As the weather gets warmer and there’s finally garden and market goodies to be had, I want to share more ideas, more pictures, and more recipes with you all, while simultaneously spending less time with my lovely computer.
I think most of you will welcome more frequent posts, but with a shift to simpler ideas and recipes with fewer ingredients and steps. When you have beautiful + fresh ingredients, you don’t often need to do a lot with them. Some good tasting olive oil and flaky salt is usually more than enough, and often even that is overkill.
I thinned some of the greens in my yard yesterday and while this little bowl was the perfect subject for olive oil and sea salt, I did kick it up just a notch, just to share the idea of soaking raisins in balsamic vinegar. I keep a little jar in my fridge for weeks, occasionally topping it up with more raisins and more vinegar. The raisins infuse the vinegar with sweetness, while the vinegar marinates and plumps up the raisins. It’s one of those simple things that goes a really long way.
Happy weekend, friends!
- 1/4 cup raisins
- balsamic vinegar, to cover
- a few handfuls of spring greens (I used arugula, a few types of kale, and beet greens)
- 1 tsp. extra-virgin olive oil
- 1 Tbsp. toasted pine nuts
- a pinch of flaky sea salt (like this one )
- Place the raisins in a jar, top up with balsamic vinegar, cover, and let sit in the fridge for at least a few hours, preferably overnight. This will keep forever as far as I can tell, and is great to have on hand.
- Gently massage the greens with olive oil.
- Arrange them on a plate, and top with 1 Tbsp. of the raisins (keep the rest in the fridge), pine nuts, and the flaky salt.