red cabbage and quinoa salad

 I saw this video with purple cabbage and quinoa salad which looks good and I want to try it.  She was pretty short on details but I will try to figure it out. NOte: this was pretty bland the first day, but the next day it was really good, ate two bowls of it for lunch and it was satisfying.  Worth making again. 

Ingredients:

• red cabbage (1 whole head, sliced)
• red onion, sliced
• salt
• olive oil
• dates 
• sumac - heaping tsp 
• garlic (2 cloves minced)
• 1 tsp dijon mustard
• juice from one lemon 
• pepper, salt  
• (1 tsp honey, date syrup, etc.) 
• nuts (she seemed to have a mix; pistachios or cashews or almonds or anything seems fine)
• fresh herbs: chives, mint, parsley 
• quinoa (or farro, or other grain)

Preheat oven to 400 degrees.  Slice cabbage and slice red onion and put onto baking sheet.  Add olive oil, salt, and massage.  Roast, stirring occasionally, for about 25 minutes.

Chop herbs, put into a bowl.  Add some dates (she just pulled them apart).  

Cook quinoa (she said a cup - raw or cooked, unclear), add to bowl.  Add roasted cabbage and onion, then season with lemon juice, sumac, salt, pepper, garlic, mustard, date syrup/honey, roasted nuts, mix well. 

beans and cucumber and tomato salad

 I saw this on Facebook and it seems a good idea to try.

Prep and put into a large bowl:  

- 1 can garbanzos, rinsed and drained

- 1 can black beans, rinsed and drained

- 2 cucumbers, chopped

- cherry tomatoes, chopped

- container of mozzarella pearls, halved 

- 1/2 red onion  

- (kalamata olives)

- banana peppers or pepperoncini canned 

- parsley or other fresh herbs  

Mix dressing together then add to salad and mix up. 

- olive oil

- red wine vinegar

- juice from peppers

- dijon

- (maple syrup) 

So many other things can be added, whatever sounds good.  

millet greens salad

 I took the idea from here, and it would be good with asparagus and basil but I didn't feel like shopping so plan to use what I have on hand and I'll eat it with sardines.  

Ingredients

• 3/4 cup millet
• 1 1/2 cup vegetable broth 
  
• 1/4 cup olive oil
• 1/4 cup sherry or red wine vinegar
• 1 tsp Dijon mustard
  
• 1/4 cup minced onion
• pepper, salt
• 4 cups baby arugula 
  
• 1 cup dried cherries
• 1/2 cup herbs (using mint today; basil would be good as in recipe) 
• other vegetables such as roasted asparagus 
• pepitas or other nuts/seeds

 Directions

Cook the millet - rinse well, then toast for a few minutes in a dry skillet, then add to heated broth and cook for 20 minutes.  Fluff, let rest off heat for 10 minutes, let cool. 

Make dressing: whisk together oil, vinegar, mustard, salt & pepper in a large bowl.  Add in onion.  Add the rest of the ingredients and mix well.  

 

bidens alba (pilosa) tincture

 I'm about to slash a big section of yard covered in bidens alba, so I want to use some of it first so I'm making this tincture.  I read/watched a lot and this is what I'm coming up with:

- harvest bidens flowers, leaves, roots if desired.  Clean if necessary

- mash with/roll in hands (or use mortar and pestle for some muddling).  

- fill a clean jar with plant material

- fill it with alcohol of high proof; recommended 80-90% alcohol for bidens tincturing 

- let it sit in a dark place 6-8 weeks, shaking daily

- strain into amber or blue smaller bottles for storage up to several years 

 

And now I need to go find some everclear! 

cleavers

Ran into an acquaintance at the grocery store who was raving about a spring tonic with cleavers.  I'd never heard of the plant but as soon as I looked it up I knew exactly what it was.  And it's in my backyard.  And all around.

Wanting to get in on the lymphatic cleansing, I picked a bunch and put it in a quart jar to steep overnight. 

Here is more info.  And here. In early summer I want to remember to make a tincture as this could be a quite useful thing to have around.