Summer salads to savour

Whole grains such as buckwheat, pan-fried until crispy, farro and quinoa add body to summer salads, as these recipes from acclaimed chef Peter Gordon exemplify

PHOTO: Lisa Linder; The juices of roasted grapes and tomatoes become part of the dressing for Peter Gordon's Puy lentil and quinoa salad.
Laura Brehaut, Postmedia News
Originally published on July 12, 2016; National Post
You can choose your own adventure with salads. They’re fun and versatile, and a spectacular way to put vegetables at the centre of the plate.
PUBLISHED IN PRINT:
Calgary Herald: July 20, 2016; page C1 / Front
Saskatoon StarPhoenix: July 20, 2016; page C1 / Front
Regina Leader-Post: July 20, 2016; page C1 / Front 
Windsor Star: July 20, 2016; page C1 / Front
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