Yes my good friends, spring is just around the corner!  I swear I saw some Canadian Geese returning home. Haven't seen any robins in my 'hood yet, has anyone seen any in theirs? I heard that in the Prairie Provinces and Northern Territories the Crocus is a sure sign that the growing season is near. For us Chefs, asparagus from Mexico entering the Canadian market is a sure sign that spring is just around the corner. Berries from southern climates are also trucking their way north.   

As the seasons change so should your menu. A few classics/signature items should remain, but a refresh is needed, especially in the spring. These layered salads in mason jars are becoming very popular. It's an entire lunch in a jar, which you simply empty onto a plate when it's time to eat. This can also be done in clear plastic containers to reduce costs and should be positioned as a Grab 'N Go item. The above pic is a Mediterranean Quinoa & Basa Salad. Here is how it's made:

 Ingredients:

4 oz High Liner Foodservice Signature Basa Loin - thawed

½ cup cooked black & gold quinoa

3 fl oz lemon olive oil dressing

¼ cup diced cucumbers seeded

¼ cup cherry tomatoes halved

12 black olives

¼ cup diced red onions

1½ cups of baby spinach

Lemon zest & fresh chopped parsley

Method:

Season Basa loin with salt & pepper and bake in the oven @375F for 7 min. or until done. Cool and cut into cubes and gently toss with a touch of olive oil, lemon zest and parsley. Place lemon olive oil dressing in the bottom of jar and assemble layers according to picture.

The above pic is a deconstucted Chipotle Shrimp Taco:

Ingredients:

4 oz  High Liner Foodservice Cold Water Shrimp 150-250ct

3 fl oz honey lime dressing

½ cup cooked black beans

½ cup halved cherry tomatoes

¼ cup tortilla crisps

1½ cups romaine & iceberg lettuce, chopped

¼ cup red cabbage, sliced thin

1tsp chipotle powder

Method:

Thaw shrimps and toss with a touch of olive oil and chipotle powder.Place honey lime dressing in the bottom of jar and assemble layers according to the picture.

 This one is an Asian Crab salad:

Ingredients:

5 oz  High Liner Surimi, thawed

3 fl oz prepared Asian dressing

½ cup rice noodles, blanched and cooled  

½ cup edamame, shelled  

½ cup red pepper, diced

1 cup baby spinach

Method:

Place dressing in the bottom of jar and asssemble in layers according to picture.

Keep it fresh and light for spring and until next time....

Stay Hungry My Friends!!