Degrees Catering


Degrees Culinary Team

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Apple Walnut Salad Recipe

From Leanne Halligey, RD, Coordinator, Nutrition Programming & Services

1 cup apple cider
2 Tbs. red wine vinegar
½ tsp kosher salt
¼ cup minced red onion
2 tsp Dijon mustard
1 cup parsley leaves, chopped
1 Tbs. Canola oil
300 g mixed salad greens
2 apples (granny smith) or pears, cored and thinly sliced
½ cup chopped walnuts
150 g goat or feta cheese (optional)

1. Boil the apple cider until reduced to ¼ cup (consistency of syrup), ~ 5-7 minutes.
2. In a large bowl, whisk the reduced cider with vinegar, salt, onion, mustard and oil.
3. Toss the salad greens with the dressing.
4. Top with the apple (or pears), walnuts and cheese.

Shredded Kale Salad

From Sara Rodrigues, RD, Coordinator, Nutrition Programming & Services

Makes: 4 small bowls


For the salad & dressing:

  • 2 medium bunches,      finely chopped (8 cups chopped)
  • 2 large garlic cloves,      minced
  • 1/4 cup fresh lemon      juice (from 1 lemon)
  • 3-4 tablespoons extra      virgin olive oil, to taste
  • 1/4 teaspoon fine      grain sea salt
  • 1/4 teaspoon freshly      ground black pepper
  • 1-2 handfuls dried      sweetened cranberries, for garnish

For the pecan parmesan:

  • 1 cup pecan halves,      toasted
  • 1.5 tablespoons      parmesan cheese (use nutritional yeast for vegan option)
  • 1 tablespoon extra      virgin olive oil
  • 2 pinches fine grain      sea salt


1. Preheat the oven to 300F. Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.

2. Remove the stems from the kale and discard. Finely chop the kale leaves (the smaller, the better!).

3. Wash the kale and spin dry. Place dried kale into a large bowl.

4. For the dressing: Combine minced garlic with lemon juice, oil, salt, and pepper. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.

5. For the pecan parmesan: Chop pecans into the size of peas or a bit larger and place in bowl. Now add in the parmesan cheese or nutritional yeast, oil, and salt and mix coarse and crumbly like.

6. Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften.


January Recipe of the Month

From Lead Chef Janice

Curried Cauliflower & Chickpea Soup

Part A: 1 head cauliflower, chopped small ½ c. diced  celery 2 red peppers diced 1 white or yellow onion, diced. Part B: 1 tsp. dried ginger 2 cloves garlic 2 tsp. sesame oil 2 tbsp. curry powder Chili flakes to taste. Part C: 1 can diced tomatoes 1 can chickpeas ( drained and rinsed) 1 can coconut milk 2 l. vegetable or chicken stock. Part D: 1 tsp. each, salt & pepper Zest and juice of 1 lime 1 bunch fresh cilantro

Sautee Part A with all of Part B until vegetables are wilted (approx. 10 minutes)  Add Part C and bring to a boil.  Turn heat down to simmer.  Cook until vegetables are tender.  Add Part D just before serving and stir well.

If you want to pump up the nutritional value add some kale or Swiss chard. You can make your own stock, or buy a low or no sodium commercial product, then you can control the amount of sodium.  Serve with some rice or quinoa to make it more hearty.


Fresh Tomato Salsa Recipe

 2-3 medium sized diced tomatoes
 1/4 red onion, finely diced
 1 jalapeno pepper finely diced (stems, ribs, seeds removed),
Juice of one lime
 1/2 cup fresh chopped cilantro
 Salt and pepper to taste

Combine all ingredients in a medium sized bowl. Adjust heat by adding or removing seeds from chilies.
Refrigerate for an hour for flavours to combine.

September's Tasty Tip

From Janice, Food and Production Coordinator

Here’s my tip for taking the wax off fruit and helping keep berries fresher longer:

Fill a sink with water. Add 1 cup vinegar.  Add fruit to water and soak for 10 minutes.  Remove and allow to air dry.  All the wax will be off your fruit, the sink will be full of dirt, and your fruit won’t go moldy as quickly!