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Archive for May, 2010

Fresh Burst Salad

I was at the Ballard Farmers market on Sunday and noticed that many of the vendors had some lovely bok choy. I remembered this recipe that I had created last May and wanted to pass it on. It is absolutely fresh and delicious. Some of my friends actually helped me name the salad… and it could not be a more perfect name:

Fresh Burst Salad

Serves 4 to 6

Preparation time 10 minutes

4 cups medium chop bok choy (baby bok will work as well)

1 large English cucumber seeded, peeled, and sliced into thin “half moons”

½ cup packed, chopped parsley

½ cup golden raisins

2 to 3 tablespoons lemon thyme (no need to chop, just use the little leaves)

2 tablespoons lemon juice

2 to 3 tablespoons balsamic vinegar

½ teaspoon vanilla

1/4 cup sunflower seeds

Mix all ingredients in a large bowl, top with seeds and serve up!

Let me know what you think!


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What to do with fresh rhubarb… try this out! Combine with some fresh strawberries and you have a time-tested winning combination. This dessert is simple, fresh and leaves you feeling light. Perfectly balanced sweet and tart flavors along with the fresh thyme add a depth of flavor that I believe you’ll delight in! Let me know what you think.

Serves 8

Preparation time: 10 minutes

Cook time: 10 minutes

Chill time: 1 hour or more

4 cups fresh or frozen strawberries cut into bite-size pieces

2 cups chopped rhubarb

½ cup maple syrup

Juice from 1 lemon

4½ tablespoons of agar agar (get at any healthier grocery store)

1½ tablespoons fresh thyme, plus a few sprigs for garnishing

Pinch of sea salt

Put all ingredients into a medium saucepan and bring up to a simmer, while stirring, to combine. Simmer for 8 to 10 minutes, until rhubarb is soft.

Pour into chilled nut crust, add some sprigs of fresh thyme for garnish and let chill for at least 1 hour before serving.

Nut Crust

 

2 ¼ cups almond or hazelnut meal

9 pitted, fresh dates

2 tablespoons coconut oil

½ teaspoon almond extract

½ teaspoon sea salt

1 teaspoon cinnamon

Put all ingredients into a food processor. Process until well combined.

Pour into greased standard tart dish.

Press the mixture into the dish evenly; make sure to push it up onto the sides.

It’s best to chill the crust for 20 to 30 minutes before adding the filling.

 

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