The recipe for friendship

And a recipe for Susan’s harvest salad to share with friends

What is the measure of friendship?

Like any good recipe, there’s both art and science to it, following the mood and the moment. Sometimes a long simmer is needed to bring all the flavours together. At other times, if the dish isn’t enjoyed right away, something is lost. 

The ingredients of a good friendship can vary, a practiced cook’s whim. A little more of this, a little less of that. Like the most accomplished kitchen wizards, the best friends make everything seem effortless, easy, and most of all, joyful. We never quite notice when they slip in a little of their secret sauce; all we know is that there is something we can’t quite put our finger on. A hard-to-identify essence that is somehow magical.

The art of improvising

There’s another wonderful quality about great friends. They know exactly when you need a push or a shoulder. Just as the best cooks go off the recipe to add the right amount of salt or a splash of lemon juice to brighten, friends know instinctively what to do.

Most of all, they know that when disaster strikes - the cookies burn, the soufflé falls, the pork chop is tough or the milk is past its due date - what’s really needed is a good hearty laugh and a hug. And that’s true whether it’s them that burned the cookies or you.

Never have those friends been more meaningful than now. And never have I been more grateful to spend special moments with both friends that have been in my life for what seems like forever, and those born of an unimagined pandemic. Like a treasured recipe, these are friends I go back to again and again, never tiring of the richness they bring.

Enjoying a perfect autumn weekend with dear friends

Susan’s Harvest Salad

Serves 8

My friend Susan and her husband have just finished building their dream home - a lake house north of the city that is spectacular. Light and bright and welcoming and full of thoughtful touches, it’s a reflection of Susan’s generous hospitality and warm personality. This weekend we had a chance to visit and revel in it ourselves. Lunch was ready and waiting when we arrived - a delicious salad full of fall flavours that Susan put together as effortlessly as she does everything.

Although Susan is the ultimate planner, when it comes to putting together dishes like these, she lets her great intuition and whatever’s on hand guide her. You can do the same, adding more or less of whatever pleases you. This version is a bit more hearty with the addition of cheese and chickpeas, and makes a wonderful main course lunch dish.

Ingredients

10 ounces kale, massaged and chopped*

2 apples, chopped into cubes

8 ounces cheddar cheese, cubed

1 cup dried cherries

1 cup quinoa, cooked

14 ounces roasted chickpeas

1/2 cup roasted pumpkin seeds

2 cups roasted butternut squash, cubed

Olive oil

Salt to taste

*Susan claims that massaging the kale is the key to a better salad. The tough leaves benefit from a gentle rub with olive oil and salt. Just lightly coat the kale and rub it between your hands for a couple of minutes before proceeding with the recipe.

Combine all of the ingredients in a large serving bowl and gently toss to combine. Taste, and adjust seasonings. Serve it forth.