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Eat Local Eat Salad Make Your Own Dressing

We are quickly getting into Greens Season!  If you want to eat locally produced foods you need to eat what is in season.  Greens grow well here, especially during the cooler spring weather.  Make greens a bigger part of your diet by eating more lettuce, kale, mustard, arugula, spinach, chard, tatsoi, bok choy, collards.


You should not need measuring cups or spoons, just make the dressing in a clear jar so that you can see your oil and vinegar.  This should make about one cup of dressing.

1 part olive oil- extra-virgin organic

1 part vinegar- i often use all balsamic.  you could use half balsamic half apple cider.  you could use all apple cider or another vinegar.

a spoonful of mustard- or more

two spoonfuls of something sweet- maple syrup, honey, agave, jam….

a spoonful of nutritional yeast

a spoonful of whole mustard seeds

some freshly ground black pepper

shake shake shake and ready to go.  if you eat plenty of salad you should go through the dressing fast enough to leave it on the counter, otherwise, keep it in a cool place.  i like to put it on my leftover grains with some raw chopped up kale, onion or grated carrot and beet.

adjust it, change it, add more things: crushed red chili flakes, lemon juice, fresh minced garlic, fresh minced herbs, salt…

make the ingredients a family.

maple mustard balsamic oil pepper yeast mustard seeds

honey mustard cider oil pepper seeds

raspberry jam balsamic oil lemon juice pepper

lemon juice cider oil mustard pepper

oil lemon juice cider vinegar fresh oregano crushed red chili salt

molasses mustard mustard seed balsamic oil black pepper

I have probably never made this salad dressing the same way twice.


It’s a Wrap!

Roasted Sweet Potato and Black Bean- Collard Green Wrap
A flavorful gluten-free, vegan wrap, made with collard greens.
Directions and Ingredients:
4 large collard green leaves, de-stemed, blanched.

To Prep the collard greens, slice off the stem and remove, with a sharp knife, the thickest part of the large vein.

Drop in a pot of boiling, generously salted water, for about 45 seconds. Remove and Place in a bowl of ice cold water. Blot dry. They are ready to fill.

1 large Sweet potato- diced, drizzled with olive oil, pinch salt, pepper and cumin seeds (optional) and roasted in a 425 F oven until tender and crispy, about 25 minutes.
1 C baked, smoked or seared tofu (or chicken or beef)1 1/2 C cooked black beans seasoned with:
1/4 tsp Chipotle
1/2 tsp cinnamon
1/4 tsp salt1 Avocado, sliced
Cilantro springs

Chipotle Lime Vinaigrette:
2 T lime
2 T olive oil
pinch salt
1/4 tsp chipotle powder

Prep time: 
Cook time: 
Total time: 
Yield: 4 wraps

Thank you for this wonderful recipe!
by sylvia fountaine, feasting at home blog January-17-2013


What’s Seasonal? What’s Local? Radishes. But what do you do with all of those radishes?


Quick Pickled Radishes
Makes a quart jar

1 lb. radishes
1 cup apple cider vinegar
1 cup water
3 cloves garlic
2 tsp. maple syrup or liquid honey
2 tsp. sea salt
1 tsp. black peppercorns
1 quart (4-cup) jar with tight fitting lid

1. Remove the stem end of radishes, and slice them into very thin pieces. Set aside.
2. In a measuring cup, combine vinegar, water, maple syrup, and salt. Stir well to dissolve salt.
3. Place a handful of radish at the bottom of the jar and add a few peppercorns and one clove of garlic. Continue to stack the radishes, peppercorns and garlic until you’ve reached the top of the jar. Pour the liquid over, completely covering the contents of the jar, discarding any leftovers. Place an airtight lid on the jar, and place in the fridge. Can be enjoyed 24 hours later, for up to three weeks.


This is a recipe that I found on one of my favorite food blogs My New Roots.