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It is a kaleidoscope harvest, when the start of fall merges into the end of summer produce. The combination lends itself to a tasty, simple soup. Start with homemade broth if you have it or substitute your favorite low-sodium broth. This soup is packed with vegetables but could use a burst of protein. If you are vegan try adding beans and cooked rice for a complete protein. If you are more carnivorous add in some pieces of chicken or a few slices of your favorite cheese on whole-grain French bread.
Preparing a series of vegetables- thinly sliced, shredded or cut into whatever shape or texture you prefer for salad- is a great way to make salads quickly throughout the week. It is like your own personal salad bar in your fridge. Use whatever produce you have available, prepare, and store in containers that are easy to pull out for a quick salad.
A favorite side dish at Argentine barbecues. A simple combination of potatoes, peas, and carrots with a mellow lemon-mayo dressing. Greek yogurt or a combination of yogurt and mayonnaise is a nice substitute for all mayo. Vegenaise can always be used for a vegan option.
Some of us are blessed with early Spring weather that lends baby green vegetables, while other’s may still be scraping snow off their sidewalks and slowly making first attempts to plant seeds. So this salad will evolve throughout the season, throughout the world. Toss together nature’s treats and use this recipe as a guideline for preparing & storing them.
When I lived in Seattle there was an annual Street Fair I adored in the U-District. At one of my favorite stands, you could buy three falafel balls for a dollar with a side of Tahini Dip. This recipe is my pan-fried ode to those lovely greasy balls of joy. To make these falafels you will soak the dry beans overnight rather then cooking them. Find dried garbanzo (or chickpeas) and garbanzo flour in your health food store. If you can’t find the garbanzo or chickpea flour, any other flour will do in a pinch. Also, this recipe requires a food processor.
