Few of us at Moosewood grew up eating salads that combined greens and fruit, although in other parts of the world, especially in hot weather countries, preparing fresh fruit with vegetables was quite common. Now, even fast casual restaurants serve salads that once seemed exotic. Serve it immediately, because fresh young greens wilt quickly. This dish, with its bright, delicate, sweet, and savory qualities, can be a great introduction to this genre of salads.

Try this variation of the familiar Greek egg-lemon soup in the springtime when the first tender shoots of asparagus hit the markets.

This dish is a lovely combination of four delicious flavors. 

With a delicate flavor that is almost floral, and a soft, tender texture, the small leaves are a spring treat that one appreciates with awareness of its unique timing. I had my salad with just mache and a drizzle of fresh lemon juice and olive oil. Later on, when there are other greens to play with, I’ll combine it with more assertive arugula and different colored lettuces and herb sprigs.

Sow seeds in the early spring or late summer and cover with ¼ to ½ inch of soil. Since the plants mature quickly, in 45 to 60 days from seeding, they can be used as an attractive, closely planted companion for later, larger plants like tomatoes or peppers . The mache will be harvested when the neighboring  plants are gaining in size. Enjoy eating the thinnings to allow rosettes to grow a couple of inches apart. Mature plants are petite, only 3 to 4 inches across at best.  Harvest the entire rosette by cutting at the soil level. Once the weather gets consistently warm, the plants will flower and the leaves will be less tender and tasty, but that will be the start of the process for next fall’s new volunteers. Vit and  Verte de Cambrai are 2 varieties that have performed well for me.  

One of our favorites, a dish that exemplifies the good flavors of Balkan cuisine: tangy feta cheese, nutty bulghur, and herbed zucchini.  Leftover brown rice can be substituted for the bulghur and water in this recipe. We add a few flavors foreign to the Balkans, too: soy sauce and cheddar cheese.

Sesame-crusted tofu is firm and flavorful enough to please even the tofu-phobic. 

Colorful, tasty, and full of vitamins and minerals from sweet potatoes, greens, and tofu, these burgers are both low-fat and high-fiber. What more could you want? Serve on a bun and add some optional smoked Cheddar cheese, tomato and onion slices, and pickles. Accompany with Alabama Hot Slaw and top the burgers with your favorite barbeque sauce, or Caramelized Onion Gravy.