Harvest Cuisine Cookbook
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our cookbook


Box 585 • Whistler, B.C. • Canada • V0N 1B0

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Menus – Salads

  • Spiced roasted butternut squash, arugula, radicchio, maple glazed walnuts and goat cheese
  • Roasted fennel, orange and almond salad
  • Insalata Caprese
  • Mixed baby greens, caramelized pear, blue cheese and candied pecans
  • Caesar salad, no boring Caesar here, loaded with garlic and lemon and parmesan cheese
  • Greens, sundried blueberry vinaigrette and baked camembert cheese
  • Baby spinach salad, sautéed mushrooms and sesame ginger dressing
  • Nicoise salad, steamed baby potatoes, green beans, tomato, hard-boiled egg, olives and capers
  • Wheat berry taboulleh, wheat berries, tomato, parsley and lemon olive oil dressing
  • Wild rice and hulled barley salad, dried cranberries, walnuts and orange vinaigrette
  • French lentil salad
  • Pesto red cabbage and wheat berry salad
  • Roasted beet and rye berry salad
  • Thai noodle salad, rice noodle salad, sesame soy ginger dressing, fresh carrot and cilantro
  • Lebanese potato salad, steamed baby potatoes, garlic, lemon and olive oil dressing, and parsley
  • Pesto pasta salad
  • Southwestern black bean and corn salad
  • Greek salad
  • Happy liver coleslaw, refreshing healthy vegan coleslaw (No liver, just good for it)
  • 5 bean salad, fresh green beans and a variety of beans, and caper balsamic dressing (No canned beans used)
  • Citrus quinoa salad

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