Besides the bok choy dishes, Minoo also prepared a hearty salad for the South Arm Community Kitchen. The highlight of this salad is in the use of roasted garlic. Garlic is used in almost every culture as a home remedy to treat parasites, infections and even high blood pressure.

This Potato and Greens with Roasted Garlic Salad has all the necessary food groups in it. It can be served a brunch item.

Ingredients

• 2 or 3 whole garlic bulb
• 8 large free-range eggs, hard boiled
• 2 pounds red potatoes
• 1 bag of mix greens, wash and dry
• 4 tablespoons extra-virgin olive oil
• pinch of dry thyme

Dressing:

• 2 cups kefir (a bubbly fermented milk product)
• 8 tablespoons extra-virgin olive oil
• Herbamare to taste
• 1 teaspoon chopped fresh rosemary

Herbamare is blend of organic celery, leek, watercress, onions, chives, parsley, lovage, garlic, basil, marjoram, rosemary, thyme, and kelp.

Source: Minoo

Prep time: 40 minutes;  Serves 8

Instructions

Preheat the oven to 350F. To roast the garlic, cut the garlic bulb one-quarter inch from the top so that the cloves are just showing. Drizzle the olive oil over the top, sprinkle with thyme, season with salt and pepper. Bake in the oven for 20 minutes or until the garlic is soft.

Boil the potatoes and sliced.

Hard boiled the eggs.

Run under cool running water.

Peggy demonstrated to us a trick she picked up from the internet on how to peel hard boiled egg with ease. Lightly crack both ends and peel the size of a toonie.

Blow hard on the slimmer end of the egg and the egg will pop out of the shell. I tried the trick but not very successful. Maybe I did not do it correctly. Let me know if you are successful in peeling the egg this way.

In a small medium bowl, whisk together the dressing ingredients. Minoo could not find kefir from the grocery store. She replaced the kefir with a combination of olive oil and balsamic vinegar for the dressing.

Arrange the eggs, potato and greens on a platter. Squeeze the roasted garlic over the salad. Drizzle the dressing over the top of the salad and serve.