Savory Tropical Salad

Ripe mangoes and tomatoes give this dish a mouthwatering combination of sweet, tart and savory flavors. Topping with guacamole on hand adds creaminess that leaves me licking the bowl.

Ingredients:

4 zucchinis
2 tomatoes (green and red)
2 carrots
1 mango
2 plantains
1 lime
Salsa
Guacamole
Salt to taste

Directions:

Turn oven onto broil.
Oil large baking sheet with coconut oil.
Peel and thinly slice plantains into long strips.
Place flat on baking sheet and broil for 5 minutes.
Take out, flip and broil for 5 more minutes.
Next dice zucchini, tomatoes and mango and add those to a large bowl.
Shred carrots and add those to the bowl.
Next juice lime over vegetables and mix well.
Once plantains have cooled chop those into 1⁄2 inch slices and put those in the salad.
Mix well and serve with a big scoop of salsa and guacamole.

Makes 4 servings
Takes 20 minutes

CSA Farm Box Salad

Summer is in full swing, and my farm box overflows with veggies. This simple salad uses it all in one delicious dish that’s light enough for a side or substantial enough for a main.

Ingredients

Handful of mixed herbs, rinsed and chopped (such as: basil, parsley, cilantro, thyme, mint and rosemary)
Cutting board full of mixed veggies, rinsed and chopped (such as: lettuce, spinach, tomatoes, cucumbers, celery, green beans, radishes and zucchini)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon salt
Optional: 1/4 cup feta or goat cheese, chopped
Grilled chicken, fish or legumes

Directions

In a large bowl, combine the olive oil and balsamic vinegar in a 1:1 ration. Whisk in the salt until thick and combined. Stir in the chopped herbs. Toss in the chopped veggies, cheese and protein.

Serves 4
Takes 10 minutes

Sesame Ginger Salad

I love how this salad disappears at every party. It’s tangy, cooling and delicious.

Ingredients:

Salad

  • 1 head lettuce
  • 4 small red or orange carrots
  • 1 cucumber
  • 1 spring onion
  • 1 avocado

Dressing

  • 1⁄4 cup tamari
  • 1 Tbsp. apple cider vinegar
  • 2 tsp. minced garlic
  • 2 tsp. minced ginger
  • 1 Tbsp. toasted sesame oil
  • 3 Tbsp. coconut sugar (or sweetener of choice)

 

Directions:

  1. Chop all salad ingredients and place in a large bowl.
  2. Mix all salad dressing ingredients together in a small bowl.
  3. Pour dressing over salad and toss to coat.

Baba Ganoush

Eggplant are starting to come into season, and my favorite way to eat them is in this smoky, creamy dip. The hardest part is peeling off the charred skins, which is made easier by wearing rubber gloves with good finger grips. Take this to a party and watch is disappear.

This recipe first appeared on Suzie’sFarm.com .

Ingredients

2 large eggplants
1 lemon, juiced
2/3 cup tahini (sesame seed paste, available in the international aisle at the supermarket)
1/2 cup minced fresh parsley leaves
Kosher salt and freshly ground black pepper
Pita chips, for dipping

Directions

Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don’t skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Scoop the flesh into a bowl or blender.
Add the lemon juice, tahini, garlic, parsley, and a little salt and pepper. Blend together until smooth. Feel free to add more lemon juice, more salt and pepper, it will vary depending on the size of your eggplant. Serve with pita chips.

Roasted Green Bean Salad with Quinoa

Most green bean salad recipes call for blanching the beans; this recipe roasts them. I love the way roasting beans brings out a deeper sweetness. Either way, cooked green beans absorb dressings and other flavors while raw ones don’t. While this recipe uses quinoa, which is a high-protein grass seed, not a grain. You can substitute bulgar wheat for the quinoa.

Ingredients

1/2 pounds green beans, cut into halves or thirds
1 tablespoon olive oil
1 clove garlic, minced
1 cup cooked quinoa
1 tablespoon red wine vinegar
4-6 cups arugula, washed, dried and chopped
2 tablespoons stoneground mustard
salt and pepper to taste

Directions

Preheat the oven to 425.
Trim the stems from the green beans and cut them in halves or thirds.  Toss with 1 tablespoon olive oil, salt, and pepper.  Arrange in a single layer on a large baking sheet and roast in the oven.  Stir the beans once or twice so they cook evenly.  When they begin to brown, add 1 minced clove of garlic and cook another 2-3 minutes.

Meanwhile, pour boiling water to cover over 1 cup of cooked quinoa, then cover it and let steam for 20 minutes.  Drain any excess water.

Mix 2 tablespoons red wine vinegar, 2 tablespoons stoneground mustard, and 2 tablespoons olive oil.  Toss half of it with the green beans and reserve the rest.

Wash 4-6 cups arugula leaves, spin dry, chop and toss with the green beans.  Sprinkle the bulgar over the salad and toss it, a little at a time until you have a nice balance of the three ingredients.  Add more dressing to taste.

Optional: Crumble 1/2 C. feta cheese over the salad.


Cool Cucumber Pasta Salad

In the heat of summer, nothing cools the body faster than cucumbers. Combine them with carrots, fresh arugula or basil, beans and pasta for a hearty salad or delicious potluck dish. There is no dairy in this dish so it can sit out safely at a summer party.

Ingredients:

  • 1 package Spiral pasta (we used quinoa pasta)
  • 1 large cucumber
  • 4 small carrots
  • 1 spring onion
  • 2 Tbsp. Fresh arugula or basil
  • 1 cup cooked white beans
  • 1 lemon
  • 2 Tbsp. olive oil
  • Salt and pepper to taste

Directions:

  1. Cook pasta according to package directions.
  2. Rinse cooked pasta in cold water and place in large bowl.
  3. Chop all vegetables and herbs (reserving the lemon).
  4. Place chopped vegetables in large bowl with pasta.
  5. Add white beans, olive oil, juice of 1 lemon and salt and pepper to taste.
  6. Eat or place in fridge for flavors to marinate.

Eggs and greens with radish salsa

Farm fresh eggs and abundant greens beg for brunch. I used baby broccoli greens in for this version, but have had great results with kale, chard, and bok choy.

<h3>Ingredients</h3>
Radish Salsa
  • 1/2 cup finely diced radishes
  • 1 Tbsp. finely sliced onion or garlic greens
  • 1 Tbsp. lemon juice
  • 1 tsp. dijon mustard
  • pinch of salt
  • 2 tsp. unpasteurized honey
  • 2 tsp. extra-virgin olive oil
Sunnies on Greens
  • butter or ghee to coat a small frying pan
  • large handful (~ 2 cups) of coarsly chopped brasica family or chard greens
  • pinch of salt for the greens
  • squeeze of lemon juice
  • 2 eggs
  • salt and pepper for seasoning
<h3>Directions</h3>
  1. To make the salsa, combine diced radishes and sliced onion/garlic greens in a bowl
  2. Whisk the remining (dressing ingredients) in another bowl.
  3. Combine the veggies and dressing and let the radishes marinate while preparing the eggs. I find that the radish salsa is better the next day, but gets a little stinky (in a good radishy way).
  4. To start preparing the eggs, rinse the greens and drain – it’s good to have some water drops left on the greens
  5. Melt butter/ghee on a small frying pan over low-medium heat.
  6. Place the greens on the pan, add a pinch of salt, a squeeze of lemon juice, toss, and cover, letting them steam for a minute or two under the lid, just until they wilt.
  7. Crack two eggs on top of the wilted greens, use a wooden spatula to break up and help spread out the whites.
  8. Cook until desired egg done-ness, using the lid and temperature to control the cooking process. I find that covering the eggs at the beginning helps speed up the cooking of the whites without overcooking the yolks, but that would depend on the pan, greens, and egg size.
  9. Top the eggs with radish salsa (there will probably be some left over) and some salt and pepper.
3.1.09

P.S…… Do you use Google Reader?

It’ll be gone in July.
At first I wasn’t too happy about that. Why Google? Why?
Then discovered Bloglovin’ as a great way to keep up with all the blogs I love.
Problem solved.
You should check it out, and follow betacyanin!

Crunchy chopped salad with feta, lime, and sunflower seeds

Play with the crunchy vegetables in this salad from The Smitten Kitchen.

Ingredients

1 1/2 cups cucumber, cubed
1 1/2 cups beans, cut into 3/4 inch piece and lighty steamed
1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
2 spring onions, thinly sliced
1/3 cup well-toasted sunflower seeds, salted or unsalted
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 teaspoon coarse or Kosher salt, plus more to taste
1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac
Freshly ground black pepper, to taste
1 to 2 tablespoons thinly sliced fresh mint leaves

Directions

Mix the vegetables, feta, spring onions, seeds and mint in a medium bowl. Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!

Cucumber, Red Onion, and Dill Salad

Quench your thirst and cool your body with this super fast summer cucumber salad recipe from Suzie’s Farm.

Ingredients

1/4 cup white-wine vinegar
2 teaspoons sugar
1/4 teaspoon salt
4 cups cucumbers, peeled and cut in half lengthwise, sliced into half moons
1/2 red onion, thinly sliced
2 tablespoons chopped fresh dill

Directions

In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.

Thai Style Corn and Cucumber Salad

On warm summer days, this cooling vegetable salad makes a refreshing meal. You can make this salad with raw corn instead of toasting it, or skip the corn if it’s not in yet and substitute whatever is sweet and satisfying, perhaps soy beans or mung beans. You can also use summer squash instead of the cucumber. If the tomatoes aren’t in yet, use sweet peppers instead.

Ingredients

  • 2 large tomatoes
  • 2 ears of corn, kerneled
  • 1/2 pound green beans
  • 1 cucumber, sliced
  • 1/2 cup sliced onions
  • 1/2 cup peanuts (allergy: substitute chick peas)
  • 1 cup cilantro, thai basil and/or mint, chopped
  • 1 lime juiced
  • 1 teaspoon Thai fish sauce (vegan: substitute tamari or miso)
  • pinch cayenne pepper or chili flakes

Directions

Dice 2 large tomatoes. Put the tomatoes and their juices in a bowl and sprinkle with salt.

Slice onion paper thin to make 1/2 C. Place in a bowl and toss with the juice of 1 lime and 1 t. Thai fish sauce. Sprinkle with a pinch of cayenne pepper.

Cut the kernels off 2 ears of corn. Heat a cast iron skillet, add 1/2 t. canola oil, and cook the corn until it is lightly browned.

Boil water and salt it lightly. Trim 1/2 lb. of green beans and cut into 2 inch pieces. Drop into the water and cook for 2-3 minutes, then drain and rinse with cold water. Allow to dry.

Thinly slice 1 cucumber on an angle. Try to make the slices as long as possible. Cut the slices in half widthwise.

Toss all the vegetables with the tomatoes. Allow to sit for at least 10 minutes, tossing again.

Toast 1/2 C. or more of peanuts. Chop fresh cilantro, basil or mint to make 1 C. Just before serving, toss both with the salad. Taste and add more fish sauce or lime juice to taste.