Super Seasonal Salad and Upcycle Tips

Have you ever thought about using all of your vegetables?  Instead of taking those roots and throwing them in the compost or in the trash...let's upcycle. Using a little water, some potting soil and any container you have on hand, you can grow a lot more food from the roots, saving yourself a little money perhaps, but having fun with your food while doing so. Here are a few of my favorite upcycle ideas:  Celery - Simply cut the bottom off of the green stalks,  leaving 1-inch of stalks with the root. Peel away a few outer layers and suspend in a glass of water.  You can also transplant this into soil for even more growth.  Green Onions - Super easy one!  Cut the bottom root part off and plant the roots in potting soil in any container or plant them outside for loads more green onions.  Garlic and shallots - got shriveled or sprouted garlic or shallots?  Plant individual cloves in any soil and enjoy garlic or shallot greens  and you'll have yourself a new full bulb next year. Ginger -snap off a finger and plant it in a fairly large pot. Done! Not only will you have a fantastic houseplant, you'll be able to dig up new roots for stir frys as the plant grows.  Most herbs can grow roots by simply cutting a piece with the stem and placing them in a glass of water, after a few days when healthy white roots are showing plant them in some soil for your own herbs year-round.  This works great with basil & mint.

Great grains, quinoa and bulgur mix with crisp radishes, salty olives, and feta, dressed with olive oil and lemon, to create a salad that helps transition from the green salads of summer to the hearty dishes of winter. This salad, although still on the light side, will satisfy the most famished, but paired with a dollop of Greek yogurt it becomes a full and balanced meal.  Great Seasons Salad Ingredients: 1/3 cup quinoa 4 cups water 1 1/2 teaspoons salt 1/3 cup medium bulgur 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1/4 teaspoon black pepper 3 TBSP. chopped mix of chives, garlic shoots (if you try the upcycled gardening) 8 brine-cured black olives, such as Kalamata, pitted and cut into slivers 2 radishes, thinly sliced 2 oz feta, coarsely crumbled (1/2 cup) 3 cups arugula or baby spinach leaves 1 cup of Greek yogurt, divided for garnish Directions: Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve between changes of water. Stir together quinoa, 4 cups water, and 3/4 teaspoon salt in a 2- to 3-quart saucepan, and simmer, uncovered, until quinoa is just tender and germ starts to separate from grain, about 20 minutes. Drain well in sieve, then transfer to a medium bowl. While quinoa is simmering, cover bulgur with warm water by 2 inches and soak until tender and chewy, about 10 minutes. Drain well in a sieve, then stir into drained quinoa. Cool grains completely, about 20 minutes. While grains cool, stir together oil, lemon juice, pepper, and remaining 3/4 teaspoon salt in a small bowl and let stand 15 minutes, then stir into grains along with olives, radishes, feta, chive mixture and greens. Garnish with Greek Yogurt and serve immediately.