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Week 21 – Radish, Pepita Green Salad

b.salad 11.05.30 radish pumpkin seed salad

I was finally able to harvest some radishes! Spring in the Pacific NW has been unseasonably cold… I’ve heard reports that the average April temperature has been one of the coldest on record. The effect has been felt in my little vegetable garden. The quick growing radish has taken twice as long to grow to a harvestable size than the textbook states. I have been waiting and waiting to begin harvesting spring vegetables from my little garden so you can imagine my glee when the day finally arrived. The following salad with its tangy, sweet dressing was the perfect accompaniment to the peppery radish. Similar to an earlier recipe this one is celebrates the radishes crunchy spice. Bon Appetit

Radish, Pepita Green Salad
Adapted from Bon Appetit
A lovely accompaniment to anything grilled or with a Mexican/South American flair.
 
Serves 4 as a side salad.
Dressing:
¼ cup olive oil
¼ cup chopped fresh cilantro
2 tablespoons white wine vinegar
1 tablespoon orange juice
1 tablespoon honey
Salad:
1 5-ounce package butter lettuce mix or baby spinach leaves
1 cups jicama, (optional, if in season) peeled and cut into 1/4″ x 1″ sticks
8 radishes, sliced thinly
4 green onions, sliced thinly
1/2 cup natural shelled pumpkin seeds (pepitas), lightly toasted
1/2 cup coarsely crumbled Cotija cheese

Pour olive oil, cilantro, white wine vinegar, orange juice, and honey in a small bowl. Whisk together.

Toss lettuce, jicama (if using), radishes, green onions, pumpkin seeds, and cheese in a large bowl. Add dressing and toss to coat. Divide salad among 4 plates.

Week 20 – Asparagus Ribbons

b.salad 11.05.23 asparagus ribbons
I just can’t get enough asparagus.  Since writing my last asparagus salad entry,  I have served steamed asparagus with lemon and thyme, grilled asparagus with balsamic vinegar and  roasted asparagus with parmesan.  The thing about seasonal vegetables is, they are here for such a short time, you really must make the most of it.  I served…

Things are coming up Green at the Farmer’s market

b.vegfruit 11.03.04 11.05.18 arugula
It is mid-May and my little vegetable garden has been trying to grow for two months now.  Talk about a slow start… our cold, wet winter has turned into a cold, wet spring.  But the temperature is starting to rise, the sun is starting to make its appearance (as brief as it might seem), and…

A Special Place

b.story 11.05.17 home maple tree
We lost a couple members of the family this week. Or what feels like a couple members. One I will be happy to see go. I will mourn the loss of the other two. Three of our six 80-year-old trees that border the sidewalk have reached the end of their lifespan and need to be…

Week 19 – Balsamic Onion and Blue Cheese Salad

b.salad 11.15.16 balsamic onion
It was my daughter’s eighth birthday last weekend.  Like her brother, salad is not her favorite food.  Instead, she would prefer to have macaroni-and-cheese every night of the week.  So, my challenge was to find something new and seasonal which could provide a counterpoint to the richness of a pan of macaroni-and-cheese.  This salad fit the…

Week 18 – Asparagus Salad

b.salad 11.05.09 asparagus
The asparagus is here! The asparagus is here! I look for local asparagus beginning mid-March… I eagerly await its arrival. For me, the arrival of local asparagus is like the New Year. With the onset of asparagus, the clock starts for all the local fresh fruits and vegetables. Pretty soon we will have radishes and…

Week 17 – Cannellini Bean Salad

b.salad 11.05.02 cannellini bean salad
I am always looking for salads and side dishes that transport well. As my gang of girl-friends have gone on to have children, our desire for socializing hasn’t waned… but the hours we keep and energy level we exert has changed. Now, rather than getting dressed up to go out for drinks and dancing, we…