So, a few weeks ago I started receiving the first few batches of veggies from the farm we invested in. For $300 we get fourteen weeks of veggie deliveries from our Farmer John at Eagle Creek Farms.
This is a picture of my second delivery. It's still early in the season so we are starting with lots of salad greens. I actually got alot more than what's pictured, so this is just a sampling.
Needless to say, this week was all about salads!
1 cup of cooked quinoa
1 handful of red lettuce
1 handful of beet greens, stems snipped off
1 handful of arugula
10-15 large scallops
2 garlic scapes
1 avocado, chopped
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon honey mustard
pinch of sea salt
freshly ground pepper
Tear lettuce, beet greens, arugula and put in salad bowl. Set aside.
Cook quinoa according to directions.
If in doubt: Use 1 cup quinoa in a pot of 1 1/4 cup liquid (water or stock) and simmer on low for 30 minutes. Sit covered off the heat for 5 minutes. Fluff.
Heat skillet, add 1 tablespoon (or splash) of olive oil. Chop garlic scapes and toss into the pan.
Add scallops and sear on each side, approx 1 min per side.
Layer a scoop of quinoa, top with salad greens, top with scallops and chopped avocado. Drizzle with dressing. Grate some cheese on if you want to take it up a level.
To make the dressing, whisk all ingredients together. I like to drizzle the dressing on after so the salad leaves don't get soggy if I go back for more.
Yield: 3-4 portions