Summer is a time for fresh vegetables and light eating. Salads seem to taste better and we become more inventive with their creations. As I have experimented with more and more greens throughout the years I have found that I enjoy peppery and spicy varieties much more than Romaine or the dreaded Iceberg!

I am a firm believer in supporting your local farmer and eating in a manner that helps everyone thrive. Yes I do go to the grocery store and I stock up on items that are not local such as avocados and mangoes but I do want to support farms in my area. A good friend of mine is one of those farmers.

John and his father are the epitome of farmers gone by, they work hard, cultivating the land and providing sustenance for those of us who don't have the time, dedication, or know how to do it ourselves. John runs a unique Community Supported Agriculture program in that he allows you to choose. I purchase a half share and each week I have the chose of 5 vegetables which allows me to experiment while taking home some great favorites. If you are interested in more information about Royal Acres Farm CSA you can find them on facebook. @RoyalAcresFarmAndCsa

This past week was the first pick up and I was loaded up with radishes, arugula, garlic scapes, bok choy and a basil plant. Arugula is one of my all time favorites, I love its bite and sass so today when I was looking at my overloaded fridge I thought a salad was in order but not any old boring salad, a salad with roasted radishes, beets, and rhubarb. The combination of flavors was delightful, sweet and earthy while a touch of lemon brightened the whole dish. I hope that you enjoy!

Arugula Salad with Roasted Beets, Radishes and Rhubarb with Goat Cheese and Lemon

1 cup Radishes

1 cup Rhubarb, cut into 1in pieces

1 Beet

2tbs Olive Oil

1 tsp Pink Himalayan Sea Salt

2 oz Goat Cheese

2 cups Arugula

Dressing

1/2 Lemon, juiced

1 tbs Olive Oil

1/2 tsp Pink Himalayan Sea Salt

1/2 tsp Fresh Basil, chopped

!/2 tsp Fresh Rosemary, chopped

Preheat the oven to 350 degrees. In a bowl toss the radishes with 1 tbs olive oil and a sprinkle of salt. Place on a baking dish. In the same bowl toss the rhubarb olive oil and salt and place on the same baking sheet. Rub oil onto the beet and sprinkle with salt placing into a piece of aluminum foil. Roast the rhubarb for 20 minutes or until softened, remove. Continue to roast the radishes and beet until a fork pierces easily.

Combine the dressing items in a small bowl, whisking vigorously.

Divide the arugula and toppings between 2 plates, sprinkle with goat cheese and top with lemon dressing. Enjoy and healthy eating!

It has been awhile since my last post, these last few weeks have been very busy with lots of traveling, good food, and great company. I have been meaning to start work on my adventure section on the blog in which I record delicious alkaline food eating on the road but I often forget to record those moments in an attempt at being present when with others and because of the sheer distraction of yummy dishes that need to be eaten sitting in front of me!

Another reason for my lack of posting is this crazy northeastern weather. I try to eat seasonally as I love the freshest vegetables and fruits yet I can't quite figure out which season we are in; is it spring? It was 55 degrees yesterday or is it winter since it snowed and is 30 right now?

So in a blend of those seasons I have prepared a warm salad with the richness of roasted butternut squash, maple syrup, and charred tomatoes and the spring time peppery punch of arugula combined with the tang of brussels sprouts and lemon.

This is a great warming dish that still feels light and fresh. I personally like the mix of astringent and bright flavors with that touch of sweetness from the maple syrup. This dish also has a great variety of textures and I hope that you enjoy it!

Shaved Brussels Spout and Roasted Butternut Squash Salad with Maple Vinaigrette

1 Cup Arugula

! Cup Shaved Brussels Sprouts

1 Butternut Squash, cubed and Roasted

1 cup Grape Tomatoes, Roasted

2 tbs Olive Oil

1 tsp Pink Himalayan Sea Salt

1/2 Pear, chopped

1/4 cup Roasted and Salted Sunflower Seeds

Maple Vinaigrette:

2 Tbs Maple Syrup

2 Tbs Olive Oil

1/2 Lemon, juiced

Pink Himalayan Sea Salt

Grated Parmigiano and Pear Slices for Garnish

Preheat the oven to 400 degrees. Peel and cube the butternut squash, place it in a bowl with the tomatoes and toss with olive oil and salt. Spread onto a baking sheet and roast for 30-40 minutes until browned, you may have to remove the tomatoes sooner than the squash so I always keep them separate on the pan.

Meanwhile, slice the brussels sprouts and prepare the maple vinaigrette by combining the lemon juice, olive oil, maple syrup and salt in a small bowl.

Once the squash and tomatoes are roasted combine with the arugula, brussels sprouts, sunflower seeds, pear and toss with the dressing. Top with parmigiano if desired. Enjoy and healthy eating!