Silver and Gold

“Make new friends but keep the old; one is silver and the other gold.”

It was recently my turn to bring in snacks for the staff at my workplace. This is no small feat, as every Wednesday, just before 10:00 a.m., a small army of piranhas – er, I mean people – begin to hover around a 4’x3’ island in the staff room, eagerly awaiting to devour this week’s offering. Being relatively new, and this being my first time bringing in “Snack” (note the capital ‘S’), I wanted to impress my colleagues with my culinary abilities.

Alas, after pouring through cookbooks and websites for just the right recipe to wow them, nothing inspired me and I found myself at the grocery store late Tuesday night wondering what to do. Finally, resigned to picking up the typical stand-by meat and cheese and fruit platters, I saw refrigerated pizza dough on sale and remembered a recipe I hadn’t made in a long time, a tried and true crowd-pleaser. I decided to pair it with a few other “old classics” that I knew would be appreciated (perhaps I will share them in future columns) and voila, mission accomplished – my coworkers raved about the food the next day and wanted the recipe.

The funny thing was how most of them had never tasted anything like this before, even though it used to be a very common dish served at almost every potluck I’ve ever been to. It reminded me of when we sang a beautiful hymn in church a few weeks ago and a newcomer said she’d never heard such a beautiful song and where did we find it? Was it a new release she hadn’t heard of yet?

We’ve just experienced another Easter where we were reminded of the old, old story. In the midst of so much that is new in our dizzying technological world, and the desire to impress new believers and our next generation with a gospel that “sticks” and that they want to devour, it is good to remember to go back to the tried and true message from Scripture of a God whose love never changes.

This recipe never fails to impress – it’s uncomplicated, flexible and even somewhat good for you! People find it refreshing, simple, unique and addictive.

Salad Squares (or Cold Veggie Pizza)


  • 1 tin of Pillsbury pizza dough (or 2 flat round pita breads)
  • 250 g cream cheese
  • ¼ cup sour cream
  • 1 dip mix package (ranch, dill, green goddess, etc.) or fresh herbs
  • 2 cups finely chopped vegetables: broccoli, cauliflower, celery, cucumber, bell peppers, green onions, cherry tomatoes, etc.
  • ½ cup shredded carrots
  • ½ cup shredded cheddar

1. Prepare crust by baking pizza dough as per instructions on the container (just until lightly browned) or by placing two pita breads on a serving tray. Allow crust to cool before adding toppings.
2. Beat together cream cheese and sour cream. Add dip/dressing/herbs as desired. Spread over cooled crust to within ¼ inch of the edges.
3. Evenly sprinkle finely chopped veggies over top. Sprinkle grated carrots and grated cheese on top of veggies.
4. Refrigerate for one hour before serving. Cut into squares and enjoy!


  • Monica deRegt

    Monica is a freelance writer and works as a Guidance Counselor at Abbotsford Christian School.

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