However this month will be different. Today is Food Revolution Day, an initiative of the Jamie Oliver Foundation. The Food Revolution is a global campaign to improve the health and welfare of children through the food they eat. Part of this process is educating people to make healthier food choices, the more understanding the better choices they will make. Since Andrea is part of the Food Revolution Community, we will be joining them by choosing recipes from "River Cottage Every Day", (our new book) that we individually feel is a must-know recipe. In turn we will share the technique and cooking skill we learned from it.
Our motto for the month of May is Join the food revolution!
The first recipe I prepared was the Seedy Spinach Salad. This was quick to prepare and utterly delicious. First the seeds are pan roasted. I used four kinds of seeds; pumpkin, sesame, poppy and fennel. Then a simple dressing of lemon, olive oil and salt is made. The object of this recipe is to have the seeds stick to the spinach leaves and not all fall to the bottom of the dish. The trick is to first pour half of the dressing on the greens; lightly toss then add half the seeds, then add the rest of the dressing and then the last of the seeds, toss once again. My picture does not do this salad justice, it really is pretty. In this recipe you see that by using seeds or even nuts you can create a satisfying and healthy meal. I need to be more resourceful with the ingredients I have in my pantry.
The third and last dish I prepared was the Asparagus soldiers with a soft boiled egg hollandaise. We all know how wonderful asparagus and eggs taste together but in this recipe the addition of a little butter and cider vinegar can ratchet up the yolks to a creamy almost hollandaise like deliciousness. This was a quick and effortless technique with loads of flavor.
These recipes have been slightly adapted from the "River Cottage Every Day" by Hugh Fearnley-Whittingstall. First recipe; from the chapter "Vegetables Galore” Seedy spinach salad (page 293). Second dish from the chapter "Weekday Lunch (Box)” Tartiflette toastie (page 114). Third recipe; from the chapter “Vegetables Galore” Asparagus soldiers with soft-boiled egg hollandaise (page 254).
To see what recipes the other members chose for this month, head over to the LYL post for May 2016 on the CCC website, by clicking here.
P.S. Back in Oregon will send out a update in a couple of days.