Nasturtium Salad

I didn’t make this salad for six years! But when I was shopping for my herbs, I saw nasturtiums, and I immediately knew I want them. All the childhood memories which I mentioned in this six-year-old post came to life:). Now that I had them for almost a month, I finally got a chance to harvest some and make a salad precisely like the one I mentioned in that old post. Just added almonds – I do not remember why I didn’t have any nuts in it six years ago, it’s not like me 🙂

“After The Holidays” Recipes

In December, whenever I would come across some interesting recipes, I would say to myself: after the holidays! Now, after the holidays is already here, and also, I had a lot of leftovers of the things which I bought “just for that recipe.” Here are several of my “after the holidays” creations.

I had half a package of ricotta left from my ricotta and merengue buns, and I had half a bag of spinach, which was left from the quiche, and I had some frozen puff pastry – here is a result:

It was fast and easy, and I really liked it!

Continue reading ““After The Holidays” Recipes”

Yellow Beets and Blue Cheese Salad

I spotted yellow beets in the Eurofresh store last week. Previously, I only saw yellow beets in my CSA shares. Even though I didn’t plan to cook anything with beets that week, I bought a bunch.

I baked the beets in foil (40-50 min at 400F) and made this simple salad:

Baby kale, baked beets, blue cheese, pistachios. Dressing: one part of pistachio oil, to parts of Madera balsamic. It feels like a holiday meal :}

Beets and Goat Cheese Salad

Once again, this is something I hesitate to call a recipe. It’s just that a couple of years ago, I realized that those super-fancy salads with baked beets and goat cheese – I can easily make them at home. You need to bake beets just once – 40 min at 400F individually wrapped in aluminum foil, and then you can peel them and store in the container – for over a week.

New this year – I started to add some pomegranate seeds to this salad. So now I have:
baked beets, purple and yellow
spicy asian greens
crumbled goat cheese
chopped walnuts
pomegranate seeds
and this wonderful balsamic/oil combination from Vompass:

Proportions are entirely up to you, made in minutes, taste priceless 🙂