"idea books". And I like that.
So I will go on to say that many times I make something up with what I have on hand and write it down as I made it. The next time I have the main ingredient, I may not have exactly what I had written down or I have so many of something else that I replace one thing with what I have a pile of on the counter. And so many more recipes are born. Or maybe the original was simply an idea with the ability to change with what is on hand. And I like that.
So these two salads are the results of two previous salads changing to use what I had on hand. And one of my favorite things to create are simple salads or dishes from our farm food.
Winter Kiwi Salad with Orange-Mustard Vinaigarette
1 small head butter or green leaf lettuce
2 kiwi, peeled and sliced
1/4 cup salted, roasted cashews
1/4 coarsely grated asiago cheese
For the salad, wash and tear the lettuce into bite sized pieces. Place lettuce on a large plate. Top with kiwi, cashews and asiago. Dress with vinaigrette.
Orange- Mustard Vinaigrette
juice of 1/2 large orange
extra virgin olive oil- same amount as orange juice
a large pinch of salt
1/4 tsp fresh ground pepper
1 tsp grainy mustard or dijon mustard
Put everything in a jar and shake like you mean it. Or whisk in a bowl until well mixed.
Warm Beet Greens Salad II
serve with warm rice
1 clove garlic, minced
1 bunch beet greens, washed and cut into ribbons
1 beet, sliced thinly
4 radishes, quartered
handful of roasted, salted cashews
extra virgin olive oil
salt and pepper
Prepare ingredients as mentioned above.
Heat 2 tbs olive oil over medium heat in a large skillet. Saute garlic until fragrant. Add beet greens and sliced beet. Cook until wilted, stirring frequently. Once greens are wilted, toss in radishes, cashews, a pinch of salt, and freshly ground pepper to taste.
Cook for a minute or two. Serve with warm rice (brown or basmati).
If you have cold, cooked rice you would like to use, toss it into the pan when you add the radishes, etc. Cook until warmed through.
