1 1/2 pounds baby beets (weighed after trimming) 4 tablespoons olive oil 2 teaspoons each chopped basil, tarragon, chives and mint 1 teaspoon Dijon mustard 1 tablespoon sherry vinegar Freshly ground black pepper 1. Heat the oven to 375 degrees. Lay a large sheet of aluminum foil on a baking sheet. Scrub the beets and …
Serves 4 to 6 1 1/2 cups (4 3/4 ounces) finely grated Pecorino Romano 1/2 cup extra-virgin olive oil Salt to taste Pepper to taste 1 pound fat asparagus 8 cups (4 ounces) arugula Pizza dough or bruschetta for serving For the dressing: Place the cheese in a large bowl. Gradually add 1/2 cup of …
Serves: serves 4-6 5-6 small beets, cooked and peeled 2 medium carrots, peeled ½ cup pomegranate seeds 1½ tablespoons red wine 1½ tablespoons red wine vinegar 1 tablespoon honey ¼ cup extra virgin olive oil ¼ cup pistachios, chopped 1 tablespoon chives, chopped 1 tablespoon fresh flat leaf parsley, chopped flaked sea salt freshly ground …
3 cups shredded carrots 2 medium oranges, peeled 3 tablespoons lemon juice 1 tablespoon sugar 1 teaspoon ground cinnamon Dash salt Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours. Yield: 4-6 servings. From: TasteofHome.com …
Serves 4 as a side, 2 as an entree Ingredients: 2 cups spinach, rinsed and dried 1 1/2 cups grape tomatoes, left whole or cut in half 1 head broccoli, florets cut thinly with a knife 1 tsp smoked paprika 1/4 cup chopped pecans Kosher salt Black pepper 3 tablespoons extra virgin olive oil 1 …
1 medium kohlrabi bulb (8 ounces), trimmed and peeled 1 small pomegranate 3 1/2 cups Mizuna (3 ounces) or other tender, bitter salad greens such as arugula or dandelion 2 tablespoons champagne vinegar 1/8 teaspoon coarse salt 1/8 teaspoon freshly ground pepper 1/8 teaspoon sugar 1/2 teaspoon Dijon mustard 3 tablespoons extra-virgin olive oil . …
3 or 4 large broccoli stalks (from 2 to 3 lb. broccoli; reserve florets for another use) 6 medium radishes, thinly sliced (about 1 cup) 1 celery heart (about 3/4 lb.), trimmed and thinly sliced on the diagonal (including the leaves) 1/3 cup loosely packed fresh flat-leaf parsley leaves 1-1/2 Tbs. extra virgin olive oil …
2 cups chopped fresh cilantro 2 tablespoons extra virgin olive oil 1/2 teaspoon grated lime rind 2 tablespoons fresh lime juice 1/8 teaspoon salt 2 garlic cloves 2 pickled jalapeño pepper slices 1/4 cup fat-free, less-sodium chicken broth 1/2 cup chopped seeded peeled cucumber 1/2 cup thinly sliced radishes 1/4 cup chopped celery 2 (15 …
4 1⁄2 cups fresh broccoli florets 3 cups sweet red peppers, chopped 10 slices bacon, strips cooked and crumbled 1⁄3 cup green onion, sliced 1⁄4 cup pecans, chopped 3⁄4 cup mayonnaise 1 tablespoon cider vinegar 1 dash pepper In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, cider …
1 bunch mizuna 1 apple 1/4 cup sunflower seeds 1/3 cup dried cranberries 1/2 lemon Dressing: 1/3 cup olive oil 1 tablespoon lemon juice 2 tablespoons apple cider vinegar 1 tablespoon maple syrup 1 teaspoon Dijon mustard 1 pinch kosher salt Slice the apple into quarters around the core. Slice the quarters into thin slices, …
2 cups julienne cut daikon radish (I used my food processor to cut it) 1 tsp kosher salt 1 tbsp seasoned rice vinegar 2 tsp granulated sugar 1 tsp sweet rice wine (mirin) OPTIONAL: crushed peanuts 1. Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix …
This recipes was sent to me by CSA member Crystal Burke. 2 peaches pitted and sliced 2 tomatoes sliced 4 basil leaves sliced into slivers White wine vinegar, olive oil and salt to taste. For a change, add some watermelon as well.
