A fresh spring salty dog.

A Salty Dog is the perfect Texas spring cocktail. Fresh ruby red Texas grapefruits pair perfectly with chilled vodka and a pinch of salt.

Ingredients

• 2 oz. vodka
• 6 oz. Carrot Grapefruit Juice
• 1/4 cup of ice

Preparation

1. Combine ingredients in shaker.
2. Shake, strain, and serve in a salted glass over ice.
3. Repeat as necessary.

March is a beautiful month to be a Texan. Winter, if there was one, is over, the bluebonnets are in bloom, and bands, techies, and filmmakers from all over the world are descending on Austin for South by Southwest (SXSW).  SXSW started in 1987 with a music festival, but has since gown to also include education, interactive (tech), and film conferences.

Today was the first day that James and I attended this year’s SXSW events, and we did so with a specific eye on the culinary culture surrounding the activities. Many events are sponsored by major food and beverage brands hawking their newest products.  This year it is possible to snag a new Doritos Locos Taco while double fisting a Miller Highlife and Monster Energy Drink vodka cocktail all free of charge. If that isn’t the recipe for a party I don’t know what is!

Sweet Potato and Kale Tortilla fresh from the oven.

Tortillas in Peru, as in much of the Spanish speaking world, are dishes similar to frittatas and omelets. We first served this recipe at our 2012 Very Veggie SXSW Brunch to feature ingredients that are seasonal and widely available this time of year in Austin.   We suggest serving this tortilla with a spicy Peruian style Aji.

Ingredients

• 1 teaspoon vegetable oil
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1 pound sweet potato, peeled and grated
• 1/2 bunch of kale, washed and finely chopped
• 6 whole eggs
• 1/2 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Procedure

1. Heat the vegetable oil in a large 100% oven proof skillet over medium heat.
2. Add onion to the skillet and saute until translucent, 2 to 3 minutes.
3. Add garlic and sweet potato to the skillet and cook until the potatoes are slightly crispy, about 5 minutes.
4. Add chopped kale to the skillet and continue to saute until the kale is bright green and slightly wilted.
5. While the vegetables are cooking combine the eggs, milk, salt, and pepper in a medium bowl and whisk until thoroughly blended.
6. Pour the egg mixture over the cooked vegetables and, without stirring, allow to cook on medium-low heat until the eggs have almost set, about 5 minutes.
7. To finish cooking the tortilla transfer the skillet to a preheated oven and broil on high (500 degrees Fahrenheit) until the top is golden brown.
8. Remove the skillet from the oven and run a silicone spatula around the edge of the pan to remove the tortilla from the pan.
9. Serve warm with your favorite aji.

Massaged Kale Salad

Massaging raw kale with a slightly acidic dressing helps tenderize this somewhat tough green so it can be eaten raw.  This light salad is great for warm days and it packs a ton of nutrition.

Ingredients

• 4 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 4 cups curly kale, chopped coarsely
• juice of 1 lemon
• 1 medium carrot, chopped
• 1 green onion, diced
• 1 green garlic, diced
• 1/4 cup pecans, toasted and chopped
• handful of mint, diced
• salt and pepper to taste

Preparation

1. Using a fork or whisk, mix together the olive oil and balsamic vinegar.
2. Combine the remaining ingredients along with the dressing in a large bowl.
3. Mix and massage with clean hands until the kale is nice and tender, about 3-4 minutes.

Spring Beet and Arugula Salad

Ingredients

• 6-8 small/medium beets
• 2 medium carrots, chopped
• 4 cups arugula, coarsely chopped
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey or agave nectar
• 1/2 cup pecans, chopped
• salt and pepper to taste

Preparation

1. Boil beets until tender. Rinse under cold water, then remove skin (it should come off very easily). Chop into 1/4 inch cubes.
2. Whisk vinegar, oil, honey, and salt to make the dressing.
3. Mix all ingredients with dressing and season to taste.