Do you ever find yourself just craving a salad? I know it sounds crazy but sometimes if I’m feeling like I haven’t been eating that well or I’m needing an extra dose of vegetables salad is exactly what I want for lunch or dinner.
Despite the abundance of liquored up desserts , heavy short ribs or chili topped with duck cracklins (oh by the way did you vote yet? 🙂 ). I usually eat pretty healthy. I belong to a CSA year round, which means familiar and strange vegetables are constantly finding their way into my refrigerator.
Something needs to be done with these before the next pickup is made. Luckily in the winter I have a month to get through everything – although the stock is longer lasting fare such as root vegetables, cabbage and the small amount of greens they can manage in the greenhouse.
With it being such a tough winter, the farm is obviously taking a hit. February’s haul was all root vegetables. Don’t get me wrong, I love my beets, carrots and potatoes. It even gave me the chance to finally work with celery root (delicious you should go pick up one). However, I miss seeing green on my plate.
Sure I get my green fix when I pick up salads for lunch but it’s never the same when you make it at home. Bottled dressings are a thing of the past and I wanted a bright, beautiful citrusy salad with a little heft. Insert blood oranges! Still in season, they add the perfect citrus punch and make a great vinaigrette. The heft came from the quinoa. You can use leftover in the fridge or make a fresh batch. I suggest making extra quinoa for a second salad, there will be vinaigrette leftover after all!