I devised this salad while working in the garden. I don't know whether it seems like an odd combination or not, but it's pretty. And, while my significant other is not really in to eating flowers---he makes faces like he's just bit into a thistle--I don't mind at all. So, after the carrot-orange soup last night, this is what we ate. The greens are some second-growth baby kale that I wanted to use up so I can re-purpose the pot. It was still quite tender and mild.
The chives and dandelions were within easy reach too...um, dandelions abound in my garden :). The strawberries weren't from the garden though...they came from California. For the dressing, I used Meatless Mama's orange/raspberry dressing recipe that she posted with a dandelion salad earlier this week. The dressing was a perfect compliment to this foraged affair...Thanks Janet!
A recent find in my freezer was some puff pastry from times gone by...can't remember when I used it last, but it must have been in there a while. The galettes were a simple effort to use this pastry up. I topped them with some fresh rosemary, oregano, and thyme. All in all, it was a delightful meal if I do say so myself. The husband was left a bit peckish though, so after all that, he tucked into some leftover lentil pie, while I moved on to dessert. I picked up a Maui Gold pineapple this week. I could happily live on it; it is so delectably sweet and juicy.
Wait a minute, that's not all, we also had some of this Theo dark chocolate:
To anyone who may be wondering...unless you buy puff pastry from a bakery or some really upscale posh stuff, store-bought frozen puff pastry is generally vegan. Obviously, it's not exactly health food....but traditional puff pastry made with butter is not either. The puff pastry I buy is from the Aussie Bakery, a locally run business round these parts, and the pastry is vegan. Ciao :)