Archive for the ‘Salads and dressings’ Category

Roasted Beet & Quinoa Salad w/ Kale and Feta

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One of the best salads out there! Sweet and salty with a little bit of heat from the red pepper flake infused dressing! DOUBLE the recipe and store it in your fridge all week long for quick work lunches,or as a side to your favorite protein! Definitely a go-to for BBQ potlucks as well! Try subbing 1/2 of the kale for the dark leafy beet tops! The flavour is very similar to chard/kale! Along with being delicious, beet greens are a great source of fiber, and are packed with antioxidants and Vitamin B6! 

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Roasted Beet & Quinoa Salad with Kale and Feta

Makes 4+ servings 

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Ingredients

  • 2 medium golden/or red beets, peeled and cut into 1/2” wedges
  • 1 Cup quinoa
  • 1/4 Cup garlic scapes, chopped 
  • 1 Small bunch kale, ribbed and chopped
  • 1/2 Cup crumbled feta
  • 1/3 Cup dried cranberries
  • 1/4 Cup sliced almonds (optional)

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1/2 Tsp red pepper flakes

-whisk to combine-

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Directions

Preheat oven to 400 degrees. Toss beet wedges in a drizzle of olive oil and place in single layer on a lined baking sheet. Bake 35-45 minutes until fork tender , turning them over half way through. 

Bring quinoa and 2 cups of water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Set aside to cool.

While Quinoa is cooking, in medium skillet set over medium-high heat, add a drizzle of oil and sauté the garlic scapes for a couple minutes, until softened. Remove the tough ribs from the kale, stack and thinly slice the leaves. Add to the pan and cook for about 5 minutes until wilted. at this point, you could add the BEET GREENS if you wanted to. They are edible and delicious. 

In a large serving bowl, combine beets, quinoa, and kale mixture. Store in your fridge to chill.  Before serving, add feta, dried cranberries, sliced almonds, and dressing! Fold everything together and enjoy!

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Sweet & Spicy Napa Cabbage Slaw

FOR THE SLAW

1. 1/3 cup golden raisins

2. small head napa cabbage (2 pounds), ribs removed, leaves thinly sliced crosswise

3. 2 medium carrots, shredded (2 cups)

4. 1 small apple, such as Granny Smith, cored and cut into 1/2-inch cubes (1 cup)

FOR THE DRESSING

1.1/3 cup cider vinegar

2. 1/4 cup honey

3. 2 tablespoons spicy stone-ground mustard, (dijon works too)

4. 1 large jalapeno chile, stem, ribs, and seeds removed, minced (3 tablespoons)

5. 2 teaspoons coarse salt

6. 1/4 teaspoon freshly ground pepper

7. 3 tablespoons extra-virgin olive oil

PUT IT ALL TOGETHER

  1. Make the slaw: Cover raisins with boiling water in a small bowl, and let soak for 15 minutes. Drain. Toss together raisins, cabbage, carrots, and apple in a large bowl.

  2. Make the dressing: Whisk together vinegar, honey, mustard, jalapeno, salt, and pepper. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Toss slaw with dressing just before serving.

Kholrabi Slaw

Kohlrabi Slaw with Basil + Apple
A refreshing healthy summer salad made with kohlrabi, basil, apple,
and a citrus honey vinaigarette!
Trim and peel kohlrabi. ( I normally have to peel twice to get thru the
thick skin). Cut off two ends. Cut in half from top to bottom. Thinly
slice, rotate and slice again, making 1/4 inch matchsticks. Place in
large bowl cut vegetables, apple, basil, jalapeno, scallion, and zest.
Whisk dressing together in a small bowl and toss with salad. Refrigerate
until serving. This salad will taste even better the next day!
Note: Use a mandoline to get nice uniform matchstick cuts on your
vegetables. Just beware, the blade is sharp! Make sure to use the
guard!
Note #2: To get really fresh and crunchy cucumber, cut into matchstick
and place in a colander over a sink. Sprinkle with salt and allow to
drain for 10-15 minutes. The salt will draw out excess water, leading
to crunchy cucumber pieces! Sqeeze out excess water and add to your
salad!
Kohlrabi Slaw with Basil + Apple
2 cups kohlrabi, cut into matchsticks, or
grated in a food processor (about 2 4″
bulbs. Finely chop the leaves for extra
dimension of flavour)
1 cup apple, unpeeled, cut into matchsticks
(about 1 medium apple)
1 cup pea pods, cut into long strips
1 cup cucumber, unpeeled, cut into
matchsticks (see note #2)
1/2 cup chopped basil (one small bunch)
half of a jalapeno, minced
1/4 cup chopped scallion
orange zest from one orange
lime zest from one lime (or lemon)
Citrus Honey Vinaigrette:
1/4 C olive oil
1/4 C fresh orange juice ( juice form one
orange)
1/8 C lime juice plus 1 T ( juice from one
large lime or lemon)
1/4 C honey
1/2 tsp kosher salt
1 tablespoon rice wine vinegar or apple
cider vinegar

Garlic Scape and honey dressing

We found this great dressing recipe on about.com.  What a great way to use many items that you have in your CSA bag!!

 

Yield: 1 Cup

Ingredients:

  • 2 garlic scapes, coarsely chopped
  • 2 green onions, coarsely chopped
  • 1 teaspoon honey
  • 2 teaspoons Dijon mustard or similar brown mustard
  • 4 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • dash salt
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 cup extra virgin olive oil

Preparation:

In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended.

Garlic Scape Dressing

Garlic scapes are the curly fresh flower stalks that hard neck garlic produces.  They are available almost a full month before heads of garlic are so rather than use imported garlic, start using the scapes!

In a food processor blend together

1 hand full garlic scapes (about 1/4 cup chopped) with

the juice of one to two lemon

Once the scapes are well blended, add in 1/3 cup olive oil and blend well.

Toss with chopped Kale, Romaine, or your favourite green.  Serve over green beans, on new baby potatoes or steamed broccoli.

Variations

Sometimes I add in Parmesan cheese to the food processor

Sometimes I add in some black pepper, or use lime juice instead of lemon juice

If I am wanting this to be a caesar salad dressing, I’ll add a few anchovy fillets to the food processor

 

Christina’s rockin raw veggie dressing

What’s this you say?   A salad dressing made out of…..more salad?

Well, kind of.  This is the dressing that we have been using on the kale salad that we sell at the store.  And it’s our wonderful customer Christina who forwarded this recipe over to us. Until Christina sent this over, I had no idea that zucchini in a food processor turns into a wonderful paste.  With the addition of the oil, miso and lemon, the paste turns the consistency of a thick Caesar dressing.
All of the satisfying texture and taste of a bad for you dressing….but with raw veggies and no chemicals!

Here it is, courtesy of one healthy foodie to the rest of us!

Thanks Christina!

In a mini food processor combine following:
1 cup chopped zuchinni ( I just use 1 the size currently in store)
3-4 garlic cloves
1/2cup olive oil
1 Tbsp white miso
1 really good squeeze of lemon (the ladies in the bakery use a really really good squeeze of lemon)

Process and serve over coarsely ripped kale Delicious and BEST served next day:)

Spring salad with new potatoes

Shamelessly copied from smittenkitchen.com  If you love good food and recipes that you can actually make, please go to this wonderful resource and try out a recipe!

Salad with New Potatoes and Pickled Spring Onion

2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
1 pound asparagus
1/4 pound sugar snap peas, green beans or other spring pea
4 small-to-medium radishes, thinly sliced

Pickled spring onions
3 spring onions (about 6 ounces)
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
1 1/2 teaspoons sugar

Sharp mustard vinaigrette
1/4 cup olive oil
2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
2 teaspoons smooth Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.

Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, o taste. Eat and enjoy!.

Do ahead: Pickles can be started in the day or days before. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the asparagus and beans.