Are you trying to get more nutrients from a wider variety of vegetables in your diet but feel stuck in a rut of salads and steamed? This week I was inspired by a beautiful cookbook my mom picked up for me at a local kitchen store in Riverstone (hint hint). My first reaction was to chuckle at the thought of using a cookbook, so ingrained is my recipe google-ing habit. But leafing through the pages I not only discovered inspiration in the beautiful photos, but the recipes themselves were absolutely inspired. And the entire cookbook was about 1 thing: Slaws. Not the mayonnaise-coated slaws you might find at a backyard BBQ, but gorgeous, healthy combinations of quite unexpected flavors, shapes and textures. Unusual salads that are born in a food processor. And, truth be told, they gave me renewed desire to incorporate copious quantities of vegetables in my diet that had become stale and bored with salads.
Soo… while copyright laws won’t allow me to show you an exact recipe from this wonderful book, below is an adaption of one that I hope will inspire you to create your own.
Saturday: Buck 99
Wednesday: Ed Graves
|Fresh this Week: Strawberries, tomatoes, snow peas, sugar snap peas, English “shelling” peas, carrots, beets, cauliflower, cabbage, new potatoes, garlic scapes, arugula, basil, new potatoes, kale, chard, mountain spinach, parsley, dill, fennel, lettuce, salad mix, Asian greens, rhubarb, radishes, green onions, salad turnips, cilantro, fresh flowers.|
- 8 oz snow peas
- 8 oz sugar snap peas
- 1 handful fresh basil leaves
- 4 large handfuls spinach
- 4 large handfuls arugula
- 4 Tbsp olive oil
- 1 Heaping Tbsp whole grain mustard
- 3 Tbsp apple cider vinegar
- sea salt
- 4-5 new potatoes, boiled until al dente and finely chopped
Add peas to food processor and pulse in an off-and-on fashion until peas are in chunky pieces. Place in mixing bowl. Place basil, spinach and arugula in food processor and pulse for a few seconds until fine.
Mix vegetables together. In a separate jar, shake oil, mustard and vinegar together. Pour over slaw and season with salt.
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