1/3 fennel bulb, finely sliced
2 handfuls arugula, spinach or mixed lettuces
1/3 cup radicchio, finely sliced
1/3 apple, finely sliced
1 Tbsp olive oil
juice of lemon
sea salt to taste
Combine all ingredients and adjust seasoning/dressing. Adding avocado, chickpeas, feta, chicken or salmon will make this side dish more meaningful and possibly, an entree, when aiming for a lightish dinner or lunch.
4 small beets (cooked)*
2 garlic cloves
1/2 cup walnuts
2 Tbsp olive oil
2 Tbsp water
1/4 tsp sea salt
* Two favorite options: stores sell steamed and peeled beets (easiest) or if bbq-ing, can roast a few beets, peel once cooled, and store in fridge for several days.
Combine all ingredients in a food processor and blend to desired consistency. Check for seasonings. Use as pasta sauce or as a delicious spread on toast!
2 large handfuls arugula
1 peach, quartered and cut into small chunks
1/4 cup pumpkin seeds
1 Tbsp olive oil
sea salt to taste
In a small saucepan roast pumpkin seeds until golden, taking care not to burn them – a couple of minutes. Dress salad leaves with oil and salt. Add peaches and pumpkin seeds. Enjoy!
*For a slightly more substantial dish, add garbanzo beans or canned mackarel or sardines.
1 bunch ramps
1 egg
1/2 Tbsp ghee or 1 Tbsp olive oil
sea salt
pepper
Wash ramps thoroughly and cut off bottoms (just above the hairy bits, retaining most of the white of the stem). Chop roughly. Heat ghee or oil in a pan and sauté ramps for about 2 minutes or until they wilt. Remove onto a plate. Add a touch more oil to the pan and fry the egg. Once the egg is cooked, plate over the ramps, season and serve!