You can check out all of the FOOD NINJA contenders and vote for your favorite by clicking here!
I readily admit that I enjoy a bit of competition. Last week I couldn't resist the Top Chef Just Desserts challenge of one fellow blogger, despite the fact that I do not watch the show, nor am I an accomplished baker.
Now, I am being sucked into another contest this week. A trio of bloggers: Salty Seattle, Fuji Mama, and Bell'alimento are "co-conspirators" who are hosting a food ninja contest for folks who "heat up the kitchen with smokin' skill." I have to join in too, otherwise I will feel left out.
I don't know about smokin' skill, but when I thought about being a food ninja I thought about these things: mad knife skills, slick black outfits, and... well that's it.
I am going to run with the knife skills idea. Since fall has arrived, root vegetables, apples and leafy greens are on the menu at regular intervals in my house. If you read my blog often, you know that I love beets, in part because they are both a root vegetable and a leafy green - a two'fr (two for one!). Beet greens, kale, spinach, chard: they are available locally all year long.
Don't know what to do with leafy greens? Just about anything - as long as you don't cook them to death! Follow these simple steps to add greens to any meal.
Step one - wash 'em
Step two - Julienne the greens into a chiffonade. Ha ha - Gotcha! I said that this would be easy. This just means cutting the leaves very thinly into ribbons. I have included a photo illustration of my mad knife skills below.
Step three - toss the greens with a vinaigrette (raw!) and feta cheese OR add to the pasta pot for the last minute and toss with sauce OR add to a stir-fry OR... what is your favorite way to use greens?