Dinner – Fresh from the Garden

It was a beautiful afternoon yesterday here in the Midwest.  I had the opportunity to work on my garden and had to thin out my kale, spinach, and Bok Choy.  I had so many baby greens I decided to whip up this delicious salad.   I served it with some Spinach Quiche and cauliflower salad for a very (need I say it) delicious and satisfying dinner.


*You can use fresh lemon juice in place of the white wine vinegar in the Vinaigrette (I just ran out of lemons and used what I had in the house).


Mixed Greens Salad with Vinaigrette 
1 teaspoon extra virgin olive oil
1 teaspoon white wine vinegar 
1/8 teaspoon ground garlic powder
salt and pepper to taste

2 cups of mixed organic, really fresh, baby greens

Mix together the olive oil, vinegar, garlic powder, salt and pepper.  Toss with the baby greens and serve.


Spinach Quiche 
Recipe adapted from Borrowed Earth Cafe:  Climbing the Ladder of a Dream


For the Crust
1 cup dry walnuts
1 teaspoon olive oil


Finely, chop the walnuts in a food processor and drizzle in the olive oil.  Press the walnut crust into a pie pan


For the Filling
1 bunch of Spinach
3 medium sized carrots


Wash and chop the spinach.  Finely chop the carrots in a food processor.


For the Cheese Filling
1/2 Cup Pure Water
1/2 Cup Fresh Lemon Juice
2 cloves of peeled garlic
1 1/2 teaspoons of ground tumeric
1 teaspoon pink Himalayan sea salt
1 1/2 cups of dry raw cashews


Using a high-speed blender (aka Vitamix) blend together all ingredients scraping down the sides as you go.  Blend until creamy.


Assemble
Add the cheese to the spinach/carrot mixture until well incorporated.  Place mixture into the pie pan over the walnut mixture.  Chill for 30 minutes (or more) and serve.


Cauliflower Salad
1 green onion (or 4 baby green onions from the garden)
1/4 cup chopped parsley (fresh from the garden)
1 garlic clove, finely chopped
1 Tablespoon white wine vinegar
1 teaspoon extra virgin olive oil
1 cup of chopped cauliflower
salt and pepper to taste


Whisk together the onion, parsley, garlic, vinegar, and olive oil.  Toss with the cauliflower and add salt and pepper to taste.





















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