Another reason to eat in season…

A look at the picture tells the tale of tonight’s spring fare: a dozen ingredients- mostly grown here- that came together in another demonstration of Rachel making the most of so much.

A variation of a nicoise salad, presented on this plate in all its greenery is the following:

  • A bed of young lettuce, comprised of Bibb, red, arugula, and romaine.
  • Hard-boiled eggs, sliced in half length-wise,  from the backyard chickens.
  • Asparagus spears, lightly steamed.
  • Fava beans, lightly sauteed.
  • Young onions, sliced in half and sauteed to the edge of translucence.
  • Juvenile fingerling potatoes, boiled till soft.
  • Olives, brine-cured. These were a gift from a Sicilian we met a week ago.
  • Tuna, white albacore (ok, store-bought)
  • Capers (also from the store)

Dress with extra virgin olive oil and balsamic vinaigrette. Toasted whole wheat bread rubbed with garlic and lightly drizzled with olive oil makes a delectable side. A glass of Merlot to accompany.

Altogether: delicious, filling, and symbolic of what can be done with a seemingly odd amalgam of backyard eats.

Oh, and in case there was any wonder: I am indeed a blessed man.

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2 Responses to Another reason to eat in season…

  1. Audrey says:

    Looks delicious. Can I come over for dinner? Tomorrow?

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