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Laura's getting out of the studio this week and meeting up with a very special guest — her Dad — for gardening, dogs and an easy spring vegetable recipe.

Fresh Veggie Salad


  • 2 cups black or pinto beans, cooked

  • 2 cups white or brown rice, cooked

  • Fresh Veggies of your choice: Kale, broccoli, red mustard, romanesco

  • Dressing: 2 tablespoons Honey, 2 tablespoons Dijon Mustard and 1/4 cup Apple Cider Vinegar


  1. Chop vegetables, add to a bowl and top with cooked rice and beans

  2. To make dressing, add all ingredients to a jar and shake until combined

  3. Pour dressing over salad and serve

Fresh Veggie Salad




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- I'm gonna help my dad with some gardening stuff so that I can steal all of his produce later. Slow motion. My dad has this really amazing garden that I come and steal produce from all the time. So I'm actually here to help him do a little bit of the gardening. I'm going to go find him in the greenhouse right now. Hey, Dad. - Hey, Laura, how are ya? - How you doing? - Haven't seen you in a while. - So Dad, what are we gonna do today? - I've got some basil that I want you to help me put up to larger pots. - Oh, awesome. - And also I have some chard that I want you to help me with. - Oh I love chard. So where are we gonna start? - First of all, let's start with the basil. - Okay. - Now, what we want to do is move these up to larger pots. Now the way we do that we get some soil, so the pot looks like this. We take a basil plant, take it out very carefully, and you see how all the roots are intertwined? You kind of have to separate it very gently so you don't hurt the plant. Then, you put a hole in here so that you can put it down very gently so that it doesn't disturb the root structure. Put the soil back around and put it up so it's firmly against the stem. - Press it down? - Yeah, press it down. What you want to do is firm up that stem cause right now it's kind of limp. - Uh huh. - You want to put some soil around so it gets stronger. And then give it a squirt. Now what this is, fish emulsion and worm castings. In about three or four weeks we'll have a strong-looking basil plant. Good job. - [Laura] Thanks. - We'll make a farm girl out of you yet. - Speaking of a farm, this is not the house I grew up in. I grew up in the country. - We had 20 acres. - My dad had an orchard and a greenhouse. We had cows on our property. - We had sheep. - That we had to feed with baby bottles. - We also had birds. - A lot of birds. - I have to tell you this story. Laura and I had our own little business. We raised and sold lovebirds. In fact, we called it Lovebirds R Us. - Don't steal that name. Trademark. Copyright. - Now you want to try something new? - Sure. - This is chard right here and they're smaller seedlings than what you've been working with the basil. But you see they're so small. - And delicate. - Several little pieces of chard in one little spot. Now you have to separate it. Now see that little thing like that? - Yeah, here let me hold it up. You can see how thin it is. - Now what we have to do is separate those and do the same thing we did before but in a smaller scale. - Did you grow these from seeds? - I grew them from seeds. - Oh, okay. - And they're about two weeks old right now. - So you're doing the same thing. You're poking your finger down to make a little hole. - That's right. - And then we're just gonna pop it in there. - Add some soil around it to make it firm. They're very resilient. See, the long root structure is a good thing. All plants get their nutrients from the roots and in a few minutes here I'll show you what they end up looking like when they're finished. - Oh great. So what are the next steps with these guys? Like how long does it take them to turn into-- - In another let's say two or three weeks they'll end up like these. - Oh! I was actually thinking of making some lunch. Do you have some stuff in the garden that I can pick? - Oh absolutely. - Alright. What have we got here? - This is Romanesco. See the flower? That's what you're going to be cooking. Cauliflower and broccoli mix. - Oh. - It's kind of beautiful. - Let's get some of that. [Laura] Looks so cool. - [Dad] Isn't that great? - So they actually grow into like big bulbs if you let them grow for a long time, right? - Yeah. - [Laura] And we have broccoli right here too, right? - [Dad] Absolutely. - With this broccoli, you cut off the main stem and then these little broccolettes come out like this and they're very nutritious, very good. - And they're like softer right? - Yes. - Perfect, that's great. What else? Some kale maybe? That's my favorite. - We'll cut off this big stalk here. - Great. - And if you've ever had Laura's kale chips, they're delicious. - They're pretty good. - [Dad] What else do we need? - [Laura] How about those mustard leaves? - This is red mustard. It's going to be good in your salad. Celery is ready, see at the bottom? One thing good about all these plants, once I cut them like this, they'll grow back. - That's the excuse I give when I come steal all your plants. - Okay, this is great. Let's go make a salad. I'll feed you. So now we're going to take all the stuff we picked out of my dad's amazing garden and make a little salad. I'm also gonna add beans and rice because it makes a complete protein, which is really important for vegans and vegetarians. Then we're just gonna make a really simple kind of honey-dijon dressing. So, will you peel the stems off? - Sure. - Okay and I'm going to cut up some of these mustard greens. A secret to making salads that you'll actually eat is to chop everything up, because it makes it a lot easier when you don't have to force a giant leaf into your mouth. You're more apt to eat it. I'll put some of this broccoli in here. I'm gonna cut these up, but I'm still gonna keep the stems because the stems are actually really nice and they add a bit of crunch to the salad. Actually, I'm going to do the same thing with the celery. I'm going to add some leaves in. Not all of these, but... And again the celery is just gonna add some nice crunch. It's also so fresh that you can really smell it when you cut it. - Smells good. - Yeah. Romanesco. This is actually really pretty. Unplanned. It's nice to be able to just pick whatever and chop it all up and throw it in a bowl, and pretty much no matter what it's gonna taste good because it's all so fresh. - Hasn't had time to just sit on a shelf for a while and they're very nutritious. There's no pesticides. It's all natural. If we didn't eat these I'd have to feed them to my chickens. - Yeah. My dad has chickens, and if there's anything that he has too much of, or scraps or whatever, the chickens get everything. By the way, he doesn't eat the chickens. He's not a monster. - No. - He does eat the eggs. Okay, so now we're going to make a really simple dressing. I'm just gonna have you shake it up in this jar. Add some honey. Honey is not vegan, so you could also use agave if you're strict vegan. This is local honey and then just some mustard. And some apple cider vinegar. Apple cider vinegar just has a ton of health benefits. And now you shake. So, while he's doing that, I'm just going to start plating up our salads. I like to eat salads in bowls because it's easier to scoop it into your mouth. Now we're going to add some rice and beans. These are great, because not only are they really good for you, a complete protein, they're also really cheap. So it's good for when you're on a budget. Some brown rice. This I cooked ahead of time so that we'd be ready to go. Some black beans that I've also cooked. So now, if you want to just drizzle a little bit of the dressing on. Beautiful. Great. Alright, we've got some forks. There we go. Thanks for letting me raid your garden, Dad. - Oh, it's been a pleasure having you, Laura. - Let's go eat. - Yep. - The chickens like my salad, too, see? - I have vegan chickens, Laura. - I'm so proud of you. - They're not gross. - That's right.