In honor of this incredible planet, this post celebrates gardens and gardeners.
Salads are actually quite a lot of fun to create – the components are limited only by the season, one’s preferences, and the size of the bowl. Any memory of salad as iceberg lettuce with pale tomato quarters drenched in heavy dressing is nothing more than a fading gastronomic nightmare.
Fresh greens are just the beginning.
Add some fruit, a splash of fresh lemon juice …
Homemade dressing, beans, shredded veggies and cheese …
Hard boiled eggs, raw cauliflower, a sprinkle of seaweed …
With sun and rain and fish emulsion (yuck), bright and happy gardens will flourish and soon fill farmers’ markets and our kitchens with dew-fresh veggies and fragrant fruits. Splurge, indulge and delight in the bounty that is spring and summer!
… and other veggies from the sea!
If you have never used various seaweeds in cooking, you might imagine something stinky or slimy. Not usually.
Although we are not on a sodium-restrictive diet, we substitute granulated sea veggies (above) for salt in almost all of our cooking. It shakes out as a slightly coarse powder and tastes like salt, unless you use a lot of it – and then you’ll get a fishy flavor, but it really isn’t unpleasant.
And roasted nori is wonderful cut into thin strips and added to stews, salads, deviled eggs, sandwiches, or soups.
I especially enjoy roasted seaweed plain, right out of the package – but that might be a culinary quirk of mine …
Anyway, this is the seaweed that is used in making sushi, but you can keep things simple and roll plain rice in a sheet of the roasted nori for a mineral-rich side dish.
Have a good time inventing your own favorite dishes with delicious and healthy veggies from the sea!