Cooking Club I - Soups, Salads and Sandwiches

I could probably eat soups, salads and sandwiches every night for dinner - as long as there was a variety to choose from of course. This month's cooking club, which was hosted by Rosemary, focused on just that theme. We broke in a new member this month and she was able to contribute a lovely salad.

Here are some of the recipes:

Soups Jillian - Corn Chowder with Sweet Pepper and Thyme

Melanie - Hot and Sour Soup

Sandwiches Danielle - Bahn Mi

Rosemary - Avocado Mint and Chicken Sandwich with Baby Spinach

Salads Dana - Fennel and Beet Salad (recipe below)

Imogen - Salad with Chicken, Avocado and Tomato Mayo

Fennel and Beet Salad with Asian Flavours (from Food & Drink)

3 medium beets , julienned

1 c julienned carrot

1c thinly sliced fennel

2 green onions, finely sliced

2 T peanut oil

1 t sesame oil

2 T rice wine vinegar

2 t soy sauce

1 t finely grated ginger

Thai garlic chili sauce, to taste

4 c baby spinach

2 T chopped coriander

2 T chopped peanuts

1. Mix together onions, carrots and beets in a bowl

2. Whisk together oils, vinegar, soy, ginger and chili sauce. Pour over vegetable mixture and toss.

3. Heap on bed of spinach and garnish with peanuts and coriander.