Beyond Lettuce

When we elect to stay home as much as possible and self-shelter during this pandemic, how we have prepared can really make a difference. I really notice this during the winter as well. When it comes to salads, we need to think outside the box and get creative. For example, when Val and I were walking the dogs the other day on our farm, we came across a row of overgrown arugula. Rather than going to flower, it was still sending up small new leaves. They weren’t as tender as during the summer months, but they were still quite viable; more like field spinach. We picked about 12 cups of the stuff, and it’s working rather well in all sorts of dishes. Add this to dry cooked or canned beans and shredded carrots and you’ve got yourself a delicious healthy salad. No arugula, try spinach or kale. Both chickpeas and cannellini beans work, and most of us have olives, lemon juice and olive oil.

Having sturdy root vegetables on hand is also another way to get some ‘fresh’ in during winter. I go to the store about every 6 weeks, and when it comes to fresh vegetables it is as follows: potatoes, beets, peppers, carrots, cabbage, oranges and cherry tomatoes. Root vegetables are excellent, and the peppers and cherry tomatoes are throw in all sorts of recipes until their gone. I never buy lettuce in the winter! Most times it has been traumatized during transit and goes south in a matter of days. This is the seasonal time for citrus, so that can be a welcome addition.

BEAN SALAD WITH CARROTS, ARUGULA AND OLIVES

INGREDIENTS:

  • 2 (15-ounce) cans of chickpeas or cannellini beans, rinsed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Pinch of cayenne
  • Kosher salt and freshly ground black pepper to taste
  • 3 carrots, peeled and shredded on large holes of box grater
  • 1 small red onion, vertically sliced
  • 2 cup arugula, chopped coarse
  • 1/2 cup pitted Kalamata olives, halved

INSTRUCTIONS:

  1. Place beans in a microwave safe bowl. Mix together your olive oil, lemon juice, cayenne, and salt and pepper. Heat beans on high for 2 minutes; then pour dressing over warm beans. This will allow them to absorb the dressing and make them more flavorful. Let sit for 20-30 minutes
  2. Add carrots, arugula and olives; toss to combine. Season with additional salt and pepper.

“Winter forms our character and brings out our best.” —Tim Allen

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