Cool, Crisp Summer
Enjoy a Rainbow of Fresh Summer Flavor
As the seasons change and cold weather fades, we leave behind rich, heavy meals and look forward to the lighter, sunshine-fed flavors of early summer. New growth is everywhere, and our bodies are craving the nutrients that come from fields full of fresh, Northwest produce. Tender spinach, baby lettuce and fresh herbs compliment bright bouquets of radishes, colorful carrots and hardy beets, bringing new life to our plates.
The Power of Pigment
Eating a variety of colors can help ensure you get more nutritional variety, so consider branching out next time you reach for a bunch of carrots or radishes. The standard orange carrot is rich in beta carotene and vitamin A, which support eye health, but you’ll find that yellow carrots have xanthophylls, which help prevent macular degeneration and may contribute to the prevention of some cancers. And red carrots get their color from lycopene, known for promoting heart and prostate health. Purple carrots and the red skin of radishes contain anthocyanins, which are powerful antioxidants. So reach for a rainbow!
Rainbow slaw with pickled onions
1/2 tsp lemon zest, finely grated
2 Tbsp lemon juice, freshly squeezed
1 small shallot
1 clove garlic
1/2 tsp Dijon mustard
Salt and freshly ground pepper, to taste
3 Tbsp extra-virgin olive oil
Rough chop shallots and garlic. Place all ingredients in a blender except the olive oil. Slowly add the oil to the blender and blend at
high speed. Set aside.
6 cups of vegetables, julienned or sliced (rainbow carrots, Easter radishes, daikon radish, cucumber and/or zucchini)
2 Tbsp fresh herbs, for garnish
Red pickled onions
Toss vegetables with dressing. Chill for one hour. Place slaw on a platter, garnish with herbs and add the pickled onions.