Back to Back Issues Page
Here is The Salad Bar, Issue #002
March 29, 2007
Issue #002
March 2007

This Month...

1-Welcome
2-Website News
3-Latest Recipes
4-Web Resources
5-Our Store
6-Till Next Month


1-Welcome:

Hi,

Welcome to the second edition of the The Salad Bar, a monthly newsletter to keep you up to date on the website: Easy Salad Recipes.com

For those of you recieving this newsletter for the first time, let me introduce myself:

My name is Gordon Angrignon, and I live in Cumberland, British Columbia, which is located on Vancouver Island on Canada's west coast. I work primarily as a sea-urchin fisherman during the fall and winter months, and work part-time on researching and building this website while at home and at sea.

Easy Salad Recipes.com will continue to grow over time and new recipes and articles are constantly being developed. This newsletter will keep you up to date on what's happening every month, and please don't hesitate to reply with any comments or suggestions you may have.


2-Website News:

I must apologise for my tardiness in getting this month's newsletter out to you but I have been away since mid February at my real job fishing sea urchins. This job tends to keep me away from civilization for long periods of time so I tend to fall a little behind in my correspondence.

Being a fisherman in the winter months means sitting for days at a time as the winter storms hit us with winds up to 60 knots. Most of the time we are too far away from any towns so we have to wait out the weather in one of the many natural harbours near our fishing grounds.

It was during one of these boughts of weather that I managed to put together a review of "Cook Books from Amish Kitchens-Salads", a nice little booklet with over 20 salad recipes of varying types. To read review Click Here.

Also this month I have added one new recipe to the site which you will find in the next section of this newsletter.


3-Latest Recipes:

This month's newest recipe is a Middle Eastern Carrot Salad. This dish is different from your standard mayonnaise and grated carrot recipe, as it uses an oil and lemon juice dressing with some spices and sweetness added.

Here is the recipe:

Ingredients:

4-5 medium size carrots
1-2 tsp mint-fresh or dried
1 tsp parsley-fresh or dried

Dressing:

3 tb olive oil
3 tb Fresh lemon juice
1/2 ts Ground coriander
1/4 ts Salt
1 tsp honey

Shred carrots with a grater or food proccessor. Add mint and parsley.

For the dressing mix together all ingredients except the honey and mix vigorously.

Add honey and mix until it is well blended with dressing.

Pour dressing into salad and mix together.

Cool salad for 1 hour before serving.

Makes about 4 servings.

For a picture of this salad Click Here.


4-Web Resources:

Have you ever wanted to Build a Website? Do you have a skill, knowledge, hobby or interest that you could share with the world-and maybe even get paid for it?

If so, Site Build It! might be the answer. In a nutshell they take care of all the technical stuff so you can concentrate on your topic. It worked for me, a total "non-techie one finger typer", and my site is one of many Successful "Site Build It!" Sites.




5-Our Store:

I've recently added a new store to the site called the Easy Salad Store. Here you will find cookbooks about salad, vegetables, ethnic foods, vegetarian, vegan and kid's recipes. There are also some dealing with growing vegetables and herbs.

You will also find a large Housewares section featuring things like salad bowls, knives, food processors and more.

The other departments are Various Gadgets, featuring some interesting and handy items, Organic Products, with edible seeds, spices and other natural products and Salad Art, featuring some nice prints with a salad theme.

If you would like to go to the store now, Click Here.


6-Till Next Month:

Thank-you for taking the time to read this newsletter, and I hope it was helpful. I would be happy to hear any feedback you may have-good or bad, just use the reply button on your e-mail browser or go to the Contact Me page on the site.

Next Month's newsletter will have a recipe from the sea. Exactly what seafood I will be using depends on fisherman's luck of course, so for now it's up to the gods of the Pacific Ocean.

See you next month...Gord Angrignon.


Back to Back Issues Page