Last week both our very own Allan, along with Dave from Food and Ferments, mentioned that they’d been wanting to try to make a dressing out of F&F’s Ginger Beets. Of course, I stole their idea and ran with it – and once you have a dressing, you need a salad to keep it company! Expect a combo of sweet and tangy flavors, supported by hardy greens and protein-packed eggs. As always, I make my kitchen creations to suit my taste, but don’t be afraid to experiment to make them fit yours! Ginger Beet Power Salad By Holly Rodricks Makes as many servings as desired Ingredients: Ginger Beet Dressing – 1 cup Food and Ferments‘ Ginger Beets, liquid reserved 1/4 cup Extra Virgin Olive Oil 1 tsp. Whole Grain Mustard 1/4 tsp. Raw Honey 1/4 tsp. Garlic Powder 1/4 tsp. dried Parsley 1/4 tsp. Salt 1/8 tsp. Pepper Power Salad (per serving) – 1 handful of Spring Mix 1 handful of Spinach 1 handful of Kale, stems removed, roughly torn and massaged with a bit of Olive Oil, Lemon Juice, and Salt 4-5 slices of Ginger Beets 1 tbsp. dried Cranberries 1 tbsp. Raw Pepitas (Pumpkin Seeds) 1 tbsp. freshly grated Parmesan (Optional) 1 Egg Instructions: To make the the Dressing – Coarsely chop the Ginger Beets. Combine all ingredients and blend using a regular blender, immersion blender, or food processor. Use reserved liquid to thin Dressing to desired consistency. Refrigerate while preparing salad. Dressing should be used within one week. To make the Salad – Mix Greens together and place in bowl. Sprinkle with Cranberries and Pepitas and layer sliced Ginger Beets on top. Poach egg, soft boil, or cook sunny side up. Lay hot egg on top of salad, sprinkle with Parmesan, and serve!
What on earth is a garlic scape, and what do you do with it? This is a question asked by countless CSA members across the country. Garlic Scapes are the stalks that grow from hardneck garlic bulbs. If you let them go, they will eventually bloom into flowers when the plant is mature…or you can harvest them waaay before that and eat them…because they’re DELICIOUS! Imagine a scallion that tasted garlick-y instead of onion-y, and you have a garlic scape. My favorite way to eat them is in homemade salad dressing, but if you want a couple more ideas, take a look at my post on Kitchen Tips for Garlic Scapes. Tangy Garlic Scape Dressing By Holly Rodricks Makes approximately 8 oz. Ingredients: 5 Garlic Scapes, roughly chopped into medium-sized pieces 1/2 cup Extra Virgin Olive Oil 1/4 cup Water Juice of 1 Lemon Salt and freshly ground Pepper to taste Instructions: Put Garlic Scapes, Olive Oil, and Water in blender or food processor. Run until Scapes are finely blended into liquid, in tiny chunks. Spoon mixture into 8 or 16 oz. mason jar (or other container with tight fitting lid). Add remaining ingredients. Place lid on jar and shake vigorously to combine. Keep refrigerated. (Remove from refrigerator 30 minutes before serving to allow oil to return to liquid state at room temperature.) *Image courtesy of: http://savingdinner.com/nutrition-escapes-fresh-garlic-scapes/