"Simply Spring" Salad

1 and 1/2 orange, juice only
1/2 lemon, juice only
1/2 small red onion, chopped
1/4 cup extra virgin olive oil
1/8 teaspoon fine grain salt

4 big handfuls of salad greens, washed and dried
1/2 cup walnut halves, toasted
1/3 cup black olives, (the wrinkly, oily ones), pitted

In a medium bowl whisk together the juice of 1/2 orange, lemon juice, most of the red onion, olive oil, and salt. Whisk together until emulsified, taste and adjust with more salt or lemon juice if needed.

Peel the remaining orange and cut into segments, removing any seeds you might encounter. Set aside.

When you're ready to serve, place the salad greens in a large bowl. Toss very gently with a generous splash of the dressing. Add the orange segments and walnuts. Give another toss. Taste and decide if you need to add more dressing, if needed, add a bit more at a time, giving a good toss between additions. Make sure the nuts and citrus haven't all gone to the bottom, help them back up to the top if needed. Serve salad topped with the remaining red onion and olives.

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Stay warm and Eat the Season - Potato and Leek Soup

If your looking for something to keep you warm during this deep freeze many of us are experiencing in the country, why not cook up a warm, hearty and fresh potato and leak soup. This recipe is great for winter as a warm soup and it's also great during the warmer months as a cold soup. Potato and leek soup isn't only versatile but is very delicious and flavorful. I made a nice pot of it yesterday and it was just great! - Tre'


Ingredients:
1 pound russet potatoes (peeled and cubed)

2 cups chicken stock (or use vegetable stock)

1 large leek

1 cup celery (sliced)

1 cup Swiss chard (washed and chopped)

2 tablespoons butter

2 cups sweet potato (peeled and cubed)

1/4 teaspoon black pepper (ground)

1/4 teaspoon paprika

1/4 teaspoon nutmeg (ground)

1 1/2 cups milk

1/2 teaspoon sea salt


Instructions:
In a medium saucepan combine the cubed russet potatoes and 1 cup of the chicken stock. Bring to boiling; reduce heat. simmer, covered, about 10 minutes or until potatoes are tender; do not drain. Cool slightly. Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside. Meanwhile, wash leeks and chard. Cut leek into thin slices and chop Swiss chard into fine pieces.In a large saucepan, cook leek, chard, and celery in butter for 3 to 4 minutes or until tender. Add sweet potato, the remaining soup stock or broth, pepper, paprika and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper. Top with Greyere or Cheddar cheese


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