Inspired by mother earth and her cycles for an early summer cooking class
at Shanti Retreat.
1 bunch asparagus
1 bag or 2 bunches of radishes
Extra Virgin Olive Oil
Salt + pepper
1 tbsp spoon virgin coconut oil
¾ cup walnuts
½ cup dried cranberries
¼ cup balsamic vinegar
For the dressing
1 large handful of arugula
Juice and zest of 2 lemons
1 tbsp dijon
1 tbsp honey
Generous handful of fresh mint, chopped
Pinch of cayenne
More salt, pepper and oil as needed
Optional garnish with garden chives
Preheat oven to 400.
Place parchment paper on 2 baking sheets
Cut off asparagus ends and cut veggie into 3 inch pieces
Toss in a bowl with olive oil, salt and pepper. Place on baking sheet.
Trim radish tops, and if they are large cut into 4, or leave whole if smaller.
Toss radishes in a bowl with olive oil, salt and pepper and place on baking sheet
Bake veggies until soft.
In a pan, melt coconut oil and add leeks and salt. Sautee for 5 minutes, or until soft and brown. Add balsamic vinegar, walnuts and cranberries and sautee for another 5 minutes.
Once veggies are roasted, toss in a large bowl with leeks, walnuts and cranberries.
Add arugula, and all dressing ingredients.
Stir or mix with hands until well combined.
Add additional oil, salt and pepper as needed.
Optional, to garnish with chives.