I’d like to make the case for Stand-Up Dinner. Not all the time, or even very often, but every once in a while it makes sense to eat while standing. Cider making evenings are just such an occasion in our household.
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Any spring mix will do for this salad but if you are a gardener and have fresh greens in the yard pick a mixture of baby kale, arugula, spinach, and pea shoots for a great flavor combo. Despite its name the dressing does not require homegrown herbs. As a matter of fact, you don't have to use herbs at all.
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This stew is hearty yet manages to feel light at the same time. It is chock full of veggies, but it doesn't take lots of time to prepare. I like to serve it with our french bread brushed with a little garlic butter and an arugula apple salad for a fantastic fall supper.
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