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Spring Greens Salad w/ Lemon Poppy Seed Dressing

Common Salad Green Chart We've had some very hot weather the past week or so...I'm talking 80+F! It seems like we skipped right over Spring and went two feet into Summer.  While I'm not complaining, it has been very nice and sunny, I wasn't quite expecting this so soon. Luckily our garden is over-joyed about the weather blossoming, sprouting and blooming.  This has lead to an abundance of leafy greens, perfect for light Spring/Summer Salads on these hot days. Since we are growing our vegetables for Summer, I like to grow a wide variety of leafy greens so as not to get bored. For this Spring Salad I used a mix of lettuce, spinach, chard, and sprouts, then topped it with a tart honey lemon poppy seed dressing. This dish is a perfectly simple appetizer or side dish; the dressing complements the individual flavors of the greens without over powering them, while the carrot adds a hint of sweetness, and the hemps seeds an extra bit of crunch and a whopping
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Costa Rican Beef Stew - Olla de Carne



For me and my family cooler temperatures signal the beginning of soup season. After this recent dips in temperature I knew it was time to start warming up that soup pot. When I was a kid during soup season, my mom and my abuela took turns warming our tummies with a myriad of soups and stews. One of my favorites from abuela is this comforting and filling Costa Rican Beef Stew. While it is called a beef stew you could easily omit the beef and not notice since there are as many as 4 times more veggies than meat in this dish!

Here is my version of this recipe:

Costa Rican Beef Stew - Olla de Carne

Emily (Cooking for Kishore)

A Hearty Vegetable-Rich Beef Stew from Costa Rica

Ingredients

  • 1 lb Beef, cubed
  • 2 Yellow Potatoes, peeled & cubed
  • 2 Carrots, peeled & chopped
  • 1 lb Yuca, peeled & cubed 
  • 2 Green Plantains, peeled & cubed 
  • 1 Yellow Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 2 Celery Sticks, chopped
  • 1 Tbsp Tomato Paste
  • 1/2 cup Cilantro, chopped
  • 1 Bay Leaf
  • 1 tsp Oregano, dried
  • 1 tsp Ground Cumin
  • 1 Tbsp Adobo All-Purpose Seasoning w/o Pepper
  • 1 tsp Garlic, minced
  • Salt
  • Pepper
  • Olive Oil
  • 8 cups Water

Instructions

  1. Season the meat with Adobo seasoning and let sit for 10-15 minutes. In the meantime, heat the olive oil in a soup pot. Once the oil is hot add the onion, garlic and bell pepper, let them sweat down.
  2. Add the seasoned beef and lightly brown it, then add the carrots and celery. Then add the water, bay leaf, oregano, cumin, tomato paste, and half the cilantro, bring to a simmering boil stirring gently.
  3. Add the yuca, and plantains then stir. Cover and let simmer for about an hour, yuca should be close to fork tender.
  4. Add the potatoes and let simmer for another 30-40minutes till potatoes are tender. Add salt and pepper to taste, plate and garnish with chopped cilantro.
Yield: 4-6 Servings
Prep Time: 15 mins. Cook time: 1 hrs. 40 mins. Total time: 1 hrs. 55 mins.
Tags: caldo de res, Costa Rican Beef Stew, costa rican beef stew recipe, Costa Rican recipes, Olla de Carne, olla de carne recipe, beef stew,

Nutrition

Calories: 350 per serving


I have entered this post in Inheritance Recipes, hosted by  Pebble Soup and Coffee & Vanilla. 

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  1. Nisha nehwalJuly 7, 2020 at 10:52 AM

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