From top left to bottom right: Roasted Beets with Lemon and Fresh Herbs, Cherry Tomatoes with Basil and Olive Oil, Coleslaw with Rice Wine Vinaigrette, Mango Salad with Orange Zest and Mint
Summer is coming and I am getting excited about all the local produce. Direct from farms to the Vancouver farmers market to my garden, these are all wonderful tools I am grateful to have access to. Waiting for the weather to be a bit hotter and drier, I am being patient and waiting carefully for seasonal fruits and vegetables I love.
When it comes to salads, I have to be a bit fussy with the ingredients because of my allergies and intolerances. Not only do I have to avoid putting seafood on top of greens or a sprinkle of toasted pecans, I have to avoid using many raw fruits and vegetables because of my oral allergies. Oral allergy syndrome is an immune system response to proteins found in one or more foods from the same pollen family. As an adult I developed oral allergy syndrome. It is always great to have more information about symptoms and how to prevent further discomfort when eating certain food groups. For my case in particular, I have to avoid raw apple and pears, stone fruit such as peaches, pears, apricots and raw veggies like celery and carrots. I can eat them cooked, but I avoid and do not consume these particular types of produce.
This week I took a drive down to South East Marine Drive to visit the farms to see what was locally available. I walked away with a mix of local items such as green onions, baby bok choy and new potatoes. But before I got started cooking up those inspiring and exciting ingredients, I had to tidy up my fridge! It was time for a fridge cleanup!
I was able to compose four light and fresh salads for dinner with my “fridge-clean up” routine. Keeping it simple, I was in and out of the kitchen in twenty minutes after making all four salads.
Coleslaw with Rice Wine Vinaigrette
¼ head of green cabbage, thinly sliced
1 carrot, grated and blanched in boiling water for one minute
2 green onions, thinly sliced
½ tsp celery seeds
Rice Wine Vinaigrette
3 tbsp rice wine vinegar
1 tbsp olive oil
Pinch of sugar
Salt and pepper to taste
Combine cabbage, grated carrot, green onion and celery seeds in a bowl. In small bowl mix the olive oil, rice vinegar and pinch of sugar. Combine with sliced vegetables and toss to coat. Add salt and pepper to taste.
I found this article to be well researched with a great explanation oral allergies and food intolerances. Read more at: http://www.vancouversun.com/health/Allergy+season+What+when+apples+bite/4602829/story.html#ixzz1PqrW45hI