Category Archives: side dishes

[Recipe] Asian Marinated Cucumber Salad

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Salad day.

Today’s salad is so easy to make and so tasty that you’ll want to make and eat it at least once a week, if not more.

When I post a recipe, I make it, then try it on my husband before going ahead and blogging it. He’s my tester. I should also mention that is a huge lover of all Asian flavours. For this particular recipe, I took an old recipe we had for marinated cucumbers and put an Asian spin on it to see how this would suit him.

Here’s how the taste test for this particular recipe went down:

Me: You want to try a slice of this cucumber? See if you like it?

He tries it. Looks at me. I smile.

Me: You want another slice?

Him: No, that’s OK. I’m just going to go get a bowl.

Ten minutes elapse. I’m still standing in the kitchen. He comes back out to the kitchen.

Him: I could seriously eat a whole big bowl of those cucumbers.

Recipe win!

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[Recipe] Wuhr’s Beach Rice Salad

rice salad

rice salad

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Remember last summer’s summer salad series? I do. I loved blogging so many great salads and getting so many great salad recipes passed along to me. I thought it would be a good idea to try this again this year. I’m going to try my best to post a salad recipe once a week from now until the end of August.

If you have a great salad recipe that you’d like to see posted on The Frilly Apron, please pass it along. You can do this via The Frilly Apron’s new Facebook page or by emailing The Frilly Apron at thefrillyapron@gmail.com.

I love getting new recipes, so don’t be shy!

This week’s salad recipe is a cold rice salad. It is a great recipe that I have so many fond memories of eating at the lake with my best friend Kyla waaaaaaaay back when we were high school students. We spent so much time together then, usually at her parent’s cottage on Grand Lake. This meant that I got to hang out for lots of barbecues, boat rides, and swims. Those were such good days.

Kyla’s mom Linda often made this salad and I loved it. Thanks Linda (and Ky) for passing along this great recipe. This is my slightly modified version of it.

Take it to your next barbecue or family get together. I bet you’ll be asked for the recipe.

rice salad

rice salad

[Recipe] Wuhr’s Beach Rice Salad

Makes about 6 cups

2 cups rice (dry – I like using brown rice)
3/4 cup chopped onions
3/4 cup chopped celery
1 cup frozen peas, cooked

Dressing:

1/3 cup of oil
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup white sugar
1/4 cup dry honey garlic sauce
2 tsp celery salt (optional – I left this out)

rice salad

rice salad

Cook the rice.

Add the peas to the rice near the end of the cooking process to allow them to thaw (since frozen peas are already pre-cooked and just need to be thawed before eating).

rice salad

rice salad

rice salad 4

While the rice is cooking, chop your vegetables. Set aside.

rice salad

rice salad

In a bowl, mix together the dressing ingredients, whisking well, until they are well mixed. You can also add the dressing ingredients to a container with a cover, and shake well.

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Add all ingredients to a large bowl. Mix well.

rice salad

rice salad

rice salad 7

Serve cool or at room temperature.

rice salad

rice salad

[amd-zlrecipe-recipe:47]

[Recipe] Esquites (Mexican Corn Salad)

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I know what you’re thinking right now.

How in the heck do I pronounce ‘esquites’? I’ll be honest here – I hardly know. I don’t speak spanish. I’ve never been to Mexico. I’m so far from Mexico you wouldn’t believe. I can barely be out in the sun.

Before a few days ago I had no idea this salad even existed, let alone had I tried it. But I sure am glad I came upon it. Ah, the wonder of the internet. You’ll be happy I found it too, believe me.

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[Recipe] Mediterranean Zucchini Bake

zucchini-cover

 

I came up with this little gem while brainstorming for vegetable side dishes I could make with zucchini. It happens that we had a few zucchini to use up. Typically, I like zucchini sauteed with onions and sometimes with a little bit of flavoured cream cheese, but I was looking for something different. Something I could take as leftovers in my lunches.

This zucchini bake really fit the bill. It’s part casserole, part frittata. It’s warm and puffy and golden. It’s cheesy and creamy. AND – it’s even healthy. It wins on all accounts.

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[Recipe] Tortellini Salad with Basil Pesto Vinaigrette

tortellini salad cover 4

I know I haven’t been blogging as much as I usually do. What can I say? It’s been hot, and I’ve been lazy. So I thought I’d make it up to you. I owe you at least a couple of summer salad posts (and they’re coming!). On deck is a fantastic Greek salad with a homemade Greek vinaigrette. But today – today is the post for my new favourite salad. This salad I’ll be making forever, taking it to get togethers, impressing people everywhere.

Mind blowing pasta salad! That’s how I think of this particular pasta salad. I say that because not only is it based on a luxurious cheese filled pasta, but it’s got all kinds of rich ingredients like grilled zucchini, kalamata olives, and sun-dried tomatoes. Finally, I dress it with a pesto vinaigrette.

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