march market plate

March 29, 2017 • Nancy Wolfson-Moche

Spring is here and I am here in southern Florida. My first crack-of-dawn stop: the local green market. Eyeing what grows, what sells, who buys it and what people eat, I buy two bags full of fresh-picked promise. I make a simple plate of raw sunflower sprouts, bi-colored breakfast radishes, a curly Winterbor kale leaf, watermelon, blackberries and blood oranges, accompanying leftover brown basmati rice salad. It is bitter, spicy, sweet, sprinkled with salt and drizzled in sour.

serves one

INgredients

8 sunflower shoots

1 Winterbor kale leaf

2 breakfast radishes

slice of avocado (optional)

watermelon slice

a few blackberries

one blood orange

a few shakes of sea salt with sea vegetables

for the rice salad

1 cup cooked brown basmati rice

1/2 stalk celery, chopped into tiny pieces

1 Tablespoon capers

2 cherry tomatoes, chopped into tiny pieces

2 sprigs dill, chopped

2 sprigs Italian parsley, chopped

1 Tablespoon red onion, chopped

1 Tablespoon extra virgin olive oil

Process

Wash the sunflower shoots, kale, radishes, blackberries, celery, tomatoes, dill and parsley well.         

 

 

Cut the watermelon into bite-sized chunks.

 

Make the rice salad by combining the cooked rice, chopped celery, tomatoes, red onion, dill, parsley and capers together in a bowl. Sprinkle with sea salt with sea vegetables. Drizzle with olive oil and mix it all together well.

 

 

 

 

Now quarter one of the breakfast radishes. Place the rice salad on a plate and garnish with the radish quarters. Then arrange the sunflower shoots, kale leaf, watermelon chunks, blackberries and avocado (if using). Now slice the blood orange into about 6 sections and squeeze the juice of one or two sections onto everything on the plate.

 

©Nancy Wolfson-Moche 2017

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