Two New Natural Cooking Classes Scheduled

Thai Cuisine and Alternative Twist to Traditional Meals. Click Fiddleheads Cuisine's Events Page for more details!

Spring Greens Salad

This salad is a celebration of the spring greens popping up and adorning our landscape, as well as a tribute to some of the winter staples that helped us stay local during the long winter months. A melding of winter to spring, cold to warm, root to leaf.



Spring has certainly been fighting its way in these past few weeks, and for me it has brought with it a myriad of new projects and significant "firsts". First big solo catering job in the new kitchen, first few weeks of my prepared meal service (CSK), first days cooking at home as my "real" job, and my first vegetable garden!!! I can't complain really. But aside from work and the kitchen, it has also brought along a bundle of home projects uncovered by the melting snow that are at once exciting and totally overwhelming. One (small) step at a time, right? Someday our yard won't look like a mud pit, I swear.




Anyway, back to the recipe. This is a nice mix of simple ingredients that comes together to become more than the sum of its parts (which I might add, is usually the goal of cooking). Toasted seeds become your crunch, the raw shredded beets add a brightness in their color and flavor, currants offer a subtle sweetness and the entire salad is coated in a very light and simple honey lemon dressing. All summed up on a bed of tender mesclun, you really can't go too wrong.

Fiddleheads is running its first class out of the new kitchen on June 8th, from 6-8pm on Entree Salads and Homemade Dressings. Come learn how to lighten up with fresh, ingredients that satisfy your every craving, made from scratch. Check out the full description at http://www.fiddleheadscuisine.com/Events.html and Email me at Fidddleheadscuisine@gmail.com to sign up.

To spring. To all things lighter, and brighter.


Spring Greens Salad with Currants, Shredded Beet and Toasted Tamari Seeds
Serves 4

Ingredients
4 cups mesclun
1 large beet, ruby or golden (or both!)
1/4 cup currants, or quartered figs
1/4 cup sunflower seeds
2 tbs. pumpkin seeds
1 tbs. tamari
1 tsp. maple syrup
1/2 tsp. ginger powder

Juice and zest of one lemon
2 tbs. apple cider vinegar
2 tbs. extra virgin olive oil
2 tsp. honey
1 garlic clove, minced
1 tsp. white miso
salt and pepper to taste



Directions
Shred beet using a box grater and set aside. In a cast-iron skillet, toast sunflower and pumpkin seeds over medium-low heat for a few minutes, until slightly golden. Add tamari, syrup and ginger to the pan, toss to coat and continue to cook until liquid has evaporated. Remove from heat and let cool.

Meanwhile, place lemon juice through salt and pepper in a blender and blend until smooth and emulsified. Taste and adjust seasonings.

To assemble salad, toss mesculin, half the shredded beets, currants and dressing in a large bowl. Portion into smaller bowls and top with toasted seeds (breaking up clumps as you sprinkle) and the remaining shredded beets.

Relax. Eat Well.

My Certified Natural Kitchen!

Hi all!


Just wanted to make a quick announcement that my kitchen in Moretown has now been officially certified through the Department of Health! Although this may not sound all that exciting on it's own, it does mean that I will now be able to schedule natural cooking classes and begin a prepared meal service in my own space.


The prepared meal service will begin in May and be modeled after a CSA. Members will subscribe, commit to one meal per week and pay up front on a monthly basis. In turn they will be able to use reusable glass containers and recieve delicious and convenient meals packed with nourishing ingredients from our neighborhood farmers. I am so excited that our community truly understands the importance of supporting a sustainable food system, and I CANNOT wait to become part of it! For more information and to sign up for future communication about this exciting new venture, please visit https://spreadsheets.google.com/viewform?formkey=dEpHUG1wMXk5YjQ5MDlFSVN2ZktIT3c6MQ and enter your contact information.

I will also begin to schedule healthy cooking classes that teach the skills you need to know to create a natural kitchen in your own home. If you have enjoyed the recipes from this blog, you will love these classes. With varying themes every month, from ethnic foods, to spring cleansing, to healthy sweets, there will always be something new to learn. If you have ideas or class suggestions, please post them below!

Ok so anyway, enough about me. I have been making this recipe all week (three days in a row) from my favorite blog, 101cookbooks, and have to share it! Since Heidi already did such a wonderful job posting the recipe, I'll simply give you the link and send you off with a few words. Take it to California. Diced avocado, juicy tomato, a dallop of sour cream spiked with lime zest, a sprinkling of cheese and you are in heaven. Love these five minute meals.





Relax. Eat Well.