Harvest Time...Recipes #2: Harvest Cold Plate

Featured on this cold plate is:

Mustard Spinach potato salad
Spicy noodle salad
Deviled egg in ramekin
Mixed in-season vegetables (Baby carrot & Lemon Cucumber)

Mustard Spinach potato salad:

Boil 10 medium potatoes until soft , Drain.

Chop 3 cups of fresh garden spinach and boil for 2 minutes until soft (don’t over cook)

Mash Potatoes and spinach together with:

1/4 cup mayo (fresh egg mayo is best)
4 TBS butter
1/4 cup milk (or soy milk)
5 TBS yellow mustard
4 TBS honey
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

Spicy Noodle Salad

Cook 4 cups of your favorite pasta (thin noodles are best)

To warm pasta add:
1 tsp butter
1 TBS ACV (apple cider vinegar)
1 TBS Honey
1/4 cup mayo

In food processor chop
1/2 sweet red pepper
1 stalk celery
1/4 green pepper
4 spring onions (green onions)
1 hot chili pepper (2 if your brave)
1 small dill pickle

Stir in to pasta and let cool.

Deviled egg in Ramekin

to serve 4:

4 glass custard ramekins crack a large egg into each and place in a shallow covered pan of water (water should reach up half the sides of th ramekin).

Boil until yolks are hard.

Carefully with a spoon pop yolks out into a food processor then add:

3 TBS mayo
1 tsp mustard
1 tsp ketchup
1/4 tsp garlic powder
1/8 tsp onion powder
dash of cracked pepper.

Process until smooth. Refil the yolk holes in the ramkins by spooning yolk mixture in or using a piping bag. Sprinkle top with capsicum or cracked black pepper.

Serve above salads together with fresh garden veggies.

-- Xploreorganics, 5b Canada, LFD 06-20