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.

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.

Roasted Zucchini Flatbreads

Zucchini, here they come! This recipes captures early zucchini and bakes them into sweet goodness on a flatbread. It’s delicious served hot, cold or the next day. Substitute gluten-free pita bread as needed.

I first saw this recipe on Suziesfarm.com.

Ingredients

4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)
2 tablespoons olive oil
Kosher salt
4 round, pocketless whole-grain pita
1/3 cup prepared hummus
1/4 cup crumbled goat cheese
2 cups baby arugula
1/4 cup chopped almonds
1 lemon, quartered, for serving

Directions

Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.
Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.

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.

Crunchy Arugula Beet Pizza

Peppery arugula and earthy, sweet beets combine to make this pizza an ode to spring.

Recipe and Photo by Sarah O’Toole of Cooking with CSA

Ingredients:

Pizza Crust

  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1 cup sesame seeds, ground (grind seeds in coffee grinder)
  • 1 cup grated beet
  • 1 Tbsp. arugula
  • 1 tsp. dried oregano
  • 2 Tbsp. coconut oil
  • 1/4 tsp. salt

Pizza Topping

  • 1 soft squash, shredded
  • 1/4 cup greek olives, chopped
  • 1 /4 cup red onion, chopped
  • 1/4 cup arugula, chopped
  • 1 jar pizza sauce (or Homemade)

Directions:

  1. Preheat oven to 350°F.
  2. In a food processor, process all pizza crust ingredients until it starts to form a ball.
  3. Oil baking sheet with coconut oil, spread pizza crust out on sheet 1/4 inch thick.
  4. Bake for 25 minutes.
  5. After 25 minutes take crust out of oven.
  6. Spread pizza sauce and all desired toppings over the top of the pizza.
  7. Place back in oven for 10 minutes or until sauce is hot.
  8. Slice and serve.
  9. Best to eat with fork and knife!

Beet Arugula Tacos

Recipes & Photo by Sarah O’Toole of Cooking with CSA

Ingredients

1 beet
1 sweet potato
1⁄2 cup arugula
1 spring onion (bulb)
1 can tomato sauce
1 can green chilies
1 package corn tortillas
1 Tbsp. garlic powder
1 Tbsp. chili powder
1 Tbsp. coriander

Garnish

Green tomatoes Salsa
Guacamole

Directions

  1. Dice beets and sweet potato into small cubes
  2. Bring 6 cups of water to a boil.
  3. Once water is boiling add beets and potatoes.
  4. Cook until soft and can stab with a fork, about 5 minutes.
  5. While potatoes and beets are cooking chop onion.
  6. Next add potatoes and beets to large frying pan along with the onions, tomato sauce, chilies, garlic, chili powder and coriander.
  7. Mix well and cook for about 10 minutes on medium heat.
  8. While those are cooking heat your tortillas.
  9. To assembly, place a scoop of the beet mixture on a tortilla, with some arugula, green tomatoes and salsa and guacamole if using.
  10. Repeat until all tortillas have been used.