Orange Chipotle Vinaigrette by Bob Vincent

This recipe is adapted from one by Julie Campoy in her book Julienne. I made some changes to it. I added garlic, used more honey and reduced 50% more orange juice. I also added Mexican oregano and cut back on the cumin a bit. This produces a thin vinaigrette. If you want it thicker whisk in a couple of tablespoons of mayonnaise.…

Mustard seed cucumbers by Doris Samson

This is a novel way of making pickled cucumbers. The recipe originates in Germany where it is called Senfgurken.

Curried Onion salad by Peter Brown

A must with any BBQ (BRAAIVLEIS) a Cape Malayinfluenced recipe . a good side dish with any cold meat dish

Tangy Tomato Dressing from the Outback Steakhouse by David St. John

Grandma W's Cooked Coleslaw Dressing by Renee Bryant

A tangy sweet dressing. One recipe will make two batches using 16 oz. pre-shredded bags of cabbage. Toss your preferred dressing amount with cabbage just prior to eating.

Roasted Tomato and Mozzarella Pasta Salad by David St. John