Tag Archives: 2/27/12

Potato Salad with Green Beans

Community meeting training/cooking demonstration, 2/27/12 – made as written here

Committee meeting working lunch 1/26/12 – made with homegrown kale stems in place of green beans, local hydroponic tomatoes and chopped parsley added

This potato salad is dressed with a vinaigrette (oil and vinegar dressing) instead of a heavier mayonnaise-based dressing. The taste of the dressing will vary based on whether you use white wine vinegar, red wine vinegar, or lemon juice in the dressing, so experiment to find which you like best. Feel free to add any vegetables that you have on hand instead of or in addition to the green beans.

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Green Salad with Roasted Root Vegetables

Community meeting/training dinner, 2/27/12 – served as spinach salad with roasted carrots, toasted walnuts, and apple-mustard vinaigrette

Committee meeting working lunch, 2/23/12 – served as spinach salad with roasted carrots and parsnips, toasted walnuts, and orange-balsamic vinaigrette

Community meeting/training dinner and cooking demonstration, 12/15/11 – served as Kale Salad with Butternut Squash, Squash Seeds, and Apple-Mustard Dressing

spinach salad with roasted carrots, toasted walnuts, and apple-mustard vinaigrette

This salad can be adapted for many different ingredients, and you can treat it as a mix-and-match. Choose a greens, vegetables, toppings, and dressing to make a salad the way you like it.

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Roasted Garlic Bread

Community meeting dinner, 2/27/12 – served with lasagna
Community meeting dinner, 1/23/13 – served with baked spaghetti and meatballs
Community meeting dinner, 4/3/13 – served with sausage and sweet potato stew

Roasting the garlic gives it a mellow flavor and a creamy texture, letting you make a rich-tasting garlic bread with less fat.

  • roasted garlic bread rolls2 heads garlic*
  • 4 tablespoons canola, vegetable, or olive oil, divided between roasted garlic and bread assembly
  • ¼ teaspoon salt
  • 1 large loaf Italian or French bread

Roasting the garlic
Preheat oven to 375 degrees.

Hold the head of garlic on its side and use a large knife to slice off the very top of the head (the pointed end). This will expose all the cloves inside. Repeat with the second head.

Place both heads on a large piece of aluminum foil inside a baking pan. Drizzle with 2 tablespoons oil and sprinkle with the salt. Bring the foil up and fold to seal in the garlic.

Bake for approximately 1 hour, until cloves of garlic are completely tender. Allow to cool enough to handle. (Note: this can be done up to 4 days in advance – refrigerate roasted garlic until ready to use.)

Assembling the bread
Using your fingers, squeeze the roasted cloves of garlic out of their papery skins and into a small bowl. Add remaining 2 tablespoons oil and use a fork to mash the garlic and oil into a paste.

Using a bread knife, slice the loaf of bread into pieces, but do not go all the way through – leave the bottom crust intact. Rub the garlic paste between slices, coating each portion with some of the garlic paste.

Wrap the entire loaf in aluminum foil. Return to the oven for 10-12 minutes, until heated through. Break along the scored slices to serve.

Yield: one loaf, serves 8-10.

*Garlic grows well in Nebraska and can be stored for long periods of time.