As soon as you walk into Alegria Café & Giftware bistro, you're hit with the smells of fresh baked goods and organic coffee wafting in the air.
This neighbourhood eatery is owned and run by Narbada Langham. The longtime Steveston resident bought out the health-conscious cafe in 2007.
Alegria, a self-serve bistro, is decked out with an eclectic mix of giftwares and art.
With its ginger-coloured walls adorned with artworks from local artists, and pine chairs painted with scenes of sun, surf and beach, the cafe exudes warmth.
There is a small play area for kids so that local moms and dads can enjoy coffee and a visit.
On a bright, sunny day, many locals head to the back gardens to dine amongst the blooming flowers. It's a real oasis back there.
Langham worked in food services for the Vancouver Coastal Health for 23 year, before buying Alegria.
As a customer herself, Langham liked the idea of working in her own neighbourhood, serving up a cuisine of down-home goodness made every morning from scratch.
Every day Langham whips up dif-ferent muffins, at least two daily soups, paninis, sandwiches and three varieties of salads.
One of Langham's two sons, 27year-old Jeffrey, comes in at least once a week to help mom in the kitchen or to serve customers.
The News asked Langham if she could provide a healthy salad that is easy to make and simple to transport to the beach. It is, after all, picnic weather.
Here is Alegria's straightforward and nutritious Marinated Vegetable Salad.
MARINATED VEGETABLE SALAD
Ingredients:
500 ml (2 cups) diced carrots
500 ml (2 cups) diced celery
500 ml (2 cups) diced zucchini
500 ml (2 cups) cauliflower small florets
250 ml (1 cup) diced red pepper
2 green onions, finely chopped
30 ml (2 T) fresh basil
5 ml (1 tsp) celery seed
2 ml (1/2 tsp) pepper
250 ml (1 cup) Italian Dressing (see below)
Method:
Combine all ingredients together and let stand for one to two hours before serving.
Ingredients:
Italian Dressing:
375 ml (1 ½ cup) olive oil
80 ml (1/4 cup + 2T) white wine vinegar
60 ml (4 T) lemon juice
5 ml (1 tsp) oregano leaves
2 ml (1/2 tsp) dry mustard
5 ml (1 tsp) minced garlic
5 ml (1 tsp) minced onion
1 ml (1/4 tsp) ground thyme
5 ml (1 tsp) honey
Salt and pepper to taste
Method:
Combine all ingredients in glass bottle with lid and shake vigorously. Refrigerate. Dressing is good for a month.
Serve the salad on top of the greens or iceberg lettuce and sprinkle with raisins, Craisins, sunflower seeds and almonds. Serves six.
P.S. This salad can be made ahead and refrigerated for up to a week.
Drain the juice from the veggies and just add more dressing as needed.
mhopkins@richmond-news.com
