Recipe: Almost Spring Salad

As I look out my sunny window, the brightness from the snow doesn’t really scream of spring being near. But the warmth of the afternoon sun these days and the slow influx of color at the Farmers market makes me think that yes, spring will return. This salad is a mixture of tastes, some winter, some spring. A blending, if you will. Roasted balsamic beets, nutty cashews, warm comforty tastes of winter. Sweet pea shoots, the color of springs first grass.

Almost Spring Salad

1lb beets – rinsed, trimmed, roasted until tender and then thinly sliced

4 cups baby spinach

4 cups sweet pea shoots

1/2 cup roasted salted cashews

good quality balsamic reduction (or you can easily make your own by simmering balsamic vinegar until it is reduced by half. cool and drizzle

option: thinly sliced natural ham, baked in a hot oven until crisped

Directions: Assemble the greens on a plate. Top with cashews and roasted beets. Drizzle with balsamic reduction. Enjoy. Obviously the ham can be omitted for a vegetarian version.

Think Fresh: Portobello Mushrooms

portobello salad

Wow! How did 2 weeks of no blogging sneak past me? I’ll tell you how: cookbook production! The cookbook is coming along at a snails pace but you must know that there is love in every recipe and every microscopic text change.

The girls and I have been walking to the park(in our rain gear, don’t get me started) every day before dinner and one things is clear: it’s bbq season. The smell of bbq’d meat fills the air, competing with the perfumey May Day trees. It means summer must be close. We love to bbq(we as in all of us right?). We bbq all sorts of things, not much of which is meat. We do the odd chicken breast, some sausages and maybe even a steak once or twice a summer. But we do a lot of bbq’d veggies, bbq pizzas and my all time favorite, bbq portobellos. These giant meaty mushrooms are delicious grilled and give the satisfaction of bbqing without the meat. There are many great ways to eat portobellos, like a burger is probably my favorite way. But here’s an easy little recipe for a light dinner, that is filling and satisfying. Enjoy!

Portobello Salad

Drizzle portobellos(1 per person) with balsamic vinegar, olive oil and sea salt. Grill until softened and juices release. Carefully, without spilling the juices, transfer to a baking sheet and slice. Prepare salad: pile up any greens you like, add some thinly sliced pears and some shaved parmesan. Top with mushroom slices and pour juices over as the dressing. So easy, so delicious!

Recipe: Arugula Beet Salad

arugula beet salad

I actually made this and the barley recipe below together for dinner tonight. I just thought I’d split it up because it’s easier in case you ever search through the recipes.

If you read this blog frequently, you know two things about me: eating healthy is a high priority and eating pretty is a high priority. I’m not sure if I love beets more for their rich and delicious flavor, or for their amazing color. Naturally bright food is full of incredible and healthy things for us, beta carotene, antioxidants, vitamins and minerals. This salad is 5 ingredients and quick and easy to make.

Arugula Beet Salad

Boil some beets, as many as you like. Today I used mini golden beets and a few big purple ones. Once they are tender to a knife, rinse immediately in cold water. You can do this ahead of time if you’re super organized. Trim ends off beets and thinly slice. IN a large dish, lay out arugula. Place beets on top and crumbled goat cheese. Drizzle with balsamic vinegar and sprinkle with fleur de sel.

Delicious! (and pretty!)