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

Cucumber Gazpacho

Hot, sticky days make cooking a sweltering chore, and this cooling soup is an antidote. Here’s an easy, cold gazpacho-style soup using seasonal cucumbers, avocados and basil from Allyson Kramer.

Ingredients

1 ripe avocado
1 medium cucumber, skin on and seeds removed
2 small bunches of basil
1 clove garlic
2 scallions, both green and white parts
2 cups water
1 and 1/4 teaspoon salt
1 lime, juiced

Directions

Chill the ingredients and the blend until desired smoothness. Return to the refrigerator and chill until ready to serve. Garnish with thinly sliced cucumbers and basil leaves.

Serves 4. Takes 10 minutes.

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.

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.