Sweet Potato Steaks on Arugula and Kale with Pea Avocado Cream

All I want to do is eat fists fulls of arugula. Ok, maybe that is not all I want to do, but it is something that I have been doing a lot. I have always really like arugula but as of right now, it is my top choice green!

Anyway, big green salads are all I want to eat because it is spring and all and greens are the best in the spring. But I still am eating a lot of roots and will be eating them for a few more weeks unit winter farm share dies down. And because it is the end of the season, the choice of roots is dwindling and we basically get a bucket of carrots, beets, and sweet potatoes. Lots of sweet potatoes, which by the way, I am not made about. And greens, We get lots of greens!

So my new favorite salad comes to fruition. Thick cut sweet potato steaks on a bed of fresh spring arugula and kale toped with a thick creamy avocado pea situation and some toasted walnuts for flair and crunch. I mean, is your mouth watering and your tummy grumbling yet?

Mine is but that is just how it always is.

Now to the steaks and salad!

The stuff. A sweet potato, some arugula and tender kale, peas (frozen and thawed) half an avocado, some toasted walnuts, a lemon, and salt and pepper.

Start by cutting the sweet potato into thick steaks. 4-5 same thickness slices if you may.

And no roast up the sweet potato steaks. Just place hem onto a baking sheet and pop them into a hot oven. Bake for 2-30 minutes, flipping over after 15-20 minutes. Once tender, remove from oven and set aside.

While sweet potatoes are baking, make pea avocado cream. Place peas and avocado into a blender or cup if using a hand blender along with the juice of the lemon and about a tablespoon of water. And a small pinch of salt. Blend until smooth. Add more water a tablespoon at a time until you get a thick but pourable constancy.

Now rough chop the kale and toss together with the arugula and place in a large salad bowl

Place the sweet potato steaks on top of the greens. Note here that the sweet potato steaks can be hot, warm, or cold. The are good all the ways.

Then top it all with the pea avocado cream. Toss on the toasted walnuts and add some more black pepper and that be that. Grab a fork and a knife if you wish and get to it.

So much goodness in the mouth!

-C

---

Sweet Potato Steaks on Arugula and Kale with Pea Avocado Cream

serves 1-2

• 1 medium sweet potato

• 1/2 cup frozen (and thawed) green peas

• 1/2 of an avocado

• a small lemon

• 2 large handfuls of fresh arugula

• 4-5 leaves of tender kale

• 1/4 cup toasted walnuts

• around 1/4 cup cold water

• salt and pepper

Preheat oven to 450. Wash sweet potato and cut into 4-5 equal thickness slices. Place cut pieces on a baking sheet and sprinkle with salt and pepper and pop into oven. Bake for 25-30 minutes, flipping after 15 or until the sweet potato is tender. Remove from oven and let cool a bit.

While sweet potato is baking off, make pea avocado cream. Place the peas and avocado into a blender or cup if using a hand blender, add in the juice of the lemon and a pinch of salt. Blend until smooth. Add in a tablespoon or two (or more) to thin out until it is still thick but pourable. Also rough chop the kale and mix together with the arugula in a big salad bowl.

Once sweet potato steaks have baked and cooled off a little bit (you can eat them hot or cold so whatever temperature you want), place them on top of the greens then top with the pea avocado cream, sprinkle on toasted walnuts, more black pepper, and maybe a squeeze of more lemon if you have it.

Then grab a fork and knife and start eating.

Sautéed Rhubarb and Baby Kale Salad with Almond Dressing

Is it just me or can you also stuff an entire pound of fresh spring greens into your mouth by the fist full and be nothing but happy about it?

Spring greens are on point right now. So tender and sweet and just, agh, I just love greens. I picked up our last winter farm share a few days ago (3 weeks til summer share begins.. will I survive?) and I got a huge bag of baby kale which made me really freaking happy because I love me some kale but baby kale, I loooooovee it. Yay for me!

Then we have rhubarb. I get so excited every year when my patch starts to peek out from under all the rotten leave. The stalks I used for the salad were the first ones that I harvested from my patch! So I know that some people might think ruhabrb in any other form other then in a pie seems strange, but stop, don’t think that. Rhubarb is everything. You can use it and love it in all sorts of ways, sweet and savory, and in all sorts of things, like this salad.

Fresh greens tossed with tart and gingery warm rhubarb and onions, topped with a creamy almond dressing. There is not much more you can ask for in a spring time salad. Sure, I guess you can ask for a fork, but really, I ate more of it with my fingers because well, that’s just how I roll.

Now to the rhubarb and kale salad.

The stuff. Fresh rhubarb, baby kale, half an onion, a chunk of fresh ginger, a couple cloves garlic, almond butter, some roasted almonds, soy, vinegar, water, oil, and black pepper.

Start by mincing garlic and ginger and choping onion up into smallish pieces.

Add the stuff to a hot skillet with a little oil. Once it starts to sizzle, add in a couple splashes of water and let cook until soft.

While that’s cooking make the almond dressing. Mix the almond butter, soy, vinegar, and a little warm water together until smooth and creamy. Taste and add more soy or vinegar if you feel it necessary. More water too if it’s too thick.

Grab rhubarb ad cut into 1/2 inch pieces.

Toss it into skillet with the other stuff. Add in another splash or so of water and keep on cooking.

Once rhubarb starts to soften, turn the heat off of the skillet. Grab kale and toss it around in the skillet to mix around with the good stuff.

Immediately dump it all into a big bowl and top with almond dressing. Toss it around to evenly coat. Oh and throw in some chopped almonds. And black pepper. Add lots (as much as you like) of black pepper.

Now it’s fork(or fingers) to bowl to face.

What a salad. What. A Salad.

Get at it!

-C

---

Sautéed Rhubarb and Baby Kale Salad with Almond Dressing

makes an entree salad for one or a side salad for a few

• 2-3 stalks fresh rhubarb (about 2 cups chopped)

• 3 large handfuls (about 6 oz) baby kale (you can really use any greens)

• 1/2 a yellow or sweet onion

• 1tablespoon freshly grated ginger

• 2 cloves garlic

• olive oil

• black pepper

• 2 tablespoons almond butter

• 1 tablespoon red wine vinegar

• 1 tablespoons soy sauce

• 1-2 tablespoons warm water

• smal handful of chopped toasted almonds

Start by mincing the ginger and garlic and chop onion into small pieces. Place it all into a skillet with a drizzle of olive oil and place on medium heat. Once it starts to sizzle, add in a tablespoon or so of water to help soften and cook. Should take about 5 minutes.

In the meantime make the almond dressing. Mix almond butter, soy, vinegar, and a tablespoon of warm water together in a small bowl until completely incorporated. Taste. Add a little more soy if not salty enough, a splash more vinegar if not acidic enough, or bit more water if to thick.

Now chop up rhubarb into about 1/2 inch pieces and toss into skillet along with the other stuff. Cook for a few more minutes until the rhubarb becomes slightly soft. If the plan seems to get dry, add in another few splashed of water. Once rhubarb starts to get tender, take skillet off heat. Add in the baby kale and toss around then immediately transfer to a big bowl or plate. Drizzle almond dressing all over, toss, then top with chopped toasted almonds and lots of black pepper.

Eat.

Sunday Happy

I think this might be the week. The week were I take off the down comforter from the bed, wash all of my winter hats and mittens and pack them away, and stick the snow shovels back uderneath the back porch. After this past week of warmish spring weather I am calling it. I am now pretty much officially over winter. Bring on the sandals, the open windows, the leaving the house with our layer after layer! Every year I forget how much I love spring until we get a little spring weather and then I remember how glorious it is. Don’t get me wrong, I have lived in VT my whole life and know that there is bound to be at least one more snow storm but whatever, it won’t last long so pack up winter I will and into spring mode I go!

So a good week weather wise. And life wise it wasn’t bad either. The mr and I got out of town and checked out some land (no go). We voted like good citizens then got rid of the Christmas tree that had been frozen in the front lawn for the past 3 months. I went to the dentist and received all the praise for very clean teeth and walked out with lots of free dental floss because I floss A LOT. Went for lots of walks whenever I could. Went over to have dinner at moms. Spent a good amount of time in the studios. Picked up farm share and almost got the car stuck in a mud pit but didn’t so that was a win. And I replaced the nasty ass shower curtains in the shower. Plus good on me, I even made a dent in the pile of paperwork I am currently going thought for the taxes. I have been so productive and accomplished. Its a great feeling. I owe it all to the windows being open and all the fresh air. And coffee. I have been drinking a shit ton of coffee this week but I guess what’s new?

Oh an I almost forgot, my website to buy pottery is up!!!!! Started small and simple so there are only a few mugs up as of now, but I am planning on doing a big shop update with lots more in the next few weeks. Until then, at least it exists for real now. And if you need a mug, go here. stem+node.

Today I am going to try not to think to much about what time it is because daylight savings (did you remember that?). Every year I do it, play that game about how yesterday it was an hour earlier and what time is it really when I need to just forget about it and adjust accordingly. It’s just hard when your body is on one schedule and your brain is on another. But other then that, just going to stop in and hang with the little for a bit, maybe go for a nice long walk, and then do some chores that need doing that I am not looking forward to. Or not. I might just skip that last part and sit on the front porch and read all afternoon…. Tough call here but I have a feeling the porch might win out, at least for some portion of that day.

Links from my week of interneting.

-These things are so popular right now. I freaking hate them. Is a Weighted Blanket the Sleep Solution You’ve Been Waiting For?

-Reupholstered and it feels so good. What it’s really like to get a sofa covered on a budget. I love our couch and hope to one day get it reupholstered but have wondered if it is worth it. Especially when the mr eats on it and get butter stains all over it……

-A lot of people don’t realize this. Your Fancy Honey Might Not Actually Be Honey

-We need this. Step-by-Step Instructions on Making the Paper Airplane that Broke World Records

-Blueprints for an Aframe. Our future!

What’s the Point of Panic Shopping? I am slightly shocked at how worked up some people seem to be about having months of food on hand. I figured everyone would just order all their food and stuff form amazon like usual.

-I can smell smoker from a mile away. And I avoid them. Smokers expose you to ‘thirdhand smoke’ just by being in the same room

-Should You Do It in Jeans? Once in a while I’ll see someone at the gym working out in jeans. It freaks e out. Worst yet, trying to do yoga. How? HOW!

-Simple and clean. SERENITY NOW.

-Holy shit that is a lot of sugar. Your favorite childhood cereals, ranked by sugar

And pictures from the week.

-C

Millet with mushrooms, onions, Greens and a mustard vinaigrette

Salad season is here. Green salads, fruit salads, potato salads, and grain salads. All the salads and we are not mad about it.

This is a good grain salad using millet, which I am sightly surprised to hear that a lot of people have never had. Millet is kind of like quinoa, but not. I cooks fluffy and looks kind of the same, and is gluten free like quinoa. I think the biggest difference is that millet is slightly softer and tastes a bit more nutty. It also is really good at absorbing liquid flavors.

But who are we to compare. The main thing is that it is nutritious and delicious so we will eat it.

Back to the salad. This is one of those grain salads that is good cooked and served warm but only gets better with a little age (like an hour or a day) in the fridge. Served hot or cold or room tempature, and is hearty enough to be meal like but is also a fantastic addition as a side to any of you meal plans. Like maybe a BBQ? Whatever the occasion, or non occasion, this is just a really good grain salad situation and I think you will be pleased, smiling all smiles while eating it.

To the millet salad.

The stuff. Millet, a couple handful of greens, a few mushrooms, an onion, dijon mustard, a little maple syrup, red wine vinegar, a lemon, a couple cloves or garlic, some toasted sunflower seeds, and salt and pepper.

Start by giving the millet a little toast, just enough to really up the nutty flavor and make it that much more yummy. It only takes a few minutes in a skillet on medium heat. Not an entirely necessary step, but you should do it.

Toasted millet goes into pot with water. Bring pot to a boil and then turn to the lowest simmer and cover.

While millet is cooking, get to the mushrooms and onions. Chop the onion thin and small and the mushrooms thin and small as well. Place them into the skillet with a drizzle of oil and place on medium heat. Mix around every now and then and cook until the mushrooms and onions are soft and a nice golden brown.

And make the vinaigrette. Minced garlic, mustard, vinegar, the juice of the lemon, and maple syrup get put into one place.

Mixed and now all is one.

Millet. Cooked and fluffed and ready to go.

Cooked mushrooms and onions go into the pot, along with the greens, the sunflower seed, and the vinaigrette. This step can be right away or you can wait a little while for things to cool as to not wilt the greens. Up tp you.

Mixed with love and hunger.

Even if you are making it ahead of time, just do yourself a favor. Grab a bowl, grab a fork, and get down on it.

-C

---

Millet with mushrooms, onions, Greens and a mustard vinaigrette

Seves 4-6

• 3/4 cup uncooked millet

• 2 cups water

• 1 sweet onion

• 3-4 big button mushrooms

• Large handful or two of bitter greens like arugula, spinach or a mixture.

• 2 tablespoon brown or dijon mustard

• 2 tablespoon red wine vinegar

• 1 teaspoon maple syrup

• 2 cloves garlic

• salt and pepper

• handful toasted sunflower seeds

To start, toast millet. Dump the uncooked millet into a pan and place on a medium heat tt for about 5 minutes or until you start hearing the millet crackle.This gives the millet a slightly more nutty flavor but you can skip this step if you don’t care.

Dump millet and water into medium pot. Place on high heat until water starts to boil then tun heat down to simmer and over. After about 15 or 20 minutes, when most of the water is gone, turn pot completely off. Let sit, covered for another 10ish minutes then take a fork and fluff it.

While the millet is cooking, cook the veggies. Grab the onion and slice it up into thin pieces. Clean off the mushrooms and chop them into small thin pieces too. Place the chopped stuff into the skillet with a drizzle of olive oil and a pinch of salt and place on a medium heat. Stir occasionally and cook for about 15 minutes or until the onion and mushroom are a nice dark, golden brown.

And make the mustard vinaigrette. Mince garlic and place into a jar or bowl with the vinegar, the mustard, the maple, and the juice of the lemon. Mix and set aside.

Once the millet is cooked, the mushrooms and onions are cooked, and the vinaigrette is made, all you have left to do is mix everything together. You can do this while things are slightly warm which will wilt the greens a bit, o let them cool so the greens stay fresh. Up to you. (I like the greens fresh)

Finally, dump cooked mushrooms and onions into pot with cooked millet. Add in the greens and sunflower seeds and drizzle the vinegertte all over. Toss around until fully mixed. Sprinkle with lots of fresh cracked pepper.

Then eat. Or place in a container to bring to the BBQ.

Sunday Happy

Besides the usual hubbub of life around here, a few things really stick out to me from last week. First off, at the beginning of the week we FINALLY BOUGHT A VAN!!! It was amazing. A big white astro van. Original big boat like seats. The three door trunk that was everything. Ashrtays in the back seat (yes they did) . Its was perfect. Perfect for work, for travel, perfect for life. But notice I say “it was”. Well guess what? We also RETURNED A VAN!!!! Yup. We bought it, brought it home, and as soon as we got home, the brakes went out. Oh, ok we thought. Let’s bring it to our mechanic and see what he says. Turns out the mechanic that we bought it from was a little shady and sold us a lemon. Not only were the bakes rotten, but there was a bunch of other hidden issues. So yeah. no more van. We were, and still are a bit crushed, but it could have been worse right? We could have been flying down the interstate when the brakes gave out and that would have been much much worse.

Enough about the van. A good thing this week is Erin and I went and got bikes for the littles. It was awesome. They were so excited and cute and it was just so good. We walked into the bike shop, picked out bikes, test rode bikes, and bought bikes, all within an hour. Yeah I might have told them they suck because they were able to just go get a bike and I have been bike shopping for over a month and have spent hours at the bike shop, but whatever. And so we brought the bike back to my house, I made dinner, and they biked around the neighborhood. At first Judah was having really hard time because he had never ridden a grip brake, shifting bike, but after a little lesson from the mr, the kid was off. Only stopped to tell us that his nuts hurt. (Good to know kid).

And last but but not least, maybe the worst part of life at the moment. The MOTHERFUCKING MOSQUITOS. Those fuckers be feasting on me like what. It’s nasty disgusting, and all sorts of terrible. All of a sudden there are millions and billions and you can barely even walk out of the house before they start to swarm. I have received no less then one thousand bites this week, and that is me trying not to get bitten. (Yes I am exaggerating, but seriously.) I don’t even know what to do anymore. It is so bad that when you walk from the house to the car you are probably going to get bitten in the face at least once if not a bunch of times. It is all sorts of wrong and I just can’t even. I lay awake at night trying not to itch off all my skin because of all the bites. And they are not normal mosquitos bites, these bits itch and almost hurt for days. Gardening.. please. I am out there in all my socks, pants, jackets, and hoods. Still they attack my face and hands. Hopefully this is the worst of it and any day now all the bats will come and eat them aaaaaalllllll!!!!!I(I might start importing bats to my house) That or I am going to turn myself into an electric bug zapper. How? Not sure yet. I’ll let you know if I figure it out.

Anyway. That is mostly the gist of the week. Some downs, some ups, but all and all not horrible. The weather alone folks. Let talk about that for a minute. How freaking fantastic has it been? I am loving it. Little sun here and there, Some rain showers, a few thunderstorms. Not cold, not hot. Pretty much perfect in my eyes. And the world. So much pretty! The trees. I mean, can you not say spring foliage might be even better then fall? The trees are just so vibrant in greens, whites and purples. It is good. We are good.

Now for today. I am leaving the house much too early to go read and drink coffee in the car, waiting for the gym to open. Why you may ask would I do that. Well if I want to go to the gym, I need to get inside the perimeter of the Vermont City Marathon. The course starts right around there so the roads will be blocked off with thousands of people running for a few hours this morning. Sure I could skip gym and run around here, but I would rather not have to run in full body armor. (DAMN the MOSQUITOES AAAGHHHH!!!!) And really, I don’t mind. I can even sit on the steps at the gym that overlook the lake. It actually will be kind of nice. After that, I’ll come home, grab the mr, and we will head up to Belvidere for some family time. Cousins are in the state so we, and the other sisters, are going up for lunch. Let’s just hope the mosquitoes are not as bad up there. I can’t take it.

Interent for the taking.

-I have always considered the use by date a suggestion. I think the simple wording change will make a big difference. To Reduce Food Waste, FDA Urges 'Best If Used By' Date Labels. And really, who says the best isn’t yet to come? HA

-Erin has the right idea, to buy THESE in bulk. I am seriously considering getting at least one set. I can’t take the MOTHERF$%#ERS anymore!

-This feels heavy. Finding purpose is a somewhat fluid concept, don’t you think? Either way, this makes a lot of sense. What's Your Purpose? Finding A Sense Of Meaning In Life Is Linked To Health

-My dad sent me this link. It’s a little video of his life goal, to be a extreme mountain bike nanny. (my dad is a weirdo.)

-GLAMOUR CAMPER SPF 50+ ALL NATURAL SUNSCREEN WITH ALL NATURAL BUG DETERRENT & GLITTER. And Glitter. Need I say more?

-I love old charts and pictures from textbooks. These are particularly fantastic. Cross-Sections of Geological Formations and Views of the Cosmos Bring the World to Life in 19th Century Educational Charts

-What Is A Moonbow?  And now on my life bucket list of things I need to see.

- Shipping containers just keep getting cooler. Modpools. Shipping Container Pools

-This Study Shows That Having Flowers and Plants Can Ease Pain and Anxiety. Truth. Flowers and plants are everything.

-Firefly magic. How these mysterious fireflies synchronize their dazzling light shows

Pictures from the week

-C