Try new things

I was introduced to this salad by the farmer (and a friend), Ollie, who runs our CSA. I honestly have never had radicchio until she gave me a huge beautiful head of it a few weeks ago. The leaves are deep magenta, similar to cabbage, with thick white veins. Radicchio is a chicory which is part of the daisy family. Its leaves have a bitter flavor, which is mellowed by grilling or roasting. 

But the salad I'm suggesting is raw, making it perfect for summer barbecues. You don't need to turn on the oven or fire up the grill. It's easy, almost too easy.

Simply drizzle—rinsed, dried, chopped leaves—with raw honey, balsamic, and olive oil. Don't be stingy with the honey, it helps cut the bitterness. Add a dash of sea salt and pepper, and a handful of pistachios to garnish. Enjoy! 

My weekend

I hope you all had a great weekend. It flew by. I can't believe its almost Tuesday. 

I bought more beets at the farmer's market as well as some of the most beautiful carrots I've ever seen. They were yellow, orange and purple. I cut the beets and carrots, and roasted them with coconut oil. Then I tossed them into a bowl of quinoa along with orange juice and green onion. Mmm.

I also picked up some vidalia onions. I roasted them in the oven with olive oil & balsamic. They would be delicious way to dress up a veggie burger.

Busy week for me, including a day trip to Chicago on Wednesday. But I'm excited to start reading this The Ayurvedic Cookbook. 

Have a great week. Eat your vegetables.