GREEN SEASON

At the Adelaide Show Grounds Farmers Market there where stacks of antioxidant greens, bitter & leafy.

It amazing mother nature knows just what we need & when , but who listens to their mother right.. Well eventually , as we get older & presumably smarter , or just more mortal we realize that mum was right. Never will we let her know. Maybe in a weak moment... Ours , not theirs. 

I was a horrid child, you can tell!

The point , yes greens brilliant , so i cooked a devastating amount of the stuff to show how simple, how easy , how much you did not need meat, cheese & starch to put together a meal..... Just an idea mind you. 

Please add regional organic dairy, beef, bacon or eggs if desired. 

GRAPEFRUIT FENNEL RADDISH PEAR & ORANGE SALAD

Will keep the Doctor away , unless he is cute.... 

So simple 

Go to market now, get in season gear .

Slice pears toss in macrobiotic sea salt

Take skin & pith off grapefruit slice toss in..... and let the juice go  in too...

slice a fennel bulb throw over shoulder..

slice a bunch of radishes.. 

slice an orange thin

sprinkle some fennel top..... grind some fresh pepper...

those using powdered will be shot..

toss together 

a spoon of honey ....XX

a splash of good olive oil

let sit for as long as you can stand it ....... SO done!

good the next day ...

 

STEAMED CAULIFLOWER W RUSTIC SALSA VERDE .

 One whole Cauliflower 

Spike the core a couple of times in the centre, from underneath, so it cooks more evenly.

Steamed in an inch or 2 of drinkable water with a sprig or so of parsley, pinch of macro biotic sea salt.

It looks like steaming white brain when drawn from the pot.

While its steaming :

Wash the salt off a good handful slated cappers.

Chop them with 3 cloves of local garlic.

Then chop in to that bundle a bunch of flat leaf parsley.

Chop , mix together.

Place in a bowl .

add a grind of fresh white pepper.

Add good Extra Virgin Oil to bring together. 

Let stand, so flavors amalgamate.

Then pour over your hot , steaming cauliflower..... Let marinate.

Serve hot or cold, as antipasto or veg accompaniment.

Fab with a shave of parmesan...