Food & Drink Magazine

Summer Greens: Recipes for You

By Yonni @vegandthecity
As a vegan, I eat veggies all year 'round.  What's nice about living in a 4 season region, is that what becomes available varies, especially if you buy your greens (and fruit) from local farms instead of the mass marketplaces.

For example, last night I had an arugula salad.  While I can eat arugula in winter too, this salad included diced watermelon, slices of pomelo and black olives in a light vinaigrette.  (If you are unfamiliar with a pomelo, it is the largest of the citrus fruits, has a super thick outer skin, and tastes pretty similar to grapefruit - I actually prefer it to grapefruit.)  I saw a recipe that was similar to this dish in Experience Life Magazine.  They used watercress.  Have you tried it?  Pretty, delicate leaves, edible stems, peppery can often find it in a cucumber tea sandwich (on which you would put vegan cheese, of course.)  It aids in digestion, so it is often juiced as well.

Summer Greens: Recipes for You

4 c coarsely chopped watercress, stems included

1 c pink grapefruit segments, juice reserved
1 1/2 c diced avocado
1/4 finely sliced red onion

Mix well and toss with the following ingredients (which get whisked with the grapefruit juice):

1 TBSP white wine vinegar

4 TBSP walnut oil
salt and freshly ground black pepper to taste.
Have you ever eaten mustard greens?  These can be jewel green, deep red or even purple, and are bitter as the name would suggest. They will spice up any salad, or can be sauteed in different oils (sesame, olive, nut) for variety, as you would a spinach or escarole.

Dandelion greens, which support strong bones, healthy skin and are said to defend against types of cancer, are an earthy leafy variety.  Sautee, eat raw, throw in a soup, or even use it in your tea! The root of dandelion can be cooked up like parsnips and have a similar flavor.

If you choose to toss these into a salad, here are some dressings you may want to try, courtesy of BonAppetit:

Summer Greens: Recipes for You

Dandelion Greens (top)
Watercress (bottom)

Canal House Classic Vinaigrette

1 small garlic clove, finely grated

2 TBSP red wine vinegar
2 tsp dijon mustard
1/2 c olive oil

Whisk the first four ingredients together until emulsified, and then add salt and freshly ground pepper to taste.

Simplest Asian Dressing
1/2 small garlic clove, finely grated
1 TSBP reduced-sodium soy sauce
2 tsp unseasoned rice vinegar
1/2 c olive oil
1/2 tsp. toasted sesame oil

Whisk together the garlic, soy sauce and vinegar, and then gradually add the olive oil and then the sesame.  Add salt and freshly ground pepper to taste.

Canal House Green Goddess Dressing*

1/2 bunch watercress, tough stems removed, coarsely chopped

1/2 c nayonaise
2 TBSP vegan sour cream
1/2 c lightly packed fresh flat-leaf parsley
2 TBSP chopped fresh chives
2 TBSP chopped fresh tarragon
1 TBSP white wine vinegar

Puree watercress, nayonaise, sour cream, parsley, chives, tarragon and vinegar in a blender until smooth.  Add salt and pepper to taste.

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