaspoon Worseshire sauce 

2 1/2 anchovie fillets – finely chopped

1/4 cup Olive oil 

Pinch of salt 

Ground Cracked pepper – to taste 

1) Mince garlic and mix with maynaisse, miracle whip, lemon juice, worseshire sauce, finely chopped anchovies, olive oil, salt and pepper. 

2) refrigerate overnight or atleast let sit for a few hours to let flavours set. You can also mix and instantly use. But I found refrigerating and enjoying the next day made for a tastier salad dressing. 

3) Don’t forget to top the salad off with fresh Parmesan cheese! 

Let me know how you enjoy this Caesar salad dressing!!