This time of year we are blessed with so many different greens and leaves to create our salads! Mix together different colors, textures, and flavors to create a salad that changes every time. You can use any combination of greens that you want, this week I’m using young kale, spinach, and spicy lettuces.
Cutting lettuce heads into wedges is great for cleaning & storing, but also can add some variety into your salad routine.
Cutting a lettuce head into wedges not only makes it easier to clean, but also makes it easier to store and portion out!
This time of year is traditionally called the hunger times because this is when winter stores are beginning to run low and we are waiting for new life to spring out of the ground. This salad is a representation of that time of transition. This salad is filled with everything we have a bounty of this month.
I’ve been trying to be creative with the abundance of squash I’ve had this season. Why not put it in a salad with bread? What could be better?
I call this a breakfast salad because I would eat this for breakfast and it has bacon and a fried egg…need I say more?
Charring broccoli is how I learned to like this veggie!
Jerusalem Artichokes aka sunchokes are a root vegetable with a similar texture to potato. I like them pan roasted in this recipe.
Pan roasted delicata squash over a bed of kale with a sweet curried yogurt sauce.
What you need: 1 shallot 2 tbsp olive oil 1 tbsp red wine vinegar dash of dijon mustard salt + pepper Dice your shallot to a fine mince. Whisk olive oil, vinegar and seasons together. Add the shallots and let sit for 5 minutes. Letting it sit will mellow out the raw sharpness of the shallot. If you don’t use it all, store in the fridge.