Nurtured

Everybody needs something to take care of.  Even if they look like they don't.  Even if they look all tough and strong like they don't need anybody or anything.  Take care of a child, a dog, a garden, a home.  Everybody needs something. So take care.

As soon as the soil became dry enough to work, the peas and lettuce seeds went in the ground!  I love to garden.  There is something about working with the dirt of the earth that soothes my soul.  I enjoy gardening barefoot.  With all the rain we have had, the new little sprouts have peeked their heads above the soil.  I can already taste the garden fresh salads.  Here is a recipe for one of my favorite salads and an oh-so-yummy dressing to go with it.

Roasted Squash Salad

 

3 c. Winter Squash or Sweet Potatoes - peeled and cut into 1-inch cubes

Extra Virgin Olive Oil

Fine Grain Sea Salt

12 tiny Shallots or red onions peeled and quartered

2 c. Cooked Brown Rice or Wild Rice

 

Preheat oven to 375.  Toss the squash in a generous splash of olive oil along with a couple pinches of salt and turn out onto a baking sheet.  At the same time, toss the onions with a bit of olive oil, sprinkle with salk and turn onto a seperate baking sheet.  Roast both for about 45 minutes.  Squash and onions should be brown and carmelized.  You will need to flip the squash and onions once or twice during baking.  In the meantime, make the dressing:

 

Dressing

 

1/3 c. Sunflower Seeds

1/3 c. Olive Oil

2 tbsp lemon juice

1/4 teaspoon salt

1 tbsp honey

1 tbsp warm water

1/2 c. cilantro

 

Puree the sunflower seeds, oil and lemon juice, salt and honey in a food processor or blender.  You may need to add a couple tbsp of warm water to thin the dressing a bit.  Stir in the cilantro, saving just a bit to garnish your plate later.  Taste and adjust seasonings or flavors to your liking.  I usually like to add a touch more salt to my dressing.

 

 

To cook Wild Rice: rinse  1 1/2 cups wild rice.  In a medium sauce pan bring the rice and 4 1/2 cups slightly salted water to a boil.  Reduce to a simmer.  Cook for 40 minutes or until rice is tender and splitting open.  Stir Occasionally.  You will have enough for this recipe and then some left over.

 

Now it's time to put everything together.  Layer your salad bowl with a generous helping of greens.  Then top with rice first, then squash and onions, and pour dressing over right before serving.