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Summer Salads from Whole Foods Magazine

Beautiful Summer Salad Ideas

I clipped this from an issue of Whole Foods Magazine that they were nice enough to give me when I checked out one day. I saved this particular page for a long time watching it accumulate oil stains and creases knowing that I wanted it, yet not actually doing much with it.  I do have a tendency to use my blog as a paperless file system for all the bits of useful information that I run across and want to save.  Capability:Mom reintroduced me to the Farmer’s Market in our town.  I had been avoiding it for two years since the birds in the park that holds the Farmer’s Market dropped dead from Avian Flu and this flu is transmitted by mosquitoes lethally to humans.

Capability:Mom does not let Avian flu scare her away from the bounty at the Farmer’s Market, she’s that kind of gal.  And even the weekly trip to the Farmer’s Market is not enough for her; she also participates in a farm share.  Her refrigerator is always busting at the seams with the most gorgeous produce imaginable.

If you have that same problem either because of your green thumb, farmer’s market, or a kind friend with a green thumb, then these “recipes” from Whole Foods Magazine will help with turning your gorgeous produce into a satisfying meal.  They are not truly recipes, more like suggestions of what to do with your produce to turn it into a gourmet salad-y meal.

Healthy Combinations

Step 1 – Start with a Base

spinach

raw kale

mixed greens

steamed greens

sunrise blend

mixed greens

Step 2 – Choose Your Toppings

Raw shredded carrots, edamame, mushrooms and broccoli

kamut blend, onion and dried cranberries

red quinoa, cucumber, radish, tomato and onion

heirloom bean blend, tomato, onion, bell peppers and corn

dried cranberries, dried apricots, almonds or walnuts

farro, tomatoes, roasted artichokes (or canned artichoke hearts), bell peppers, and red onion

Step 3 – Season to Taste

ginger, tamari and sesame oil

parsley, balsamic vinegar and olive oil

parsley mint, garlic and lemon juice

cilantro, cumin, cayenne and lemon juice

mint and yogurt

fresh basil, garlic, vinegar and oil

Now, the magazine has suggested these combinations  in which you would take the first Step 1 with first Step 2 and flavor with the first Step 3 but I say mix and match to your own preferences.  Let it be a palette of flavor combinations to inspire you to try new things based on what’s in your fridge and not necessarily following these suggestions exactly.

ps Capability:Mom has posted on some great summer recipes from Nigella Lawson (our fave cookbook author and mom).  Check it by clicking here.

pps here is a link from Whole Foods Magazine online on the nutritional value of some of the greens listed in the recipes.

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By Mia Wenjen, PragmaticMom

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