[gluten free & dairy free] spring market salad

At least for me, it always seems easier to eat salads during the summer. Right? Its hot outside, cold food is more appealing, fresh things are growing, fresh things are fresher (of course), and you are planning to go to the beach that weekend (that always make potato chips less than appealing).

Fresh salad greens were in abundance at the market. I bought several bunches and took them home for my ideal "fast food", tossed salad! I planned to mix it with some other veggies, leftover baked organic chicken and a light citrus dressing.

The "recipe" couldn't be easier, just wash and coarsely chop greens, slice up tomato (not in season, look for organic on-the-vine at your grocery store), cucumbers, blanched asparagus, chopped organic chicken breast and toss with fresh lime juice & olive oil. Finish with cracked pepper and a pink Himalayan salt. Dear salad, its nice to have you back in my life again.

[ r e c i p e ]

spring market salad

1 small bunch Spring Lettuce (washed and chopped)

1/2 medium Tomato (diced)

1/4 medium cucumber (sliced)

5 spears of Asparagus (washed and trimmed)

1/3 cup Organic Baked Chicken Breast (chopped)

1/2 Fresh Lime

2 tablespoons Extra Virgin Olive Oil

In a small saucepan boil 1/2 cup of water, add asparagus and cover for 3 minutes, check for done-ness. Asparagus should be bright green and tender. Continue cooking or remove from pan. Allow to cool several minutes then slice. Layer lettuce, tomato, cukes & asparagus in a large, wide bowl or plate. Place chicken on top. Squeeze lime over chicken, drizzle with olive oil and salt & pepper to taste.

enjoy with a tall glass of iced tea and cheery music on the back porch...

[gluten free & dairy free] sorrel scramble

"What's the best way to eat it?" I asked, she quickly responded with "Quiche! With sharp cheddar cheese and herbs". The recipe that she rattled off to me sounded delicious and was all I needed to hear as I quickly paid for and slipped the whole bunch of French Sorrel into my bag. I couldn't recall ever tasting sorrel before, so when I discovered it my local market, I was excited to give it a try.

A lemon-y and slightly sharp pepper flavor hit my taste buds as I first bit into the bright green leaf. I find it helpful to taste an ingredient that I'm unfamiliar with before I begin to cook. It helps me to better choose what I season and mix it with.

I ran out of time for a quiche, but knew that all of the ingredients could be made into a scrambled egg dish. I began by washing and chopping the sorrel, adding mushrooms & green onion. Then quickly sauteed them in a small skillet (quickly is key, as the sorrel starts to become mushy if you overcook) and set the whole mess aside as I whipped up two large eggs and scrambled them in the pan with a sprinkle of kosher salt & a crack of black pepper. When the eggs had set, I added the veggies and Daiya non-dairy cheddar cheese, lightly tossed everything together and waited for the cheese to melt (it really does!).

[ r e c i p e ]

sorrel scramble

1 cup French Sorrel, washed and chopped

(about) 5 Mushrooms, cleaned and sliced

1 small Green Onion, sliced

2 Organic Eggs

1/4 cup Daiya Cheddar Cheese

salt & pepper to taste

Saute Sorrel, Mushrooms & Green Onions in extra virgin coconut oil until soft. Remove from pan. Beat eggs and scramble in pan over low heat. When eggs are set, add veggies and Daiya. Turn off heat and allow cheese to melt. Top with salt and fresh pepper.

serves 1

perfect for an early morning with toasted gluten free toast, fresh watermelon & berries, orange juice and a copy of today newspaper...