So its begun…..the summer series ‘F R O M M Y G A R D E N’. And I am incredibly excited to announce my partnership with Mariah, Owner and Designer of Everything Golden. If you haven’t checked out her site, head there now, you will find a curated collection of vintage + handmade. Mariah and I will be working together crafting must have summer outfits and recipes to carry you through the best months of Montana!
I am sharing a recipe for a grilled garden salad with my last picking of spinach and radishes. I enjoyed three cuttings of spinach. The first, big vibrant leaves that I managed to only salvage half of due to an afternoon hail storm that swept through the valley. The second was everything I could hope for. And the last harvest, equally as tasty as the prior, I also only enjoyed about half as I was competing with its schedule to seed. Even so, I still had too much spinach from all three harvests and shared bunches with family.
Last summer, I planted all my lettuce varieties at the same time, early May. So at this time last year, I was trying to not only eat spinach but also kale and a variety salad mix lettuces. So this summer I staggered my lettuce planting dates so I have a continuous supply of different leafy greens all summer long. My spinach is done, the mixed greens are next and the lacinto kale to follow.
I also learned last summer, that even though I enjoy radishes, I always seem to plant wayyyy too many. So this year, I only planted one row about 4 ft long and that was just enough.
In case you’re wondering; I grew Goliath Spinach from Gurney’s and Cherry Belle Radishes from Home Depot.
The silver and gold dress is for sale on the Mercantile here. It’s vintage, which means there’s only one, so get it before its gone!
Grilled Garden Salad | Spinach + Radishes // Serves 4
WHAT YOU’LL NEED FOR THE FIXINGS
2 yellow peaches
2 chicken breast halves
4 handfuls spinach
1/3 c. toasted walnuts
1 or 2 radishes
WHAT YOU’LL NEED FOR THE DRESSING
½ clove of garlic
1 tsp Dijon mustard
1 Tbs. agave nectar
¼ c. milk kefir or buttermilk
1/8 c. extra virgin olive oil
Pinch of ground cinnamon and nutmeg
Salt and pepper
Honey for drizzling
HOW TO MAKE IT
Heat grill to high. Drizzle the chicken breasts with olive and generously salt and pepper. Cut peaches into halves and brush with oil. Grill peaches until golden brown and just cooked through. Only takes about one or two minutes. Don’t take your eye off them! Grill chicken until cooked through. Depending on the heat of your grille this may toake 8 to 10 minutes. Allow peaches and chicken to rest before slicing.
In a small mixing bowl, grate the garlic and add mustard, agave, cinnamon and nutmeg, salt and pepper and milk kefir. Whisk in the olive oil and continue whisking until emulsified.
Rough slice the spinach and lightly toss with dressing. Top with sliced peaches and chicken, chopped walnuts, and thinly sliced radishes (I used a mandolin).
Drizzle with honey for a little extra sweetness! Nothing beats grilled summer peaches + honey!
