We had the first real day of Summer today! To celebrate, I harvested four garlic bulbs that I planted in early Spring; and I was inspired to use the garlic leaves and stems to make:
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- Kimchee (unfermented) -- with cabbage, celery, carrots, garlic leaves and stems, and an Asian inspired dressing with Soy Sauce, Seasoned Rice Vinegar, Toasted Sesame Oil, ginger, chives, Thai chiles, honey, sea salt, cardamon, turmeric, ground coriander and black pepper, lemon juice and lemon zest;
- Potato Salad -- with cooked diced potatoes, a mayonnaise, Dijon Mustard, Apple cider vinegar, Tomato Ketchup, garlic leaves and stems, chives, honey, sea salt, cardamon, turmeric, ground coriander and black pepper, and lemon juice and lemon zest dressing;
- Tuna Salad -- two cans of Albacore Tuna (flaked) and mixed with three or four tablespoons of the Kimchee and part of the dressing for the Potato Salad!
Just so refreshing!
Note: you can make variations of Salads, as follows:
- Egg Salad -- two or three boiled eggs (chopped up), and mixed with three or four tablespoons of the Kimchee and part of the dressing for the Potato Salad;
- Chicken or Turkey Salad - chicken or turkey breast or thigh (pre-roasted and diced), and mixed with three or four tablespoons of the Kimchee and part of the dressing for the Potato Salad;
- Shrimp Salad -- cooked shrimp, and mixed with three or four tablespoons of the Kimchee and part of the dressing for the Potato Salad;
- Add cooked peas and corn, tomatoes, and cucumber to the salad;
- Add cooked noodles;
- Add grapes!
Serving suggestions:
- Tuna, Shrimp, Chicken or Turkey Salad with Potato Salad;
- Tuna, Chicken or Turkey Salad served on bed of lettuce, watercress, sliced cucumber, with sliced wedges of tomatoes or grape tomatoes cut lengthwise;
- Tuna, Egg, Chicken or Turkey Salad served on toasted Wheat or Rye bread with tomatoes and cucumber;
- Tuna, Egg, Chicken or Turkey Salad served on Avocado and topped with tomatoes and cucumber; with side of toasted Rye bread!
Enjoy!
