Cascading Kitchen Notes
Can be used with/in/on top:
Grain salads, hot grains, pasta , on top of boring leftovers, inside a sandwich, on breakfast eggs, sandwich spread...
An Herbaceous Flavor Booster
1) Choose an acid:
lime, lemon, vinegar
2) Add Good sea salt
3) A handful of fresh, minced herbs (any single herb or combination)
Dill, Oregano, marjoram, thyme, sage, basil, tarragon, mint, chives, cilantro, rosemary
5) Some variety of onion:
yellow, white, purple, leeks, shallots, green, garlic scapes
6) Minced Leafy Greens
minced in small portions: tops from young radish or turnips, chard, celery, parsley, fennel leaves, carrot tops (in moderation), arugula, Asian mixed greens
7) Crunchy veggies:
carrots, fennel bulb, broccoli, cauliflower, radishes, turnips, fresh corn, summer squash, celtuce
8) Tomatoes: when in season-minced
Amounts of each type of ingredient are up to you and dependent on what you have on hand. It’s a great way to use the bits and pieces to create tremendous flavor with the added bonus of not wasting any of this precious food.
We make it a goal to keep some version of this in our refrigerator each week to augment meal preparation and miraculously resurrect leftovers.
Four combinations: (mince everything, no bigger than 1/16" pieces)
- garlic, purple onion, radish & turnip tops, rice vinegar and sea salt
- Basil, chives and chive flower, mint, green onion, salt, rice vinegar
- Spring turnip leaves, spring radish leaves, salt, garlic, green onion, rice vinegar
This particular concoction seemed destined to top a nice piece of meat.
- Micro greens, green onion, salt, garlic, rice vinegar
Had almost a horseradish flavor.
Note: I found that using a food processor opens up too many cells on the green leaves and makes for a watery mince. I think it alters the flavor as well. Use the processor sparingly.
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