Today, a very simple recipe from chef Nicole Franzen via Food52.com. This tapas dish doesn’t have very many ingredients and it won’t take long to cook, making it ideal as a tapas, snack, or side. This is also the type of recipe in which you can swap in and out different ingredients depending on the season and you location. In chef Nicole Franzen’s own words:
This recipe is not designed to be followed spot on. Its about trying new greens, ones that are seasonal and not very common. Depending on where you live and what is available. Also the addition of fresh herbs is very complimentary.
Whether you’ve spotted a new leafy green at the store and want to try it out, or just love your greens, this recipe is certainly worth a taste.
If you’d like to give it a try, here’s the basic ingredients list:
- 1 bunch of Living Upland Cress
- 1 handful of chickweed
- 1/4 pound of high quality mesclun mix (we recommend trying our 3-in-1 Living Lettuce)
- 1/2 pound of roseval fingerling potatoes (a reddish color fingerling, any fingerling would be fine)
- fresh herbs (If you’re into living herbs, check out our friends North Shore.)
- 1 bunch of asparagus
- red wine vinegar
- olive oil
- sea salt and pepper
- parmesan (or your favorite cheese)
For more about this recipe, including cooking instructions, head over to this recipe page: http://bit.ly/yEtiN7.
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