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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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Potato, Leek & Kale Soup


It was blistering cold and windy yesterday. Temperatures were in the negative numbers and of course this gave our heating system a hell of a workout! To be honest even with the heat on and sweaters aplenty I was still cold so out came the soup pot. This is a great quick warming soup, full of root veggies in a delicious rich broth. Hope you enjoy and stay warm!

Here is my recipe:

Potato, Leek & Kale Soup

Potato, Leek & Kale SoupEmily (Cooking for Kishore)
Easy warming recipe for a cold day.

Ingredients

  • 1 Large Red Onion, chopped
  • 2 Leeks, sliced thinly
  • 2 Red Potatoes, chopped
  • 2 Celery Stalk, chopped
  • 2 cups Kale, chopped
  • 8 cups Vegetable Broth
  • 1 Tblsp Butter or Olive Oil
  • 1 Bay Leaves
  • 1/2 tsp garlic, minced
  • 1 tsp Thyme
  • Salt & Pepper

Instructions

  1. Wash and Prep your veggies. Wash your Greens remove the thick center vein and tear the leaves into larger than bite-sized pieces. Cut Onions into half moon rings.
  2. Heat up the butter or olive oil in a stockpot. Add onions and cook till translucent.
  3. Add the Leeks, and Celery and cook for 2-3 minutes till they turn vivid green.
  4. Add the potatoes, vegetable broth, thyme, and bay leaves. Simmer uncovered on low for 10-15 minutes, till potatoes are fork tender, then add in chopped kale and cook for another 3-5 minutes. Add salt and pepper to taste.
Yield: 4-6 Servings
Prep Time: 5 mins.
Cook time: 25 mins.
Total time: 30 mins.
Tags: irish, irish soup recipe, irish recipe, irish cuisine, potato leek & kale soup, potato soup, potato and leek soup, easy potato and leek soup

Enjoy!


I have entered this post to Eat Your Greens Challenge, hosted by A2K - A Seasonal Veg Table and The Veg Hog.

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  1. ShaheenJanuary 23, 2019 at 3:48 AM

    We have has our first glimpse of snow this morning, stay warm. Thank you for joining in with #EatYourGreens your soup is something I would want to eat today, lovely greens leek and kale and even the celery. Wishing you a Happy New Year too.

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  2. The VegHogFebruary 2, 2019 at 4:41 AM

    This is a very nice soup for the cold weather. Thank you for sharing with Eat Your Greens!

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