Introducing. . . Market Monday!
This year, I’m dedicating Mondays to recipes made with fresh ingredients that can all be found/purchased from the farmers market. In other words, all NATURALLY gluten-free.
One of the many positives about living in California are the year round Farmers Markets, filled with beautiful seasonsal fruits and vegetables and food venders who put all their love and energy into their products.
My Sunday ritual consists of sleeping in, ben’s easy eggs, grabbing coffee at the local shop and then slowly walking through the farmers market. It’s my happy place. Right, my hair salon is also my happy place.
ps. you don’t have to shop just at the farmers market for these recipes, I’m just showing you all the possibilities using fresh, whole ingredients.
Let me guess, this head of lettuce has probably never looked this good until now.
Gotta love the holidays.
Rest assured, I’ve got lots of healthy and nutritious recipes coming your way.
My husband doesn’t usually like persimmons and I had figured he wouldn’t be interested. Selfishly I just wanted to eat the entire bowl, by myself.
Anything involving sweet potatoes, butternut squash and persimmons or any sort of green drink, he won’t touch.
I was wrong in this case.
We sat at the coffee table, salad bowl in front of us and forks in hand. Demolished.
I guess you could say we liked it. << husband’s commentary “no, say we LOVED it. and, will you make it again?” >>
Speaking of the Mr., he got a new job.
It’s paid in food and a night off of dishes. Apparently that was enough for a yes.
Drum roll please. . . “Cooking with the Mr.” bi-weekly series! It’s pretty much going to rock your world.
If you’re looking to change your eating habits and need the support then I highly recommend you consider signing up for this. It’ll be worth every penny and minute of your time. Email me with any questions!
Winter Chopped Salad
[Inspired by Epicurious]
- 6 cups chopped romaine lettuce
- 4 cups sliced red cabbage
- 1 large Fuji apple, halved, cored, diced
- 1 Asian pear, halved, cored, diced
- 2 Fuyu persimmons, peeled, seeded, diced
- 1/2 cup pomegranate seeds
Optional – toasted hazelnuts, coarsely chopped
- 1/4 cup red wine vinegar
- 1/2 tablespoon honey
- 1/4 cup hazelnut oil – [sub extra-virgin olive oil if desired]
In a large bowl, combine romaine, red cabbage, Fuji apple, Asian pear, Fuju persimmons and pomegranate seeds; toss to mix.
In a small bowl, whisk together vinegar and honey. Gradually whisk in oil. Season with salt and pepper.
Add dressing to the salad mixture and toss to coat.
Divide salad among plates. Sprinkle with toasted hazelnuts, if desired, and serve.
Serves about 8 – or 4 if you want more for yourself. . .
January 2 2012