May 17, 2014 2:42 pm
Updated: May 17, 2014 3:20 pm

Saturday, May 17, 2014 on the Global Edmonton Morning News

Edmonton's City Market Downtown.

Caley Ramsay, Global News

As of Saturday morning, the City Market Downtown is back outdoors. Kevin sits down with Dieter Kuhlmann to hear more about the 104 Street market.

SCARS – Kevin sits down with Terra MacLean from the Second Chance Animal Rescue Society (SCARS) to hear about a couple of dogs up for adoption.

COOKING SEGMENT – Gail Hall, chef and owner of Seasoned Solutions, stops by for Saturday morning’s cooking segment. Hall prepares three dishes using local, in-season ingredients.

Chicken salad with mango curry mayonnaise

Yield: 4 to 5 servings

4 cups Diced, Cooked Chicken or Turkey
½ cup Puréed Mangos
½ cup Mayonnaise
1½ tbsp Curry Powder
1 tbsp Mango Chutney
¼ cup Finely Died Green Onion
¼ cup Finely Diced Red Onion
½ cup diced Celery to taste
Salt and Pepper
1 head Butter or Leaf Lettuce, washed and leaves separated
½ cup Chopped Fresh Flat Leaf Parsley or Cilantro

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1 Mango, peeled and thinly sliced
½ lb. Red Seedless Grapes, washed and cut into small bunches

In a large bowl, mix the purréed mangos, mayonnaise, curry powder and mango chutney to make the dressing. Add chicken, green onion and celery. Season to taste with salt and pepper and mix together well. On a large platter, spread out lettuce leaves, top with chicken salad and garnish with chopped fresh herbs, sliced mango and grape bunches.

Butter lettuce with cherry tomatoes, poppy seeds and crème fraîche dressing

Yield: 8 servings

¼ cup Crème Fraîche*
2 tbsp Plain Yogurt
2 tbsp Coarsely Chopped Fresh Tarragon Leaves plus 2 tbsp whole Tarragon Leaves for garnish
1 tbsp Poppy seeds, lightly toasted in a dry skillet
2 tsp Fresh Lemon Juice
¼ tsp Minced Garlic pinch Cayenne to taste Kosher Salt and Freshly Ground Black Pepper
2 or 3 Heads of Butter Lettuce, trimmed, washed, dried and torn by hand into bite-sized pieces (about 12 cups)
12 Cherry Tomatoes sliced in half

In a small bowl, combine the crème fraîche, yogurt, chopped tarragon, poppy seeds, lemon juice and garlic. Stir in 1 or 2 tbsp water to thin the mixture to a creamy salad-dressing consistency. Season with cayenne, salt and freshly ground black pepper to taste. Just before serving, toss the butter lettuce in a large bowl with just enough of the dressing to lightly coat the leaves. Arrange the salad on individual serving plates, top each with three pieces of cherry tomatoes and scatter the whole tarragon leaves on the top and serve.

*Crème fraîche is easy to make: mix one part whipping cream with one part sour cream together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen or other reasonably warm spot overnight, or until thickened. In cold weather this may take as long as 24 hours. Cover and refrigerate for a least 4 hours, after which time the crème fraîche will be quite thick.

Fennel and carrot slaw

Yield: 4 to 6 x 1 cup servings

2 Large Fennel Bulbs, sliced thin (approx. 4 cups)
2 cups Thinly Julienned or Shredded Carrots,
1 bunch Green Onions Chopped (about 1 cup)
2 cloves Garlic minced (about 1 tsp)
Handful of Torn Basil Leaves
3 tbsp Extra Virgin Olive Oil
½ cup Rice Vinegar to taste Sea Salt & Freshly Ground Pepper

Mix vegetables in a bowl. In a smaller bowl, mix the oil, vinegar and salt and pepper. Add to vegetables and toss well. Cover & refrigerate for at least an hour, tossing when you remember.


© 2014 Shaw Media

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