How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Thursday, September 13, 2012

A tale of two salads

The type food we get in our farm box haul varies quite a bit as the season moves along, and changes from year to year as well. We are still occasionally getting beets, and last week also received some peaches and pears, things we had not gotten in previous years. I did some searching on to find out what I could build with these ingredients and found two delicious salads.

I made some changes to the, Roasted Beet, Peach, and Goat Cheese Salad, to incorporate ingredients we already had on hand, but was pleased to be able to use the beets and the peaches in one dish. I followed the instructions to roast the beets until I could easily remove the skin. I used more than the recipe called for as ours were rather small, ditto for the peaches, which I cut into small chunks. I added these to a mix of farm greens, lettuce, and herbs from my garden. I substituted a diced onion for the shallots, and included the feta and pistachios as suggested. Rather than make the vinaigrette recommended, I simply sprinkled some of our peach balsamic vinegar from the LOVE Emporium. It was a perfect use for it. A wonderful salad with ingredients I would not have thought to put together. And it tasted great paired with a Cabernet Sauvignon from the Milbrant vineyards of  the Columbia Valley of Eastern Washington.

The pears were well used in the Curried Cashew, Pear, and Grape Salad. After toasting the cashews I mixed them with the melted butter, curry powder, brown sugar, salt, and cayenne. I did not have fresh rosemary, so a used dry, which worked out fine. Again, I used a mix of greens and added the seasoned cashews, the cooked bacon, sliced pears and grapes. I tossed it all with the honey/mustard dressing included with the recipe. This was sweet, tangy, and salty, with a rich variety of textures.

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