recipe

1. Southwestern Bean Salad

Bean salads can often be quite bland but this one is definitely not. Using canned beans makes it easy to prepare and helps the salad stretch a long way.

2. Rice Salad with Roasted Red Pepper and Herbs

Using brown basmati rice will keep the nutrient content of this salad but keep the soft texture that you get from white rice. You can easily feed a big crowd with this fresh salad without a lot of work.

3. Fresh and Easy Pasta Salad

This is not your typical pasta salad but it is just as easy to make. This salad uses salsa as a dressing, pumping up the flavor and reducing the calories too.

4. Orzo Salad

Another fresh take on pasta salad, this salad uses tiny orzo pasta and mint to make a nice light side dish.

5. Mexican Street Corn Inspired Quinoa and Corn Salad

Looking for something a little different? This salad has just the right amount of heat.

6. Kale, Quinoa and Black Bean Salad

Want a salad just bursting with nutrition? It’s hard to beat this one. It makes a ton so you can easily feed a large group.

7. Retro Cauliflower Salad with Easy Homemade Thousand Island Dressing

Cauliflower has never tasted so good as in this creamy salad with cheese and tortilla chips.

8. Rainbow Fruit Salad

This fruit salad is easy to put together and makes a large bowl full without a lot of work. Substitute the fruit for what’s in season and you can’t go wrong.

9. Asian Lentil and Mango Salad

A little bit sweet and a little bit crunchy, this salad is a definite break from your everyday salad. It keeps really well so you can make it ahead of time or enjoy the leftovers the next day.

10. Quinoa Tabbouleh Salad

Quinoa makes a perfect base for a little bit of a twist on the traditional Tabbouleh salad.

11. Salad on a Stick

Want a salad that you can eat without utensils? Try one of these options for a salad on a stick.

This post is a little about books and a lot about a really fantastic dish called Cafe Rio.

I’ve always been a voracious reader. I’ve always considered myself to be a bookworm but it turns out I’m not as a big of a book geek as I thought. Until recently, I’d never met an author of a novel I’ve read. I’ve now met two, but failed to prove myself as a proper book geek both times. The first time I should have been prepared. I knew that Bradley Somer, author of Imperfections (a weird, thought provoking satire of the beauty industry that I both loved and hated – and yes I did tell him) was coming to our book club that month. But I forgot to bring my book and obviously didn’t get him to sign my copy of the book.

You might think that this would begin my learning process but you would be wrong. Even though one of the women in our book club mentioned that she knew the author of the book that was chosen (419 by Will Ferguson) and was going to see if he would be able to come, I still didn’t bring the book to our book club. Now, in my defence, I didn’t think he was actually coming but this is my only picture:

And no, I am not in that picture (Will Ferguson, is the guy in the centre of the photo). The book itself is not one that I would normally pick up I’ve been reading a lot of YA fiction lately but it is definitely a book worth reading. It centers around a Nigerian Scam nick named 419 from the article of the Nigerian Criminal Code and relates both the perspective of the Nigerians involved as well as the Canadians (the Canadian sections are set in Calgary). I found it really helped me to better understand how people get taken in by the scams as well as how heartbreaking it can be on both sides.

If you want to read more about Will Ferguson crashing my book club you can read my friend Heather’s post “The Time I Met a Giller Award Winner in my Pajamas”

Since I was unable to prove myself as book geek, I thought I’d centre my post on the amazing food that was served at our book club that night. (Which had absolutely nothing to do with 419 in any way. At all.) And I did not think to take a picture of it. So I ended up making it all again myself. It is definitely worth making, but it is a great meal to make for a crowd because then you can split up the work. It is not a trivial amount. The origins of this recipe are unknown to me. I got it from my friend Catherine who writes the blog The Dabels Divulge (which you should all go check out because she is hilarious) and she got it from her friend Angi.

I’m going to keep most of the recipe as it was given out for the book club and annotate it with any thoughts or changes that I made when I cooked it up myself.

Café Rio Recipe

tortilla shells
crispy tortilla strips
Romaine or other dark leafy greens chopped or shredded
Tomatoes, chopped
Cheese shredded
fresh limes to squeeze on top

Seasoned Chicken

Ingredients

5 lbs. boneless, skinless chicken breasts (I used 5 or 6 breasts and it made a ton of chicken)
1 large bottle Kraft Zesty Italian dressing
1 Tbsp. ground cumin
1 Tbsp. chili powder
2 cloves minced garlic
Fresh lime juice

Instructions

Put everything but the limes in a crock pot and stir to coat. Cook on low 4-6 hours, or high 2-3 hours. ½ hour before serving, shred the chicken with two forks and add the juice from 2 limes. (I accidentally bought bone-in, skinless chicken breasts. Sometimes shopping with kids is not all it's cracked up to be. I do not recommend that. You will be picking out little pieces of bone for ages. I also missed that I was supposed to put the lime in last, but it still tasted great).

Green Chili Rice

Ingredients

3 cups of water
4 tsp. chicken bouillon (I used 2 large cubes- that make 2 cups of broth per cube)
1 clove minced garlic
1 can mild diced green chilis with the water
½ bunch chopped cilantro
1 tsp. ground cumin
½ tsp. salt
½ onion chopped
3 cups rice (not instant)
1 Tbsp. butter

Instructions

(I switched out the chicken bouillon and water for chicken stock. I'm pretty sure this should totally work, but I was using a different kind of rice than I normally do and ended up having to add a bunch more stock. You should be able to just swap it out 1 for 1 with however much water your rice needs).

Black Beans and corn

Ingredients

2 Tbsp. olive oil
2 cloves of minced garlic
1 tsp. cumin
1 can of black beans, rinsed and drained
1⅓ c tomato juice
1½ tsp. salt
2 Tbsp. fresh chopped cilantro
1 can of corn, drained

Instructions

In a nonstick skillet, cook cumin and garlic in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continue to stir until it is heated through. Add corn- if you choose. Stir in cilantro just before serving.
(I had somehow thought this didn't need to be cooked when I started putting it together. So I ended up just mixing everything together and then cooking it a bit. It was good but I found that there was a lot of tomato juice. I don't know if that would still be the case if you did it according to the actual directions.)

Creamy Cilantro Dressing

Ingredients

1 package Hidden Valley Ranch dressing
1 can of diced green chilis
1⅓ cup sour cream
¾ cup mayo
½ bunch fresh cilantro
2 cloves of garlic
juice from 1-2 limes
⅛ tsp. Tabasco sauce (I added a bit more because we like it a bit spicy)

Instructions

Mix everything is a blender or food processor. Best if made the night before.

Putting It All Together

Layer everything on top of the tortilla. Or you could wrap it up like a burrito. Squeeze some extra lime on top.

I totally underestimated how much work this would be. If you are going to do it all yourself, I’d recommend doing some of it (like the dressing) a head of time.

Have you read Imperfections or 419? What’s your favorite dish to serve for a crowd?

11 Great Salads to Take to a Potluck or Feed a Big Group

1. Southwestern Bean Salad

2. Rice Salad with Roasted Red Pepper and Herbs

3. Fresh and Easy Pasta Salad

4. Orzo Salad

5. Mexican Street Corn Inspired Quinoa and Corn Salad

6. Kale, Quinoa and Black Bean Salad

7. Retro Cauliflower Salad with Easy Homemade Thousand Island Dressing

8. Rainbow Fruit Salad

9. Asian Lentil and Mango Salad

10. Quinoa Tabbouleh Salad

11. Salad on a Stick

Books and Bites: Cafe Rio and 419

Café Rio Recipe

Putting It All Together

recipe

1. Southwestern Bean Salad

2. Rice Salad with Roasted Red Pepper and Herbs

3. Fresh and Easy Pasta Salad

4. Orzo Salad

5. Mexican Street Corn Inspired Quinoa and Corn Salad

6. Kale, Quinoa and Black Bean Salad

7. Retro Cauliflower Salad with Easy Homemade Thousand Island Dressing

8. Rainbow Fruit Salad

9. Asian Lentil and Mango Salad

10. Quinoa Tabbouleh Salad

11. Salad on a Stick

Café Rio Recipe

Putting It All Together

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