We are starting a series: recipe of the week! Our interns, youth, and garden stewards will be sharing some fun and healthy recipes that we cook up throughout the summer. First up, Stephanie shares a recipe with ingredients she found in our gardens!
Garden Salad
Ingredients
Arugula
Clover
Lambsquarters
Radish
Onion
Sunflower seeds
Goat cheese (optional)
Balsamic vinegar
Sunflower oil
Honey
Try adding these common nutritious weeds, lambsquarters and clover, to your next salad! Harvested young and tender, lambsquarters is a great spinach-like plant that can be eaten raw. Harvested later, you can easily sauté it for a few minutes as a side dish. All clover is edible; I especially love common yellow woodsorrel or lemon clover which has a bright flavor as its name suggests
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In addition to these common weeds, this recipe includes arugula and radish-one of the first vegetables ready to eat in the spring.
To start, quickly pickle sliced onions in balsamic vinegar for at least 15 minutes. Squeeze and soften onions to allow maximum pickle.
On a bed of arugula, sliced radish, lambsquarters, and lemon clover, add your pickled onions and a generous handful of sunflower seeds to add a rich nutty flavor to your salad. For a creamy texture add a dollop of goat cheese.
For your dressing mix equal parts balsamic vinegar (leftover from your onions), sunflower oil, and honey. You’ll appreciate its sweetness complementing the salad’s tanginess.
Enjoy your delicious and fresh salad!
