Anne McAlpine: April 14, 2022

I didn’t realize that so many people liked liver as much as they do. I received two e-mails thanking me for sharing the recipes before I had even gotten my paper in my mailbox. I appreciate your comments and thanks to my sister-in-law for giving us her recipes.

I have had a request for some recipes for the barbecue as hopefully the weather will soon be warmer and more people will be using them more often, so please send me your favourites. I also was asked to share some salad recipes using vegetables other than potatoes. I recently tried all three of these and had a friend taste test them for me and she said that she couldn’t decide which one she liked best as they were all delicious. The broccoli salad recipe is from an old 2013 magazine that a friend gave me and it called for sugar but I substituted maple syrup. It also called for a whole cup of mayonnaise but I wanted to make it lighter, so I used Greek yogurt instead. You could use any chopped nuts that you prefer. I found that it was better after sitting in the fridge for a couple of hours. 

The asparagus salad is a combination of two recipes that I have made before. The first time I made it I didn’t have any spinach on hand, but when I made it again I added the spinach and definitely preferred it that way. The sliced radishes add a bit of crunch. 

I had never eaten Brussels sprouts in a salad although I really like them roasted in the oven. This salad was really delicious with the chopped apple adding crunch. I used shaved parmesan and chopped almonds as that was what I had on hand.