Archive

Salad

Artichoke Heart and Chickpea Salad

Committee meeting working lunch, 2/14/13

Marinated artichokes are a great addition to a salad. They also make for easy salads – the artichoke hearts come in little jars, and the liquid in the jar is all you need for salad dressing!

  • 2 jars marinated artichoke hearts
  • 1 can chickpeas, drained and rinsed
  • 1 lb salad greens (lettuce, spinach, or spring mix)
  • salt and pepper, to taste
  • 4 oz feta cheese, optional

In a large bowl, toss together the artichoke hearts with their liquid and the drained chickpeas. Add the lettuce and toss to coat evenly with the dressing. Sprinkle with salt and pepper, to taste. If desired, top with feta cheese.

Serves 8-10.

Not-Your-Average Coleslaw

Community meeting training session, 11/14/12

Cabbage and carrots get dressed up with quick-pickled onions and a creamy dressing. A variation of Cabbage, Apple, Red Onion, and Carrot Slaw.

  • 1/4 red onion, thinly sliced
  • 3 tablespoons cider vinegar
  • salt
  • 1/2 head cabbage, thinly sliced
  • 2 carrots, shredded into matchsticks or grated on a large grater
  • 2 teaspoons mustard (Dijon is best, but any kind will work)
  • 1 teaspoon honey (or sugar)
  • 1/3 cup mayonnaise
  • Black pepper (freshly ground if available)

In a small bowl, pour the cider vinegar over the sliced onion to cover it. Add a pinch of salt. Allow to sit for at least 20 minutes, or up to overnight in the fridge.

To a large bowl, add the shredded cabbage and carrots. Remove the onions from the vinegar and add them here, reserving the vinegar.

To the vinegar in the small bowl, whisk in mustard, honey, and mayonnaise. Add black pepper and additional salt to taste.

Pour desired amount of dressing (you won’t need all of it – use the rest on another slaw or salad within 2 weeks) over the vegetables and toss to combine.

**All ingredients in bold can be grown in your own garden or purchased at a farmers market.**

Kale and Cabbage Coleslaw

Community Meeting Demonstration Dinner, 10/3/12

Raw kale is included in this coleslaw recipe – it’s an easy way to pack a lot of nutrition into a familiar dish.

  • 1/2 red onion (save the rest for something else)
  • 1/3 cup white wine or apple cider vinegar
  • 1/4 teaspoon salt
  • 6  large leaves kale
  • 1/4 large head cabbage (save the rest)
  • 2 red, orange, or yellow bell peppers
  • 4 carrots
  • 2 tablespoons sugar
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon or regular mustard
  • black pepper

Slice the red onion very thinly. Place in a small bowl, then add vinegar and salt. Set aside.

Wash and dry the kale. Strip the leaves off the stems and either discard the stems or save them to cook separately. Stack the several leaves on top of each other. Roll into a cigar shape, then slice across the roll in 1/3” strips to make thin ribbons. Repeat this with all leaves, and place the ribbons into a large bowl. Slice the cabbage into thin strips and add to bowl. Using a matchstick slicer or a larger grater, slice or grate the carrots into bowl. Slice peppers thinly and add to bowl. Remove onions from the vinegar and add to bowl.

To the remaining vinegar that had onions in it, add sugar, mayonnaise, and mustard. Mix well, then add salt and pepper to taste. Pour dressing over vegetables and toss to combine. Taste, and add salt and pepper as needed. Serves 8-12.

 

Toasted Squash Seeds

Seeds are the “free gift with purchase” when you have a squash. Turn them into a tasty snack with this recipe.

  • Seeds from one winter squash (pumpkinbutternutacorndelicata, etc), separated from pulp
  • 1 teaspoon vegetable, canola, or olive oil
  • 1 large pinch salt
  • Spices of your choice:
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon cinnamon
    • 1 pinch cayenne pepper
    • 1/2 teaspoon chili powder

Preheat oven to 350. Mix all ingredients in a small bowl. Spread the seeds on a baking sheet and cook for about 30 minutes. Every 10 minutes or so, stir the seeds around a bit so they cook evenly. Seeds are done when they are crisp and golden brown.

Note: some seeds (especially from acorn squash) may begin to pop. Once they’re popping in the oven, they’re done.

Zucchini Ribbons with Lemon-Parsley Dressing

Committee meeting working lunch, 9/6/12

In this very simple recipe, raw zucchini becomes a simple salad with a bright, fresh dressing.

  • 1 large zucchini
  • 1 tablespoon lemon juice (fresh, if possible)
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • black pepper, to taste
  • 2 tablespoons roughly chopped parsley
  • 2 tablespoons chopped toasted almonds or walnuts (optional)
  • 2 tablespoons cup freshly grated parmesan cheese (optional)
  • 1/2 cup halved cherry tomatoes (optional)

Using a slicer, matchstick shredder, or vegetable peeler, go down the zucchini lengthwise to make long, thin ribbons. Place in a bowl.

Prepare the dressing: in a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour over zucchini, add chopped parsley, and toss to combine. Top with nuts, tomatoes, and cheese (if using). Taste, and add more salt and pepper if desired. Serve.

Serves 4-6 as a side dish.

Green Bean, Bell Pepper, and Red Onion Salad

Committee meeting working lunch, 8/1/12

This colorful salad is perfect for mid to late summer, when green beans, bell peppers, red onions, and herbs are all in season. Preparing it takes several different steps, but the result is worth it. Or, if you like raw green beans, skip a cooking step and add them to the salad raw.

  • 1/2 medium red onion*
  • 1/4 cup red wine vinegar or white wine vinegar
  • 2 tablespoons chopped fresh oregano or marjoram (or use 2 teaspoons dried oregano or marjoram)*
  • large pinch salt
  • 1 lb green beans*
  • 4 strips bacon
  • 2 sweet bell peppers – red, yellow, or orange*
  • 1 tablespoon olive oil
  • additional salt and black pepper to taste

Thinly slice the red onion. Place in a small bowl with the vinegar, chopped herbs, and pinch of salt. Allow to sit for at least 30 minutes while you make the rest of the salad.

Pinch the stem ends off the green beans. Bring a pot of salted water to a boil. Add green beans and cook for 4-6 minutes, until just tender. Drain beans and allow to cool.

Heat a pan over medium-low heat. Add bacon and cook until crisp. Remove and chop bacon, leaving bacon fat in pan.

While bacon is cooking, thinly slice the peppers. In a large bowl, combine peppers, cooked beans, and onions (leave the vinegar behind in the bowl). When done, add chopped bacon.

To the bacon fat in the pan, add half the vinegar from the onions and an additional tablespoon olive oil. Pour over vegetables and toss to coat. Add black pepper and additional salt to taste.

Serve room temperature or chilled.

Serves 6-8.

*Onions, pepper, green beans, and herbs can all be grown in your garden.

Salad with Roasted Beets

In this recipe, the beets are into bite-sized pieces before roasting. This helps them cook faster, and it also creates more delicious caramelized edges. This salad is another version of the basic “salad with roasted vegetables.”

Roasted beets:

  • 2 medium or 4 small beets*
  • 1 teaspoon olive, canola, or vegetable oil
  • 1 large pinch salt

Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • ½ teaspoon dijon mustard
  • 1 large pinch salt
  • black pepper, to taste
  • ¼ cup olive, canola, or vegetable oil

Salad:

  • 6 ounces lettuce or mixed baby greens*, washed and dried
  • 2 ounces goat, feta, or blue cheese, crumbled (optional)
  • 2 ounces walnuts or pecans, roughly chopped (optional)
  • roasted beets
  • vinaigrette

Roasted beets: Preheat oven to 400 degrees. Wash and peel the beets. Cut into bite-sized pieces and place in a small bowl. Add oil and salt, then toss to coat. Place beets on a baking sheet and roast for 20-30 minutes, until a fork or knife inserted in the beets meets no resistance. Allow to cool.

Vinaigrette: In a small bowl (you can use the same one as above), whisk together vinegar, honey, mustard, salt, and pepper. Add the oil in a slow stream while whisking.

Salad: To a large bowl, add the washed and dried lettuce, cheese, nut, and cooled beets. Add about ¾ of the vinaigrette (whisk it up again if it has separated) and toss to coat. If you want heavier dressing, add the rest. If not, save it for another salad.

Serves 4-6.

*Beets and lettuce can both be grown in your own garden.