Recipes

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FRESH HARVEST SALAD

This recipe is from my own imagination. I love eating fresh and local, and this is what was available! Nasturtiums are edible flowers that have a gentle yet peppery taste to them and are a beautiful addition to your summer harvest meal. Here is what you need, but just know you can always add or omit anything that you want.

  • 1 head of lettuce

  • 1-2 carrots

  • 1 small to med cucumber

  • handful of blueberries

  • handful of raspberries

  • 4-5 nasturtiums

Dressing of choice - I like a dash of lemon juice, olive oil and sea salt. Keep your salad tasting as fresh and light as possible!

To prepare your salad:

  1. Wash all of your veggies

  2. Chop lettuce into bite size pieces and place in salad bowl

  3. Peel and cut your cucumber into small chunks and sprinkle on top of the salad

  4. Either shred or cut your carrots into small chunks and sprinkle on top

  5. Add raspberries and blueberries

  6. Finish with decorating with the nasturtiums and drizzle your favorite dressing on top

  7. ENJOY!

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Cucumber Mint Salad

Cucumbers are coming alive in our garden, a perfect time to make a local dish for yourself! This recipe is super simple and quick to make. Gratitude to author Mickey Trescott, NTP of “The Autoimmune Paleo Cookbook.” Pg 141

Ingredients:

  • 2 large cucumbers

  • 1/2 small red onion, thinly sliced

  • 2TBL chopped fresh parsley

  • 2TBL chopped fresh mint

  • 2TBL apple cider vinegar

  • 3TBL extra-virgin olive oil

  • Sea salt to taste

Combine the cucumbers, onion, parsley, and mint in a bowl. In a small bowl, whisk the apple cider vinegar, olive oil, and sea salt. Toss the dressing with the vegetables and serve!

Jennifer Marriott