Goodly Foods Centre Stage at the Vancouver Fall Home Show

This past weekend we were thrilled to be featured on the Fulgor Milano Cooking Stage at the Vancouver Fall Home Show where Chef Karen Barnaby and our very own Alexa Pitoulis, GM for Goodly Foods, took centre stage on October 20th at 2pm. Ahead of their presentation was Chef Bruno Feldeisen, well known Pastry Chef and a judge on CBC’s much loved  “Great Canadian Baking Show”.

We are grateful to Nicole-Ann Poitras, the Cooking Stage Manager, who arranged for us to have this amazing opportunity to talk about Goodly Foods while also spreading the word around reducing food waste. We had an impressive turnout with the best and most engaged audience!

Chef Barnaby wowed everyone with her “kitchen sink salad” using left overs from her fridge, “Moroccan-Style Carrot Slaw” using less than perfect carrots, and her delicious “Carrot, Apple and Miso Dressing”. She made it all look so easy, even using roasted grapes…which provided a lovely unexpected texture and flavour to the salad. The final result was a beautifully composed salad which four lucky audience members were able to enjoy after the presentation.

The recipes for the salad dressing and the carrot salad have been generously shared by Chef Barnaby below. What you use for the “kitchen sink salad” will depend on what is in your fridge (don’t know about you but I plan to start having roasted grapes in mine). Keep in mind that Chef Barnaby’s dressing is one that works better with what she calls “robust” vegetables (a little heavier than typical spring salad mix).

Carrot, Apple and Miso Dressing
Makes approximately 1 1/2 cups (375 mL)

1 cup (250 mL) shredded carrots
2/3 cup (160 mL) shredded peeled apple
3 Tbsp (45 mL) white miso (shiro miso)
2 Tbsp (30 mL) lemon juice or cider vinegar
1 tsp (5 mL) honey
1/2 cup (125 mL) neutral flavoured vegetable oil

Place the carrots and apple in a blender and pulse until finely chopped. Add the miso, lemon juice and honey. Turn the blender on and add the oil in a slow steady stream. Blend until smooth.

Keeps for 1 week refrigerated

Moroccan-Style Carrot Slaw
Makes 4-6 servings
This carrot salad is a refreshing change from the sweet versions of carrot slaw.

1 lb (500 g) coarsely shredded carrots, about 5 medium
1/2 cup (125 mL) lightly packed, coarsely chopped fresh cilantro
1/2 cup (125 mL) lightly packed, chopped fresh parsley leaves

1 teaspoon (5 mL) coriander seeds
1 teaspoon (5 mL) caraway seeds
1 tsp (5 mL) cumin seeds

1/4 cup (60 mL) extra-virgin olive oil
3 tablespoons (45 mL) fresh lemon juice
2 cloves garlic, minced
1 teaspoon (5 mL) sea salt
1/2 tsp (2.5 mL) ground cinnamon
2 tsp (10 mL) sweet paprika
pinch of cayenne pepper

Combine the carrots, parsley and cilantro.

Heat a small frying pan over medium heat. Add the coriander, caraway and cumin and stir until fragrant. Transfer to a coffee or spice grinder and grind to a powder. Combine the olive oil, lemon juice, garlic and salt. Add the roasted spices along with the cinnamon, paprika and cayenne. Mix well and toss with the carrot mixture.

Refrigerate for at least an hour, or up to 24 hours before serving. Taste and adjust the seasoning before serving.

Photo Credits:

Most photos were taken by: Solomon Oldham and Jonah Haliburton

Photo of Karen Barnaby with Bruno Feldeisen taken by Jo-Anne Lauzer