Salad Celebration

Salads make the heart grow fonder. 

So if you've been checking out my recent twitpics, you'd know that I am currently OBSESSED with salads. As long as you keep a well-stocked refrigerator, easy salads become as low-maintenance as that perfect bed-head hair you just happened to wake up to one morning (guys, you wouldn't understand, girls, you get where I'm coming from...) Anyway, if you've got any of the following ingredients, throw them in a bowl NOW (no seriously, now...) and prepare yourself for a lunch that is the epitome of fresh and wholesome. Summer bikini season? We've got you.

A Salad to Celebrate

Ingredients:

-Lettuce, and any of these varieties will do:

• Butter lettuce
• Mixed spring greens (you can find these in a convenient pre-washed bag but wash them once again anyway just because...)
• Arugula (nothing like that classic peppery bite)
• Mixed herb salad (again you can find this bagged and ready go to)

-Dried cranberries

-Avocado (make sure it's ripe - the skin should be brown and frumply... yes frumply is an adjective)

-Chopped pecans (as many as desired)

-Chopped walnuts (again as many as desired... also, if you're feeling extra ambitious toast these babies up before you put them in your salad bowl!)

-Baby tomatoes sliced in half (about a handful)

-a few sprigs chopped cilantro

-some fresh chopped basil (rough chopped or even hand ripped and placed into the bowl)

-1/3 cup feta cheese (or crumbled goat cheese will also do but I like the saltiness of the feta)

-1 lime (juice + zest)

-2 teaspoons capers

-drizzle of extra virgin olive oil

Combine all ingredients in your favorite salad bowl. Finish with sea salt and enjoy! Seriously, thank me later :)

Xo

Ginger Bokchoy and Shiitake Mushrooms

Ginger Bokchoy

Hi all. If you've been reading my tweets lately you would know that I have recently taken to cooking ALL. THE. TIME. as a form of therapy and relaxation. So here now is one recipe I came up with that I absolutely love! Hard to tell from the picture but this ginger bokchoy is great as a side dish or as a main meal on one of those nights when you crave something delicious and meat-free but don't want to spend time with the oven or with making a time-consuming meal. 

Ingredients

2 handfuls shiitake mushrooms *I love my shiitakes so I sometimes put more - washed and sliced lengthwise into thick slivers about half an inch or so wide

1 avocado - sliced

3 bunches baby bokchoy - rough chopped in large chunks

2 tablespoons ginger - chopped

1 small shallot - chopped

Salt and Pepper (as desired)

1/3 cup olive oil

For the sauce:

1/4 teaspoon salt

2 tablespoons peanut butter (unsalted or if salted adjust salt above)

3 tablespoons white wine vinegar

Directions

1. Heat up a saucepan with the oil on medium high heat. Add shallots and ginger and allow to cook until all have opened up and released their scents. Kitchen should smell amazing at this point, by the way. 

2. Add mushrooms. Cook until brown around the edges or about 8-10 minutes. 

3. Add bokchoy and cook another 3 minutes.

4. While bokchoy is cooking, combine ingredients for peanut sauce (save a little peanut sauce for a drizzle.) At last minute, add sauce to pan and stir until combined. 

5. Plate with avocado slices surrounding bokchoy and mushrooms and drizzle with extra sauce. 

ENJOY!

As always,

Organic Eats

"Why sometimes I've believed as many as six impossible things before breakfast." -Alice in Wonderland