This is a great recipe, I make it year round. It is just as delicious in winter as in summer! https://scoutmagazine.ca/2019/03/18/we-tried-to-make-savio-volpes-awesome-kale-salad-at-home-with-delicious-results/
I do like the asparagus suggestion. Since I am bringing it, logistically, how do I bring cooked asparagus that won’t end up soggy and yucky by the time we sit down to eat? Thanks!
Can you reheat at your destination? If so, steam the asparagus for 1-2 minutes, give it an ice bath and then pack it up to travel. When it's getting to be serving time, you can butter steam it, pan roast it or microwave it. Be sure lemon is involved.
Go for things you like, have color and are seasonal. In the northern hemisphere, consider, brassica (for greens), squash beets or carrots (for red/orange), leeks or onions (for savoury). In the southern hemisphere, think of the vegetables in a ratatouille - eggplant, tomato, zucchini. If you want a starchy veg (optional, considering you’ll have the pastry), think of potato, parsnip, turnip.
6 Comments
This is a great recipe, I make it year round. It is just as delicious in winter as in summer!
https://scoutmagazine.ca/2019/03/18/we-tried-to-make-savio-volpes-awesome-kale-salad-at-home-with-delicious-results/
In the northern hemisphere, consider, brassica (for greens), squash beets or carrots (for red/orange), leeks or onions (for savoury).
In the southern hemisphere, think of the vegetables in a ratatouille - eggplant, tomato, zucchini.
If you want a starchy veg (optional, considering you’ll have the pastry), think of potato, parsnip, turnip.