Roasted Fennel and Israeli Couscous Salad

 

Ingredients:

• 1 box Israeli couscous, prepared according to package directions
• 1 cup broccoli florets (from about 1/4 large head)
• 1 cup cauliflower florets (from about 1/4 large head)
• 1 fennel bulb, cored, quartered, and sliced into 1/4-inch thick slices
• 3 garlic cloves, minced
• 4 tablespoons olive oil, divided
• salt and black pepper
• 1 tablespoon sherry vinegar
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon lemon zest
• 1/2 cup toasted hazelnuts
• 1/4 cup chopped dried apricots
• 1/4 cup crumbled goat cheese

Preparation:

1. Preheat oven to 400 degrees F.
2. Toss broccoli, cauliflower, fennel, and garlic with 3 tablespoons of olive oil. Season liberally with salt and pepper. Spread out on a baking sheet lined with parchment paper or lightly oiled aluminum foil. Bake for 20 to 30 minutes or until veggies are tender and golden brown in spots.
3. Prepare couscous according to package instructions. Season to taste with salt and pepper. Add sherry vinegar, thyme, oregano, and lemon zest and stir to combine. Toss with roasted vegetables, hazelnuts, and apricots.
4. Divide among serving bowls. Serve warm or at room temperature with crumbled goat cheese sprinkled on top.

https://www.loveandoil.com

Grilled Escarole Salad with Black Pepper & Parmesan Dressing

Ingredients:

• ¼ cup grated Parmesan
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp. whole milk
• 2 tsp. coarsely ground black pepper
• 1 tsp. white wine vinegar
• 2 small heads of escarole (about 11 oz. each), halved lengthwise
• ¼ cup canola oil
• ½ cup thinly sliced red onion
• ½ cup toasted skinned hazelnuts, roughly chopped
• 1 cup red grapes, halved

Preparation:

1. In a medium bowl, whisk the first 6 ingredients; season dressing. Brush escarole with oil; cook on the grill or in a grill pan over high heat, turning once, until wilted, about 4 minutes. Roughly chop escarole; toss with dressing. Top with onion, nuts, and grapes.

https://www.rachelraymag.com  

Daikon Radish Slaw

 

Ingredients:

• 1 daikon shredded
• 1 carrot shredded
• 1 cup (100g) cabbage shredded
• ¼ cup (20g) parsley chopped
• ½ cup (110g) mayonnaise
• 1 clove garlic minced (optional)
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon salt

Preparation:

1. To make the dressing, whisk together mayonnaise, mustard, garlic if using, lemon juice, and salt.
2. Combine shredded daikon, carrot, cabbage, and parsley together. Then add dressing and mix well.

https://www.littlesunnykitchen.com 

French-Inspired Potato Salad

 

Ingredients:

• 2 pounds of small red or Yukon gold potatoes (no larger than 2-inches in diameter)
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1/2 cup loosely packed fresh tender herbs, such as parsley, basil, dill, tarragon, or a combination
• 4 medium scallions
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain Dijon mustard (or an additional 1 tablespoon of regular Dijon)
• 1/4 teaspoon freshly ground black pepper

Preparation:

1. Place 2 pounds of small red or Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 15 to 20 minutes. Meanwhile, chop the herbs and scallions, and make the dressing.
2. Coarsely chop 1/2 cup loosely packed fresh tender herbs. Thinly slice 4 medium scallions.
3. Place 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain Dijon mustard, 1/4 teaspoon black pepper, and the remaining 1 teaspoon kosher salt in a large bowl. Whisk well to combine and emulsify.
4. Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle but still warm. Halve the potatoes (or quarter if large) and transfer them to the bowl of vinaigrette. Gently toss to coat the potatoes. Add the herbs and scallions and toss lightly to combine. Set aside for 10 minutes to allow for the flavors to meld. Serve warm or at room temperature.

https://www.thekitchn

Greek Salad Dressing

 

Ingredients:

• 6 tablespoons extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 clove garlic minced
• 1 teaspoon dijon mustard
• 1 tablespoon fresh chopped oregano or 1 teaspoon dried
• salt and freshly ground black pepper to taste

Preparation:

1. Place all ingredients in a mason jar, cover, and shake vigorously until emulsified. If you prefer to use a food processor, add the oregano after processing the dressing.

2. Toss with your favorite salad and enjoy!

https://flavorthemoments.com

Daikon and Carrot Salad

 

Ingredients:

• 1 1/2 pounds daikon, peeled
• Kosher salt
• 1 pound carrots
• 1 tablespoon grated peeled ginger
• 3 tablespoons unseasoned rice vinegar
• 2 teaspoons fresh lime juice
• 1/4 cup vegetable oil
• 1 teaspoon toasted sesame oil
• 1 3/4 teaspoons black sesame seeds

Preparation:

1. Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
2. Make the dressing: Whisk the ginger, vinegar, lime juice, and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
3. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
4. Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

https://www.foodnetwork.com/recipes/food-network-kitchen/daikon-carrot-salad-recipe-1928312

What to do with all those delicious Tomatoes!??!

 

• Freeze them!
• Can them!
• Make a salad
• Try Gazpacho

Crisp Apple and Kohlrabi Salad

 

Ingredients:

• 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide
• 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
• ⅓ cup grated gouda cheese (optional, not shown)
• ¼ cup fresh tarragon leaves
• 3 tablespoons toasted sunflower seeds*
• Lemon zest, to taste
• 1 to 2 tablespoons olive oil, to taste
• 1 to 2 tablespoons lemon juice, to taste
• Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

Preparation:

1. In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.

https://cookieandkate.com/crispy-apple-kohlrabi-salad-recipe/

Bibb Lettuce Salad with Vinegar-Roasted Beets

 

Ingredients:

• 1 1/4 cups plus 3 tablespoons rice wine vinegar
• 1 1/4 cups water
• 1 tablespoon sugar
• Kosher salt
• 1 1/2 pounds small beets
• 2 thyme sprigs
• 2 garlic cloves, crushed 
• 1 bay leaf
• 3/4 cup plain yogurt
• 3 tablespoons minced shallot
• Pepper
• Two 8-ounce heads of Bibb lettuce, light green leaves only, large leaves torn
• Cilantro leaves and small dill sprigs, for garnish

Preparation:

1. Preheat the oven to 425°. In a large, deep ovenproof skillet, whisk 1 1/4 cups of the vinegar with the water, sugar, and 1 tablespoon of salt. Add the beets, thyme, garlic, and bay leaf. Cover the skillet and roast the beets for about 45 minutes, until tender, turning them halfway through. Remove the beets from the skillet and let cool completely, then peel and cut into wedges; discard the cooking liquid.

2. In a medium bowl, whisk the yogurt with the shallot and the remaining 3 tablespoons of vinegar. Season the dressing with salt and pepper.
3. Arrange the lettuce on a platter and top it with the beets. Drizzle with half of the dressing and garnish with cilantro leaves and dill sprigs. Serve right away, passing the remaining dressing at the table.

https://www.foodandwine.com/recipes/bibb-lettuce-salad-vinegar-roasted-beets

Lemony Escarole Salad with Peaches and Feta

 

Ingredients:

• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon finely grated lemon zest 
• 1/4 cup fresh lemon juice
• 1 garlic clove, finely grated
• Pinch of sugar
• Kosher salt
• Freshly ground black pepper
• 2 medium heads of escarole, inner light green, and white leaves only, torn into bite-size pieces
• 2 large peaches—halved, pitted, and thinly sliced
• 2 cups yellow cherry tomatoes, halved
• 2 Persian cucumbers, thinly sliced crosswise
• 1/2 small red onion, halved and thinly sliced
• 6 ounces feta cheese, crumbled (about 1 1/2 cups)
• Ground sumac and/or dried oregano, for garnish (optional)

Preparation:

1. In a large bowl, whisk the olive oil with the lemon zest, juice, garlic and sugar. Season the dressing with salt and pepper and let stand for 10 minutes.
2. Add the escarole, peaches, tomatoes, cucumbers and onion to the dressing and toss well. Season the salad with salt and pepper and transfer to a serving platter. Scatter the feta on top, sprinkle with the sumac and serve.

https://www.foodandwine.com/recipes/lemony-escarole-salad-with-peaches-and-feta

Bell Pepper Slaw

 

Ingredients:

• 3 tablespoons sugar
• Kosher salt
• 1/2 cup apple cider vinegar
• 1 1/2 teaspoons celery seeds
• 1 1/2 teaspoons mustard seeds
• Freshly ground pepper
• 6 bell peppers (red, orange and yellow), cut into thin strips
• 2 stalks celery, finely chopped
• 4 scallions, chopped
• 1/2 head green cabbage, thinly sliced and roughly chopped
• 3 tablespoons whole-grain dijon mustard
• 1/2 cup mayonnaise

Preparation:

1. Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
2. Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

https://www.foodnetwork.com/recipes/food-network-kitchen/bell-pepper-slaw-recipe-1973456

Butter Bean, Tuna and Celery Salad

Ingredients:

• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/4 cup snipped chives
• Kosher salt and freshly ground pepper
• Four 3 1/2-ounce cans Italian tuna in olive oil, drained
• 3 celery stalks with leaves, thinly sliced on the bias
• Two 15-ounce cans butter beans, drained and rinsed
• 1 1/2 tablespoons drained capers

Instructions:

1. In a small bowl, whisk the lemon juice with the mustard, then slowly whisk in the olive oil. Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
2. In a large bowl, gently toss the drained tuna with the sliced celery, butter beans and capers. Add the lemon-mustard vinaigrette and toss to coat the salad. Season the salad with salt and pepper and serve at once.

https://www.foodandwine.com/recipes/butter-bean-tuna-and-celery-salad

Fall Harvest Salad

Ingredients:

• MAPLE BALSAMIC VINAIGRETTE:

•  1 tablespoon aged balsamic vinegar
•  1 tablespoon freshly squeezed lemon juice
•  2 teaspoons pure maple syrup
•  1 teaspoon Dijon mustard
•  1 small garlic clove, pressed or grated with a microplane
•  2 tablespoons walnut oil or extra virgin olive oil
•  freshly ground black pepper
•  kosher salt

• FOR THE SALAD:

•  1 small head of radicchio (roughly 8 ounces), quartered, core removed, and thinly sliced
•  2 endive heads, ends trimmed, sliced lengthwise, and cut crosswise into slices
•  2 packed cups of baby arugula
•  1/2 cup chopped walnuts, toasted 
•  2 ripe, slightly firm Bosc pears, cored, and cut into quarters
•  4 ounces high-quality Gorgonzola cheese, crumbled by hand into small pieces (*choose one that is moderately creamy and salty)

• FLAVOR VARIATIONS AND OPTIONAL ADD-INS:

•  shredded roast chicken
•  pomegranate arils
•  sliced apple
•  roasted beets

Instructions:

1. In a large salad or mixing bowl, whisk together the balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and garlic until evenly combined. Slowly pour in the olive oil, whisking with the other hand until emulsified. Season to taste with salt and pepper.
2. Add the sliced radicchio, endive, arugula, and walnuts to the bowl with the vinaigrette and toss gently to coat evenly with the vinaigrette. Top each salad serving with pear quarters and crumbled Gorgonzola cheese. Serve immediately.

https://www.abeautifulplate.com/fall-harvest-salad/

Roasted Beet and Goat Cheese Salad with Summer Greens

Ingredients:

• 2 large golden beets
• 2 large red beets
• 4 tablespoons white wine vinegar
• 1/2 cup olive oil
• 2 teaspoons fresh thyme leaves
• Salt and freshly ground black pepper
• Salt and freshly ground black pepper 
• 2 tablespoons lemon juice
• 2 shallots, finely diced
• 4 cups arugula
• 4 ounces soft mild goat cheese

Instructions:

1. Preheat the oven (or grill) to 425 degrees F. 
2. Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool. 
3. To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper. 
4. When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper. 
5. Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

https://www.cookingchanneltv.com/recipes/lynn-crawford/roasted-beet-and-goat-cheese-salad-with-summer-greens-2107002

Curly Kale, Raspberry and Feta Salad with Rhubarb Vinaigrette

This recipe was featured at last Tuesday's pickup! Recipe credit: Bonnie Shuman

Ingredients:

• 1 Bunch Weavers Way Farm Curly Kale 
• 1 1/2-Cups Fresh Raspberries 
• 1/4-Cup Domestic Feta, Crumbled Coarsely 
• 5 Tbs. Pistachios Meat 
• 3 Radishes ,Thinly Sliced

Dressing:

• 1 rhubarb stalk, thinly sliced 
• 2 Tbsp. honey 
• 2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too) 
• 2 tsp. grainy Dijon mustard (or to taste) 
• 1/4 cup canola or mild olive ​

Instructions:

1. Strip the kale from the stems. Cut the kale in thin julienne strips. 
2. Place a layer of the kale in a bowl and top with top it with the raspberries, feta, pistachios and radishes. Repeat until bowl is full. Drizzle salad with rhubarb vinaigrette, or if you prefer, serve the dressing on the side.

Dressing: 

1. In a small saucepan, simmer the rhubarb with 1/4 - 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool. 
2. Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil. (from dinnerwithjulie.com)

Baja Shrimp Taco Salad

Ingredients:

• For the dressing:
• 3/4 cup sour cream
• Juice of 2 medium limes (about 1/4 cup)
• 1/4 cup loosely packed, finely chopped fresh cilantro
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• For the salad:
• Cooking spray
• 1 pound 
  uncooked peeled and deveined medium shrimp
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon paprika
• 3/4 teaspoon chili powder
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon freshly squeezed lime juice
• 1/2 large head red cabbage, thinly sliced (about 5 cups)
• 1/3 cup finely chopped fresh cilantro, plus more for serving
• 2 medium avocados, peeled, pitted, and diced
• 1 cup crumbled tortilla chips

Instructions:

1. Make the dressing:
2. Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.
3. Make the Salad:
4. Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a rimmed baking sheet with cooking spray; set aside.
5. Pat the shrimp dry and place on the baking sheet. Sprinkle with the cumin, chili powder, salt, and a few grinds of black pepper and stir to coat. Spread into an even layer. Roast until the shrimp are opaque and pink, stirring once halfway through 6 to 8 minutes total. Drizzle the cooked shrimp with the lime juice and toss to combine; set aside.
6. Place the cabbage, cilantro, and about 1/2 of the dressing in a large bowl and toss to combine. Top with the shrimp and avocado, drizzle with the remaining dressing (you might not use all of it) and sprinkle with the tortilla chips and more cilantro. Serve immediately.

https://www.thekitchn.com/recipe-baja-shrimp-taco-salad-256166

Swiss Chard Slaw with Avocado Dressing

Ingredients:

• 1/4 cup very thinly sliced red onion (from about 1/4 medium onion)
• 1 tablespoon Mexican hot sauce, such as Tapatio or Cholula
• 1 medium bunch Swiss chard (about 8 ounces), preferably rainbow
• 1 large or 2 small carrots
• 1 medium avocado
• 1/2 cup packed fresh cilantro
• 1/4 cup vegetable oil
• 2 tablespoons lime juice
• 1 tablespoon water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Black pepper
• 1/4 cup roasted pumpkin seeds, plus more for serving

Instructions:

1. Place the onion and hot sauce in a large bowl and toss to combine; set aside while you make the salad and dressing.
2. Cut and remove the stems of the chard. Stack the leaves and thinly slice crosswise into ribbons. Transfer to the bowl with the onions (do not mix). Peel and grate the carrot on the large holes of a box grater and add to the bowl of chard and onions; set aside.
3. Scoop the flesh of the avocado into a blender. Add the lime juice, cilantro, oil, water, cumin, and 1/4 teaspoon of the salt. Season with pepper, and blend until smooth. Taste and add more seasonings or lime juice as needed.
4. Transfer the dressing into the bowl of Swiss chard and add the pumpkin seeds and remaining 1/4 teaspoon salt.
5. Transfer the slaw to a serving bowl and top with more pumpkin seeds before serving.

https://www.thekitchn.com/recipe-swiss-chard-slaw-with-creamy-avocado-dressing-224496

Kohlrabi, Apple and Mint Slaw

Ingredients:

• 3 1/2 cups peeled and julienned kohlrabi (from 2 pounds)
• 4 teaspoons fresh lime juice, plus 1 teaspoon finely grated zest (from 1 lime)
• 1 tablespoon thinly sliced Fresno chile
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1 1/2 cups julienned sweet, crisp apple (such as Fuji)
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup cilantro leaves, roughly chopped

Instructions:

1. Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
2. Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.

https://www.marthastewart.com/1533819/kohlrabi-apple-and-mint-slaw

Mediterranean Quinoa and Escarole Salad

Ingredients:

• 1/2 cup uncooked quinoa, rinsed
• 1 15-oz. can no-salt-added chickpeas, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt, divided
• 5 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 1 teaspoon whole-grain mustard
• 1 teaspoon finely chopped fresh oregano
• 1/8 teaspoon black pepper
• 1 large head escarole (about 14 oz.), chopped
• 1 small English cucumber, sliced (about 1 cup)
• 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
• 1 ounce pitted kalamata olives (about 8), chopped

Instructions:

1. Cook quinoa according to package directions. Spread in an even layer on a baking sheet, and let cool.
2. Spread chickpeas evenly on a baking sheet lined with paper towels. Gently rub chickpeas until dry, removing any skins that peel away. Sprinkle chickpeas with cumin and 1/4 teaspoon of the salt; toss to coat.
3. Heat 1 tablespoon of the oil in a skillet over medium-low. Add chickpeas; cook, stirring occasionally, until toasted and slightly crisp, 10 to 15 minutes. Transfer to a bowl. 4 While chickpeas cook, whisk together lemon juice, mustard, oregano, pepper, and remaining 1/4 teaspoon salt in a small bowl; drizzle in remaining 4 tablespoons oil while whisking. Combine quinoa, escarole, cucumber, feta, and olives in a large bowl. Add dressing; toss to coat. Divide among 4 bowls; top with toasted chickpeas. Serve immediately.

https://www.health.com/recipes/mediterranean-quinoa-and-escarole-salad

Herb-Vinaigrette Potato Salad

Ingredients:

• 3 pounds small red potatoes, quartered
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 2 cups sliced radishes
• 6 green onions, sliced
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• VINAIGRETTE:
• 3/4 cup olive oil
• 1/4 cup champagne vinegar or white vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

Instructions:

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
2. Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

https://www.tasteofhome.com/recipes/herb-vinaigrette-potato-salad/