Roasted Veggie Salad with Magic Green Sauce

This recipe is from the Minimalist Baker, only varied slightly to include veggies from the first EWCSA Winter Pickup! Find the original recipe here.

INGREDIENTS

Roasted veggies:

• 3 white potatoes

• 3 parsnips

• 1 large carrot

• 1 tbsp coconut oil

• 1 tbsp curry powder

• Salt

Green Sauce:

• 5 cloves garlic

• 1 jalapeno (seeds removed)

• 1 cup cilantro

• 1 cup parsley

• 3 tbsp avocado

• 1/4 tsp salt

• 3 tbsp lime juice

• 1 tbsp maple syrup

• Water (to thin dressing)

Salad:

• Greens

• Avocado

• 2 - 3 small radishes

• Cotija cheese

INSTRUCTIONS

• Preheat oven to 375 degrees.

• Cut up all veggies for roasting into about 1 inch cubes. Toss in coconut oil, curry powder and salt to taste.

• Roast for 35 - 45 mins (or until brown and tender).

• To make sauce, mix all ingredients in blender or food processor. Add water as needed to thin into dressing.

• Once veggies are roasted, mix salad ingredients, add dressing and enjoy!

Tunisian Spiced Beet Salad with Feta

Recipe sent in by CSA member Paul Rowley. This beet salad is flavored with Tabil, a wonderful spice mix from Tunisia and a great mix to have on hand.

INGREDIENTS

For the Salad:

• 2 lbs of beets, washed and trimmed. Small ones work great for this. Larger ones you can cut down to help cook quicker.

• 6 oz Feta cheese (for vegans you can easily leave out the cheese - the beets are great on their own too, or add garbanzos for protein.

• Sherry Vinegar (Balsamic and red wine vinegars will work too)

• Olive Oil

• 1 small clove garlic

• 2 tablespoons of fresh chopped herbs (Parsley , cilantro, thyme, or oregano are great))

• Salt and pepper

For the Tabil Spice Mix:

Feel free to improvise with this. The main flavor is the sweet orange coriander combined with the caraway. If you don’t have both anis and fennel you can swap one for the other easily.

• 2 tablespoons coriander seeds

• 2 teaspoons caraway seeds

• 1 teaspoon cumin seeds

• 1/2 teaspoon red pepper flakes

• 1/4 teaspoon fennel seeds

• 1/4 teaspoon anis seeds

• 1/4 teaspoon ground turmeric

• 1/2 teaspoon black pepper

INSTRUCTIONS

For the Tabil Spice Mix:

• Heat the spices very gently in a dry pan for about a minute to bring out the flavors.

• Grind the spices to a medium-fine powder in a mortar and pestle, or if you have an old coffee grinder that works really well.

• I often make more than needed and store the mix - it’s great also on chicken or fish, with chickpeas, and on roasted peppers, and sautéed greens.

For the Salad:

• Steam the beets over a pot of boiling water in a steamer. Keep them covered. Add a bay leaf to the water if you have it and keep the water on a good simmer - no need to boil it hard.

• It takes around 30 mins depending on how large the beets are. You can also roast the beets at 350 degrees for about 30-45 mins. Either way you know they are done when a fork can be pushed into the beet and it’s soft but firm inside. A good idea when roasting beets is to cover them so they don’t dry out in the oven.

• Let the beets cool and then slip the skins off them with your fingers - they should come off easily. 

• Chop the beets into bite sized pieces and put them in a serving bowl. Add about 2 teaspoons of your Tabil mix - more or less depending on your taste - and toss so the beets are covered.

• Make the dressing - a simple vinaigrette with about 1 tablespoon of sherry vinegar and two tablespoons of olive oil. Sherry vinegar is light and has tons of flavor. Red wine vinegar and balsamic are great with beets too. Balsamic is stronger so use a little less to your taste.

• Now mix the dressing in with beets and give it a good stir. Add a grind of black pepper - don’t add salt at this point as the feta is going to add some saltiness to the dish. You want a contrast between the salty feta and the sweet earthy beets.

• Now for the cheese. Peel the garlic clove and crush it with a fork and about a 1/4 teaspoon of salt. Pop this in a bowl with a squeeze of lemon juice and a dash of olive oil. Crumble the feta into small pieces into the bowl and mix. 

• Drop small pieces of your feta mix over the beets. Add some fresh chopped herbs. Taste for seasoning.

• This is great as a salad on it’s own. Pairs really well with arugula and other fresh greens. It keeps really well and can also be served on toast or flatbread as a snack.

Apple Radish Salad

Recipe sent in by CSA member Maralie Armstrong-Rial.

Serves two as a side dish. The fresh mint is crucial for rounding out the pungent and sweet in this salad. Optional smoked salmon makes an excellent complement.

INGREDIENTS

• 1 apple, cubed

• 2 radishes, sliced & quartered

• sprig of fresh mint, chopped

Dressing:

• Juice squeezed from 1/4 lime

• 2 tbsp apple cider vinegar

• 1 tbsp coconut oil

• Honey to taste

• Splash of water to desired consistency

• Dash of salt

DIRECTIONS

• Whisk together the dressing ingredients in a separate bowl.

• Pour dressing over the apples and radishes.

• Toss it altogether and enjoy!

Mexican Green Salad

This Recipe was contributed by CSA member Katherine Howe.

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Mexican Green Salad

Ingredients
 

From Cookie and Kate

⅔ cup pepitas (green pumpkin seeds)

• ½ teaspoon olive oil

• ½ teaspoon chili powder

• Pinch of salt

• 5 ounces baby spring mix

• 6 oz arugula 

• 1 pint (2 cups) cherry tomatoes, quartered

• 1 small cucumber, halved, seeded and thinly sliced (no need to peel)

• 1 small red onion, chopped

• ⅔ cup crumbled feta cheese

• 2 ripe avocados (thinly slice just before serving)

• 2 diced green bell peppers 

• 4 diced  carrots 

• 4 ears grilled corn

Serrano cilantro dressing

• ½ cup extra-virgin olive oil

• ½ cup lime juice (from about 4 limes)

• ½ cup lightly packed cilantro (mostly leaves)

• 1 small Serrano pepper, seeds and ribs removed, and roughly chopped

• 1 tablespoon tahini (optional, for a more creamy dressing)

• 1 tablespoon honey or maple syrup

• 1 teaspoon ground cumin

• ½ teaspoon Dijon mustard

• 1 clove garlic, roughly chopped

• ¼ teaspoon fine sea salt

• Pinch of red pepper flakes (optional, for extra heat)
  

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METHOD

Method is here 

Easy Creamy Southern Dill Potato Salad with Yogurt Substitute

This Recipe comes from CSA member Paloma Soledad.

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Easy Creamy Southern Dill Potato Salad with Yogurt Substitute

Ingredients

3 pounds russet potatoes , peeled and cut into ¾ inch cubes
1 tablespoon salt , for cooking potatoes
2/3 cup greek yogurt , plain, non-fat
3 tablespoons mayonnaise , light
2 teaspoon dijon mustard
1 tablespoon apple cider vinegar, or to taste
squeeze of lemon
3/4 teaspoons salt
1/2 teaspoon Pepper
1 teaspoon celery salt
2 celery stalk , chopped
1 small red onions , minced
2 tablespoons parsley , minced
1/4 cup tightly packed chopped fresh dill
4 eggs , hard-cooked, partially peeled after cooked and cut into 1/4" cubes 

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METHOD

Place potatoes in a large saucepan and add water to cover by 1 inch.
Bring to boil over medium-high heat. Add 1-tablespoon salt, reduce
heat to medium, and simmer. Stir a few times, until potatoes are fork
tender, about 25 minutes. Drain potatoes and transfer to a large bowl.

In a medium sized bowl whisk together yogurt, mayonnaise, mustard,
salt, pepper and vinegar , celery salt, lemon. Add to potatoes and
gently stir to combine. Add celery, pickles, red onions, parsley,
dill, and chopped eggs to potato mixture, stir to combine. Add more
salt and pepper to taste.

Cover and refrigerate until chilled, about 1 hour before serving.
Potato salad can be made up to one day ahead. 

Deconstructed salad and dip

CSA member Andrea (@tinyturnipskitchen) teaches kids to eat their veggies with easy recipes. She created a deconstructed salad featuring this week's CSA veggies with dippable dressing that kids prefer to a traditional salad. 

1 tablespoons dijon mustard, 1/4 cup chives/basil/dill, 1/3 cup olive oil, 1/2 juice of lemon, salt and pepper to taste, 2 tablespoons sunflower seeds. Blend until creamy!

Avocado, corn, & tomato salad with cilantro vinaigrette

This week's recipe is from CSA Member Jeremy:

Here's a recipe I got from my friend's mom - she made this for us at a barbecue and we loved it so much that we knew we had to be with it forever. She says she thinks it was a Martha Stewart recipe from the 80's but we copied (took an iPhone pic) from her cookbook.

This quickly became a go-to side dish. Pairs super well with barbecue chicken.

2 cups tomatoes (either halved grapes, or cubed)

1 ripe avocado, diced

2 ears corn

2 tbsp chopped cilantro

For the dressing- whisk together:

Juice of 1 lime

2 tbsp vegetable oil

1 tbsp evoo

1 tbsp honey

s+p to taste

I prefer to do the corn on the grill, husk on. Once cooked, shuck and cut the kernels off the cob into a large mixing bowl. Scrape the cobs with a spoon to get all the juices.

Add the tomatoes, cilantro, and avocado, and dressing, and mix delicately with a wooden spoon or spatula. You don't want to break the avocado up too much. Once everything's mixed I'll usually add some more lime juice and salt and pepper till it reaches my desired level of tanginess. 

If you want to prepare ahead of time, best to wait till you're ready to serve to add the avocado.