Tuesday, April 26, 2011
The mildly bitter, pungent and sour flavors of young spring greens, wild leeks, rhubarb and sprouts, cleanse and enliven the palate and bring balance to our body and psyche after a long, cold and wet winter. Enjoy familiar spring favorites—asparagus, arugula, watercress, parsley, or a variety of savory sprouts such as radish, broccoli, sunflower, alfalfa and onion, but also take time to explore spring in all her wild glory and seek out some edible weeds—purslane, dandelion, fiddleheads, and wild leeks. Take this time to nourish yourself by simplifying your diet and the preparation of your food.
Adding a daily dose of green vegetables is one of the most important things you can do for your body. They provide a wide spectrum of vitamins and minerals as well as as amino acids and a healthy dose of fiber. So what are you waiting for? Go get your green on!
HERB AND YOUNG GREEN SALAD
1c mixed herbs like parsley, basil, tarragon
1/2 c fresh chives and chive flowers, chopped
1c sunflower greens or pea shoots
3 c mixed greens; beet grens, baby chard, arugula leaves
1 fennel bulb, halved, cored, and thinly sliced
thinly sliced radishes
Put the herbs and greens in a beautiful ceramic or wooden bowl. Drizzle with olive oil and a few squeezes of fresh lemon. Season with good salt and some fresh pepper.