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. […]

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 […]

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


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 […]