Tag Archives: microgreens

Freshmaker for Two (or, “Not Every Salad Deserves a Post, but…”)

In my pantry today:

  • 3 c chopped fresh spinach
  • 2 c chopped fresh arugula
  • 1 c “zesty mix” microgreens
  • 1 sliced roma tomato
  • 1/2 sliced avocado
  • 2 tbsp Vidalia onion
  • 1 tbsp golden raisins
  • 2 tbsp dried cherries
  • 2 tbsp chopped walnuts
  • 1 tbsp feta cheese
  • 1/4 c homemade vinaigrette

Summer is near-upon us. I make a lot of salads in the summer. Now I will need to make a lot of salads with consciously varied creative interest for any and all who might Stumbleupon my blog. It seems like it would be hard to not get tired of salads, no? Right now I’ve got the CSA on my side with different weekly deliveries of glorious salad (and other!) potential. I am going to use it to my advantage tonight; it’s been a long day wherein I had to pay someone to tell me that I drank too much coffee. Instead of spending time in my kitchen I sat in waiting rooms without coffee. To be told that I drank too much coffee.

It’s true, it’s true; I just can’t believe I had to give what I saved yesterday on not needing new brakes instead to an Urgent Care. Who’s got two thumbs, one stomach fire and no health insurance? This dumb girl.

Seeing as how my afternoon was wasted, both in time and amount of coffee consumed, dinner had to be something easy… and salads, well, are pretty handy. If you do them right. If you don’t, you’ll be hungry an hour later and wishing you’d just ordered Chinese for the same payoff. The common misconception about salads is that they cannot be made a meal unless some manner of hot, delicious animal adorns their top. Not true. Just make sure you’re including ingredients that make up for the protein you might otherwise lack, and, hey guess what — vegetables have protein! There’ll be small quantities in the spinach and microgreens, a little more in the avocado and a good deal more in the feta and walnuts. There will be enough, via the combination of everything above, to make a hearty salad that rivals anything a “meat and three sides” plate could deliver. I always feel better about the choice I’d made for dinner after a good salad, and tonight’s was beyond the need for any exception: 4 spoons!

CSA Whaaaat? (or, “Oh Yes, Updates of Deliciousness to Follow”)

In my pantry today will be my second week’s pickup from the City Roots CSA and I have yet to decide what I will cook with first; rest assured, I will ensure that flavor is involved as a collaborative partner. Want to find a CSA in your area? Try LocalHarvest.Org.
Arugula – peppery salad green or great addition to a pizza after its come out of the oven

Carrots – Mokum (orange) and Purple Haze carrots
Kale – This variety has many names Tuscano, Lacianato, Dinasour or Cavalo Nero.  This variety has less of a stalk and is perfect for making Kale Chips
Spinach – This variety is Bloomsdale, a slow bolt variety, know for its large crisp leafs
Lettuce – several different varieties
Microgreens – You will receive a bag of Sunflower microgreens and a bag of Zesty Mix (arugula, mustard, sunflower, radish, rainbow chard, beet, purple kohlrabi and red cabbage microgreens)

…Plus I’ve still got broccoli and more kale in the fridge. A veritable week of green is in my home’s future!

Spicy Prime Rib on Arugula with Mini Microgreen Bread Bowls

In my pantry today:

  • 2 prime rib steaks
  • 1/2 c steak rub*
  • 1 c arugula
  • 2 tsp any vinaigrette you like*
  • 4 take-n-bake dinner rolls
  • 1/2 c delicious bread filling*

rub your meat with this:

  • 2 tsp hot red chili powder
  • 2 tsp garlic
  • 2 tsp salt
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp Garam Masala

vinaigrette it on:

  • 1/4 c balsamic vinegar
  • 1/2 c apple cider vinegar
  • 1/2 c olive oil
  • 2 tsp lemon juice
  • 1/2 Good Seasonings® dressing mix packet

and stuff them rolls:

  • 1/2 c cream cheese
  • 1 tbsp ground brown flax
  • 1 tsp garlic paste
  • 1 tsp some kind of hot chili sauce you got from the Chinese place yesterday that they use to cook with because you requested something to be more spicy but apparently no one ever does that for a #17 so they were confused and I got some of their special cooking stuff
  • 1 tsp “Fiesta” chili powder (I don’t know how the adjective fits in here, Earthfare.)
  • 1/4 tsp turmeric
  • 1/4 tsp salt
  • 1 packet Chik-Fil-A® sunflower seeds

This was a lot of cupboard-rummaging for a seriously delicious outcome. The steaks came courtesy of mom and dad with their recent cooler full of meat and spent their thawed day with a massage and full-body spice scrub. It’s actually not hard to assemble all of this — the hardest part is waiting on the broiler to preheat. Because really broiler? Take your time.

After the meat gets felt up real good, go ahead and make your vinaigrette. That’s all you need to do right now, so go strip some old carpet off the stairs and get real filthy. You’ve got the time; have more coffee, too!

Eventually it will be time for the main attraction; preheat to 375° and bake rolls for 6-8m. Take them out and cut a hole in the top of each and scrape a reservoir of breadlessness. Put them back into the oven for another 3-4m. In that time you should have rightly been able to mix up the filling so that when they come out this time, you can tuck 1 tbsp or so into the bowl and top with microgreens. While you were doing that, preheat your broiler. Then meditate, because the broiler will probably be a haughty opera singer about this all and you do not have the time or energy for it.

Once preheated, put cold steaks 3″ under the element for 2m, flip them and continue cooking until they are at your desired level of done. My broiler takes just 3 minutes to take a steak from deep purple to sadsack white; don’t let overdone meat happen to you. Grilling would be preferable, but a broiler is preferable to a frying pan for my steak any day. Lay each cut of meat on a bed of arugula that’s been tossed with a tsp or two of vinaigrette. Stick your pretty buns beside that, then stick your other pretty buns in a seat and enjoy all 5 spoons of dinner!

Li’l Matpe Cakes, or “U Rad!”

 

In my pantry today:

  • 3-4 c soaked-n-cooked black matpe beans (a.k.a urad)
  • 3 packets of Chick-fil-A salad croutons
  • 1 tbsp plain bread crumbs
  • 1/4 c safflower oil
  • 1 egg
  • 2 tsp garlic paste
  • 1/2 tsp Asafoetida
  • Garam masala
  • Coriander
  • Cumin
  • Chili powder
  • Cayenne
  • 3/4 tsp salt
  • Leftover Basmati rice
  • Feta cheese
  • Sunflower sprouts ($4 Microgreens from the farmers’ market!)
  • Two packets of Zaxby’s Lite Ranch Dressing

First thing’s first — get a large bowl. In it, combine 1.5c of your beans (put the rest in the fridge for the not-too-distant future) and the following: egg, croutons, bread crumbs, salt, asafoetida and to taste: all above listed seasonings. Put the bowl contents into a food processor and pulse until the consistency-ish of what a ground beef meatball mixture.

It’ll be a little slimier in texture than that, for forewarning’s sake. But it will do the same thing as meatball mixture — make little balls! I made six, but feel free to experiment with ball size.  Heat oil until it’s at full M then add the balls. Press them a bit flat with a spatula. Let them cook until light-medium brown. Imagine Michael Jackson circa 1974; that color. Then flip them and do a double Jacko.

Remove them and put them into a covered dish (I put them on paper towels too). Put them in at 350° for 10m. While they’re in, mix the spices you put in the pattymush into your leftover fast food dressing packets (ultimately, this was about 2tbsp’s worth) and plate the rice. Remove the cakes. Arrange them artfully atop the rice, then also artfully top with sprouts, feta and a fork-drizzle of dressing.

Look here at how pretty this photo just prior to plating is. And see, now, what had happened was while I meticulously photographed this process from the beginning, we immediately dove into the plated results: food lust drove me from the camera and into the dish. I guess that means it was good?

[UPDATE]

I checked with my dinner companion. Her verdict: “I wouldn’t change a thing, except for maybe making them a little more moist.” And, dear readers, fear not: I had already edited this recipe before posting to exclude half the original amount of breadcrumbs used and adjusted the oven time. Watch those two aspects to ensure a moister texture!