Early Autumn Thoughts & Early Fall Salad

Tuesday, October 6th, 2020

Because I forgot to post the recipe a couple of days ago, I am posting two seemingly disparate topics: a poem and a recipe. However, the link between them is that the title of each is early autumn: Early Autumn Thoughts and Early Autumn Salad. So there’s the link!

Early Autumn Thoughts

 

The early morning sunlight
dousing the trees
halos the changing leaves,
sparkling like jewels.

This Autumn kaleidoscope is Mother Earth’s
awesome wonder that happens every year,
which I await with great anticipation…
she never disappoints!

But I have no time for poetry today…
My words get in the way
of watching the leaves change!

 

 

Here is a simple Early Fall Salad to help you celebrate eating lower on the food chain. Because I had not planned to post it, I don’t have specific amounts, so this is one of my cooking-by-the-strings of your apron recipes.

Early Autumn Salad

Utensils: Cutting board & knife, strainer, bowl for salad, serving bowl
Prep Time: 10 minutes
Cooking Time: None!
Categories: Vegan, Gluten Free, Sugar Free, almost Paleo

Ingredients

1-2 cups organic greens ( I used a Bibb lettuce with red tips with roots still intact)
2-3 slices of organic leek, white part (I use the green for soup stock)
grated organic carrots
thinly sliced organic red cabbage
sliced (organic) avocado (I used one from Florida with smooth skin; slightly different from Haas
organic sprouts (I used my salad mix of alfalfa, clover and broccoli–not strictly Paleo)
Castlevetrano green olives (organic and ripe even if green)
Olive oil and lemon or dressing of your choice
Salt & Pepper or herbs of your choice

Directions

  1. Wash and dry greens; tear into bite-sized pieces. Place in large serving bowl.
  2. Add grated sliced leek, grated carrots, and sliced red cabbage.
  3. Place slices of sliced avocado around the bowl.
  4. Toss and if ready to serve, add condiments and dressing while tossing.
  5. Top with sprouts and olives and eat right away….crunchy and delicious!

 

Salad-in-the-Round

Friday, September 18th, 2015
Round Food Tradition (Source: judaism.about.com-direct quote)

After apples and honey, round loaves of challah are the most recognizable food symbol of Rosh HaShanah. Challah is a kind of braided egg bread that is traditionally served by Jews on Shabbat. During Rosh HaShanah, however, the loaves are shaped into spirals or rounds symbolizing the continuity of Creation. Sometimes raisins or honey are added to the recipe in order to make the resulting loaves extra sweet. (Click here to learn more about challah shapes and meanings.)…...

Just as round challah represents the circle of life, I have extended that to my Salad-in-the-Round, cutting carrots, beets, and radishes into circles. Here is the recipe:

Utensils: Cutting board and knife, saucepan, mixing bowl, serving bowl and platter
Prep. Time: about 20 minutes if beet is already cooked, otherwise add 10 minutes
Cooking Time: 10-20 minutes for beet, which can be done ahead of time or purchased already cooked from the market (ex. Trader Joe’s)
Categories: vegan (if no egg added), GF, NSA

Ingredients

2 cups organic lettuce of choice, washed, dried and torn into small pieces
one carrot, scrubbed and thinly sliced into circles
one beet, cooked and peeled and cut crosswise into circles, cut in half if too large
1/2 cucumber, scrubbed and cut into thin slices crosswise (if round pieces too large, cut in half)
2-3 radishes, scrubbed and trimmed and cut into thin circles, crosswise
3-4 red or white onion slices, cut crosswise into circles
one dill pickle, cut into thin rings*
salad dressing of your choice ( I used olive oil and lemon, salt & pepper)
sprouts for garnish (optional)


*My Israeli neighbor, Ofrah, uses pickles in her dishes, so I thought I would try one from Bubbies because I love the fact that they are made without vinegar or preservatives. Feel free to leave out the pickle if none is available or you are not sure you would like it. But it does give the salad zest!





Directions

1. Place washed, dried, and torn lettuce in a large bowl.
2. Add veggies and pickle, cut into circles or 1/2 circles, as noted above.
3. Toss with dressing of choice, add salt & pepper to taste, and place in a round serving bowl.
4. Garnish with sprouts, if using. Serve chilled. Serves two as a side dish, one as a main dish, especially if using optional egg. (See Variation below.)
Variation: Add a hard-boiled egg, sliced crosswise into circles.


P.S. A pomegranate is often used as this new fruit (for the fall season). In the Bible, the Land of Israel is praised for its pomegranates. It is also said that this fruit contains 613 seeds just as there are 613 mitzvot (good deeds). Another reason given for blessing and eating pomegranate on Rosh HaShanah is that we wish that our good deeds in the ensuing year will be as plentiful as the seeds of the pomegranate. (I featured apples and pomegranates in a recipe for Women’s Voices for Change over the summer and posted the link only website. Here is that link again: 
http://womensvoicesforchange.org/summer-recipes-apple-and-pomegranate-salad.htm

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