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!

 

Summer Corn Salad

Friday, August 31st, 2018

The last time we grilled on our tiny outdoor grill, we made (white) corn on the cob and had one left over. Rather than reheat it, I turned it into a salad by cutting all the kernels off and adding whatever veggies I had on hand. So this is a “Cooking by the Strings of Your Apron” recipe, since you can use whatever veggies you have handy or prefer over mine.

Utensils: Grill (outdoors or a grill pan indoors), tongs, cutting board and knife, bowl for missing, bowl for serving
Prep Time: 20 minutes
Cooking Time: 10 minutes for corn (May vary depending on how crisp you want the corn)
Categories: Vegan, Gluten Free, No Sugar Added

Ingredients

one-two ears of fresh (non-GMO) corn, grilled
1 cup artichoke hearts (in jars or BPA-free cans, or frozen and thawed*)
1/2 cup black beans or garbanzo beans, cooked+ (optional)
4-6 slices of leek
one dill pickle (I use Bubbie’s brand), sliced
salt & pepper to taste (If you are avoiding salt, try garlic powder.)
1/4 cup olive oil
parsley or cilantro, chopped

* I used organic, frozen artichoke hearts instead of canned or jarred
+I usually soak and cook my own beans, but this was a last-minute idea, so I used Jack’s Quality Beans in a renewable paper carton. I plan to Google them to find out more info.

Directions

Cut grilled kernels into a bowl. Add all the other ingredients (or substitute your own) and toss with olive oil, salt and pepper. Toss well and place in a serving bowl. Cover and refrigerate until ready to serve.

Serves 2-4, depending on how many ears of corn you use and whether you serve this as a main dish or a side dish. (Black beans or garbanzos are good protein additions.)

ENJOY! Corn seems especially good near the end of summer.

 

 

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