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balsamic

Spring Salad with Hard Boiled Egg and Feta

Spring Salad with Hard Boiled Egg and Feta

We’re about to touchdown into my favorite half of the year –  that magical time of spring and summer! According to the calendar, we’ve already made landing there, but Philly seems to be dragging its feet a little. Today, I awoke to a balmy 39 degrees. Only a little short of paradise…

As the shining sun spreads its rays into my window, screaming, “patience grasshopper”, I’ve quickly begun moving my kitchen into spring mode. Late March has launched a revival that fills me with happy anticipation and my fork full of salad greens. Pretty soon, roasted asparagus spears will join us, and I’m ready for it all.

Colorful Eggs

As April nears, young lettuces and tender baby greens will be the first to fill the garden as well as local farmer’s markets. They’ll be paired with spring onions, and soon followed by radishes. All of these early ingredients are what inspired this simple recipe I unfold today. That, and those beautiful eggs you see pictured above, given to me by a new coworker who shares in my love of all things food.

When warm weather hits, I like to lighten up a bit on my plate. Salads like these frequently grace my diet, and leave me feeling every bit as fresh and lively as the produce that fills them. Quick and simple, they also leave me time to go wander around outside. Feel free to add nuts or toasted seeds to this for a little extra crunch, and perhaps pair it with a side of buttered toast, which will compliment both the eggs and greens.

Note, for hard boiling the egg, I use the Martha Stewart method. It works perfectly everytime. You may wish to also hard boil some additional eggs while you’re going through the process for the one in this salad. Keep them on hand for a quick, protein-packed snack. Continue Reading…

Kale and Strawberry Salad over Bulgur Wheat

Kale and Strawberry Salad

Strawberry picking in the city is a funny thing. Or I guess I should technically say just outside the city – the ‘burbs.

You see, where I grew up, when you wanted to pick fruit, you drove to the local farm. You’d stop and say hello with one of the old-timers, who was of course part of the family farm. Usually, he be missing a few teeth. Always, he’d be armed with directions to the sweetest patch of fruit. He’d give you a basket or box to go pick, and then you’d be on your way.

It was always a swell time.

Kale and Strawberry Salad

In (or just outside) the city, it’s certainly a swell time, too. But the scene looks a little (and by that I mean a lot) different.

When you roll up to the ‘burbs farm, or at least the one I recently visited, you find not old geezers hanging around in their holey shirts and overalls. Nope. Instead, you find a parking lot packed with 200+ cars. I kid you not.

You also find kids. And cameras. And hot dog stands. And maybe even a carnival ride. Not sure if that last part actually existed where I went, but there was definitely some kind of train riding and face painting action going on, and I felt as though I might as well have been at a carnival. Although again, the only thing that was missing was the guys with no teeth.

What really set the experience apart, however, was the part where I had to pay $5 before even going to pick the strawberries I dreamt about all morning. Pay-before-you-pick? City picking isn’t cheap, I tell you. In fact, you might be better off just buying a few pints at the store. But that’s obviously no fun, right? It’s okay. I ate my weight in strawberries while out in the field to make up for it.

Kale and Strawberry Salad

I left my gorging-on-strawberries, red-stained, kid-like self in the strawberry field, and decided to become an adult again once I returned home. The results are this salad.

After this, I can tell you for once, I feel okay about getting older. Strawberries in my kale salad? Heck, I’ll call myself an adult any day if that’s what comes from it. Just don’t quote me on that when I’m eating a large bowl of strawberries and ice cream for dessert. And the strawberry juice is running all down my face. Because I’m licking the bowl. Because I’m a kid. At heart.

A little salty (thank you feta), a little sweet (cheers to local strawberry season), and a little earthy (thank you almighty kale), this salad hits every note in all the right ways. Plate it up over cooked bulgur to make it a meal, or send it off to a picnic and become the star of the party.  It won’t let you down – even if your strawberry experience is a bit more dubious.

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