Wow, what an awesome combo! And I also love the factoids of parsnips! So, if I leave my purple carrots in the ground longer, will they turn sweeter, too? 🤔 I will have to make up a quick preserved lemons batch and try this for my Thanksgiving meal. Since I'm the only vegetarian in in the family, I usually bring my own food to the table. A "salad" in my mind is veggies, grains, legumes or other vegetable protein. Not so for others. There's usually chicken, salami or other meat in the green salads, and the (weird to me) jello with fake wipcream "salad" 🤦🏼♀️. So now I have a new project to work on! Woohoo ! Thanks bunches, Lukas, and happy Thanksgiving to you! Another idea: if you have a pressure cooker (or instapot I guess) put in 100g each of farro, red rice, black barley, rye & oat groats & cook for 30 mins. Then add 200g of lentils to that mix and potion off this grain mix (which I call BLORRF) and freeze for a quick addition to any salad 😉.
This paste is so good - but also is a revelation to realize you can also blitz the lemons up, with the pulp and perhaps some of the brine, and it’s a much easier condiment to add here & there.
Wow, what an awesome combo! And I also love the factoids of parsnips! So, if I leave my purple carrots in the ground longer, will they turn sweeter, too? 🤔 I will have to make up a quick preserved lemons batch and try this for my Thanksgiving meal. Since I'm the only vegetarian in in the family, I usually bring my own food to the table. A "salad" in my mind is veggies, grains, legumes or other vegetable protein. Not so for others. There's usually chicken, salami or other meat in the green salads, and the (weird to me) jello with fake wipcream "salad" 🤦🏼♀️. So now I have a new project to work on! Woohoo ! Thanks bunches, Lukas, and happy Thanksgiving to you! Another idea: if you have a pressure cooker (or instapot I guess) put in 100g each of farro, red rice, black barley, rye & oat groats & cook for 30 mins. Then add 200g of lentils to that mix and potion off this grain mix (which I call BLORRF) and freeze for a quick addition to any salad 😉.
Ok now I s gotta try some blorrf! 😂 I hope you have a wonderful Thanksgiving with your delicious salads!
Love your parsnip factoids ❣️ Also, thank you for linking to the other salad recipes - this newsletter is perfect ☺️🙏🏻
Ok glad to hear it!!
This sounds so good. Thanks for the tip about preserved lemons -- I never know quite how to use them.
This paste is so good - but also is a revelation to realize you can also blitz the lemons up, with the pulp and perhaps some of the brine, and it’s a much easier condiment to add here & there.