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Garden favourites made even better when brought together in this crunchy, refreshing side!  Prep & Cooking: 20 minutes plus additional time in the refrigerator Serves: 4-6 Pairs well with: Oil-Free "Mayo" Main Ingredients: 1 cucumber thinly sliced 5-10 radishes (depending on size and preference) also thinly sliced *a mandolin is not necessary and a sharp knife will do just fine, whatever you choose to use – be careful! 2 tbsp of fresh dill, chopped 1 small red onion, chopped Dressing: 1/3-1/2 cup Oil-Free Mayo or your favourite store bough plant-based mayonnaise *if using Friendly Food’s Oil-Free "Mayo" recipe, the following ingredients are in addition to those already incorporated in the original recipe 1 clove of garlic, minced 1-2 tsp Dijon style mustard ½ - 1 tsp salt ½ - 1 tsp pepper 2 tbsp lemon juice Method: In a large bowl, combine dressing ingredients and whisk together. Thin the dressing as needed with additional lemon juice. Add the sliced cucumber, radish, dill, and red onion and toss to coat. Transfer the salad to a bowl for serving, if desired, and top with additional ground pepper and dill. Keep the salad refrigerated until ready to serve. This salad is best served cold and has an enhanced flavour if allowed to sit for a few hours before enjoying.
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 A picnic staple perfect for an outing or at-home lunch Prep: 15-20 minutes Makes: 4-6 sandwiches Pairs well with: Oil-Free "Mayo" Main Ingredients: 1 package extra firm tofu 2-3 tbsp Oil Free Mayo or your preferred brand of plant-based mayonnaise 2 tbsp yellow mustard 1 tbsp Dijon style mustard 1 tsp onion powder 1 tsp garlic powder 1 tsp turmeric powder ½ tsp curry powder (optional) salt and pepper to taste ¼ cup finely chopped celery ¼ cup finely chopped green onion Method: Drain water from the tofu package, remove tofu and gently squeeze the block; applying enough pressure to release some liquid. You may want to do this over the sink in a colander. Wrap the tofu in paper or cloth towel and place on a plate large enough to catch any liquid that will drain. To speed the draining process, place a heavy object securely on top. I find a can of beans works well; this will allow excess water to drain before crumbling the tofu and should be done for a minimum of 10 minutes. In a large bowl, combine the mayonnaise, mustards, onion, garlic and turmeric powder, optional curry powder, salt, and pepper. Blend together to work out any lumps the may remain. Crumble the tofu into the bowl using your hands. Continue to break the tofu up while mixing it into the dressing with a fork. When the mixture has reached your desired consistency, add the celery and green onion and mix together with a few final stirs. You can use the eggless salad right away as a sandwich filling, on top of crackers, or salad. Alternatively, the spread will keep in the refrigerator for up to 1 week. As the mixture sits some separation of liquid from the tofu may occur, simply drain the liquid and enjoy! A fresh, bright and satisfying side dish  Prep & Cooking: 30 minutes Serves: 6-8 Main Ingredients: 1 cup orzo pasta (uncooked) 1 bell pepper, diced 1 ½ cups asparagus, chopped (approximately 15-20 stalks) 1 tbsp extra virgin olive oil 1 cups cherry or grape tomatoes, quartered Dressing: 1 tbsp extra virgin olive oil Juice of one lemon (approximately 2-3 tablespoons) 1 tsp agave nectar OR sugar 2 tsp Dijon mustard – use the mustard you have on hand 1 ½ tsp white vinegar 1 tsp each salt & pepper 3 tbsp fresh dill, chopped Method: Cook orzo according to package direction, drain water and set aside to cool. While the orzo is cooking take a few minutes to prepare the dressing. To mix the dressing you will need either a small bowl and a whisk or fork, or a jar with a secure, tight lid. Pour 2 tbsp olive oil, lemon juice, agave nectar, mustard, vinegar salt, pepper and dill into your container of choice. Whisk together or shake a lidded container until all ingredients are incorporated. In a small non-stick pan, heat 1 tbsp of olive oil over medium-low heat, add chopped asparagus and stir occasionally to avoid burning until asparagus is heated through. This should take 3-5 minutes. While asparagus is cooking, chop the bell pepper into pieces similar in size to the asparagus and quarter your tomatoes. Transfer cooled pasta to a large bowl and pour dressing over, toss to coat. Add warm asparagus, bell pepper and tomatoes and stir to incorporate. Allow salad to cool in the refrigerator or eat right away. Optional: Garnish with additional chopped dill and lemon zest. Tips & Variations:
Distinct aroma and flavour make this classic cold salad a unique addition to your spring or summer table  Prep & Cooking: 30-45 minutes Serves: 4-6 Pairs well with: Oil-Free "Mayo" Main Ingredients: 4 large potatoes, boiled and peeled – use what you have on hand, but I find thin skinned potatoes, i.e. red or Yukon gold work best. ¼ cup plant-based mayonnaise - follow the link above for our recipe or use what you have 1 tbsp Dijon mustard – if you don’t have Dijon, just use what you have ½ cup of chopped bell peppers – use one or more colours depending on what you have on hand 1/3 cup chopped celery (optional) ¼ cup chopped green onion 1 tbsp lemon juice 2-3 tsp yellow curry powder 1 tsp garlic powder Salt and pepper to taste Additional chopped peppers and green onion for garnish (optional) Method: Peel and dice cooked and cooled potatoes. In a small bowl, combine the mayonnaise, mustard, lemon juice, salt, pepper, curry powder, and garlic powder. Blend until all ingredients are combined. In a large bowl, combine the potatoes and dressing. Stir until the potatoes are well coated in the dressing. Add chopped celery, peppers, and onion. Stir again to incorporate all ingredients. Garnish with additional chopped peppers and onion and serve. For a more intense flavour, allow the salad to chill for a few hours or overnight. Tips & Variations:
A bounty of colour & flavour combined!  Prep & Cook time: 15 mins Serves: 6-8 Pairs well with: Zesty Herb Dressing Main Ingredients: 1lb dry pasta of your choice – shaped pasta such as bowtie or rigatoni make for a nice presentation and tend to hold the dressing well ½ - ¾ cup of Friendly Food’s zesty herb dressing – if you are short on time or ingredients your favourite pre-made Italian dressing will do the trick ½ bell pepper, chopped ½ cup green beans, raw and chopped ½ cup red onion, chopped ½ cup grape tomatoes, quartered 10 or more olives, pitted and chopped – we chose kalamata, but use what you like and have on hand Method: Cook your chosen pasta until al dente, often the package will indicate a range of 8-12 minutes. While the pasta is cooking, wash and chop your vegetables. Keeping your cut vegetables small and around the same size makes the finished salad easier to eat. Drain your pasta and allow to cool for just a few minutes. Dressing the pasta while it is still a little warm enhances the flavour; bringing the herbs and seasonings to life and helps to ensure the pasta is well coated. Toss the cooked pasta in the dressing to coat and add the chopped vegetables. Give the salad an additional few stirs to blend the vegetables evenly throughout the pasta. Add additional salt, pepper, and chopped fresh herbs if desired. Serve immediately or allow the flavours to intensify by refrigerating for a few hours. The salad will keep for several days in a sealed container in the refrigerator. Tips & Variations:
Tangy and a little bit sweet – a perfect salad topper  Prep & Cooking: 5 minutes Makes: 1 cup Main Ingredients: ¾ cup olive oil ¼ cup white wine vinegar 1 clove fresh garlic, grated 1 tsp dried oregano 1tsp dried basil 1 tsp dried thyme 1 tsp onion powder 1 tsp red pepper flakes 1 tsp agave syrup or sugar 2 tbsp lemon juice 2 tbsp Dijon mustard 1 tbsp nutritional yeast (optional) Salt and pepper to taste Method: In a small bowl, whisk together oil, vinegar, mustard, lemon juice, agave, and garlic. When ingredients are combined, add the herbs, seasonings, and nutritional yeast. Stir to combine. Store in an airtight jar in the refrigerator and shake before using. Use right away, allow the dressing to sit for a few hours, or overnight in the refrigerator for a more intense flavour. Tips & Variations:
A quick, simple, and flavourful way to dress up your salad!  Prep & Cooking: 5 minutes Serves: 1-2 Main Ingredients: 2 tbsp tahni (sesame seed butter) 1 tbsp maple syrup 1 tbsp apple cider vinegar 1 tbsp lemon juice 1 tsp turmeric Pinch of cayenne (optional) Pinch of salt (optional) 2-3 tsp water (use, if necessary, to thin out the dressing - depending on desired consistency) Method: In a small bowl, mix together the tahini, lemon juice, vinegar, and maple syrup. When blended and smooth, add turmeric, salt, and cayenne and stir to combine. If you would like a thinner consistency, add water a teaspoon at a time and continue to whisk together. Tips & Variations:
A refreshing "Gem" of a salad for warm Summer days!  Prep & Cooking: 45-60 mins (includes cooling time) Serves: 6-8 as a side dish, 3-4 as a main Main Ingredients: ¾ cup dry quinoa (this makes approximately 3 cups when cooked) 1 ½ cups water 1 large grapefruit, peeled, segmented and diced 1 large orange, peeled, segmented and diced– be sure zest your orange prior to cutting for the dressing ½ - ¾ cup pomegranate arils (seeds) Dressing: 1/3 cup agave nectar – or light liquid sweetener of your choice 1 tbsp each of lime and orange zest 2 tbsp each lime and orange juice 2-4 tbsp chopped fresh mint Pinch of salt Optional Garnish: 1 tbsp chopped fresh mint or whole mint leaves Method: Using a sieve, rinse the quinoa until water runs clear, this should take less than 1 minute. In a large pot, bring quinoa and water to a boil and reduce to low, covering and simmering for 15-20 minutes. As the photo below shows, the quinoa changes shape and expands significantly. All of the water should be absorbed and the quinoa should be soft enough to bite through with no crunch. Remove the quinoa from the pot and transfer to a shallow bowl to cool for a minimum of 20 minutes, the thinner you can spread the quinoa out, the faster it will cool. While the quinoa is cooking, zest the orange and lime. To zest a citrus fruit means to remove a thin layer of the outer skin, this layer contains fragrant and flavourful oil and can be removed with a tool called a rasp, similar to a very fine grater. If you do not have a rasp you can carefully remove a thin layer of outer skin with a box grater or sharp knife, being carefully to not include too much of the white layer beneath the coloured skin, the white layer is called the pith and can be bitter. If you are removing the skin with a knife or grater chop it finely before adding it to the dressing. Remove the skin from the grapefruit and orange, I find it easiest to cut it away rather than peel, slice the fruit and dice into small pieces. See included photo of an orange in the process of segmented. You will notice after the peel is removed that there are thin white lines between each segment of fruit, cut on the inside of these lines to avoid the tougher skin in between the segments. You will require 2 tbsp of orange juice for the dressing, these should be enough juice left in the remaining orange after segmenting for this purpose. If you are using a whole pomegranate rather than packaged arils, I suggest removing the seeds from the fruit under water, don’t worry – no snorkel required. Cut the fruit in quarters (be careful! The juice stains!) and submerge the sections into a bowl of water. As best you can attempt to turn the sections inside out or simply break the pockets of seeds away from the skin. The seeds, or arils, will be released and sink to the bottom, while any of the white membrane holding the arils inside of the pomegranate float to the top and can be easily separated. If you are able to find the arils already prepared, you can use those too. To prepare the dressing, you will need either a small bowl and a whisk or fork, or a jar with a secure, tight lid. Into your container of choice pour agave, lime juice, orange juice, zest and salt. Whisk together or shake a lidded container until all ingredients are incorporated. If the dressing seems too thick, add more fruit juice, too thin, add a touch more agave. After your dressing is the desired consistency, add the chopped fresh mint and whisk or shake to combine. In a large bowl add quinoa, pomegranate arils along with orange and grapefruit pieces and stir to combine. Drizzle with dressing and gently toss to incorporate. Garnish with additional chopped mint or whole mint leaves. Tips & Variations:
A classic Summertime side dish with a flavourful twist!  Prep & Cooking Time: 45 minutes Serves: 6-8 Pairs well with: Baked BBQ Tofu & Oil-Free "Mayo" Main Ingredients: 6 medium potatoes Or approximately 3 ½ cups mini potatoes Dressing: 3 tbsp of plant-based mayonnaise - use a store-bought version or link into our Oil-Free "Mayo" recipe above 1 small red onion finely diced 1 ½ tbsp mustard – use what you have, yellow, Dijon, grainy all work well 2 tbsp apple cider vinegar 1-2 tbsp fresh dill, chopped OR 1-2 tsp dried dill Seasonings/Spices: Salt and pepper to taste Method: In a large pot, boil potatoes until tender. Check your potatoes at the 10 minute mark by piercing with a sharp knife; if the knife goes through the potato will little to no resistance they are ready. If they are still a little firm continue to boil checking every 2 minutes. While the potatoes are boiling, prepare your dressing. In a bowl large enough to hold your finished potatoes, combine mayonnaise, onion, mustard, vinegar salt, pepper and dill, you can whisk these ingredients together, or just use a large spoon. When the potatoes are ready, remove from heat and drain, return them to the cooking pot and allow to cool for no less than 20 minutes, if you can cool them longer, even better. After potatoes are cooled, cut them into bite sized pieces and transfer to the bowl containing the dressing. Toss the potatoes in the dressing to coat and pop into the fridge for 20-30 minutes. If you don’t mind your potato salad a little warm eat it right away. This salad gets better with a little time, making it the day before it is to be served allows all of the flavours to get friendly, and creates a more flavourful dish. Tips & Variations:
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