Salad with Salmon and Collard Green Pesto

I’ve been eating my weight in greens, thanks to this new community garden plot of mine. Some slightly poor planning has left me with little other than kale, collards, swiss chard and tatsoi. I’m waiting with patience for cucumbers and tomatoes, and am in the meantime throwing down a greens party nearly every night in the FoodFitnessFreshAir kitchen.

I really haven’t any serious complaints about it though.

Salad with Salmon and Collard Green Pesto

I do have some little baby carrots and radishes growing, which make an appearance in this recipe. And some lettuce from a friendly neighbor. Both worked well to construct the bed of salad that’s placed beneath the real stars of this dish: salmon and collard green pesto.

Since crispy broiled salmon speaks for itself, let’s get straight to the pesto.

Currently, I have no basil in sight, aside from a few slow growing plants on my back porch. Likely you don’t either.

What there is an abundance of this time of year, however, is greens. And as mentioned above, thankfully I’ve got a ton with which to work. Regardless of whether you’re reaping the same harvest or not, I’d encourage you to give this a go. This time of year, I guarantee it’ll be cheaper, and just as tasty, as traditional basil pesto. And even a little healthier, too.

I tell you, collard greens make for one nutrient-packed pesto.

Salad with Salmon and Collard Green Pesto

If you do have basil laying around, feel free to throw it in with the greens. You could also swap the collards for other greens, such as swiss chard or baby kale. Stay away from greens that are on the more bitter side or are more matured, which will reap a heavier flavor. These could have their place too in pesto, but not aside the delicacy of roasted salmon.

If you have any other green-loaded recipes, please share! I’m looking to freeze a bunch of this pesto for the winter, but would love to hear your ideas, too. Let me know how you’re using kale/collards this year!

CLICK HERE FOR RECIPE…

Tatsoi Saag Paneer

Saag Paneer has always been one of my favorite Indian dishes. It’s super savory, has that slight hint of both sweet and rich components going on from a touch of cream, and has a smoothness that feels divine on top of Naan, or even rice.

It’s also incredibly easy to create at home, which isn’t always the case when it comes to Indian food.

Tatsoi

Technically, this dish would require whipping up your own mild, fresh cheese, known as the paneer, which in itself isn’t actually all that complicated. However, this version of Saag Paneer swaps the cheese for tofu, making it even more convenient and quick to whip up. Perhaps I should rename it to Saag Tofu, but I think the Tatsoi in the title is enough of a curveball in itself.

What’s tatsoi, and what’s it doing in this recipe? Typically, at least in the states, Saag Paneer is made with spinach. You could certainly use that in my version too, and I’ve included instructions to do so. However, I chose to use tatsoi instead, because, well, I have a garden full of it. If you’re wondering what to do with your own tatsoi, I would highly recommend you put it to use in this.

Tatsoi Saag Paneer

Like spinach, tatsoi is a tender green, although with just slightly more of a bite…especially when you let it reach its flowering point in the garden. (Pick it before this if you can.)

In comparison to most other greens though, the flavor is subtle, and the texture is creamy. This makes it so adaptable for this dish, where the dominance of flavors should remain in its collection of spices.

Tatsoi

If you’re not familiar with tatsoi, try it out if you can and get your adventure thriving in the kitchen. It grows abundantly during the spring months, and can also be found for pretty cheap in most Asian markets. Again though, spinach is a guaranteed go-to, and will also work wonders here, so have no fear if tatsoi can’t be found.

Philadelphia Community Garden

Serve the Saag alongside basmati rice, preferably of the fiber-rich, brown variety, and a warm piece of naan. This dish will also goes well with a wide range of other Indian dishes, from curries to masalas, and more. So if you feel inspired, make a feast.

CLICK HERE FOR RECIPE…

blog5

My coworkers think I’m turning into a radish.

I slice them daily. Put them on everything. And am now photographing them as if they were a bouquet.

Radishes > peonies, wouldn’t you agree?

Pickled Radishes

Anyway, thanks to a garden plot full of them, I currently have what feels like an endless supply of radishes. And after this recipe, I finally have a more-than-exciting way to enjoy them.

These pickles are awesome. Awesome, awesome, awesome.

Radishes

I could eat these by the fork. Crisp, slightly tangy, and with a hint of spice, this is one flavorful and addicting pickle, worthy of being served all on its own. Although, add it to a cheese plate, or atop a fresh salad, and I would never argue against that. I could also easily see these chopped up and tossed into a spring egg or potato salad. Or on top a slightly fancier version of Avocado Radish Toast. Yum.

Pickled Radishes

Easy-to-make, this is a quick, non-canning version of pickles that comes together within just a handful of minutes. Feel free to play around with the spices, and let me know how you end up using these!

dos CLICK HERE FOR RECIPE…

Radish Avocado Toast

I’m declaring this the raddest snack of the season. Hence why I’m bringing you another Radish Toast recipe after this variation with Asparagus Pesto a few weeks ago. This is that guy’s simpler, but equally as rad counterpart.

Avocado Radish Toast

This is an annual favorite, and it’s been showing up at my table quite a bit this year. Cheers to having a garden full of radishes. (Expect another radish recipe coming your way, soon.)

It’s seriously the definition of rad.

  • 5 simple ingredients
  • Assembly time of 5 minutes or less
  • Healthy & seasonal

Rad.

Because who has time for elaborate snacks when the weather outside is so nice? Aside from the occasional rainy Saturday or coffee+music filled Sunday spent indoors, those days full of cooking begin to dwindle once June rolls up. Luckily, recipes like this prove you can have plenty of outdoor time and good eats, too – no sacrifice needed.

The result of this particular recipe is a creamy, and crispy, ever-so-satisfying snack. If you want throw a fried egg on top, and call it a lunch.

You may wish to also play with the herbs and spices you choose to use. My favorite alt. to this is to add a sprinkle of cumin on top, derived from whole seeds that’ve been given a toast on the stovetop and a fine ground from a mortar and pestle. (You can also use a spice grinder.) CLICK HERE FOR RECIPE…

Spring Nicoise Salad

Spring is made for salads, especially those tossed with asparagus fresh from the farm. Nothing beats a topping of crisp radishes, too, to compliment the butteriness of the season’s lettuce.

Spring Nicoise Salad

This season – which I long to never part – let’s us rethink our salad bowl – which I love. Love. Love. With it, it brings endless light options for lunch that would be a disgrace to label as boring.

Salad can be fun. And this one more than proves that to be so.

Spring Nicoise Salad

Here, asparagus takes the place of the green beans in a classic Nicoise salad. Aside from that, the make-up is pretty straight forward. Hardboiled eggs? Check. Tuna? Check. Thinly sliced onion? Check. Radishes? Check.

For the asparagus, a simple steam actually works well with this salad, given the complexity of the other flavors. However, if roasted spears are your absolute fav., by all means, get the oven going and go for it.

SpringIf you want to get fancy, you could sear some fresh tuna instead and add it on top. Or reserve that fanciness for the olives and bread you may wish to serve alongside this.

Bright, light and easy to assemble, this is spring at its best.  Cheers.

Spring Nicoise Salad

CLICK HERE FOR RECIPE…

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