Farm Fresh to You has delivered an abundance of sweet citrus, colorful fruits and veggies like mangoes and beets, and new challenges like fennel and endive. So I’ve had more than my share of adventurous ingredients to make salads much more interesting (and healthy).
Here are some of the combinations I’ve come up with, but you can use your imagination to create just about anything. Homemade dressing is a nice touch – so the fresh flavors aren’t overpowered. (I purchased a jug of Combs Ranch olive oil made in Orland and bottled in Healdsburg, and the flavor is nice and grassy on its own.)
Mango, endive, and spinach salad served with salt, pepper, olive oil and white wine
Blood orange, broccoli, tomato and spinach salad
Fennel and butter lettuce salad served with olive oil, fresh squeezed orange juice and white wine
Diced, fresh beets with ricotta and spinach salad, served with olive oil and fresh squeezed orange juice
My FoodSpotting adventures don’t reflect the healthiest meals, so I’ve been making up for lost time by preparing healthy, satiating foods during the week. Soup is my technique du jour, and I’ve followed the lead from a couple of Everyday Food recipes to get my creative juices flowing – appropriate pun, when dealing with broth ;).
And like my other winter staple – turkey meatloaf – soup is not the most gorgeous of photo subjects. So you’ll have to imagine the warm steam and aromas coming from the bowls below…
15-Minute White Bean Soup
I skipped the scallions and added spinach towards the end. This recipe could be one complete meal for one person – only 250 calories per serving and it serves two.
Light Italian Wedding Soup
I swapped the 2 heads of escarole for 1 head of kale – more nutrient bang for your buck!
Also recommended, but regrettably not recorded for posterity: bacon + kale + white bean.