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.

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

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!

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!