Over the summer I took a trip to Vancouver Canada. While I was there I visited Salt Spring Island which not only helped me decided to have my own farm but was a super hippy artsy island. One of the places I ate at was called the Tree House Cafe. It was a really cool place that was literally in a tree and catered to vegans, vegetarians, and carnivores alike. A majority of their recipes come from the awesome Rebar cookbook which is a restaurant in Victoria, Canada. This cookbook has an excellent Cesar salad recipe.
Rebar Caesar Salad
1 bulb roasted garlic
juice of one lemon
1 tbsp capers
1 tbsp caper juice
1 1/2 tsp Dijon mustard
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp cracked pepper
1 cup olive oil
1/3 cup of Parmesan
Combine all ingredients, except oil, in a blender or food processor and blend. Add olive oil in a slow stream thin stream.
To make the croutons take stale bread and cut it into cubes. In a bowl mix the cubes with olive oil, salt pepper, and any herbs. Mix until all the bread has soaked up the oil. Place on a cookie sheet and cook until crispy and golden brown.
The second thing I made was curried chickpeas from a jar of spices I got in Canada. The recipe is on the jar and you can buy it here http://www.acecurriestogo.com/index.php . It was super fast and all I need was the spice mix, crushed tomatoes, 1 can of chickpeas, garlic, and oil.
Simmering away...
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