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Blood Orange Vinaigrette

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Recipe by The FruitGuys INGREDIENTS 3 tablespoons fresh blood orange juice 1/2 teaspoon blood orange zest 1/4 cup olive oil 1 small garlic clove, very finely minced (more or less to taste) 1 teaspoon fresh herbs of choice, finely chopped (parsley, basil, tarragon, cilantro, mint, oregano, rosemary, etc.), or more to taste 1 teaspoon Dijon, [...]

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Winter Radish Salad with Cider Vinaigrette

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Adapted from foodnetwork.com INGREDIENTS 1 bunch/head of salad greens (baby spinach, butter lettuce, arugula, endive, living cress, etc.), approximately 4–6 cups 1 cup radishes, very thinly sliced (using food processor or mandoline) 1 apple or pear, cored and finely diced 1/4 cup extra-virgin olive oil 2 tablespoons cider vinegar 1 tablespoon shallot or onion, minced [...]

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Spinach Salad With Pomegranate

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 pomegranate 1/2 cup pumpkin seeds, chopped 4 loose cups spinach leaves or other salad green 2 oz feta cheese, crumbled (optional) 2-3 tablespoons homemade vinaigrette dressing of choice PREPARATION Cut pomegranate in half, score skin, hold over a bowl and hit outside with wooden spoon or spatula [...]

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Celery Top Salad

celery-leaves

Celery leaves (or “tops”) can stand on their own in a salad or be added in with other greens. Here is a recipe adapted from myrecipes.com that uses a combination of greens, but it works great with just the celery tops as well! Also see our Summer Salads round-up for some other dressing options. Enjoy! [...]

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Summer Salads!

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Recipes by Non-Reactive Pan, clarosouthwick.com/blog Summer means delicious salad fixin’s. Use the dressing recipes below to create countless salad variations. Along with a wide variety of salad greens and fresh spinach as a base for your creations, you can also try a Massaged Kale Salad or Celery Top Salad. Mix in everything from thinly sliced [...]

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Roasted Asparagus

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 bunch asparagus, bottoms trimmed or snapped off 3 tablespoons olive oil Salt and pepper to taste PREPARATION Preheat oven to 450°F. Place asparagus on a rimmed baking sheet and pour olive oil evenly over the top. Turn the asparagus over a few times to coat all sides in [...]

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Tomato Cucumber Salad with Oregano Dressing

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Adapted from Canadian Living Test Kitchen INGREDIENTS 2 large tomatoes 1 cucumber 1/3 cup thinly sliced sweet or red onions Optional: 1 stalk celery, thinly sliced 1/4 cup fresh parsley, chopped 1 tablespoons fresh basil, chopped Dressing 3 tablespoons olive oil 2 tablespoons wine vinegar 1 clove garlic 1 tablespoon fresh oregano, chopped 1/2 teaspoon [...]

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Avocado and Blood Orange Salad

Courtesy of Delilah’s Farm Report INGREDIENTS 1 avocado 1 blood orange 2 tablespoons lime juice 1 tablespoon white wine vinegar 1 teaspoon agave nectar 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon chili powder 1 tablespoon coarsely chopped cilantro PREPARATION Peel avocado and slice into 8 wedges. Arrange on a plate. [...]

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Sautéed Cabbage and Beets with Miso-Ginger-Sesame Vinaigrette

Recipe by Bridget Miegs INGREDIENTS Gingered Cabbage and Grated Beets 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon peeled and finely grated fresh ginger 2 tablespoons sesame seeds 1 red savoy cabbage, very thinly sliced crosswise 1/2 cup peeled and grated beets (about 2 medium-size beets) Vinaigrette 2 tablespoons seasoned rice vinegar 3 [...]

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Romaine, Avocado, and Cucumber Salad with Apple Cider Vinaigrette and Goat Cheese

Recipe by Bridget Meigs INGREDIENTS Vinaigrette: 1/4 cup apple cider vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard 1 teaspoon brown sugar or honey 1 clove garlic, peeled and minced 1/2 teaspoon salt Pinch of black pepper Salad: 1 head of romaine lettuce 1 avocado, peeled, pitted, and thinly sliced 1 cucumber, peeled [...]

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Nana Mae’s Apple Vinaigrette

Courtesy of Gunnar Thompson, Executive Chef, Manzanita Restaurant INGREDIENTS 1 cup Apple Juice 2 whole star anise 2 tablespoons finely chopped shallot 2 tablespoons apple cider vinegar 1/2 cup good quality olive oil 2 tablespoons nut oil – walnut, almond, pistachio, or hazelnut PREPARATION Place juice and star anise in sauce pan and reduce to [...]

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Grilled Eggplant, Zucchini, and Mushroom Salad with Basil Vinaigrette

Courtesy of Delilah’s Farm Report INGREDIENTS Basil vinaigrette: 1/4 cup red wine vinegar 2 tablespoons olive oil 1 teaspoon honey 1 teaspoon Dijon mustard 1 clove garlic, minced 1/2 cup basil, loosely packed 1/2 teaspoon salt 1/4 teaspoon pepper Vegetable suggestions: 1 large globe eggplant, cap removed and sliced in half lengthwise 2 zucchini, caps [...]

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Lemon Cucumber Salad

Adapted from www.al.com INGREDIENTS Salad: 3 to 4 lemon cucumbers, scrubbed but not peeled, sliced into wedges 1/4 cup red onion, finely chopped 6 sprigs parsley, leaves chopped Vinaigrette: 1 tablespoon white vinegar 1 tablespoon fresh lime juice 1 teaspoon sugar 1 tablespoon olive oil Pinch of salt and pepper PREPARATION Prepare vegetables and place [...]

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Grated Beet, Carrot, Cucumber, and Onion Salad with Apple Cider Vinaigrette and Toasted Sesame Seeds

INGREDIENTS Salad: 1 bunch baby beets, scrubbed and grated 3 carrots, peeled and grated 1 cucumber; ends removed, peeled, and grated 1/4 onion, peeled and minced 2 tablespoons toasted sesame seeds Vinaigrette: 1/2 cup olive oil 1/4 cup sesame oil 3 tablespoons apple cider vinegar 1 clove garlic 2 teaspoons honey 1/2 teaspoon salt PREPARATION [...]

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Simple Satisfying Salad

Simple Satisfying Salad INGREDIENTS Salad: 1 head of red butter lettuce 6 radishes, rinsed and thinly sliced 1 cup of prepared chili beans 1 avocado, peeled, pitted and sliced Balsamic Vinaigrette: ¼ cup olive oil ½ cup Balsamic vinegar 1 Tablespoon Dijon mustard 1 large clove garlic, peeled and minced ½ teaspoon salt PREPARATION Wash [...]

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Sautéed Red Savoy Cabbage, Mizuna Greens and Grated Japanese Sweet Potatoes with Miso-Ginger-Sesame Vinaigrette

INGREDIENTS Gingered  Mizuna Greens, Cabbage, and Grated Sweet Potatoes: 2  Tablespoons olive oil 2  cloves garlic, finely  chopped 2 Tablespoons sesame seeds 1  Tablespoon peeled and  finely grated fresh  ginger 1  red savoy cabbage, very thinly sliced crosswise 1  bunch mizuna greens 1/2  cup peeled and grated  Japanese sweet potatoes (about 1 medium-sized sweet potato) Vinaigrette  for Sautéed Greens and Cabbage: 2  Tablespoons seasoned rice  vinegar 3  Tablespoons water 2  Tablespoons red or white miso (fermented soybean  paste) 1  Tablespoon brown sugar 1  Tablespoon rice wine vinegar (mirin) 2  Tablespoons peeled and  finely grated fresh ginger 1  Tablespoon tahini (sesame  oil with seed paste) 2  Tablespoons olive oil PREPARATION [...]

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