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Annie Finch: Magic Leftover Energy Salad My first memory of feeding myself when times were tight was when I was 16 and lived for a while in a communal house on onion and cheese sandwiches. Ever since, I have thought of the onion family as the Earth Goddess’s gift to the hard-up. Nowadays my favorite way to enhance my diet for free and to feel directly nourished by the earth is by foraging for violet leaves, plantain leaves, dandelion greens, nuts, flower petals, apples from abandoned trees, seaweed. . .

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Toss together any of the following: shredded leaves and stems of leftover raw greens (kale, swiss chard, beet greens etc), lettuces, parsley, a few celery leaves; fresh greens gathered from outside (dandelion leaves, violet leaves, plantain leaves, mustard garlic leaves, chicory, etc); leftover roasted vegetables including beets, onions, garlic, carrots, kale, and cauliflower (you can roast almost the entire cauliflower including the core chopped fairly small) broccoli (ditto, including all the stems chopped fairly small); green beans, snow peas, or sugar snap peas diced; cukes, tomatoes, ​and ​ any ​other ​ leftover ​raw or cooked ​ vegetables ​;​ beans, cubed cheese, leftover meat, tofu, etc. Toss with the Magic Dressing that ties it all together: olive oil, lemon juice, and miso (½ cup olive oil with 2 T each lemon juice and miso, blended in the blender). ​Eat with gratitude.​

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...