Two weeks ago, our friends at Northshire Farm were selling an odd looking plant that looked like some form of celery. They assured us it was better than that. We bought some. They posted two recipes for it, and we tried one of them. They were right!
Cardoon is actually in the artichoke family and has a similar savory character. Apparently Mario Batali loves it as an ingredient and says it has a “very . . . → Read More: How to Make Sautéed Cardoon (“What the Heck is Cardoon?”)
This recipe is actually from a few weeks ago, just as spinach was coming back into season full-swing. It fell through the cracks, but it’s still worth posting because everything is still available. It’s a salad, but since it requires sautéing some items, it’s a bit more involved than most salads.
Spinach Salad with Mushrooms, Pine Nuts, and Balsamic Vinegar
Makes 2-4 servings
Amount Ingredient Preparation Where we bought it (* Union . . . → Read More: How to Make a Spinach Salad with Mushrooms and Pine Nuts