Salad 1: Salad as Art!
Picked from spy garden: red romaine lettuce, radish greens, a little white radish, a little beet (“Early Wonder”) and garnished with chopped Chuffa nuts.
Chuffa nuts should be more popular. Chuffa nuts are also called “ground almonds” or “earth chestnuts”. They are so easy to grow and they taste like a cross between a coconut and an almond.
Here is the description from http://www.rareseeds.com:
“(Cyperus esculentus) This plant is also called Ground Almond or Earth Chestnut. The nutty, sweet tasting, small tubers are quite delicious and produced underground on perennial, grass-like plants. An important food crop in Asia Minor and Egypt since ancient times. This delicacy has been grown for thousands of years; only now is it starting to get popular in America.”
No real need for a dressing as a pile of leftover caramelized onions acts as the dressing. A sprinkle of black and red pepper and lunch is served!
This is is a pretty small salad: a really light lunch or first course type salad.
The fresh sliced beets were very sugary and fresh and so delicious. I think beets are underrated. They look like jewels!
The sweet: onions, beet, chuffa nuts
The spicy: radish slices, black pepper, red pepper flake
The mild: the radish greens and the red romaine
This was a good salad and so pretty. It took maybe 10 minutes to make—including actually picking the stuff out of the garden so really fast and easy.
Ranch and hot sauce basically makes ANYTHING taste like you are eating hot wings. Especially if celery is included.
Bake sweet potatoes for an hour in a 375 oven and then leave them in the fridge to slice up and use whenever.
Slice off a few slices, put them on a plate then microwave for 30 seconds.
Then put spinach on the plate, slices of celery then ranch and hot sauce.
Add some sliced almonds.
Slices of sweet potato are the perfect stand in for wings because they are hearty and hot (both in temperature and in spice once you add hot sauce) and soft and “meaty”. I always leave the skins on because they have a lot of fiber.
If you want to be super healthy on Superbowl Sunday you should definitely eat this salad!
This is a perfect winter salad.
“Red Russian/Ragged Jack” kale from the garden
1 teaspoon olive oil in a pan on medium heat.
Add the Kale and cook for about 2 minutes. It turns glossy deep green and softens slightly. It is amazing how 2 minutes over the heat the kale mellows out and becomes so much tastier.
Kale is pretty stiff and strong flavored if you eat it raw. Kind of like eating raw broccoli stems. While sautéing crack some salt and pepper into the kale.
A handful of some very juicy seedless red grapes, halved.
A quarter of a red pear, thin sliced.
A quarter of a white onion thin sliced.
One teaspoon of balsamic vinegar poured over the pear and onions.
The slightly warm kale with the really cold grapes, crunch of the onion and lots of black pepper:
Optional: Add some chopped walnuts or pecans