Chia Salad With Kale And Sugar Snap Peas

Winter brings greens,  sweet peas and root veggies. This recipe combines them creatively with chia seeds into a satisfying salad that could be a meal on its own.

Ingredients:
  • 1 head of lettuce
  • 2-4 leafs of kale
  • 2 sweet potatoes
  • 1 cup sugar snap peas
  • 1 apple
  • 1 tomato
  • 1/4 cup pumpkin seeds
  • 1 avocado
  • 2 Tbsp. chia seeds
  • 2 oranges
  • 2 tsp. mustard
  • Salt and pepper
Directions:
  1. Preheat oven to 375°F.
  2. Chop sweet potatoes into cubes.
  3. Place cubes on parchment-paper-lined or lightly-oiled baking sheet.
  4. Bake for 35 minutes.
  5. While sweet potatoes are baking, chop lettuce, kale (finely), tomato, peas and avocado.
  6. Place in a large bowl.
  7. Add pumpkin seeds to bowl.
  8. Next make dressing by juicing oranges in a small bowl, add chia seeds and mustard and stir well.
  9. Once sweet potatoes are finished cooking, add them to the bowl.
  10. Add salad dressing and top with salt and pepper if desired.
  11. Serve immediately.

Recipe & Photo by Sarah O’Toole of Cooking With CSA

Tuscan Farmers Salad

Tuscan-Farmers-Salad

Tuscan Farmers Salad

Prep Time: 15 Mins Cooking Time: 25 Mins Total Time: 40 Mins

Ingredients:

  • 4 cups spinach
  • 2 small sweet potatoes
  • 1 tomato
  • 1/2 an avocado
  • 4 radishes
  • 1 carrot
  • 1/4 cup onion
  • 1/4 cup Parsley
  • 1/2 lemon, zested & juiced
  • 1 Tbsp. olive oil
  • 1 tsp. coconut sugar
  • 1 dash red pepper flakes
  • sea salt and pepper to taste

Directions:

  1. Preheat oven to 375°F.
  2. Wash and chop sweet potatoes (into small cubes) and place on a baking sheet lined with parchment paper (or a lightly oiled baking sheet).
  3. Bake Sweet potatoes for 25 minutes.
  4. While sweet potatoes are baking, wash and chop spinach, tomato, radishes, carrots, onion and parsley.
  5. Place in a large bowl.
  6. Next chop avocado and add to the bowl.
  7. When sweet potatoes are done cooking allow them to cool for about 5 minutes and add those to the salad bowl.
  8. Next, zest lemon into the salad and then cut it in half and juice it in as well. Add olive oil, coconut sugar, red pepper flakes, sea salt and pepper to the salad.
  9. Using your hands (yes use your hands!) mix and mash the salad up!
  10. Wash hands and enjoy!

Spring Artichoke Salad with Oranges

Orange-Artichoke-Salad

Spring Artichoke Salad with Oranges

Prep Time: 10 Mins Total Time: 10 Mins

Ingredients:

  • Ingredients:
  • 1 head of lettuce
  • 1 orange, peeled
  • 1 cup artichoke hearts
  • 2 sprigs green onion
  •  
  • Dressing:
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. coconut nectar
  • 1 Tbsp. water
  • 1 dash salt and pepper

Directions:

  1. Wash and chop lettuce and green onions, place in a medium bowl.
  2. Chop orange and artichokes, add those to the bowl.
  3. Next make dressing by whisking all ingredients together in a small bowl.
  4. Pour dressing over salad when ready to serve.

Sweet Potato Holiday Salad

Zing up the flavors commonly served with sweet potatoes to include ginger, cranberries and parsley. This dish sings with flavor, is packed with nutrition and is something everyone can enjoy at a holiday–no matter their dietary restrictions.

Ingredients:

  • 3 sweet potatoes
  • 2 cups steamed broccoli
  • 2 celery ribs cut very small
  • 2 Tbsp. parsley chopped
  • 1/4 cup sunflower seed butter
  • 1 tsp. minced fresh ginger
  • 1/4 cup olive/flax oil
  • 1/4 cup fresh lemon juice
  • 1/2 tsp. coconut sugar
  • Sea Salt and pepper to taste
  • 1/4 cup raw sunflower seeds
  • 1⁄4 cup dried cranberries

Directions:

  1. Preheat oven to 350°F.
  2. Cut sweet potatoes in small 1/2 inch cubes
  3. Bake sweet potatoes for 35 minutes
  4. Transfer to large bowl and add broccoli, celery, and parsley.
  5. Set aside.
  6. Add cranberries.
  7. In a small mixing bowl, mix butter, ginger, oil, lemon juice, and sugar, salt and pepper to taste. Pour dressing over salad, and mix.

Harvest Moon Potato Salad

I’ve never understood why exactly, but arugula’s peppery flavor is balanced by the spicy tang of mustard — despite them being from the same plant family. This composed salad of mostly cooked vegetables shows off the best of early autumn’s bounty.

Serves: 8
Takes: 30 minutes, plus 1 hour to chill

Ingredients

1.5 pounds new potatoes
0.5 pounds green beans
3 cups chopped arugula leaves
3-4 sweet peppers (optional)
2 tablespoons olive oil
1 tablespoon stoneground mustard
salt, pepper and red wine vinegar to taste

Directions

Boil 1 1/2 lbs. of potatoes in salted water until fork tender. Drain and rinse, then allow to cool. The potatoes should be firm but not crunchy.

Meanwhile, heat the oven to 425. Trim 1/2 lb. of green beans and cut in halves.  Remove the cores and seeds from 3-4 sweet peppers and slice thinly lengthwise.  Toss the beans and the peppers with 2 T. olive oil, salt and pepper.  Roast in the oven on a cookie sheet until the beans begin to brown and the peppers are soft, about 10 minutes.

Cut the potatoes in large dice. Make a dressing with 1 T. each stoneground mustard and olive oil, then add red wine vinegar to taste.

Toss just enough dressing with the potatoes and roasted vegetables to coat them lightly, then add 3 C. arugula leaves and toss to combine. Best if refrigerated one hour before serving.

Roasted Acorn Squash Thai Style

The inspiration for this salad comes Thai dish called Kra Tiem.  Savory white pepper and garlic offset the sweetness of the squash.  The amount of white pepper is not a typo; it is the “spice” in this recipe, which is spicy in a different way than recipes using chile peppers.  Cooked this way the skins of the squash are soft and edible.

Serves: 4

Takes: 20 minutes

Ingredients

1 acorn squash
2 teaspoons olive oil
1 teaspoon white pepper
salt to taste
1-2 cloves garlic
2-3 sweet peppers
garnish: roasted squash seeds, a drizzle of coconut milk and chopped lemongrass

Directions

Use a large knife or cleaver to carefully cut one acorn squash in half along its ridges.  Discard the stem and remove the seeds and pulp.

Slice the squash into wedges along the ridge lines.  Cut each slice in half again lengthwise; you want them about 1/2″ thick.  Toss the squash slices in a bowl with 2 T. olive oil and salt.

Arrange the squash on a baking sheet and roast in the oven.

Meanwhile, mince 1-2 cloves of garlic and thinly slice 2-3 sweet peppers to make 2 C. (removing the seeds and stems first).  Toss the garlic and peppers together with 1 teaspoon white pepper, ground medium.

When the squash slices are nicely browned on one side, flip each one.  Spoon the garlic/pepper/pepper mixture in between the slices in a shallow layer.

Continue to roast the squash until is browned on the second side, then stir all the vegetables together and roast for another 5-10 minutes.  The peppers and garlic should be fully cooked and starting to caramelize.’

Serve with chopped tomatoes, sliced cucumber and lime, cilantro sprigs and drizzle with Thai fish sauce or additional salt.

Shaved Fennel and Melon Salad

A mandoline does wonders for slicing the fennel and cantaloupe!
Serves: 4
Time: 15 minutes

Ingredients

1/2 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon honey
kosher salt and freshly ground black pepper
1 medium fennel bulb, stalks & core removed, sliced very thin
1/2 medium cantaloupe, peeled, sliced thin
1 jalapeño, sliced thin
1/4 cup chopped mint leaves
feta cheese, to crumble on top
method

Directions

In a small bowl combine the lemon zest and juice, olive oil and honey. Season with salt and pepper to taste.
In a larger bowl, lightly toss together the fennel, cantaloupe, jalapeño and mint. Add the salad dressing and toss to combine. Top with feta cheese.

Sweet Tomato and Basil Salad

This fast, delicious salad captures the height of summer flavors. Takes 10 minutes to make and serves 4 people, unless you’re like me and snack while you prep. In that case, add an extra tomato.

Ingredients:

  • 1 head of lettuce
  • 1-2 tomatoes
  • 1 cup of fresh basil
  • 2-3 radishes
  • 1 spring onion
  • 3 peaches
  • 1 cup dried cranberries
  • Handful of chopped almonds
  • Salt and pepper to taste
  • Balsamic vinegar to taste

 

Directions:

  1. Wash and chop lettuce, tomatoes, basil, spring onion, peaches and add those to a large bowl.
  2. Add cranberries and almonds as well.
  3. Next shred radishes and add those to the bowl.
  4. Mix well.
  5. Before serving toss with some balsamic vinegar, salt and pepper to taste.

Spinach Salad with Bacon Vinaigrette

Everything is better with bacon, at least that’s how the saying goes. It holds true for this classic recipe that combines greens with egg, vinaigrette, and of course bacon. It’s hearty enough for a main dish, yet cooling on a hot day.

I found this recipe at Suzie’s Farm.

Ingredients

4 ounces baby spinach or other fresh greens
2 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
1 large egg, hard-boiled (see above), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste

Directions

Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion (see above for a different, mellower way to add the onions) and coins of hard-boiled egg.
In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat.
Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad.
Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon.
Pour over entire salad and season salt and pepper.
Toss gently and serve hot.

Thai-Style Cucumber Coconut Soup

My farm box overflows with cucumbers this time of year, and I love how this recipe combines them with Thai spices to make a savory soup that can be served warm or cool.

I first found this recipe on Suzie’s Farm.

Ingredients

1 tablespoon vegetable oil
2 cups 1/4-inch-thick slices peeled lemon cucumber (or any other cucumber)
Kosher salt and freshly ground black pepper
2 small tomatoes, peeled, seeded, and coarsely chopped
4 scallions, thinly sliced
2 red Thai chiles (with seeds), thinly sliced (or other hot peppers)
1 garlic clove, smashed
1/2 cup unsweetened coconut milk
1 1/2 teaspoons honey
1/4 cup fresh cilantro leaves
Fresh lime juice

Directions

Heat oil in a medium saucepan over medium heat. Add cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper.
Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes.
Add coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes. Stir in cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper.
Serve warm with rice, if desired. Else, chill for 2 hours and serve cool.