Seasonal salad in March – Featuring wild garlic and baby spinach

Seasonal fruits and vegetables in March

Baby spinach: Baby spinach has become increasingly popular in recent years because of its beneficial effects on the body and the many ways it can be used. Its leaves are smaller and its taste is sweeter than other spinach, so we can even use it in sweeter dishes. Plus, it contains numerous minerals and plenty of vitamins – including very high fiber content, which aids digestion, and thanks to the vitamin K it contains, it also facilitates liver detoxification.

Corn salad: Corn salad, also known as valeriana, is one of the healthiest and most beneficial salads. It contains three times as much vitamin C as traditional iceberg lettuce and its iron content is only surpassed by parsley in the plant world. It has a beneficial effect on digestion and bones, protects the heart and relieves stress symptoms, and due to its very high water content and low calorie content, dieters often consider it a miracle food.

Wild garlic: Wild garlic is an increasingly popular woodland plant characteristic of early spring. In its natural habitats, it covers the soil almost like a carpet. It's easy to recognize by its bright green, elongated, shiny leaves and the pungent garlic-like aroma that surrounds it. Due to its immune-boosting and detoxifying properties, its consumption is particularly recommended in spring. If we were to go wild garlic foraging, we should thoroughly check whether harvesting is permitted in that area. When collecting, we must definitely leave the bulb in the ground and not pull it up – never pick it by the roots; instead, tear or cut it at the stem. We've actually written about wild garlic in another article where we cooked delicious and sustainable dishes with chef Ricsi Farkas.

Warm bulgur salad with baby spinach

Ingredients:

• 1 small bag of baby spinach
• 10-15 dkg bulgur
• 5-6 cherry tomatoes
• 8-10 dkg feta cheese
• scallions to taste

For the dressing:

• juice of 1/2 lemon
• 2-3 tablespoons olive oil
• 1 teaspoon sugar, honey, or sweetener
• salt to taste
• ground black pepper to taste

Preparation:

1. Boil the bulgur in salted water and while it cooks, prepare the other ingredients.
2. For the dressing, pour the lemon juice, salt, ground pepper, sweetener, and oil into a small jar. Screw on the lid and shake well.
3. Cut the tomatoes into wedges and cut the feta cheese into small cubes.
4. While still hot, pour the cooked bulgur into a salad bowl and quickly mix in the baby spinach, which will wilt from the heat. Then add the tomato and cheese. Sprinkle with dried scallions, pour the dressing over, and mix well.
5. Voilà! Bon appétit!

Egg and wild garlic paprika salad

Our last recipe was inspired by a recent interview published on the Life&Body website. Perhaps one of the most popular vendor categories among Munch locations is the bakery munch, because who wouldn't love a cocoa spiral, a cheese pastry, or a baguette. In this recipe, we'll use not only a vegetable-fruit munch, but also a bakery munch.

Ingredients:

1. 1 bunch of wild garlic
2. 2 bell peppers (yellow and red in my case)
3. 6 eggs
4. 1 carrot
5. 4 tablespoons olive oil
6. salt
7. pepper
8. cheese

Preparation:

1. Start by bringing the eggs to a boil in cold water. Cook for an additional 10 minutes after it starts boiling.
2. While the eggs cook, clean the wild garlic: remove the stems from the leaves and chop the leaves. Remove the core from the peppers and cut them into small cubes.
3. After 10 minutes of boiling, drain the hot water from the eggs, cover with cold water, and when the water warms up, cover with cold water again. Meanwhile, clean the carrots and slice them thinly.
4. When the eggs are cool enough to handle, peel them and cut them into quarters.
5. In a large bowl, mix together all the chopped ingredients, add salt, ground black pepper, and olive oil. Finally, mix in the diced cheese.