My posts have been rather few. Sadly I suffered a disabling injury trying to grow my Deceptive Delights™ business many years ago.
It is still, six years later, very difficult to stand, walk or lift. It does my heart good to be able to offer a few demo’s a year in the community of Issaquah because it is a very magical town with wonderful and caring people.
This recipe was inspired for a demo I did at the Downtown Issaquah Art and Music Stroll put on by DIA – Downtown Issaquah Association.
Using fresh, local and seasonal ingredients brought to us by farms from the greater Puget Sound Region and Eastern Washington, ensure we are getting produce picked within ours of our purchase. The taste is unparalleled and we can feel good that we are leaving a light footprint so the earth below our feet may continue to keep us healthy and bright.
You will also notice the Ecotensil on the plate. Just push the dots together and let the fun begin! No need to use plastic forks that use ancient sunlight and mar our beautiful planet. Ecotensils are another great way to leave a lighter footprint.
Honey Balsamic Vinaigrette
2 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 pinch sea salt and pepper
1/4 tsp onion powder
1 tbsp. honey – local
1/4 cup extra virgin olive oil
1 minced garlic clove
Add all the items, except olive oil, into a jar with a wide mouth to fit the immersion blender. Give it a quick pulse, then drizzle in the olive oil slowly to emulsify.
Store in an airtight jar in the fridge until ready to use. The honey will firm the dressing when cold, so it may need to sit at room temperature to become pourable upon further use. You could also immersion blend it or heat in the microwave for a few seconds.
Asparagus Cherry Salad
8- 16 oz fresh kale
1 bunch asparagus pieces
12 -15 sliced cherries – always organic for thin skin produce
1/4 cup chopped pecans
1/4 chopped red onion
1 beet Julienne slices
2 tbsp pumpkin seeds
1/2 chopped apple – always organic for thin skin produce
Place Kale in a bowl and add two tablespoons of dressing. Massage kale to soften.
Chop the rest of your ingredients and add to your kale. Add two more tablespoons of the vinaigrette and mix.
Sprinkle on the pumpkin seeds.