Knock, Knock
Who's there?
Lettuce!
Lettuce who?
Lettuce in, it's hot out here!
Hey fellow Tacomans, it's hot out here. I'm not complaining just saying. The garden wasn't doing much of anything but suddenly it's in overdrive. I've got to pull out all sorts of recipes to make use of what we have and we'll still have plenty for co-workers and friends. Here's a quick recipe for spinach. A loaf of bread and iced tea, and I'll be ready to finish a few things on my continually growing to-do list for the shop.
Spinach & Green Apple Salad
2 T. olive oil
1 T. cider vinegar
1 T. Dijon mustard
salt & freshly ground pepper
5 oz baby spinach (about 5 cups)
1 Granny Smith apple
1/3 c. walnut pieces, toasted in a dry skillet until fragrant, about 2 minutes
- In a small jar with a lid, mix the oil, vinegar and mustard. Season with salt and pepper to taste.
- Toss the spinach with dressing until evenly coated. Then divide among 4 plates.
- Core the apple and slice into matchsticks. Sprinkle 1/4 of the apple pieces on top of each salad portion. Follow with walnut pieces. Serve immediately.
Tschuss,
Elizabeth
