Viewing entries tagged

Mexican Green Salad

This Recipe was contributed by CSA member Katherine Howe.



Mexican Green Salad


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)



Method is here 

Easy Creamy Southern Dill Potato Salad with Yogurt Substitute


This Recipe comes from CSA member Paloma Soledad.



Easy Creamy Southern Dill Potato Salad with Yogurt Substitute



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 




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 

avocadocorntomator salsa.JPG

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.