Tuesday, June 15, 2010


For almost a month now we have been able to pick salad greens out of our garden every night for tasty and healthy salads. We have been eating loads of spinach and arugula with a little baby lettuce thrown in every few days. I can't seem to get enough of eating salad and I love being able to experiment with what is in season and in our freezer, fridge and pantry to top these beautiful greens. I thought I would share some of my favorite combinations:
*pumpkins or winter squash (from last season) cubed and oven roasted in oil, maple syrup & pepper flakes combined w/ sheep's milk feta, toasted pecans or pepitas & red onion w/ balsamic maple syrup vinaigrette
*goat cheese, fresh MI strawberries, toasted pecans, balsamic vinegar & e.v.o.o.
* oven-dried tomatoes (from last season), avocado, toasted pine-nuts, red onion w/ balsamic maple syrup vinaigrette
* straight up arugula w/goat cheese, toasted pine nuts, balsamic vinegar & e.v.o.o.
* fennel sliced very thin, white beans, oven-dried tomatoes, shaved Parmesan, lemon juice & e.v.o.o.

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