July 26, 2014 3:01 pm

Saturday, July 26, 2014 on the Global Edmonton Morning News

Shane MacKichan

It’s national drowning prevention week. The Alberta Centre for Injury Control and Research has organized a beach towel campaign to raise awareness. Tom sits down with Kathy Belton to learn more.

LOCAL SONGWRITER – Edmonton singer/songwriter Meg Bernard has released a CD of four original songs that were inspired by her personal journey with young onset Parkinson’s disease.

SCARS – Terra MacLean from the Second Chance Animal Rescue Society stops by with three dogs looking for their forever homes.

SEASONED SOLUTIONS – Gail Hall, owner and chef of Seasoned Solutions, joins the Morning News for Saturday’s cooking segment.

Gail’s culinary tour to the Kitscoty and Wainwright areas happened last weekend and inspired the recipes for Sunday’s segments.

Greek Salad 

Yield: 5 to 6 x 2 cup portions

6 cups Romaine and/or Iceberg Lettuce, washed and torn
2 cups English Cucumber, cut into ¼ inch rounds, then quartered
5 Tomatoes, washed, cored and quartered
½ cup Olives
1 cup Feta cheese, broken into small pieces (crumbled)*
½ cup Purple onion, thinly sliced and cut in half

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1 cup Bell Peppers, cut into 1″ dice
2 lbs Cooked Chicken Breast, sliced (prepared using your favourite method and can be served warm or cold)
¼ cup Chopped Fresh Parsley

In a large bowl, toss all ingredients but chicken and parsley. Toss with dressing. Plate and top with serving with sliced chicken and sprinkle with fresh parsley.

Greek Dressing
Yield: 1 cup approx.
¼ cup Red Wine Vinegar
1 tbsp Crushed Garlic
1 tbsp Dried Oregano
½ cup Olive Oil
¼ cup Feta Juice
to taste Salt and Freshly Ground Pepper

Whisk together the vinegar, garlic and oregano, then slowly add the olive oil in a steady stream to emulsify. Thin with feta juice and season with salt and pepper if required.

*Using the feta juice is a wonderful way to add natural flavour to this dressing. Depending on the ‘saltiness of the brine’, you may or may not need to season with additional salt, so taste the dressing before adding any additional salt.

Tabouli 

Yield: 6 to 8 portions

1/3 cup Wheat Bulgur*
1 cup Chopped Parsley
1/3 cup Chopped Mint
1/3 cup Finely Chopped Green Onions
2/3 cups Diced Tomato
¼ cup Olive Oil
¼ cup White Vinegar
¼ cup Fresh Lemon Juice
1 tsp Cumin to taste Salt and Freshly Ground Pepper

In a bowl, pour boiling water over wheat bulgur and let soak for 30 minutes. Drain and add remaining ingredients. Adjust seasonings.

*Wheat Bulgur is a staple in the Middle East and consists of wheat kernels that have been steamed, dried and crushed. It is not the same as cracked wheat.

© Shaw Media, 2014

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