Make, Jane, make!: Organic Greens in the "Starring" Role


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Saturday, June 18, 2011

Organic Greens in the "Starring" Role

We had a very satisfying dinner last night according to hubby. Here's our refreshing salad made mostly from our farmshare:

Shaved asparagus, sliced radishes, julienned carrots, and avocado morsels nestled in a bed of organic leaf lettuce, drizzled with a lemon vinaigrette. The lettuce was as soft and succulent as Bibb lettuce. The asparagus was tender from the tip all the way down the stalk (no snapping-off needed). The radishes were crisp and not too peppery. And as the veggies were fresh and crisp, the salad was much enjoyed by all - including the picky preschooler and tooth-challenged toddler.

Of course, this salad alone could not have sated hubby, so we needed a small side dish...

Raw greens somewhat alleviated the guilt-factor inherent in southern fried chicken :) Buttermilk is my favourite chicken marinade! It always carries the seasoning right into the deepest, meatiest parts of the humungous thighs and breasts on our butcher's five to six pound chickens.

Our youngest wanted this right away (sadly, but not surprisingly, he recognises the colour of deep-frying :P). Funnily, big brother adamantly insisted that he didn't want chicken. He eventually tried some anyway and immediately responded with "mmmm! crispies!" Who doesn't love fried chicken?!?

I think I will make something with the rhubarb next... like strawberry rhubarb pie! So classic and so good. The chard may be incorporated into a quiche... still thinking about that one. The creative cooking juices are really flowing... love getting stuff delivered/in the mail... especially when it's food~~~

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