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Author Notes: Fresh lettuce, arugula,spinach leaves and herbs from my Earthboxes prompted me to contribute a salad recipe for a change. Easily prepared and you can add just about any spring vegetables that you like or have access to in your growing area.
While I don't have access to many of the exotic vegetables that many participants might be able to get their hands on our local farm stands have a decent selection of local vegetables, fruits, and berries from now until late fall.
Yesterday all of my groceries came in a box or unmarked paper/plastic bags or held in bundles by rubber bands, a sure sign that I didn't step into a grocery store for any produce. So while I don't have the opportunity to try things like fiddlehead ferns and zucchini blossoms, I still have a nice selection of fresh vegetables to pick from our local farmers.
- Fresh leaves of lettuce, arugula, and spinach, a generous big handful per person
- 1 pound quartered grilled or sauteed artichoke hearts
- Variety of cherry or grape tomatoes, halved
- Fresh chives, chopped
- 1 fennel bulb thinly sliced
- Several red walnuts, rough chopped or other nuts of your choice
- Fresh herbs, basil, oregano, thyme
- Lemon vinaigrette, or dressing of your choice
- Parmesan curls
- Scatter the lettuce, spinach, and arugula leaves on a serving platter, tear the fresh herbs over and sprinkle the chopped chives. From there add little piles of tomatoes, grilled artichokes and scatter the fennel over all, adding nuts of your choice and Parmesan curls. I prefer a simple dressing of olive oil and lemon/a touch of zest, salt and pepper, and olive oil or my husbands choice roasted tomato vinaigrette.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
Breakfast for breakfast, lunch, or dinner.
Genius, explained at last.
Style with a breeze.
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