Zucchini Noodle Salad

From WashingtonPost.com Recommended by shareholder Eileen Hanning

3 medium zucchini (about 8 ounces each), spiralized (about 7 cups zucchini noodles) 1/4 teaspoon salt, or more as needed 1 1/2 tablespoons extra-virgin olive oil 1 1/2 tablespoons lemon juice, plus more as needed 1/4 cup fresh basil leaves, cut into ribbons 1/4 cup shaved Parmigiano-Reggiano cheese […]

Hungarian Cucumber Salad

From epicurious.com

2 medium or large cucumbers 1 teaspoon salt Pinch of sugar 1/4 cup white vinegar Dash of garlic powder 1/2 cup water (or sour cream for a creamy dressing) Sweet paprika Black pepper

1. Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes with a […]

Chinese Cabbage “Slaw”

From Waterpenny Intern Sydney Bunting

One Zucchini One head of Chinese Cabbage One bunch of Radishes or Turnips One head of Fennel

Dressing: 2Tbsp of lemon juice 2tsp of honey 3Tbsp of olive oil

Mix all of the dressing ingredients together in a bowl and set in the fridge to chill. Chop the cabbage into […]

Tomato Basil Quinoa Salad

From Intern Leah Jennings

3 big tomatoes, any variety, diced 1 cucumber, diced 1 cup dry quinoa (makes 2 cups cooked) 1/4 cup basil, chopped 1/4 cup feta cheese (more to taste) 1/2 of a small sweet onion, diced very small 1 clove garlic, minced small or crushed

Dressing 2 Tbsp red wine vinegar […]

Orange and Fennel Salad

From Entertaining, Culinary Institute of America

Serves 8

1 fennel bulb, trimmed 2 lbs navel oranges 1/4 cup extra-virgin olive oil 3/4 tsp sea salt 1/2 tsp freshly ground black pepper 1/2 cup Nicoise olives, pitted (optional)

1. Slice the fennel bulb thinly across the width of the bulb. Peel the oranges and break them […]

Zucchini and Olive Salad

From Arlington shareholder Eileen Hanning— adapted from the cookbook “Essential Pepin” by Jaques Pepin

2 zucchini (about 1 1/2 pounds) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons white wine vinegar* 1/4 C corn or safflower oil* 1/4 C pitted oil-cured olives* 2 tablespoons chopped fresh chives*

*I used olive oil, red […]

Kale and Roasted Red Kuri Squash Salad

From ahouseinthehills.com

1 medium red kuri squash 2 large bunches kale coconut oil sea salt 1/3 cup hazelnuts 1/3 cup dried cranberries 1/3 cup tahini 1/3 cup mild white miso 2 garlic cloves, crushed 3 tablespoons minced shallot (one small shallot) one large, juicy lemon fresh cracked pepper finishing salt

Preheat oven to 350 degrees. […]

Beet and Chinese Cabbage Salad with Goat Cheese

"Recipes from the Root Cellar: 250 Fresh Ways to Enjoy Winter Vegetables" by Andrea Chesman

 

4 medium beets

1/4 – 1/2 head Chinese cabbage, thinly sliced (6-8 cups)

Salt and freshly ground black pepper

Orange Vinaigrette […]

Chopped Kale Salad with Spiced Almonds and Red Peppers

From sprouts.com

2 tablespoons olive oil – divided 1 teaspoon curry powder 1/2 teaspoon cumin 1 teaspoon unfiltered honey 1/2 cup raw almonds 1/2 cup pitted kalamata olives 1 small red pepper – seeded and cut into thin strips 1/2 large bunch kale – washed, stems removed and chopped

[…]

Chinese Cabbage Salad

From “From Asparagus to Zucchini: A Guide to Farm-Fresh, seasonal Produce,” published by the Madison Area Community Supported Agriculture Coalition.

5 cups chopped Chinese Cabbage 3/4 cup sliced or shredded radish 1 1/2 cups Chow Mein Noodles (Crunchy) 1 cup crushed Peanuts 1/4 cup black sesame seeds 2 Tbsp rice vinegar 4 Tbsp sesame oil […]

Bread and Butter Radishes

From CHOW.com

1 bunch red radishes (about 13 radishes)1/2 cup red wine vinegar1/4 cup granulated sugar1/4 cup water2 teaspoons kosher salt1/2 teaspoon yellow or brown mustard seed1/4 teaspoon whole coriander seed1/4 teaspoon whole black peppercorns1 medium dried bay leaf

1) Thinly slice radishes, put in a glass bowl in the refrigerator,discard the tops.

2) Combine […]

Radishes & Green Onions with Feta Cheese

From the “Rolling Prairie Cookbook” compiled by the Rolling Prairie Farmers alliance in Northeast Kansas, edited by Nancy O’Connor

2 cups thinly sliced radishes3-4 green onions, finely chopped4 Ounces Feta cheese, crumbled10-12 Kalamata Olives, pitted and chopped1 Tablespoon fresh mint, chopped1/4 teaspoon sea saltBlack pepper, freshly ground1 1/2 Tablespoons Olive Oil1 Tablespoon freshly squeezed lemon […]

Yummy-yummy Kale Salad

Adapted from conversations with friends Kate and Sam Cliffton

2 cups of fresh Kale, finely choppedJuice of 1/2 lemon1-2 Tablespoons minced Garlic topsor 1 clove fresh garlic2-3 Tablespoons good Olive Oil1/4 teaspoon sea salt

Optional:2 grated carrots2 Tablespoons honey-roasted sunflower seeds, sprinkled on top when served.

Toss all ingredients in a bowl. Taste and adjust […]

Raw Kale Salad

This tasty-looking and adaptable Kale salad recipe is from Arlington shareholder Claudia Olivos. Claudia’s website is at http://olivosartstudio.blogspot.com/It will work well with the Red Russian kale in your shares this week. You also can substitute chopped Garlic Scapes for the onion.

1 head kale, shredded Cherry tomatoes to taste (use a whole box) 1 avocado […]

Garlic Scape Salad Dressing

 

In a large-mouthed mason jar, put: 1/2 cup chopped garlic scapes 1 small bunch fresh oregano 1/2 cup olive oil 1/2 cup canola oil 1/2 cup Balsamic vinegar 1 teaspoon salt 1 Tablespoon honey 2 Tablespoons mustard

Use a hand blender to thoroughly combine all ingredients. The dressing will store well in the refrigerator

[…]

Wilted Lettuce with Boiled Dressing (Circa 1900)

Here’s an interesting recipe from Lorton Shareholder Walt Gray.  Exported from MasterCook.

2 egg — beaten   1 cup  sugar   2 tablespoons  flour   1 cup  milk   1 cup  vinegar  salt and pepper — to taste   4 cups  lettuce   2 scallions

Beat eggs. mix flour and sugar and add to eggs.  Add milk mixing thoroughly. […]

Crispy Eggplant Salad

From Arlington shareholder Anna Santos De Dios: "I thought your shareholders might enjoy this easy and delicious recipe I dicovered in Donna Hay’s cookbook ‘New Food Fast.’ It’s a great way to use the eggplant and basil we’ve been getting lately!”

1 heart of romaine (a baby head of romaine lettuce) 1 small eggplant 6 […]

Spinach with Grilled Chicken Salad

We had a bunch of leftover grilled chicken breasts. We mixed them up with a bunch of our CSA crops for a tasty light summer dinner. Stacie & Tim Mruk

1 large grilled chicken breast, pulled from the bone and chopped Lemon vinaigrette (1/2 cup olive oil, 3 Tbsp fresh lemon juice, 1/2 tsp grated […]

Chinese Cabbage Slaw with Lemon and Ginger

From ‘Fields of Greens’ cookbook.

4 cups sliced Chinese cabbage (1 pound) 1/2 tsp hot pepper flakes 1 green onion, (and/or garlic top), minced 1 Tablespoon chopped Cilantro, (add fresh Dill, too if you like) 2 Tablespoons lemon Juice 1/2 Tablespoon Rice wine or cider vinegar 1 tsp fresh grated ginger 2 Tablespoons light olive […]

Cucumber Salad with Celery Seeds

This cucumber salad is really easy to make, family favorite of mine passed down from my dad’s mother. ~~CSA shareholder Debi McGhee

2 cucumbers thinly sliced 1 onion thinly sliced 1 tsp salt 1 cup water 1/2 cup white vinegar 1/2 cup sugar 1 tsp celery seeds

Layer the cucumbers and onions in […]

Cucumbers with Dilled Buttermilk Dressing

~~CSA shareholder Gloria Mudge

1/2 cup low-fat buttermilk* 1/3 cup chopped fresh dill 1/2 teaspoon white-wine vinegar 1/4 teaspoon mustard powder 1/4 teaspoon salt 1/8 teaspoon fresly ground black pepper (optional) a Pinch of ground white pepper 2 medium cucumbers, seeded and thinly sliced

To prepare the dressing, in a small bowl, combine the […]