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!

Avocado Citrus Salsa

Recipe and Photo by Sarah O’Toole of Cooking with CSA
Ingredients:
  • 2 large avocados
  • 1 container of strawberries
  • 1⁄4 cilantro
  • Juice of 1 orange

 

Directions:
  1. Dice avocados, strawberries, and cilantro.
  2. Place in a large bowl and mix well.
  3. Juice orange into bowl and stir.
  4. Serve with chips or on tacos.
  5. Will store for 2-3 days.

Shaved Kohlrabi Salad

Try this spring root vegetable salad with raw kohlrabi, beets, and radishes from E is for Eat.

Ingredients

  • 1 bunch baby kohlrabi
  • 2 nectarines
  • 1 chioggia beet
  • 2 radishes
  • 1 tablespoon finely minced shallots
  • 1 teaspoon finely minced ginger
  • 2 tablespoons olive oil
  • juice of 1/2 lemon
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • salt & pepper, to taste
  • 1/4 cup toasted (slivered or sliced) almonds
  • 1 ounce semifirm cheese or nut cheese
  • mint (for garnish)

Directions

  1. Peel kohlrabi & beet and thinly slice with a mandoline. Thinly slice radish and nectarine.
  2. Using the whisking attachment of immersion blender, combine shallots, ginger, olive oil, lemon, mustard, honey and salt & pepper. Taste test and add more ingredients to your liking if necessary.
  3. Toss vegetables with dressing and top with almonds and cheese. Garnish with sprig of fresh mint.

Celery and Leek Cool Pasta Salad

Celery-and-Leek-Cool-Pasta-Salad
Recipe & Photo by Sarah O’Toole of Cooking with CSA

Ingredients:

Dressing

  • 1/4 cup balsamic vinegar
  • 2 Tbsp. olive oil
  • 2 Tbsp. garlic powder Dash of salt
  • Dash of pepper
  • Red pepper flakes (optional)

 

Salad

  • 1 box quinoa pasta
  • 1 cup basil
  • 3 stems of celery
  • 2 leeks
  • 1 cup Greek olives
  • 1 /2 cup grape tomatoes
  • 1/4 cup parsley

 

Directions:
  1. Mix all dressing ingredients together in a small bowl.
  2. Cook pasta according to package directions.
  3. Once pasta is cooked run it under cold water to cool.
  4. Place in refrigerator. Next add diced basil, celery, leeks, olives and parsley.
  5. Add grape tomatoes cut in half and place in large bowl.
  6. Remove pasta from refrigerator.
  7. Place in large bowl with vegetables.
  8. Pour dressing over the top and mix together.
  9. Adjust flavor by adding red pepper flakes or more salt, pepper, oil or balsamic.

Strawberry Kale Warm Salad

kale-strawberry-salad

Strawberries are coming into season in the south and coastal areas, and all of the rain mixed with sunshine means they are glorious. Plus, kale and other dark leafy, greens are still looking vibrant.

Strawberry Kale Warm Salad

Ingredients:
1 pint ripe strawberries
2 bunches kale
1 bunch spinach, arugula or other in-season dark, leafy green
1/4 cup toasted, chopped nuts
2 tbsp each olive oil and balsamic vinegar
Salt
Garnishes – fresh goat cheese, sprouted quinoa, or chopped mint
Directions:
Wash and halve the berries, soak them in balsamic vinegar while prepping everything else
Wash, course-chop and steam or quick sautee the kale and dark, leafy greens until wilted
Combine olive oil with berries and vinegar
Toss greens and nuts
Salt to taste, garnish and enjoy!