Reheating Quinoa Salad!
I get irrationally excited by veggies. Especially when they’re coming from Applefield farm. I’ve often said it, but Ray and his team are a bunch of straight up vegetable whisperers. Somehow, they manage to produce the most consistently delicious veggies, on time, and in the quantity that we need- it’s crazy. I don’t really look too hard into it. There’s some sort of magic or sorcery going on there. However, to our credit, what we do in the kitchen requires a lot of sorcery too- so maybe we just feed off each other. Probably. Anyway, the turnips. Hakurei turnips, the tender, pale variety, are excellent for just eating raw- like an apple. Peppery, sweet, juicy, and full of nutrients, they are the star of the show tonight. We literally build this salad around the turnips. Just one crunchy piece of a turnip can change the entire life of a bite, and we intend to do that for you tonight- with red quinoa, toasted sunflower seeds, dried pomegranate seeds, blistered cherry tomato vinaigrette, and more of Ray and friends’ amazing mixed greens- don’t even get me started on how good the greens are. I’m gonna need like three more pieces of paper. It’s fun, it’s fresh, it’s fulfilling, this bowl (salad?) has everything. Keep these coming all summer long. Oh wait, I’m in charge of the menu. Maybe I’ll keep it going all summer long. We’ll see.
To prepare, simple toss everything in a bowl, and dress with the blistered cherry tomato vinaigrette. Give a season with some salt and pepper, mix it all up, and dive on into springy summery goodness.
If you got balsamic glazed bavette steak:
Really good call. I feel like I say that about all the protein additions for bowls- but I mean it here. This steak, coming from Joyce Farms, has gotten the treatment that it deserves- a simple roast, a sweet and sticky glaze, and a salad for it to shine upon. Joyce doesn’t mess around with the beef- and while this 9-10oz portion of bavette steak may ring in at the same price as the salad, it’s totally worth every penny. They do their part for the animals, the environment, and the community- providing a sustainable and renewable solution to every part of the equation. We are just so happy to be able to share such an amazing product with all y’all. To reheat this beautiful piece of beef, throw it on the grill. For real. It’s gonna get all caramelizey and delicious, and after a rest and a slice, it’s the perfect salad topping. Alternatively, broil on high for 3-4 minutes per side, or until cooked to your liking. Rest, slice, and enjoy. <3 WECO
