Compound salads and Dutch Apple Tarts May 1st..Photos

The salads are all prepped as are the greens, when making dressings for compound salads I always work on the ratio 2/3 acid to 1/3 extra virgin olive oil..this is because the base of the salad..couscous & lentils have already been cooked with added olive oil..thereby the extra acid helps in the digestion.
The acid in these  salads dressing has been fresh  blood orange and wild lemon juice and fresh whole satsuma kumquat from my garden..along with whole grain mustard, fresh cilantro, parsley, garden mint and peppermint.
I don't add any salt..clients can add their own at home.

When sauteing  collards, mustard and turnip green etc. I always Blanch them in boiling salted water first, drain then saute in olive oil.
When I saute and caramelize cauliflower and broccoli I don't pre-Blanch.

Here are the shots form this morning..also the Dutch apple pies look and smell great, enjoy

this is a spinach pasta "sauce", sauteed spinach, black olives, red onion, grated nutmeg, garlic, red wine and olive oil.

mixed greens with scallions

broccoli for caramelizing in hot olive oil with red pepper flakes

fennel, red onion  and fresh mint for the lentil salad

over stuffed 3 apple Dutch Apple pie made with whole wheat flour

couscous with own grown tomatoes, cilantro, scallions..salad

previous 2 salad dressings

own grown cilantro for salads

satsuma kumquat for salad dressing  and jams

the finished Dutch Apple Pies