sustainable summer
Backbone House Salad Serves 6 | Veggie, Quick
“Salt Lake magazine recognized this salad as one of the best in the state, and it’s easily our most requested recipe,” say Jen and Blake. “We top our salad with seasonal fruit from local orchards. As always, the freshest, locally grown, organic ingredients make a world of difference.”
HONEY-CHILE DRESSING (makes 1½ cups) ½ cup red wine vinegar ¼ cup honey ¾ teaspoon ground star anise ¼ teaspoon Dijon mustard 1 teaspoon Chimayo red chile powder ¼ teaspoon salt 1 cup canola oil
3-4 cups romaine hearts, torn into small pieces
3-4 cups garden spring mix ½ cup jicama, sliced into matchsticks
1½ cups toasted pepitas (pumpkin seeds) 1
cup super-sweet dehydrated corn ½ cup sliced fresh strawberries
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1. Combine all dressing ingredients except oil in a blender. With machine running, slowly drizzle in oil. Whirl a minute to combine. This dressing will keep for 10 days in the refrigerator. 2. Build the salad on individual plates in the order the ingredients are listed. Drizzle each with about 1 tablespoon dressing and serve.
PER SERVING: 337 cal, 21g fat (10g mono, 8g poly, 3g sat), 0mg chol, 12g protein, 28g carb, 5g fi ber, 139mg sodium
Rosemary Limeade Makes about 1 gallon | Vegan
“People go crazy for this stuff. It’s sparky, quite delicious, and a natural mixer for margaritas! On slow nights we keep our dishwashers busy squeezing limes and freezing the juice for later. We use an old manual squeezer from Mexico and juice an entire case at a time.” Glasses look lovely garnished with lime rounds and small sprigs of rosemary.
13 cups water, divided 3 cups natural cane sugar 2 stems fresh rosemary 4 cups fresh lime juice
1. Combine 3 cups water and sugar in saucepan. Bring to boil, stirring as sugar dissolves. Boil gently, undisturbed and uncovered, for 10 minutes. Remove from heat, add rosemary, cover, and let mixture steep, covered, for 1 hour. You’ll need the hour to squeeze limes! 2. Add lime juice and remaining 10 cups water. Stir it up, ice it down, and serve.
PER SERVING (1 cup): 160 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 43g carb, 0g fi ber, 1mg sodium
Jicama and Red
Pepper Haystacks Serves 4 | Vegan, Quick
Refreshing, light, and easy to prepare, this salad makes a perfect summer side dish. Cucumber or melon are delicious alternatives or additions to the red bell peppers.
1 small jicama (about ¾ pound) 2 medium red bell peppers Juice and zest of 1 lime Juice of ½ orange
1 jalapeño pepper, seeded and very fi nely diced, or ½ teaspoon crushed red pepper fl akes
½ cup chopped fresh cilantro (optional)
1. Peel jicama and cut into matchsticks. (Hey, it kinda looks like hay!) Remove seeds and membranes from red bell peppers and cut into smaller matchsticks. Toss all ingredients together and adjust with salt to suit your taste. Serve right away or refrigerate salad until thoroughly chilled; toss again just before serving.
PER SERVING: 83 cal, 1g fat (0g mono, 1g poly, 0g sat), 0mg chol, 2g protein, 21g carb, 8g fi ber, 7mg sodium
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Backbone House Salad
50 deliciousliving | august 2012
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