MUNCHIE MONDAY: SPRING VEGGIE TOSS

A WEEKLY HOME COOKING COLUMN FEATURING QUICK RECIPES WITH LOCALLY SOURCED INGREDIENTS

This time of year, my body starts aching for fresh veggies. We are almost there. But while we wait, I have a secret to share. I eat a bit differently than most people. I am ready to tell you: I am a Pescaterian. That means I do not eat meat other than some types of seafood. 

I have eaten like this since I was 11. I really never enjoyed other types of meat as a kid. It was often a point of contention with my parents. Eventually, in each of their separate homes, they began to create ways for me to eat what I liked while still being healthy. Eventually, they gave me the reins on my own diet. 

I was thrilled, and admittedly rather high and mighty, when I first learned it was considered a more sustainable way to eat. As I learned later, that might not be so true. A way to eat meat sustainably is locally raised, locally caught, and locally processed. There are so many wonderful ranchers around. I really prefer Argyle Acres, for my kids’ beef and chicken. I love our local trout farms for fish. 

Now, after all that meat talk, I have to let you down easy: this meal idea has no meat. But I do use any leftover meats or lunch meat I might have in the fridge if the kids want it. In anticipation of spring, we will make a salad with veggies that are growing now, or will be available locally in the coming weeks. 

SPRING VEGGIE TOSS

INGREDIENTS

Arugula, Grow Ogden and Faircrest has it now!

Strawberry, sliced.

Preferred nuts for topping.

Fresh Herbs for topping, I used new spring parsley from the Urban Prairie Agriculture’s Farm.

Beans, about 5 pods per person. Harmons has organic but it will be about 5 more weeks before they are local.  Nip the ends and section into bite size pieces. 

Broccoli, about 1 floret per person, Urban Prairie Agriculture will have Broccoli in 5 weeks. 

Peppers, about 1 baby sweet pepper per person, or ⅛ bell pepper per person. 

Chopped onion, About ⅛ onion per person. Jerry and Nini’s has these now. 

Salt, pepper and garlic to taste. 

A dusting of smoked paprika

Olive oil

Dijon Mustard

Lemon Juice

Balsamic reduction or glaze

In a pan heat butter to medium heat. Add smoked paprika, garlic, salt, pepper, onion, peppers, broccoli, and beans in a pan. While those soften, in a mixing bowl combine 2 tablespoons lemon juice, 2 tablespoons olive oil, salt, pepper, 1 teaspoon dijon, 1 teaspoon balsamic and blend vigorously for 60 seconds. Toss Arugula in sauce. Put on a plate and top with veggies from the pan, nuts, strawberries, and fresh herbs. I served with croissants from the store. You could choose O_bruka sourdough — she is baking regularly!