From the Garden: Easy Basil Dressing

Basil leaves on old wooden table.It was a cold and rainy day in April and the winter felt endless. My friend, Stephanie, and I were both desperate for warm, spring sunshine. We met at a French/Senegalese restaurant in Brooklyn called Cafe Rue Dix and ordered a simple salad of baby, mixed kale and avocado with basil dressing. I took my first bite and the fresh basil burst on my palette. It was as if the cold rain disappeared and my friend and I were transported to a sunny picnic in the middle of a flower field. Sometimes you need inspiration to imagine a different world and this was one of those moments. My friend instructed me to figure out how to replicate this dressing so here is my humble attempt. This one’s for you, Steph!

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From the Garden: Turnip Greens

Turnips on the tableWe’re approaching the end of the local winter crops here in the Northeast and *some of us* might be a little sick of the all too popular kale at this point. If you are looking to switch things up, consider turnip greens. They are packed with calcium (4 times more than broccoli, cabbage, and their relatives), folate and Vitamin K1 (good for the pregnant ones out there or those trying to get pregnant). Turnip greens might be a little harder to find than spinach or kale so check your local farmer’s market. Some might find turnip greens to be on the bitter side so I’d recommend that you give them a quick steam (5 minutes) and then toss with something rich or tangy, like browned pieces of local bacon sautéed with onions and crushed red pepper, or this vegan dressing: mix raw tahini with hot water (3 parts tahini: 1 part water). Stir in a small amount of non-soy miso paste while the water is still hot (available at most health food stores in the refrigerated section) and add more paste to taste depending on how salty you like it. Take note: those with existing kidney or gallbladder issues might stay away from turnip greens as they may exacerbate your symptoms.