Salad dressings

Last night I made a small salad of farm fresh greens with radishes. But the exciting part is the dressing. I love improvising dressings of all kinds.

I began with ginger juice and then added apricot jam. Then I pulled my bottle of german herbed vinegar from the shelf. I got it at Rolf's and it's wonderfully fragrant. It overwhelmed the apricot jam a bit, so I added a little honey to round it off.

I drizzeled a little olive oil over the greens and radishes and tossed them until they were coated, then added salt and pepper. I added the vinaigrette and tossed lightly. I took a handful of toasted nuts and chopped them roughly, then sprinkled them on top.

Then I absorbed it with great pleasure.

Marinated tofu salad

Early in the morning I started draining the tofu, then I cut it into cubes and put them into a marinade: tamari, sesame oil, ginger and garlic.

I washed and dried the perfect farm fresh mescalun greens, then drizzled about a teaspoon of olive oil, I tossed them to distribute the oil. Then I salted and peppered them. They're from the first harvest share of my Community Supported Agriculture (CSA) farm, Fox Creek.

I put the tofu on top and spritzed with fresh lemon juice.

It was a substantive lunch!

Beef and bok choy breakfast soup

Since I had some small steaks it seemed like a perfect opportunity to make a beef soup. I also wanted to try out some great wide rice noodles I got at Lee's grocery.

Today's soup started with browning about three oz. of the beef after slicing it into bite size pieces. I had some fresh early garlic sprouts and sliced bulbs and leaves into the mix, then added six stalks of the bok choy. I put in some stock to enrich the broth, then added a few drops of sesame oil and about a half teaspoon of garlic chili sauce. I almost forgot the fresh ginger, but was able to drop it in at the last minute.

Good morning yumminess!!