Wedding Reception- some of the recipes

Tarragon Potato Salad

2 lbs baby potatoes
1/2 cup mayo
1/2 cup sour cream
2 tblspns fresh squeezed lemon juice
2 tblspns tarragon vinegar (or white wine)
2 tsp sea salt
1 tsp fresh ground black pepper
3 tblspns chopped green onions
3 tblspns mined red onion
2 tblspns minced fresh tarragon leaves (this could be replaced with basil or parsley as well)
2 tblspns minced fresh dill

Simmer the potatoes in water for 15-30 minutes or until tender. Drain potatoes and place to the side.

Mix together mayo, sour cream, lemon juice, vinegar, salt and pepper. Pour the dressing over the potatoes in a large bowl. Allow this to sit for approximately 30 minutes before serving. You can even make it the night before and refrigerate, just let it sit out to come up to room temperature. Add the green onions, red onion, tarragon and dill before serving.

Green Salad

For the green salad we kept it pretty simple, using mixed greens and fresh fruit mostly.

1 box/bag mixed greens
1 red pepper
1 yellow pepper
1/3 of a red onion thinly sliced
2 handfuls of blueberries
1 doz sliced strawberries

And because we were trying to save time and because it is local, we used "Okanagan Wineland Dressings" the roasted garlic and balsamic vinegar kind.

http://www.wineland.ca/



Quinoa Salad

2 cups vegetable broth
1 clove garlic
1 cup uncooked quinoa
1 large red onion, diced

1 large red pepper bell pepper, diced

1/2 cup chopped kalamata olives (I like to buy the fresh unpitted olives to make it easier)

1/2 cup crumbled feta cheese

1/4 cup chopped fresh mixed herbs (I think we used basil, but you can add chives, parsley)
1/4 cup chopped fresh chives
1 tablespoon balsamic vinegar

1/4 cup olive oil




 Bring the broth and garlic to a boil in a saucepan, add the quinoa, reduce heat to low and put the cover on the pot,  simmer until the quinoa is tender and the broth has been absorbed, 15 to 20 minutes. Place the quinoa in a large bowl. Stir in the onion, pepper, olives, feta cheese, and herbs. Drizzle with  balsamic vinegar, and olive oil, add salt and pepper to taste.


Salmon




The salmon part of the dinner was very simple, we just grilled the salmon on foil on the BBQ. Before grilling we drizzled the salmon with lemon and dill and some fresh ground pepper.



We also made a simple sauce using plain yogurt and dill to be drizzled on top. Sorry, not much of a recipe, but for 1 salmon I would probably use 1/2 cup of yogurt and about a tsp of dried dill, or more of fresh. If you want to add a bit more flavor to the sauce you can add about 1 tsp of dijon mustard for every half cup of yogurt.