Eating Truly Good in the Neighborhood

2 Jun


One of the best things about hanging out in Western Mass, or any area that’s full of small farms, is that there’s a market in some town almost every day of the week. And if you happen to be craving fresh veggies or fruit on one of the odd market-less days, then there’s probably a farm down the road with a stand full of produce and a small, rusty tin box for you to drop your pennies into (on your honor, of course).

The salad above is made with a kale that I sadly can’t remember the name of, Hakurei turnips and their greens, wild strawberries and quinoa. Bought the greens from Wild Sky Farm at the Easthampton Farmer’s Market yesterday; and the berries at a nameless farm stand down the road from my host’s abode. The dressing is a rip on one I found at Oh She Glows for a Lightened Up Tahini-Lemon Dressing.

Here is my adjusted version. I’ll be honest, these amounts are not exact. I was sorta throwing things in to taste. So if you want to recreate this, do what suits your palate and let me know what happens. This should yield about a 1/2 cup of dressing or enough for one massive bowl of greens.

Sunny Lemon Dressing

2 Tbsp Sunflower Seed Butter
1 clove garlic
1/4 inch chunk of fresh ginger, peeled
1/4 cup lemon juice
2 tbsp rice wine vinegar
1 Tbsp honey
1  Tbsp nutritional yeast
S & P to taste

This salad has to be one of my all-time favs. And it was another total improvisation. Unfortunately, this one is not made of particularly local or seasonal ingredients–the corn is from Florida (of course) and I got everything else at the supermarche (for shame, I know) but it’s the thought that counts. And the goal here was to make a salad using the grill. So it would taste like summer. Which it did. So in that regard, I was successful. Here’s the recipe as best as I can remember it.

Roasted Corn and Cabbage Slaw

5 ears of corn
1/2 head red cabbage
2 large green peppers
1 bunch scallions
3 medium beets, steamed or roasted and peeled and sliced
1 can crushed pineapple, juice reserved
1/2 cup chopped red onion

Lime Cilantro Dressing
2 cloves garlic
1 large bunch cilantro, washed and stemmed
juice of one lime
juice from one can crushed pineapple
2 tbsp orange juice
1/4 cup white balsamic vinegar
1 Tbsp extra virgin olive oil
1 tsp sambal oelek
S&P to taste

Get yer grill on. Wrap corn in foil and grill for about 20 minutes. After 20 minutes, remove from foil and cook directly on grill until they get nice and charred all over. Not burned, mind you, but charred. Cut the cabbage into big  chunks and slather with fat of your choice (I used spray olive oil from Trader Joe’s cuz I was being calorie conscious but feel free to slather on real EVOO if that’s your thing) and place directly on hot grill. You’ll have to turn the cabbage a few times. You’ll know it’s done when it gets wilty and the outside leaves are nicely charred. It should still be somewhat crunchy. Grill your peppers whole until the skins turn black. Also place your scallions directly on the grill–these won’t take long so keep an eye on them.

Cut the kernels from your corn, chop cabbage into bite sized pieces, chop scallions. Give your peppers an ice bath until the skin is a little easier to peel and then peel them and chop them up. Toss all of this grilled deliciousness into a big bowl. Add chopped scallions, sliced beets and crushed pineapple. Give everything nice big stir.

In the workbowl of a food processor, combine all your dressing ingredients and pulse until well combined and nicely emulsified. Add to the slaw and toss very well to coat completely. This is one of those side dishes that gets better the longer it hangs out so make it ahead and keep in the fridge till you’re ready to serve.

We enjoyed this one with grilled pork loin and grilled asparagus. It was a double veggie, lean meat kinda night. There was so much slaw left over that we had it the next night with the first salad in this post and BBQ’d salmon. Here’s what that all shaped up to look like:

This went perfectly with a bottle of Black Birch Vineyard‘s semi-dry riesling, which I picked up earlier in the day at the vineyard-again, it’s just down the road.

Lovely new vineyard with a really gorgeous tasting room. I haven’t been drinking a lot (or really at all) over the last couple of months (and I pretty much can’t have red wine anymore because of the noggin) so this was a nice treat and a reminder of how much I love white wine in the summer. We also bought a bottle of their Vidal for dinner this evening. Fun fun fun.

I will admit it’s nice to eat like a human again. That said, I’ve been sticking to my mega bowl (oatmeal, chia, berries) breakfast and late morning green smoothie routine. I’ve still got a half marathon and another sprint to look forward to in Colorado this summer. Plus plenty of high altitude training to stay in shape for fall races back in Miami. Oh and the job that I have out there. I’d like to have energy for that too. For the moment though, I’m drinking the wine.


2 Responses to “Eating Truly Good in the Neighborhood”

  1. iwanttobeatriathlete June 2, 2012 at 6:54 pm #

    I think you have to come back and feed us all!!! We miss you. Training without your sarcasm is not the same. Luv u!

    • mymultipersonality June 3, 2012 at 11:38 am #

      i will in time. i’ve been thinking of you and the vegan all the time–as I’ve been making these salads. they’re so good and good for you. of course we’ve been eating meat along with them but whatever.

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