This Spring's Special

Now that Spring is here and the weather is warmer, why not visit a local farm and pick-up some fresh vegetables and fruits? Spring is an opportunity to eat fresh, organic, and local foods that we missed out on in the dreary winter. Anything fresh and local will guarantee a yummy meal without much cooking necessary.

The New Jersey Department of Agriculture suggests that this season the following are recommended:

Fruits and berries: rhubarb, strawberries

Vegetables: arugula and other tender greens, asparagus, sweet turnips, collards, kale, lettuce, peas, radishes, spinach

Other: maple syrup

Kopf Salad

Have you heard of the saying that sometimes "less is more" ? I think the "Kopf Salad" recipe illustrates this perfectly because the only two ingredients you need is 1) Boston Lettuce and 2) Balsamic and Basil Vinaigrette. These two ingredients create one of my favorite salads because of its delicious simplicity that can compliment any meal.

The original recipe comes from Bavaria Germany, and the dressing is a mysterious mixture of oil, vinegar, fresh ground pepper, and salt. I remember eating and loving this salad from the time I was six years old. I do not have the exact recipe mix for this dressing, but I have substituted it with just buying a bottle "Ken's Steakhouse" Balsamic & Basil Vinaigrette Dressing.

So, here are the directions.

1) Pour "Ken's Steakhouse" Balsamic & Basil Vinaigrette Dressing into a salad bowl large enough to fit the Boston Lettuce inside.
2) Rinse the Boston Lettuce, and then trim the roots.
3) Place or "drench" the Boston Lettuce into the salad bowl with the dressing.
4) Let the Boston Lettuce soak in the dressing, and finally...
5) Serve and enjoy!