CHEF ILONA DANIEL: Because the Atlantic Canadian winter nears its finish, take consolation within the final of your preserves


The pickles and preserves within the larder have gotten sparse.

The native frozen berries that have been tucked away from final season have all however vanished and people jars of mustard pickles are however a distant reminiscence.

Whereas we await the 2023 rising season, we have to be inventive with what stays from the 2022 harvest.

The brown rice and roasted purple pepper salad recipe I’m sharing with you reveal a few of my very own experiences shifting by means of the top of the 2022 rising season.

When Fiona hit Atlantic Canada final fall, the collective impacts have been important. Many misplaced the entire meals of their fridges and freezers.

I’m included in that quantity.

Shedding energy and meals was difficult as cooking is a approach that comforts, heals and empowers. Having that channel taken — eliminated, although solely quickly — left many feeling a bit misplaced with the life and light-weight of the central social hub of our houses dormant.

As soon as the ability returned, I couldn’t wait to get again into the kitchen. I wished to make one thing easy, one thing a bit rustic and one thing that introduced again reminiscences of the neighbourhood I grew up in.

It simply so occurred that the purple shepherd pepper harvest had simply are available. I picked up an enormous bushel of the purple peppers which have been destined for roasting. My brother and I consequently spent the afternoon leisurely roasting, steaming, peeling, and de-seeding your entire bushel of peppers, whereas sharing tales and plenty of laughs alongside the best way.

It’s these roasted purple peppers which might be the guts of this brown rice salad recipe.

Chef Ilona Daniel uses brown rice for this roasted red pepper salad recipe because of the texture and because it holds up well in the fridge. - Contributed
Chef Ilona Daniel makes use of brown rice for this roasted purple pepper salad recipe due to the feel and since it holds up properly within the fridge. – Contributed


I’m additionally together with the remnants of my pickled asparagus from the spring. If you happen to didn’t make pickles or roast purple peppers, don’t panic. You’ll be able to simply discover them already jarred in grocery shops.

The most effective methods to counterpoint the flavours of pickles and preserves is to incorporate recent herbs. This salad incorporates each the warmly candy basil and the recent, punchy parsley.

I like utilizing brown rice for this salad as a result of it holds up properly within the fridge with out turning into mushy and the feel of the brown rice makes for a hearty consuming expertise.

This salad will final for as much as 4 days within the fridge.

This salad is ideal for lunch served on a mattress of greens or function a aspect with hen, pork or salmon.

Roasted Pink Pepper and Brown Basmati Rice Salad (Serves 6)


  • 2 bulbs roasted garlic
  • 1 cup roasted purple pepper, sliced
  • ½ cup pickled asparagus
  • ½ cup gouda, minimize into strips
  • ½ cup parsley, chopped
  • 1 bunch basil leaves, torn
  • 1 cup additional virgin olive oil
  • 2 Tablespoons Complete Grain Dijon Mustard
  • ½ cup balsamic vinegar
  • 3 Tablespoons parsley, chopped
  • 1 shallot, thinly sliced
  • Salt and Black Pepper to style


In a big bowl, combine all substances collectively. Put into the fridge and permit the flavours to return collectively. When serving, place on a platter or right into a bowl of your choice and garnish with further recent herbs.

Chef Ilona Daniel welcomes feedback from readers by e-mail at [email protected] or on Twitter: @chef_ilona