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The bounty of stunning fruits and vegetables available each week at the farmers' market is the inspiration for my new series on interesting ideas for putting together a salad. Fill your canvas bag with all the best that the farmers' market has to offer and ensure that you're feeding your family the freshest ingredients possible. Ask your local farmers whether their produce was grown by sustainable means without the use of pesticides and chemicals. Say goodbye to salad monotony and hello to flooding your table with eco-chic vege combinations.
Arugula with Rosemary Roasted Fingerlings
1 large bunch arugula, chopped roughly
2 cups rosemary roasted fingerling potatoes, see recipe below
½ medium purple rosemary roasted onion, see recipe below
½ medium yellow pepper, chopped
1 can organic sustainable Albacore tuna, drained
¼ cup pistachios, toasted and shelled
Dressing
2 tbsps organic olive oil
½ organic lemon, juiced
salt and pepper to taste
Directions
Put everything in a large bowl and toss with dressing.
Rosemary Roasted Fingerling Potatoes and Onions
2 cups fingerling potatoes
½ purple onion, chopped very roughly
¼ cup organic olive oil
1 tsp sea salt
½ tsp dried rosemary
½ tsp fresh cracked pepper
Directions
- Preheat oven to 400 degrees.
- Spread potatoes out on a cookie sheet.
- Top with ¾ of the olive oil, rosemary, salt, and pepper.
- On another cookie sheet, spread out onions.
- Top with remaining rosemary, salt, and pepper.
- Toss contents of both cookie sheets with your hands.
- Cook potatoes and onions about 15 minutes depending on size.
- Take out the onions and turn up the heat on the potatoes to 500 degrees.
- Cook five more minutes.
- Let the potatoes cool completely and shred.
Serves 4
Interested in hearing what celebrities have to say about green? Eavesdrop on their dinner conversations on Planet Green TV's Supper Club.
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