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Spring Greens Salad w/ Lemon Poppy Seed Dressing

Common Salad Green Chart We've had some very hot weather the past week or so...I'm talking 80+F! It seems like we skipped right over Spring and went two feet into Summer.  While I'm not complaining, it has been very nice and sunny, I wasn't quite expecting this so soon. Luckily our garden is over-joyed about the weather blossoming, sprouting and blooming.  This has lead to an abundance of leafy greens, perfect for light Spring/Summer Salads on these hot days. Since we are growing our vegetables for Summer, I like to grow a wide variety of leafy greens so as not to get bored. For this Spring Salad I used a mix of lettuce, spinach, chard, and sprouts, then topped it with a tart honey lemon poppy seed dressing. This dish is a perfectly simple appetizer or side dish; the dressing complements the individual flavors of the greens without over powering them, while the carrot adds a hint of sweetness, and the hemps seeds an extra bit of crunch and a whopping
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Pork & Vegetable Thai-Style Stir-Fry

Today was a beautiful hot and sunny day. We worked in our backyard and relaxed in our swing soaking up he good weather. When we finally came in for dinner, the question of course was what to make? I had no interest in standing for a long time in front of the stove... so stir fry it is! 

Beautiful veggies and pork lightly coated in a sweet and spicy peanut sauce, served with Crispy Bean Thread noodles.

Here's my recipe for Pork & Veggie Stir Fry:


Serves 2-4
Ingredients:
1 lb Pork sliced
1/2 cup Lima Beans
1/2 cup Green Beans
1/2 cup Baby corn halved
1 small Red Onion sliced
1 Carrot julienned
2 Green Onions sliced
2 tsp Garlic Ginger Paste
1/2 tsp Fish Sauce
1 TBLSP Chili Oil
1 TBLSP Peanut Sauce
1/2 cup Water
Salt to Taste
1/2 lb Fried Bean Thread Noodles

Garnish: Chili Flakes, Sliced Spring Onions

Prep Work: Fry the bean threads. Wash and prep your veggies.

1. Heat the Chili Oil in a round bottomed frying pan, or wok if you have one. Add the Garlic Ginger Paste and the sliced pork.


2. Add the Red Onions, Carrots, Lima Beans, Green Beans, Corn, quickly stir fry.


3. Add Water and Salt to cook vegetables till crisp.


4. Add Peanut Sauce, and stir throughly to coat and add sliced Spring Onions.

5. Plate the stir-fry with the noodles and garnish with sesame seeds and sliced Spring Onions.

Enjoy!


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