Every ingredient in this salad came from our Sunday farmer’s market, except for the dressing. This salad radiates summer. The yellow tomatoes have the perfect sweetness. I am not usually big on tomatoes but I was popping these into my mouth like candy. We tried to tell the kids they were nature’s version of a skittle in hopes that they would try one. They were having nothing of it. Big surprise.
I could eat this salad everyday. You can’t help but feel healthy after a salad like this.
I am sure the Farmer’s Markets in California are going to blow me away. In two weeks we leave Crested Butte with a little heaviness in our hearts for our year in Northern California. We are ready. I love change and it’s definitely something I got from my dad. Even though it makes me a little uneasy, the new experience is always worth it. I can’t think of a more fitting place to study natural and holistic cooking. I look forward to writing about our adventures in California and teaching you what I learn along the way.
My blog is getting a makeover and hopefully by my next post you will see a new and improved Greens and Sweet Things.
Farmer’s Market Kale Salad
- 5-6 Large Kale Leaves
- 5-6 leaves of basil, chiffonade
- 1 cup of green beans
- 1 cup of yellow grape tomatoes
- 1/4 cucumber, sliced and quartered
- 2-3 radishes, thinly sliced
- 1 tbsp white balsamic vinegar
- 3 tbsp Good Olive Oil
- 2 tbsp freshly squeezed orange juice
- salt and pepper
Steam the green beans for 2-3 minutes and then place in a bowl with ice water.
Cut off the thick stem of the kale. Layer the leaves on top of each other and roll them up. Thinly slice the leaves.
Place the kale in a medium bowl. Add the tomatoes, cucumbers, radishes, green beans and basil.
Add the dressing and toss.
I watched David Rocco make a raw artichoke salad on his show months ago and my mouth dropped. “That is so easy,” I thought. He removed most of the outer leaves of the artichoke and then thinly sliced the remaining part, added some olive oil and parmesan and ate it raw. I immediately tried it but his artichoke must have been a lot fresher than mine. Probably picked that day from an artichoke plant in his yard. I threw my raw artichoke salad into a skillet with some olive oil and garlic cooked it for about 5-10 minutes. Viola, a wonderful salad.
It reminded me of a late night meal I had in New York City a few years ago with my husband and a friend at a restaurant in lower Manhattan. Our friend, Bryant, was just getting off work and was eating a late dinner. Eric and I had just come from an earlier dinner with friends and weren’t the least bit hungry but before we knew it, we had ordered a couple appetizers. We couldn’t resist. They sounded too good. And the two things we ordered from the menu both stick in my mind to this day. Crispy Artichokes was one of them. Best thing ever. Fried of course. And in thin strings. I couldn’t put my fingers on how they actually made this. Until now. And the other item was pasta with onion sauce. They must have cooked those onions for 2 days. I have tried to replicate it and will continue to try. I just never seem to have the patience to wait that long for onions to cook.
These crispy artichokes are so quick and easy. Gone are the days that you have to boil an artichoke for 45 minutes to 1 hour. Although, dipping those leaves in butter is so comforting. But this is quick and delicious. Perfecto!
Here is a loose recipe. A little of this, a little of that. You need to peel away most of the outer leaves until you get to the softer center. Eating those tough leaves will not be a pleasant experience. And of course, the fresher the better. If your artichoke has been sitting in the fridge for a couple weeks, turning brownish, don’t use it for this recipe. I love how the parmesan gets crisp when it fries in the pan. It’s like that part of a grill cheese sandwich where a little piece of the cheese is hanging over the bread and it gets fried in the pan, That is the best part of the whole sandwich.
Read the rest of this entry
I just saw a note in the corner of my screen and it was from WordPress wishing me a Happy 1 year blogging anniversary! I had totally forgotten. But Yay! 1 year.
Here is a great recipe to share with you today as we are in the thick of the Holiday Season. This is the perfect thing to bring to holiday parties. It only takes about 20 minutes tops- and 15 of those minutes are the nuts baking so you can do something else…like take a quick shower.
I prefer this with just Cashews because I think they taste better and looked nicer, but they were good with mixed nuts too. I am a little ticked at myself for not taking a picture last week before I brought the Spiced Cashews to a party. The dish was an Read the rest of this entry
I felt a little fancy when I made this but we all deserve to eat food that looks beautiful and was made fresh. We had some friends coming for dinner and it’s great to be able to serve something that is fairly easy to make, but looks like it’s something you would order in a restaurant.
I am trying to be conscious of how many things I put in my mouth that come out of a bag, box or can and to really limit it. Eating real food can really change the way you feel. So I encourage everyone to just be a little more conscious of where their food comes from and try to eat foods that only have one ingredient (ie. broccoli, lettuce, eggs, walnuts, chicken, quinoa) and not foods with an ingredient list so long it takes up the whole side of the box and is filled with names no one can pronounce. As Michael Pollen suggests, “avoid food products that contain more than five ingredients.”
Let’s get back to our roots and start eating real. And with that, I have a recipe for Celery Root Soup. It is from a cookbook called The Conscious Cook by chef Tal Ronnen and the recipes in his book make eating vegan taste decadent. Now, don’t shy away because I said vegan. Tasting it, you wouldn’t believe it’s vegan because of a little secret weapon a lot of vegans use in their food.
Read the rest of this entry