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Much to my chagrin, and beyond my mortal ability to use denial to cancel it out, I'm a delicate flower when it comes to food and have allergies that render me blank, fatigued, and bed-ridden. This state of functioning is contra-indicated to writing and art-making so when I find a life giving, brain refreshing, delicious recipe such as this one, it is just nice.
So in honor of impending Spring, here's a recipe for a salad I just gathered and devoured, that is delicious AND healthy. Because I know some of you are delicate flowers too.
This delicious salad is full of a variety of flavors despite the simple ingredients - there’s the slightly bitter green of the arugula, and the sweet and sour oranges. Sprinkled with almond halves (or any other nuts) it'll also have a nice crunch.
Here's another piece from my collaborative cookbook 'The Shelter Island 36'. The Shelter Island 36 is a collection of New England recipes developed on the East End of Long Island by Chef Jason Casey.
I had a lot of fun with the fruity accents in this dish. Yum!
A healthy breakfast recipe to wake you up with a zing!
You may think it's crazy to have pesto for breakfast, but this recipe is so tasty. I have it almost every morning and it does not get boring.
It's really quick and easy to prepare. Give it a try!
More Go-Rilla Gardening: It's hot, and the arugula is bolting. Blanching the leaves lessens the bitterness (for kale too). I didn't know you could eat the flowers too, until after they were in the compost bin.