Author: Kim Lichttenegger

Recipe

Shredded Pea Salad


Ingredients:

  • 1 lb snap peas, washed and destemmed
  • 1/4 olive oil
  • 1-2 TBSP lemon juice
  • 1-3 TBSP white balsamic vinegar
  • 1 TBSP honey
  • 1 clove garlic, pressed
  • 1 TSBP each fresh chopped thyme and basil
  • Salt and pepper to taste

Directions:

  1. Shred peas with thinnest blade on cuisinart. Dump into large salad bowl
  2. To make the dressing, blend the rest of the ingredients together. Make sure it’s not too runny before pouring over the peas. If it is, add more oil or honey to thicken
  3. Toss together and voila! This really is one of the easiest salads we make!
Recipe

Spring roots in mashed garlic


Ingredients:

  • 1 brunch turnips
  • 1 brunch radishes
  • 1 brunch baby carrots
  • 5 cloves of shallots (keep in skin)
  • 5 cloves of garlic (keep in skin)
  • Olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 375
  2. Wash and halve the turnips and radishes
  3. Place all vegetables, including garlic and shallots, on a baking sheet.
  4. Spray with olive oil and roast for 25 min
  5. Take out the shallots/garlic and squeeze out of wrapper into cuisinant
  6. Blend together into a paste
  7. Toss the roasted veggies in the paste
  8. Return to oven and broil for 5 min or until browned and crispy
Recipe

Spring spinach salad


Ingredients:

  • 1/2 lb spinach
  • Radishes, sliced in strips
  • Chive blossoms, de-stemmed and broken apart

Dressing:

  • 1/8 cup olive oil
  • 1/8 basalmic vinegar
  • 3-4 frozen strawberries
  • 1/8 cup sugar or honey
  • Poppy seeds, sesame seeds 1 TBSP each
  • Almond slices

Directions:

  1. Mix salad ingredients together in bowl
  2. Blend dressing ingredients together with immersion blender
  3. Top salad with dressing and almond slices