Roasted Root Salad

This salad is a great example of why I love the CSA. I would never go out and buy all these ingredients to make this - but since they happened to be here, it came together. Planning and shopping continues to be the biggest "roadblock" to eating healthy for me...if the ingredients are in the house, I will make something!

We had several "baby roots" from the last couple of weeks: striped beets, purple-skinned radishes and turnips (I think). I halved or quartered these, tossed with olive oil, salt & pepper and garlic powder, and roasted at 425 for 15 minutes. The greens are all from the CSA: two types of lettuce and arugula. I added some cherry tomatoes, fresh cherries, feta cheese and pistachios. The dressing I've been making lately is just good olive oil, lemon juice, a little bit of dijon mustard & maple syrup, and salt & pepper.

Spring Salad with Roasted Chickpeas

Our CSA started today! No surprise, we got pretty much all leafy green things: two types of kale, collards, spinach, two types of lettuce that looked like roses (there was a fancy name on the checkoff sheet I didn't remember), baby turnips (or are these white radishes...I never remember!), and garlic scapes. I was hoping we'd get strawberries, but nope. We've had a lot of rain and I wonder if that affected the strawberry crop.

  

I figured a salad would be in order for dinner tonight. I've been wanting to make roasted chickpeas as they seem pretty easy, and I had some commercial packaged ones that were delish a little while ago. The method is pretty easy: rinse and drain a can (or two) of chickpeas and dry well on towels. Coat with olive oil & season with salt and whatever other spices you like. I used smoked paprika and a little cayenne; I will probably try something more exciting next time. Roast at 425-450 for 15-20 minutes or until browned and crisp.

For the salad I used the two lettuces, some spinach and some sliced garlic scapes (they are like potent green onions), cucumbers and tomatoes from the store, and I topped with the chickpeas and some goat cheese.

Dressing: a small dab each of dijon mustard and pomegranate molasses, balsamic vinegar, salt & pepper and olive oil.

Vegan Black Bean & Rice Bowls

This has been my go-to easy/cheap dinner recently. You can add other vegetables, change up the spices, etc. Vegans look away - I've also been known to add cooked bacon to the beans if I have some around. Cilantro is also your friend, if you have some. This makes about 3 generous servings.

- Start a pot of jasmine rice - I use 1.5 cups of rice and 2.5 cups water. Cook for 15 minutes and let it steam off-heat while you finish the beans.

- Saute a small chopped onion in olive oil until translucent. Add some chopped garlic and half a diced bell pepper.

- Rinse and drain a can of black beans and add to the pan. Season generously with chili powder, cumin, salt & pepper. If I'm drinking a beer I'll add a splash of it at this point, or even some red wine to make it a little saucier. Also a blob of salsa.

- Add some frozen corn, cover and simmer on low heat for a few minutes.

- Serve over rice and top with chopped avocado & diced pineapple. Douse liberally with Cholula or your favorite hot sauce (but you should use Cholula!).

Also I serve this "bowl" on a plate because I don't have any bowls big enough to spread out the deliciousness!