Cauliflower and Chanterelle Salad with Simple Sauce
August 27, 2020
Thanks to my Roots Farm NL Community Supported Agriculture (CSA) basket that shows up like Christmas every Thursday from July to November, I get food items I may not normally buy or even have access to at a grocery store here in Newfoundland.
This is one quick salad I made with super simple ingredients. Chopped chartreuse cauliflower (very pretty) and sautéed chanterelle mushrooms from the farm, with canned chick peas, fresh sauted garlic, hemp hearts, apple cider and balsamic vinegar, olive oil, hot chili powder, salt and pepper…sooo goood! If I had feta at that time, I would have added that too.
Having a raw salad in the fridge means Besh and I have something highly nutritious and delicious to snack on during the day and keeps a bit of space between me and salt ‘n vinegar chips, if ya know what I’m sayin’…
This program also beefs up my cooking imagination and processing skills. I try to keep it simple (I don’t want to spend all my time cooking and cleaning) and make sure nothing gets wasted. My grandmother would be proud. Fresh and raw is my first choice when possible. Otherwise I’ll ‘bag it and tag it’ for later use.
Freezing turnip greens into cubes for winter shakes and sauces (add water to greens and blend). Ever read the nutritional info on these suckers? Wowza!
Artist Keli-Ann Pye-Beshara – Experience Newfoundland & life through my artist eyes. Born and raised here on this big rock in the Atlantic Ocean. After my Fine Arts degree and Interior Decorating, lived away for ages. In 2009 moved back with new appreciation for this place. Come hang out and explore with me. Sign up for your Piece of Pye newsletter & art prizes!