Spring ahead, fall backward hit me pretty hard this year -- suddenly it was dark out when my alarm went off at 6am but boy was it thrilling for it to be light out past 6pm making it feel like a proper premature springtime. So what to do in honor of New York City feeling like springtime and in celebration of Vermont Creamery's Wrinkles are Sexy month? How about making a bright green salad topped with crumbles of Bonne Bouche, the super star of Wrinkles are Sexy?
What's in today's green salad?
Baby Arugula
Baby Fennel
Spring Onion
Mediterranean Squash (the lighter, somewhat pastel green squash)
Sugar Snap Peas
Lemon
Bonne Bouche
EVOO
Salt
Pepper
Super easy to assemble, this celebration of the upcoming exciting bounty of Springtime will bring a smile to your face during the beginnings of March.
Start off by sauteing your Mediterranean squash with some diced up spring onion over low heat. While the squash is cooking, toss together your arugula, diced up baby fennel, and sugar snap peas. Toss with some EVOO and a squeeze of lemon, sprinkle with salt and pepper. After approximately ten minutes, combine the cooked squash with the remainder of your veggie and top with our Wrinkles Are Sexy Bonne Bouche and enjoy with a glass of bright and citrusy Gruner.
Cheers to Springtime!
Showing posts with label Spring. Show all posts
Showing posts with label Spring. Show all posts
Wednesday, March 13, 2013
Wednesday, April 4, 2012
Day 783 : A Springtime Salad
The days are longer, the flowers are blooming, ramps are in season, and its time for rose wine!
At this time of year I get very excited about everything green and fresh and just can't get enough of it! So I thought I would utilize some of my fresh greens to craft an herbaceous, flavorful and alive salad to go with that glass of Rose wine that just works perfectly at this time of year.
What's in this simple salad?
Arugula
Sugar snap peas
Perisan Cucumber
Fennel
Fennel branches
Asparagus tips
The Amazing Real Live's Stella Vallis Tomme
EVOO
Butternut Squash seed oil
A dollop of mustard
Sea Salt
Dice up a quarter of a fennel bulb, some of the branches, one Persian cucumber and then a big handful of sugar snaps really small. Place these in the bowl with the arugula. Lightly saute a handful of diced asparagus tips with some EVOO, Maille Dijon Mustard, and sea salt for about five to six minutes so that the asparagus is still crunchy and flavorful. While your asparagus is cooking crumble a nice handful of Stella Vallis Tomme into the salad. Top with your asparagus and a small drizzle of EVOO and an even small drizzle of Butternut Squash seed oil. Mix together and you are ready to go with your rose and your salad.
At this time of year I get very excited about everything green and fresh and just can't get enough of it! So I thought I would utilize some of my fresh greens to craft an herbaceous, flavorful and alive salad to go with that glass of Rose wine that just works perfectly at this time of year.
What's in this simple salad?
Arugula
Sugar snap peas
Perisan Cucumber
Fennel
Fennel branches
Asparagus tips
The Amazing Real Live's Stella Vallis Tomme
EVOO
Butternut Squash seed oil
A dollop of mustard
Sea Salt
Dice up a quarter of a fennel bulb, some of the branches, one Persian cucumber and then a big handful of sugar snaps really small. Place these in the bowl with the arugula. Lightly saute a handful of diced asparagus tips with some EVOO, Maille Dijon Mustard, and sea salt for about five to six minutes so that the asparagus is still crunchy and flavorful. While your asparagus is cooking crumble a nice handful of Stella Vallis Tomme into the salad. Top with your asparagus and a small drizzle of EVOO and an even small drizzle of Butternut Squash seed oil. Mix together and you are ready to go with your rose and your salad.
Tuesday, March 20, 2012
Day 769 : Happy First Day of Spring!
What cheese should we have today?
How about Cypress Grove's Purple Haze?
Fresh chevre infused with fennel pollen and lavender hailing from California?
Aromatic, herbaceous, alive, and fresh -- just what you want to awaken your senses as the daffodils begin to bloom and the sun shines for longer hours.
So happy spring folks! Get out there and enjoy!
How about Cypress Grove's Purple Haze?
Fresh chevre infused with fennel pollen and lavender hailing from California?
Image courtesy of www.cypressgrovechevre.com
Aromatic, herbaceous, alive, and fresh -- just what you want to awaken your senses as the daffodils begin to bloom and the sun shines for longer hours.
So happy spring folks! Get out there and enjoy!
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