I love this salad. It is so flavourful, you won’t put your fork down.
- 1/2 cup wild rice, rinsed and drained well
- 4 medium corn on cob, husks and silks removed
- 1/2 cup chopped pecans, toasted
- 1/2 cup arugula, chopped
- 1/2 cup baby spinach, chopped
- 1/3 cup chopped basil
- 3 tbsp. good olive oil
- 1 large lime, juiced
- pinch of salt
- 1 avocado, halved, seeded and peeled. Cut in quarters
In a large saucepot, bring 1 1/2 cups water to the boil and stir in the rice. Reduce heat and simmer, covered, until cooked.
Coat the corn with olive oil and grill on a rack for about 7-8 minutes until charred. Turn frequently. Remove from the heat and let cool. Cut corn from the cob.
Drain the rice, stir in the corn, pecans, basil, arugula and spinach, oil, lime juice and salt. Stir to heat completely through. Remove from the heat. Divide equally among 4 lucky people. Top each serving with avocado.
Serve with Toasted brioche buns, and a chilled beverage of your own choosing.
Homemade Mincemeat aka Apple/cranberry tarts
This is one recipe, I promise you, you will keep and use for years to come. I wish it was mine, but it is ‘borrowed’ from Anna Olsen. I have made this up for the last three years now and it is a keeper. It is fresh, tasty and so darn yummy. Don says never buy the stuff in a jar ever again.
- 2 peeled and grated Granny Smith apples
- 1 cup golden raisins
- 1/2 cup dried cranberries
- 1 tbsp. orange zest
- 2 tsp. lemon zest
- 2 tbsp. lemon juice
- 1/2 tsp. ground Allspice
- 1/4 tsp. ground Cloves
- 1/2 tsp. ground Nutmeg
- 1/3 cup honey
- 1/2 cup dark brown sugar
- 1/4 cup Brandy
Mix this all together and chill in the refrigerator for 2 hours. This will allow the flavors to mellow together.
Remove from the refrigerator and now add 1/4 cup melted butter. Add to your tart shells and bake at 375 degrees for 20 minutes. Let cool in the pans before removing. When serving, you can warm them up and add a generous dollop of whipped cream.
You definitely will exclaim: “Damn these are good and I did it”.
