June - Recipe #1:
Get Your Greens On
By Chef Liz Arraj
10 cups of your choice of greens:
Chop into bite sized pieces and toss in a large bowl.
If you think of your salad like a delicious rainbow here are a few suggestions you could add to your dish; tomatoes, carrots, yellow bell peppers, sugar snap peas, scallions, purple cabbage and even fruit such as apples.
Rice Wine Vinaigrette:
1/4 cup rice wine vinegar
1/4 cup olive oil
1/8 cup maple syrup or agave nectar
2 tsp. Dijon mustard
1 tsp. salt
Blend or whisk well. Combine with your greens and toss well, serve right away.
An easy way to cut your greens bite sized pieces. Take a stack of leaves ( for kale and collard you want to de-stem them first) and roll them up into a tight roll. Thinly slice the roll. This technique is called chiffonade. Give your strips a few chops and you will be ready to create your salad!