Wowzers, it’s been a long time! Turns out blogging is one of those things for me that, the longer I go without doing it, the harder it is to jump back in. So, here we go!
First, here is a CSA delivery I received in early December.
I’ve had The MIllennium Cookbook for years, but never cooked out of it because I was under the impression that all of the recipes would be too time consuming. I’ve seen other bloggers do it though, especially Cooking The Vegan Books, so I gave it a shot. The greens in my CSA delivery were so salad worthy, and I figured that salads were a good place to start.
This beauty is Bitter Greens, Figs, Butternut Squash, and Beets with Curried Almond Dressing, a great example of a composed salad. It wasn’t my favorite flavor-wise, but it was certainly fun to put together. Look at those figs! I never would’ve thought to present figs like that on my own. The squash was a little undercooked for my taste, so next time I would roast it at a higher temperature instead of baking at 350 like the recipe calls for. I looooved the dressing, and it’s low fat/low cal to boot, but when used on the bitter greens it was kind of like bitter on bitter. I think the dressing would be nicer on mild greens like spinach or butter lettuce, with some sweet components to round out the flavor. I had some of the leftovers with dried cranberries instead of the figs, which was also a nice option for when figs aren’t in season.
I had these cute little roasted romanescos on the side.
The second salad I tried was the incredible Millennium Warm Spinach Salad. The combination of red onion, mushrooms, smoked tofu and spinach in the warm balsamic vinaigrette was mouth-watering. The recipe says it serves six, but I could have eaten the entire pan of it! It took some extreme self-control to make it last for four meals. Next time I would double the amount of spinach to extend the recipe a little, and sop of some of the extra dressing in the pan, which turned out to be really good on a baked potato. This salad is guest worthy, for sure. Note to self: Make this for guests!