Good morning!
I simply wanted to share with you my ideas for bulk salad, my tips for using it, diversifying it and above all never wasting any!
Obviously, I'm not a vegetarian, so you can adapt everything to your own preferences.
1. As is in a salad with a drizzle of argan oil and a few dashes of apple cider vinegar;
2. Mixed salad, so the bulk garnished with: (a) apples, almonds and aged cheddar, (b) pears, pecans and blue cheese, (c) crispy chickpeas with Mediterranean herbs, buffalo mozzarella and basil, (d) pearl couscous, cherry tomatoes, sundried tomatoes, fresh oregano, toasted pine nuts, (e) toasted acorn squash, pumpkin seeds and goat cheese, (f) lupins and beautiful fresh herbs from the garden….
3. In ramen-style soup: miso broth, ramen noodles, a hard-boiled egg, bean sprouts, cilantro, a lime wedge, a little Damari, and a generous portion of loose salad.
4. In soup: sauté (without browning) onion and garlic, add loose salad leaves, cover with a good homemade broth and season to taste. Blend in a Vitamix and for a creamier texture you can add cream. Season with salt, pepper and garnish to taste (pan-roasted lupins, roasted pumpkin seeds, crispy chickpeas, croutons, etc.)
5. For brunch: lightly fry a generous portion of bulk in a pan with salt and pepper, serve on a plate with an egg (poached, sunny side up, over easy, in the shell) with a runny yolk on top.
6. Also for brunch, make small omelets in muffin tins: butter muffin tins, beat eggs (you can add a little cream depending on your dietary choices), add finely chopped fresh herbs and add loose salad to taste. Divide the mixture among the muffin tins and bake for the required time. Remove from the tins and serve on a serving plate.
7. As an accompaniment to a protein dish, simply brown the bulk in a pan with olive oil and garlic.
8. Spring Rolls: Rice paper, loose salad, shrimp (or grilled tofu), green leaf. Serve with peanut sauce for dipping!
9. With the leftovers (when there are any) we put it in a large ziploc in the freezer with our vegetable peelings, broccoli stalks, cabbage stalks, shriveled peppers and limp carrots, softened cauliflower and wilted spinach, a dry parmesan rind, overripe tomatoes, in short, whatever we can salvage rather than throw away. And when we have a large bag or two of this frozen mix, we empty it into a large pot, add herbs, salt, pepper, a little lemon juice, cover with cold water and bring to a boil. Then, let it simmer for a few hours on low heat. Depending on your dietary choices, we can add soup bones, chicken drumsticks, or even a whole chicken from which we will save the meat to make another dish. We then favor organic products.
There you go! Hoping it inspires you!!
- Annie M.
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