Shopping at Hy Vee
Did the big buy today. Spent 99% of my money in the fresh produce section. I missed all that fun stuff at the inside of the store. Tonight I made the beet salad (looked like a blood massacre) boy can those grated beets cover the counter. Then I chopped the avocado and red onion salad over collared greens. Seemed a bit dry. Has anyone made these yet? Is it fair to add some olive oil?
I hope all you newbies are doing your chopping and gathering before Sunday. See you soon.
Do you Battlestar Galactica fans know that Sci-Fi channel is showing marathons of all past years during the day?
posted by Will Czarlinsky @ 8:21 PM
2 comments
2 Comments:
In my book it's allowed to put extra virgin olive oil on everything. Well, except cereal I guess. In any case, olive oil is a good idea if you find this recipe dry. I would add it to step 3 of the recipe (this one is in your packet) so you're making a little vinaigrette rather than dumping EVOO on at the end.
On another note though, the recipe suggests serving the avocado and red onion combo on "fresh mixed greens". I interpret this to mean fresh, raw, greens, like salad greens. Otherwise known as mixed lettuces or spring mix. Though it's by no means wrong to use greens like collard, mustard, etc, I think that may have added to the dryness since those greens are more heavy duty, especially when raw. Spring mix, or mixed lettuce greens are light and wouldn't need as much coating to make them moist and delicious.
Speaking of greens...this is just one person's opinion but if the main source of green in your diet has been iceberg lettuce, granny smith apples and peas, moving into "real greens" may be a little daunting as these nutrient packed leafy friends can be a shock to the unaccustomed palate. But I think they are an essential and very much missing part of the average person's diet. So again, just my opinion but if you're wanting to move into the world of leafy greens, I would suggest an exploration that goes something like this:
1) More diverse salad greens. I know you've all seen spring mix at the store. If you normally eat iceberg lettuce, go gradually by mixing spring mix with iceberg, etc. until you feel comfortable with just the mixed greens.
2) Fresh spinach, organic bags/tubs of it are available almost everywhere. Looseleaf at finer grocery stores.
3) Chard/Swiss Chard/Green Chard/Red Chard. A wee bit harder to find than spinach but not too hard. Be sure to wash thoroughly, slice along the stalks, then do a rough chop of the long leaves.
4) Kale. Same prep, wash thoroughly, slice along stalks, rough chop. Takes a little longer to cook.
5) Collard/Mustard Greens. A little less delicate than the rest, same basic prep method.
Is this a comprehensive list of greens? Heck no. There are lots more like watercress and sorrel (etc) but I'm trying to stick to what I know is readily available just about everywhere.
Except for the salad greens, I like to prepare all of these in almost the same way, sauteed with a little EVOO, garlic and sea salt. I just toss and saute them until they're soft to my liking and then serve. Another option that I love is squeezing a little fresh lemon juice over them, especially the swiss chard. Go easy on the lemon juice at first. I suggest this order because sometimes if you jump right to mustard greens, for example, you might assume all greens are that hard core and swear them off for life. I think this is a good greens evolution for your reluctant family as well :)
Hey Will. I put the avocado and red onion on spinach the other day and liked it. I had olive oil on it, too. Olive oil and lemon juice are the two things I often add to food and always have in my kitchen.
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