Over at Kosher on a Budget (one of my favorite blogs), Mara shares an amazing recipe for Potato Kale Gratin. It looks really, really good. She mentioned that she’s using summer vegetables, since she belongs to a CSA (lucky her!).
That got me thinking about seasonal foods. I’m clueless as to what’s in season when. Someday, when I’ll belong to a CSA, then I ‘spose I’ll know. Until then, I have to do a Google search. In doing so, I came up with this great resource. Check it out!
With the following in-season foods, I could make a kickin’ salad. While chopping the veggies and putting them into the salad raw probably offers more nutrients, I like to spice things up a bit and add sautéed and/or roasted foods to my salads.
Yummy Summer Veggie Salad:
- Romaine Lettuce (quantity depending on how many you want to feed)
- Spinach (ditto that)
- 2 Carrots, sliced
- 1 head Garlic
- 2 Parsnips, sliced
- bunch of Radishes, chopped
- Olive Oil
Preheat oven to 350. Sliced bottom off of garlic, wrap in foil and roast for about an hour (I learned this from my friend MB). Put some olive oil in a skillet and sautée the carrots and parsnips. I like to add some fun spices like cardamom, turmeric or cumin, depending on my mood. Or, if you want to keep it simple, plain old salt and pepper are great. Place all ingredients in a bowl and dress with a little olive oil, salt, pepper, garlic powder, onion powder. Enjoy!