SOUP & Salad Recipes

Love what you ate? Make it at home!

 photo detroit_soup-0156_zpsed23922f.jpg Photo by David Lewinski Photography

May Dinner

Spinach and Radish Salad
From Kirke Elsass

What you need:
Spinach
Daikon Radish
Beauty Heart Radish
Green Onions
Honey Mustard Dressing

What you do:
Cut stems off of spinach, coarsely grate the radishes, and thinly chop the green onions. Mix in proportions you see fit.

For the dressing, combine a little honey with some coarse mustard and a touch of water.

In the fall, try using other hardy salad greens like mustard or immature broccoli raab. In that season, substitute leeks for green onions.

Plug for my former employer: If you frequent Slows To Go and have some mustard BBQ sauce sitting in your fridge, try using that.

 

Spring Soup of Asparagus and White Bean
From Alison Heeres, The Next Top Chef- Detroit

What you need:
Leek, celery, carrot, garlic, thyme, chicken or veg. stock, potatoes, roasted asparagus, lemon, parmesan, white beans

What you do:
Saute the usual suspects
Add stock
Add potatoes
Roast asparagus
Add half of it to soup and puree
Add cooked white beans and chopped asparagus to puree, heat through. Serve with lemon.