Basic lettuce salad

Yes, I need to write a recipe for basic salad as I've never made one before! We got really great salads from Riverdog Farm today so I tried it for the first time and it wasn't too bad.

Ingredients

• Mixed lettuce
• 1 small carrot
• 1 mini red onion
  
• a dallop of honey mustard
• 1/2 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• salt
• pepper

Instructions

1. Wash your lettuce, try to take as much water out as you can. Shred them by hand into a mixing bowl
   
2. Peel your carrot and grate them using a box grater.
   
3. Cut up onion in thin slices, add to bowl.
   
4. Mix the olive oil, mustard and balsamic vinegar together. Add salt and pepper to taste
5. Mix your lettuce with your salad dressing.
6. Put on plate and add the shredded carrot on top

Notes

1. For onion, cut it in half, then thinly slice either way.
   

Red Bean Soup - Crockpot version

I definitely prefer cooking red bean soup this way than the traditional way, as I can start it the previous night before I go to sleep and have it for breakfast the next morning.

Ingredients

• 1 cup organic red beans
• turbinado sugar or regular sugar
  

Instructions

1. Wash red beans in cold water
2. Put beans in crockpot, cover with water. Water level should be 2-3 times the level of the red beans in the pot
3. Cook in crockpot for 9-12 hours. It's done when the beans have broken apart and start becoming a bit mushy. This part is a preference issue. I personally like it as mushy as possible without becoming a paste.
   
4. Add sugar to taste. Start with 2 tablespoons and go from there.
5. You can add a bit of milk (not into the crockpot!) when you drink the soup.
   

Note

1. The bean soups WILL absorb the water when you leave it overnight. So you may want to slightly undercook it the first time. Leave it in the fridge overnight and it will be the right consistency the next day after you heat it up. By undercook, I mean cook it till it's edible for you, but on the firmer side.