We’re just about to officially enter summer. But I don’t really think of seasons as fall, winter, spring or summer; I think of them in terms of food…tomato season is my fav! But right now, it’s salad season! I’ve been making salads almost everyday with the drop-dead gorgeous veg from my CSA box and from the local farmers markets. I posted the recipe for this Orange Sesame Noodle Salad over at the Laughing Stalk Farmstead Blog, but thought I’d share it here as well. It uses a ton of veggies and the beets color the noodles a lovely shade of pink. Tres girlie!
Next is a simple salad of lettuce greens, radishes, turnips, kohlrabi and pecans with a chimichurri vinaigrette. I used the leftover chimichurri sauce from the spinach quesadillas post and turned it into salad dressing by adding more olive oil and red wine vinegar to thin it out. Uh-dic-ting! I stood at the counter and ate the whole bowl!