Seasonal Abundance

From the Recipe Box: Summer Salad

June 18, 2015 |  by  |  Blog  |  No Comments

A quick summer salad with greens, radishes, eggs and bacon.

During the crisp fall, winter and early spring months, I am most often to be found braising, baking, roasting and soup-making.  I love my kitchen. It is my favorite room in our home, and it’s where I perform my own brand of delicious magic. Apron-clad in front of the stockpot is where I want to be. But all of that has to come to a full stop once we enter into summer. Like many Portland homes, my 1940’s bungalow is not equipped with AC, which means that any heat generating activity (showers, baths, and kitchen-witchery in general) must either happen early in the morning, or late into the cooler evenings. This lends itself to later suppers, al fresco dining, and, naturally, the return of the “Big Salad”.

There is nothing quite as malleable as the salad. From the greens, to the dressing, to the extras, a salad can shape-shift into a myriad of refreshing (and substantial) meals. This week I pulled together a simple salad with fresh, tender greens, a chopped hard boiled egg, bacon (both pre-cooked earlier that morning along with breakfast) radishes, and an aromatic vinaigrette with thyme and rosemary.

Prep time: 10 minutes

Total time: 10 minutes

5 c. lettuce greens
3 hard boiled eggs, chopped
1/4 c. cooked crumbled bacon
2-3 radishes, sliced in half
2 T olive oil
2 T red wine vinegar
2 t fresh thyme, chopped
1 t fresh rosemary, chopped
salt and pepper to taste

Wash, drain, and chop or rip greens. Add sliced radishes and crumbled bacon. Set aside. Mix together olive oil and red wine vinegar until emulsified. Add herbs. Pour over greens and toss. Add salt and pepper as desired. Plate and top with chopped hard boiled eggs. Enjoy with some good cheese and a glass of Oregon pinot gris!

From the Recipe Box: Grated Beet and Carrot Salad with Avocado

From the Recipe Box: Grated Beet and Carrot Salad with Avocado

June 4, 2015 |  by  |  Blog  |  No Comments

In the mood for something crisp, cool, and a little bit decadent? Two root crop favorites join forces with avocado and fresh goat cheese in this crunchy, tasty grated beet and carrot salad with avocado.

Prep time: 10 minutes

Total time: 15 minutes

1 c. carrots, finely grated
1 c. beets, finely grated
1 ripe avocado, halved, pitted, and cut into chunks
2 T olive oil
2 T lemon juice
1 clove garlic
pinch sugar (optional)
salt and pepper to taste (optional)
fresh soft cheese such as ricotta or goat (optional)

Combine the carrots and beets in a serving bowl and toss lightly. Scatter the avocado chunks on top. In a small bowl, whisk together the oil, lemon juice, garlic, sugar and salt and pepper. Pour the vinaigrette over the salad and serve with a dollop of fresh cheese, if using.

Adapted from The Vegetarian Compass by Karen Hubert Allison