VINEGAR and olive
_| oll are an essential
part of any
Springtime dinner.
Chef Pokomandy
puts both to work in
4 Blood Orange
Vinaigrette Salad.

: THE BAY
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In our BO1ACK Week flyer, Save 20%
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exctudes -Speedo. Secret's “Virtual

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able in al stores. Christopher Rand &

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NEWS photo Cindy Goodman

4 TOT] le

JOLLY "208°
LTD.

is JOLLY of Danish Salami, Rolle Polse, Paté, Medister, etc.
FRESH MEAT - DELICATESSEN - IMPORTED CHEESE
Canned Fish imported from Denmark — Candies — Remoulade — Fried Onions
Candies ~ Makroner - Tarteletter — Danish Delicacy, @tc. saan

Spring is in the air,
and in the kitchen

THIS week, a departure
from the traditional for-
mat.

Springtime has many well
established culinary traditions
tor the “centre of the plate”
items. Lamb, ham, fish, are
popular family selections. They
are all wonderful.

This week, four suggestions
to bring a tasty variety to your
table; with salads, fruit and
¥ vegetable accompaniments.

Blood Orange
Vinaigrette Salad

10 o2. juice of Blood Oranges
(they are available)

5 tsp. co

2 oz. cranberry juice

4 oz. olive oii

2 Tbsp. balsamic vinegar

1 Ss. finely chopped fresh

i sal garlic clove crushed
salt and ground white pepper
to taste

about 18-26 oz. of Gourmet
Salad Mix from your super-
market

Select a sauce pan, place in
orange juice and bring to boil.
Reduce to simmer.

Add cornstarch to the cran-
berry juice — stir into the
orange juice, simmer ] minute.

Cool a little.

Put into a food processor,
add all the other ingredients
except the salad.

Process at high speed until
an emulsion is formed.

Check for flavor.

Place the Gourmet Salad
Mix (or make your own) into a
large stainless steel or glass

wi.

Add the dressing. Tos:

Serve on chilled plates tor six
people.

There is a good supply of
melons this spring. Select the
large and firm fruits for this
recipe with no soft spots.

Marinated Melon
Medley

500 ml cubed honeydew
melon

500 mL cubed cantaloupe
250 mL cubed watermelcn
(no seeds)

150 mL strawberries cut
same size as niclons

15 mL freshly chopped mint
leaves

15 mL freshly chopped
cilantro

200 mL Balsamic vinegar (6%
acetic acid)

Combine all ingredients in a
large glass or stainless steel
bowl.

Cover and refrigerate for
about four hours.

Check the flavor.

The amount of vinegar may
depend on the sweetness of the
melons.

Also select the rartness that
your family prefers.

Serve on butter lettuce
leaves and garnish with toasted
almond slivers.

An_ interesting accompani-
ment to lamb roast or baked
ham.

See Fennei page 21

ALL SPRING
|& SUMMER
FLOWERING
BULBS

rainchecks will be available at the store.

ends Sun. Apr. 13.” GE caller IO
edjunct box on page 25 should have
read “Our reg. 59.99. Sale, each 49.99."
Kids” Disney Mickey T-shirts on page 27
should have read “Save 45%. Our
reg. 14.99 Sale 7.87 each.”

Tools and Techniques: Ltd.”
— The Store For Co0ks:,

Sony for any inconvenience this
may have caused.

Colonnade Columnar Apple ‘ Trees

WEGETABLES - HERBS

“Mir. Fothergills Finest Flower & Vegetabie Seeds”

‘APPLE PIE
2 for $6500 vice $4.28

uthentic Boiled BAGELS a

one ‘lozen for $5.45
Westlynn Bakery

1189 LYNN VALLEY RD., LYNN VALLEY CENTRE 985-1622 mal Valid | April i 10- )-16/97; sot

988-8082 / 988-6535

Corner of Keith - Bewick - Marine
Hours: Mon-Sat 9am-6pm; Sun & Holidays 9am-Spm

—_
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