Category : salads

Quick Salad Slaw

Posted August 22nd 2011 under: recipes, salads, vegetarian
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Laurie’s mom uses any of the season’s crunchy veggies to make this slaw.  Stored in an airtight bag, it keeps for several days, ready to eat at a moment’s notice.

Cabbage (green and/or red)

Broccoli (use the peeled stem too)

Kohlrabi

Carrots

Onions

Garlic

Parsley

Green or Red Pepper

Celery

Cucumber

Zucchini and/or Summer Squash

Fennel

Using the thin slicing blade on a food processor,  process the cabbage, broccoli and fennel – place into large bowl.

Then with shredding blade, process carrots, cucumber, pepper, onion, zucchini, kohlrabi – add to bowl.

With chopping blade, process garlic, parsley, celery (young leaves and stems) – add to bowl.

Stir gently to mix and store in airtight bags in refrigerator.  Dress at time of serving.

Feta-Walnut-Stuffed Cucumbers

Posted August 8th 2011 under: recipes, salads, side dishes, vegetarian
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This is adapted from a recipe in The Vegetable Dishes I Can’t Do without by Mollie Katzen (Hyperion Press).  The author recommends serving for lunch, with soup, or as an appetizer or side dish for dinner.

1 cup walnuts
1 handful fresh parsley
1 cup crumbled feta cheese
1/2 cup milk
1/2 tsp minced or crushed garlic
1 tsp mild paprika (plus extra)
1/8 tsp cayenne
3 or 4 medium sized cucumbers

1. Combine the walnuts and parsely in a blend or food processor and pulverize to a powdery state with a series of pulses.

2. Add all the remaining ingredients except the cucumbers and puree until smooth.

3. Peel the cucumbers, if desired, and cut them in half lengthwise. Use a spoon to scrape out the seeds, making a cavity in the cucumbers.  Fill the cavities with the feta-walnut mixture, patting it into place with a fork or spoon (or your hands).  Use more or less filling for each, depending on the size of the cucumbers and how full you would like them.

4. Dust the tops lightly with a little extra paprika and serve cold or at room temperature.  If you would like to serve them cold, place the filled cucumbers on a plate, cover tightly with plastic wrap, and refrigerate for up to 4 hours before serving.  Don’t let them sit too much longer than that.

Yield: Serves four.


Iranian Tomato and Cucumber Salad

Posted August 8th 2011 under: recipes, salads, vegetarian
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This is adapted from a recipe in the Iranian cookbook “New Food of Life,” by Najmieh Batmanglij, via the New York Times (Aug 9 2010).  The salad emphasizes fresh herbs, tomatoes and cucumbers.

2 cucumbers, or 1 long Asian cucumber (long and ridged)

1 pound ripe tomatoes

2 tablespoons fresh lime juice

Salt to taste

1 garlic clove, mashed to a puree with 1/4 teaspoon salt

Freshly ground pepper

1/4 cup extra virgin olive oil

2 scallions, chopped

1 cup chopped flat-leaf parsley

1/4 cup chopped fresh mint

1/4 cup chopped cilantro

1. If using non-bitter cucumbers (like an Asian or European cucumber), cut in 3/4-inch dice. If using regular cucumbers, cut in half lengthwise and use a small spoon to scrape out the seeds and discard. Cut the cucumbers into 3/4-inch dice. Place in a large bowl with the tomatoes.

2. Whisk together the lime juice, garlic, pepper and olive oil. Toss with the cucumbers and tomatoes. Add the remaining ingredients, and toss everything together thoroughly. Taste, adjust seasonings and serve.

Yield: Serves four.

Advance preparation: You can make this a couple of hours ahead, but don’t salt or toss until you s

Raw Kale Salad

Posted September 29th 2010 under: recipes, salads, vegetarian
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From farm member, Melanie T.
Salad Ingredients:
1 large bunch of kale (cut out stems and cut kale into bite size pieces)
1 1/2 red pepper (cut into strips and then in thirds)
3 stalks celery (sliced)
1 large cucumber (peeled and sliced)
Handful of cilantro (finely chopped) and/or use any other herbs you love
Sesame seed (to taste)
Dressing Ingredients:
Juice from 1 1/2 large lemons or 3 small ones
1/3 cup soy sauce
1/3 cup olive oil
1/2 ish cup raw tahini
1-3 cloves garlic or more if you love raw garlic (minced or finely chopped)
(I am somewhat guessing on the amount of soy sauce and olive oil, so feel free to change it to you meet your own tastes)
Cut stems out of the kale and discard. Cut kale into bite-sized pieces and put into a large bowl. Add fresh lemon juice, soy sauce, and olive oil and massage (grab and squeeze) the kale with your hands for about 10 or so minutes. Doing this pre-digests the kale and changes the texture and taste. When you are done massaging the kale it will be a much smaller bowl of kale and will look similar to cooked spinach (dino kale doesn’t look as much like cooked spinach as curly kale does because the leaves are much thicker). It is normal to have a good amount of juice at the bottom of the bowl after massaging it. If you want, you can add some ground flaxseed to soak up the juice and make the salad more hearty. Add garlic and tahini to taste. Finish by adding the vegetables and herbs that you cut up and the sesame seeds and enjoy! This salad will make you feel so good when you are done eating it!

Grated Raw Beet Salad

Posted July 15th 2010 under: recipes, salads
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This recipe is from the New York Times “Recipes for Health” by Martha Rose Shulman.  This section contains a wealth of recipes that are organized around a particular produce or pantry item.

1/2 pound beets
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoon minced chives, mint or parsley (or a combination)
Salt to taste
Leaves of 1 romaine heart

1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.

2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.

Yield: Serves four.

Advance preparation: The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.

Julia’s Chicken Salad with Fruit and Snap Peas

Posted June 24th 2010 under: recipes, salads
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Serves 6-8

Here is a more involved recipe using snap peas and onions,  plus some seasonal imports.

3 cups cooked chicken, roughly cut
2 cups snap peas, blanched
1 onion, chopped and caramelized
3 cups brown and/or wild rice, cooked
2-3 garlic scapes or cloves, minced
3 nectarines, chopped into bite-size pieces

2 cups or 1 pineapple, chopped into bite-size pieces
salt to taste

Stir the above together and chill

Dressing:
1 orange, juiced
1 lemon, juiced
1t lemon zest
1-2 T maple syrup
3 T olive oil

1 T apple cider vinegar

Combine dressing ingredients and add half to salad.  Return to refrigerator. Add 1 t (or to taste) curry powder to reserved half and chill.

Nut topping:
3/4 to 1 cup roughly chopped walnuts
Butter
some brown sugar or honey
Dash of cayenne pepper

Carmelize the mixture in a frypan. Cool and serve as a topping.

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