JULIA SPENCER-FLEMING: So I told you all about my extra-local organic farm and their wonderful produce; now I'm going to give you two easy-as-dirt recipes (cause let's face it, that's the only kind of recipe I do) for using a staggering amount and variety of greens.
In the last CSA box, we had spicy garden lettuce (they plant it with mustard seed! And it sprouts pre-spiced!) mixed salad greens, pea shoots (or sprouts) and spinach. Also kale, but I'm still working on integrating that into our diet.
Anyway, Ross made two amazing dinner salads with this bounty over the weekend: BLT salad and Steak and Potatos salad. But you can mix and match to your hearts content, tossing in everything and the kitchen sink.
The base: Mixed greens. Ours were VERY mixed! Also grape tomatoes and slivered red peppers - basically any veg you might like to add to a salad.
BLT salad: Saute 1/4 to 1/2 pound bacon with onion rounds until bacon is crispy and onion is soft. Dice cheese of your choice - we use cheddar, since we always have a block of it around. Toss into the greens and add dressing - I put on Creamy Caesar because my kids would eat a 2x4 plank of wood if it had Creamy Caesar on it. Eat while the bacon is still hot!
Steak and potato salad. Ross bought steak tips from the store and marinated them fro an hour in the frig. Then he broiled them until they were medium-well done. Meanwhile, he boiled a package of gnocchi we had stuffed in the back of the freezer and hadn't known what to do with, since it was way too small a helping to feed five.
We tossed the steak tips and gnocchi with the greens and I added my homemade honey mustard dressing: one egg, 1 T spicy mustard, 1T honey and 1 t oil, beaten together. (I actually made more than that, but those are the proportions.) Eat it while the steak is still hot.
It was great! Who would have thought to put gnocchi on a salad? My husband, that's who.