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About Vernonia's voice. (Vernonia, OR) 2007-current | View Entire Issue (April 19, 2018)
in other words april19 9 An Unusual Culinary Column: Mother Nature, Can You Hear Me? 2018 By Karen Kain I am more than ready for the sun to start shinning. I know that I am be- ing impatient, but I get a cold chill with these grey wet days. In my attempt to get Mother Nature to pay attention to my request of more sunshine, I am sharing a few salad recipes with you. While visiting down south, I found some good salad ideas that are pretty tasty. The first salad I am sharing with you is quite unique. I have never eaten sweet potato in a green salad un- til last winter. At first, I was skeptical. After taking a few bites, I found it to be a nice addition. This is a perfect hearty salad for those days that are a bit chilly. I love adding rice or quinoa into salads. You can use either with this recipe. I am always a fan of adding a small amount of a strong flavored cheese into the mix. I think the blue cheese worked perfectly, but you don’t have to add it. I served this salad at my book club night and received rave reviews. Last year the new rage was shredded cauliflower. This year broccoli slaw is the big hit. Broccoli slaw is the same idea as coleslaw, only instead of cabbage you shred the stalks of broccoli. I have eaten a few different salads made with broccoli slaw. It is often combined with finely chopped kale. Trader Joe’s sells some nice prepackaged versions that are really great, but I wanted to make up my own. I did a little research online and think I have come up with a few good recipes to share with you. This is another way to hide healthy greens in meals and get your picky eaters to enjoy them. My next salad is a Broccoli & Carrot Slaw with Vinaigrette. I really like this salad. It has the perfect amount of sweetness from the apples and car- rots. The walnuts give it a nice crunch. My last salad is the Super Easy Broccoli & Kale Slaw Salad. This is just a simple salad and the dressing is spot on. Feel free to add your favorite ingre- dients to the mix. I hope that I have given you some new salad ideas. I am going to keep eating salads and do my best to pa- tiently wait for summer. As I wait, I will be getting my hands in the dirt to start my seeds. Sweet Potato & Beet Salad Ingredients: 4 Cups of green salad, I used a spring mix 2 Large beets, peeled, roasted and chopped 1 Large sweet potato, baked, peeled and cut into pieces 1 Cup of cooked quinoa, about ½ cup before cooking ¼ Cup toasted almond slivers ½ Cup blue cheese, crumbled ¼ Cup chopped fresh coconut, optional For the Cilantro, Tahini, Avocado Dressing: 1 Avocado 2 Tablespoons lemon juice ¾ Cup cilantro 1 Clove garlic 2 Green onions 1 ½ Tablespoons tahini 1 Tablespoon plain yogurt 1 Tablespoon apple cider vinegar 1 Tablespoon honey Salt & pepper to taste Olive oil if you need to thin it down Directions: Add all the salad ingredients together. Using a food processor, mix the dressing ingredients together and serve over the salad. 1 Tablespoons apple cider vinegar 1 ½ Teaspoon Dijon mustard ½ Teaspoon salt, or to taste Directions: Grate the apples, then mix the apples and the lemon juice together. Add all the grated veggies with the nuts and cran- berries into a large salad bowl and toss together. Whisk the vinaigrette ingredi- ents together. Pour over the salad. Super Easy Broccoli & Kale Slaw Salad Ingredients: 2 Cups broccoli slaw 2 Cups finely chopped kale ½ Cup grated carrot ½ Cup dried cranberries ½ Cup slivered almonds Vinaigrette ingredients: 1 / 3 Cup white wine vinegar ¼ Cup vegetable oil 2 Tablespoons sugar 1 Teaspoon Dijon mustard ½ Teaspoon celery seed ½ Teaspoon salt Directions: Add the broccoli, kale, carrot, cranber- ries, and almonds together in a salad bowl and toss. Whisk the vinaigrette to- gether and pour over the salad and serve. Broccoli & Carrot Slaw with Vinaigrette Ingredients: 2 Cups shredded broccoli stalks 2 Cups shredded carrots 2 Cups finely chopped kale 2 Cups large honeycrisp apples, peeled and grated, about 2 apples ¼ Cup fresh lemon juice 1 ¼ Cup raw walnuts, chopped 1 Cup dried cranberries For the vinaigrette: 1 Tablespoon pure maple syrup 2 Tablespoon olive oil Karen Kain can be reached at Karen- Kain8@icloud.com. Vernonia’s Voice is published twice each month on the 1st and 3rd Thursday. Look for our next issue on May 3. 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