German Potato Salad for 2 ( Instant Pot )

German Potato Salad for 2 ( Instant Pot )
Using the instant pot means the potatoes are ready in no time. Served hot or cold it is delicious.
Recipe type: side dish, salad
Serves: serves 2
  • 1 ½ lbs baby potatoes peel on & quartered
  • 2 eggs
  • 5 pieces of bacon cooked until crisp & crumbled
  • 2 ½ tbsp. Apple cider vinegar.
  • ½ tbsp. Dijon mustard.
  • 1 tbsp. green relish.
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tbsp. Garlic, minced.
  • 1 ½ tbsp. rosemary, chopped
  • 2 tbsp. olive oil
  • 1 shallot, finely chopped.
  1. The potatoes & eggs
  2. Scrub the potatoes well. Add one cup of water to the Instant Pot, and place a steamer basket inside.
  3. Add the halved potatoes, season with salt and place the eggs carefully on top.
  4. Place and lock the lid, and set the settings to manual, ‘HIGH’ pressure for 3 minutes. Allow the pressure to release naturally for a couple of minutes and then use the quick release to let the steam out before opening the lid.
  5. Remove the steamer basket carefully and rinse the eggs under cold water. Let cool and peel the eggs and slice them. Place in a medium bowl add the potatoes after they have cooled down.
  6. The dressing
  7. Meanwhile, in a non-stick skillet, cook the bacon over medium heat, occasionally flipping, until crispy. Remove bacon onto a plate with paper towels, pat dry and crumble the bacon. Leave bacon grease in the skillet.
  8. Add the vinegar, Dijon, salt, and pepper to the bacon grease. Bring to a low boil for 1 minute, then add garlic, stirring. Remove from heat.
  9. Add the crumbled cooked bacon, bacon dressing, rosemary, olive oil and onions to the bowl. Serve hot or cold.
This recipe is easily doubled.


Christmas Salad with oranges & Pomegranate


Christmas Salad with oranges & Pomegranate
A fantastic festive salad for the holidays or for that matter; anytime. Tossed with a tangy citrus dressing that will have your guests asking for the recipe.
Recipe type: Salad
Serves: 6 servings
  • For the salad
  • 3 Cups Brussels sprouts, finely shredded
  • 3 Cups Kale, finely shredded
  • ¾ Cup Pomegranate*
  • ¾ cup mandarin orange slices (if canned drained)
  • ½ Cup Chopped Almonds, (pecans or walnuts) toasted*
  • 3 Slices Cooked Bacon, crumbled
  • ¼ Cup Parmesan Cheese, finely grated
  • For the dressing
  • 1 Orange, zested and juiced
  • 1 Lemon, zested and juiced
  • 1 Teaspoon Dijon Mustard
  • 2 Teaspoon Honey
  • 1 Clove Garlic, smashed
  • Kosher Salt and Freshly Ground Black Pepper
  • ¼ Cup Extra Virgin Olive Oil
  1. In a large bowl combine the Brussels sprouts, kale, pomegranate seeds, mandarin orange slices, nuts, bacon, and cheese; toss well.
  2. In a mini food processor or blender combine the orange and lemon juice, zest, mustard, honey, garlic clove, salt, and pepper and oil pulse to combine. Toss the salad with the dressing and top with more cheese if desired.
*Promegrante seeds can be found in a container in some grocery stores. If you can’t find them, just buy 1 pomegranates and seed them yourself. Here’s how; cut the pomegranate in half and then place it into a large bowl of water. Gently hold the pomegranate (cut side down) and push the top of the fruit to release the membranes. Use your fingers to push the seeds from the membranes. The seeds will fall to the bottom and the little pieces of membrane will float to the top – you can skim them off and then drain the water and you’ll have your seeds!
*To toast the nuts: Heat a small sauté pan over medium-low heat and add the chopped nuts. Toast, stirring occasionally for 5 minutes – keep a close eye on them, they will burn quickly. They will be lightly golden brown and fragrant when they are done.
Can be made in advance: just keep the dressing and the salad separate until you're ready to serve


Red Bell Pepper and Mango Salad



Red Bell Pepper and Mango Salad
A crisp and refreshing salad. Red Bell Peppers, Red Onions and Mangos in an exotic sweet & tangy chili dressing. Delicious!
Recipe type: Salad, Side Dish
Serves: 2 to 3 Servings
  • Salad
  • 1 large Mango peeled & thinly sliced
  • 1 medium Red Bell Pepper thinly sliced
  • 1 small Red Onion thinly sliced
  • Dressing
  • 8 grams cilantro ( 2 tablespoons) roughly chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons (1 oz) Rice Wine Vinegar
  • 2 Tablespoons ( 1 oz) Sweet Chili Sauce
  • 1 tablespoon oil
  • 2 tablespoons ( 1 oz) roasted peanuts chopped
  1. In a medium bowl whisk the Soy Sauce, Rice Wine Vinegar, and Sweet Chili Sauce.
  2. Add the Red Bell pepper, mango, red onion, and Cilantro.
  3. Toss to coat all. Garnish with the roasted peanuts.

Light Cranberry-Raisin Broccoli Salad

Light Cranberry-Raisin Broccoli Salad
A delicious light version of Broccoli Salad with only about 120 Calories per serving. The best part of this salad? The longer it sits, the better it gets
Recipe type: Salad
Serves: 8 servings
  • ¼ cup finely chopped red onion
  • ⅓ cup light mayonnaise
  • 3 tablespoons nonfat Greek yogurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups coarsely chopped broccoli florets (about 1 bunch)
  • ⅓ cup slivered almonds, or pecans toasted
  • ⅓ cup reduced-sugar dried cranberries
  • ¼ cup raisins
  • 4 center-cut bacon slices, cooked and crumbled
  1. Soak red onion in cold water for 5 minutes; drain.
  2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.


Lettuce, Chicken, and Cherry Salad with Horseradish Dressing

Lettuce, Chicken, and Cherry Salad with Horseradish Dressing
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Recipe type: main dish, salad
Serves: 2 servings
Prep time: 
Total time: 
  • For the dressing:
  • ¼ cup mayonnaise
  • 1 tablespoons lime juice
  • 1 tablespoons prepared horseradish
  • 1 tablespoon honey
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • For the salad:
  • 1 tablespoon extra virgin olive oil
  • ¼ cup panko (Japanese breadcrumbs)
  • ¼ teaspoon kosher salt
  • Pinch of cayenne pepper
  • 1 cups shredded cooked chicken
  • 4 cups green lettuce leaves
  • 1 cups cherries (about ), pitted, halved
  • 2 figs (sliced if fresh chopped if dried)
  • 2 radishes, thinly sliced
  • 2 tablespoons coarsely chopped fresh chives
  1. Make the dressing:
  2. Purée mayonnaise, lime juice, horseradish, honey, salt, and pepper in a blender until smooth. Set aside.
  3. Make the salad:
  4. Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4–5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.
  5. Combine chicken, lettuce, cherries, radishes, figs, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.
The dressing can be made and chilled for up to 2 days.


Spinach Salad with Honey Dressing & Honeyed Pecans

Spinach Salad with Honey Dressing & Honeyed Pecans
A Delicious and Flavorful combination that will surely become a favorite
Cuisine: Salad
  • Salad
  • 1 (.) package baby spinach
  • 1 cup quartered fresh strawberries
  • ½ cup thinly sliced red onion
  • ½ cup fresh blueberries
  • 3 to 4 cooked bacon slices, crumbled
  • ¼ cup crumbled blue cheese
  • Honey Dressing
  • ⅓ cup white balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅔ cup extra virgin olive oil
  • Honeyed Pecans
  • ¼ cup honey
  • 1 cup pecan halves
  • Parchment paper
  • Cooking spray
  • 1 tablespoon sugar
  • ¼ teaspoon Kosher salt
  • Pinch of ground red pepper
  1. Dressing
  2. Whisk together vinegar, honey, Dijon mustard, salt, and pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth
  3. Honeyed Pecans
  4. Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.
  5. Salad
  6. Toss together first 4 ingredients and ⅓ cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing.
Make the honeyed Pecans the day before. Honeyed Pecans add a touch of sweetness and crunch to your favorite green salad. Make extra because Honeyed Pecans are good for snacking, too.
Salad dressing. Use any leftover Honey Dressing to marinate meat or perk up plain rice.
For added variation to the salad, you can add feta cheese crumbles instead of the blue cheese crumbles or other fruits like mandarin orange segments.


Creamy Chicken Salad with Apple & grapes

Creamy Chicken Salad with Apple & grapes
A Delicious Luncheon Salad. A total meal in a bowl
Cuisine: Lunch
Serves: 4
  • The Salad
  • 3 cups chopped rotisserie chicken breast (boneless, skinless)
  • 1 chopped green apple
  • 1 cup seedless red grapes, cut in half
  • ⅓ cup raw almonds
  • 2 green onions, sliced
  • 1 tablespoons chopped fresh basil
  • ½ cup honey mustard salad dressing (see below)
  • 8 cups shredded romaine lettuce
  • Honey Mustard Salad Dressing
  • ½ cup reduced fat (2%) plain Greek yogurt
  • 3T Dijon mustard, gluten-free
  • 3T raw honey
  • 3T rice vinegar
  • ¼ cup extra-virgin olive oil
  • pink salt to taste
  1. For the Dressing
  2. Combine the yogurt, mustard, honey, and vinegar in a medium bowl and whisk until combined
  3. Then slowly add oil, whisking until well blended.
  4. Adjust the
  5. salt to taste
  6. For the Salad
  7. Combine all ingredients except for the lettuce in a large bowl, mix well, and refrigerate (covered) for 2 hours
  8. Serve 1¼ cups of the creamy chicken salad over 2 cups of romaine lettuce.


Curried Quinoa Salad with Black Beans and Mango

Curried Quinoa Salad with Black Beans and Mango
This is one of those grainy salads that’s light and flavourful enough to make you want to eat it every day. It travels well, so it’s perfect to pack along for lunch in addition to being just plain delicious.
Serves: serves 4-6
  • for the Salad:
  • 1 cup quinoa
  • 1-2 ripe mangoes, peeled and chopped
  • ½ red or yellow pepper, chopped
  • ¼ English cucumber, chopped
  • 2-3 green onions or a chunk of purple onion, chopped
  • 2 cups (packed) baby spinach, torn or sliced (optional)
  • half a . can black beans, rinsed and drained (optional)
  • handful of torn cilantro (optional)
  • for the Dressing:
  • ¼ cup canola oil
  • 2-4 Tbsp. white wine or white balsamic vinegar
  • 1 Tbsp. mango chutney, chopped if chunky (optional)
  • 1 tsp. honey
  • 1 tsp. curry powder or mild paste
  • ¼ tsp. cumin
  1. Rinse quinoa well under cool water in a fine sieve, then cook in a pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 15 minutes. (Just like you’d cook pasta.) Drain well, return to the pot, put the lid back on and let it steam – this will produce fluffy quinoa – until cooled.
  2. Combine the oil, vinegar, chutney, honey, curry and cumin in a jar or small bowl and shake or whisk to blend. If you like, season the dressing with salt and pepper.
  3. Put the quinoa, mango, vegetables and beans in a large bowl, drizzle with dressing and toss until well coated
High in protein, quinoa contains all the essential amino acids, making it a complete protein. Its mild flavoured and light. Quinoa appears to be a grain, but it's actually the seed of a leafy vegetable. Who knew?
The thing to remember about quinoa is that it must be rinsed first to get rid of the naturally occurring bitter saponins

Roasted Pineapple Habanero SauceA delicious substitue for the mango chutney is Robert Rothschild Farm's Roasted Pineapple & Habanero Sauce. Which I find at Costco.


Vietnamese Pork Chops 
With Pickled Watermelon

Vietnamese Pork Chops 
With Pickled Watermelon
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth. The watermelon rind is what gives this recipe a punch of flavour and makes it so good.
  • Pork Chops
  • 2 small shallots, thinly sliced into rings
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons sugar
  • ½ teaspoons Sriracha
  • 4 1"-thick bone-in pork chops 
(about 2 ½ lb. total)
  • Salad
  • 6 tablespoons vegetable oil, divided
  • 4 small shallots, thinly sliced
  • Kosher salt
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon reduced-sodium soy sauce
  • ¼ teaspoon sugar
  • Freshly ground black pepper
  • 4 cups trimmed arugula
  • ½ pound seedless watermelon, rind removed, cut into pieces, thinly sliced
  • ½ cup Pickled Watermelon Rind (click for recipe), thinly sliced
  1. Pork Chops
  2. Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, 
at least 1 hour.
  3. Prepare grill for medium-high heat. Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
  4. Salad
  5. Heat 4 Tbsp. oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
  6. Whisk vinegar, soy sauce, sugar, and remaining 2 Tbsp. oil in a large bowl; season with salt and pepper. Add Arugula salad greens, watermelon, and Pickled Watermelon 
Rind; season with salt and pepper and toss gently to coat.
  7. Serve pork chops with watermelon salad topped with fried shallots.
Pork chops can be 
marinated 12 hours ahead. Keep chilled. The pickled watermelon rind makes this recipe as it gives it a punch of flavor. If making pickled watermelon Rind this recipe also asks for a 12 hour marinating time.



A flavorful, 30-minute arugula salad with strawberries, brown sugar pecans, hemp seeds and a tangy balsamic vinaigrette!
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • ½ cup (50 g) raw pecan halves
  • 1½ Tbsp (23 ml) coconut oil, melted (or sub vegan butter or olive oil)
  • 1 Tbsp (12 g) coconut sugar, brown sugar or cane sugar
  • Pinch each sea salt, ground cinnamon and cayenne pepper
  • 3 Tbsp olive oil, divided
  • 2 shallots (60 g), thinly sliced
  • Pinch each sea salt and pepper (~1/8th tsp)
  • ⅓ cup (80 ml) balsamic vinegar
  • 1-2 Tbsp (15-30 ml) maple syrup (or sub other sweetener of choice)
  • 1½ cups (180 g) hulled quartered strawberries (organic when possible)
  • 7 ounces (198 g) arugula (organic when possible)
  • 3 Tbsp (30 g) hemp seeds (or sub ¼ cup cooked quinoa)
  1. Preheat oven to and place pecans on a foil- or parchment-lined baking sheet. Roast for 8 minutes.
  2. In the meantime, add coconut oil, coconut sugar, sea salt, cinnamon and cayenne pepper to a small mixing bowl and whisk to combine.
  3. Remove toasted pecans from oven and toss with spice mixture. Spread back onto the baking sheet and toast for another 4-7 minutes or until fragrant and golden brown, being careful not to burn.
  4. Once out of the oven, let cool briefly and then sample to test flavor. Toss with a touch more salt or coconut sugar as needed. Set aside to cool.
  5. While the pecans are roasting, heat a small saucepan over medium heat. Once hot, add 1 Tbsp olive oil and shallot. Sauté until soft and fragrant - 3-4 minutes. Remove from heat and set aside to cool slightly.
  6. Add shallot to blender or food processor with balsamic vinegar, 2 Tbsp olive oil, maple syrup and a pinch each salt and pepper. Blend until completely pureed. Taste and adjust seasonings as needed.
Nutrition Information
Serving size: 1 Calories: 342 Fat: 30.5 g Saturated fat: 7.2 g Carbohydrates: 15.2 g Sugar: 9.4 g Sodium: 90 mg Fiber: 3.7 g Protein: 6 g©2012 Website by
%d bloggers like this: