Kale Salad

A farm favorite!

Shred kale, cabbage and carrots - your choice as to ratio. We used the shredder attachment on the food processor and it made a nicely textured salad base.

Dress your veggies with:

3\4 cup of sesame oil, 1\2 cup of soy sauce, 1\4 cup olive oil, 1\4 cup lime juice, 1 tbs of maple syrup, 3 tsp of chili flakes (or two if you don't like things too spicy), 1 tsp sea salt, 1\4 cup chopped cashews, soaked overnight if possible).

  Blend all ingredients until smooth.   Makes 2 1\2 cups.

Broccoli Salad with Raisins and Sunflower Seeds

If you use farm-fresh local broccoli, you probably don't have to peel the stalks. But certainly include the stalks - just steam them a little longer.

Serves 6

30 minutes or fewer

Lightly steaming broccoli brightens its color and helps it keep its crunch—even when it’s coated in a creamy dressing, as in this recipe.

• 2 small heads broccoli (12 oz.)
• ⅓ cup vegan mayonnaise
• 2 tsp. agave nectar or sugar
• 1 tsp. apple cider vinegar or rice vinegar
• ¾ tsp. Dijon mustard
• ¼ cup chopped red onion
• ¼ cup raisins
• 2 Tbs. roasted, salted sunflower seeds

1. Cut broccoli into small florets. Trim and peel stalks, then slice into matchsticks. Place matchstick pieces in steamer basket over simmering water; steam 2 minutes. Add florets; steam 1 to 2 minutes more, or until crisp-tender. Plunge broccoli in large bowl of cold water to stop cooking; drain well.
2. Whisk together mayonnaise, agave nectar, vinegar, and mustard in bowl. Combine broccoli, onion, and raisins in large bowl; toss with mayonnaise mixture. Season with salt and pepper, if desired, and
sprinkle with sunflower seeds.

from Vegetarian Times

Loubieh Wa Hommus Bi-Ziet (Lebanese-Style Green Beans With Chickpeas in Olive Oil)

Slow-cooked vegetable dishes like this one, a cumin-and paprika-spiced stew of beans and tomatoes, are a standby in many parts of the Middle East. Here, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.

Enlarge Image Credit: Todd Coleman

SERVES 4–6

INGREDIENTS

¼ cup olive oil

2 tsp. cumin seeds

4 cloves garlic, peeled and finely chopped

1 medium yellow onion, thinly sliced

Kosher salt and freshly ground black pepper, to taste

2 tbsp. tomato paste

1 tbsp. paprika

1½ lb. green beans, strings removed

1 (28-oz.) can whole, peeled tomatoes with juice, crushed by hand

1 (15-oz.) can chickpeas, drained and rinsed

INSTRUCTIONS

1. Heat the oil in an 8-qt. saucepan over medium-high heat; add cumin seeds and cook, stirring often, until fragrant, about 1 minute.

2. Add the garlic and onion, season with salt and pepper, and cook, stirring often, until soft and lightly browned, about 12 minutes.

3. Add the tomato paste and paprika, and cook, stirring occasionally, until tomato paste is lightly caramelized, about 2 minutes. Add the green beans, tomatoes, chickpeas, and 2 cups water, and bring to a boil. Reduce the heat to medium-low, and cook, partially covered, stirring occasionally, until very tender, about 1 hour. If it thickens quickly, add more water. Let sit for at least 15 minutes before serving to allow the flavors to meld.

 

From the Saveur magazine web site. This recipe first appeared in our October 2011 issue along with Lesley Porcelli's story The Soft Approach.

 

Cucumber-purslane-yogurt salad

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• 5 large Cucumber, peeled, seeded and cut into quarter-round slices
• 1/4 pound Purslane, large stems removed, washed and drained well
• 2 tablespoons each, Fresh chopped mint, cilantro and chervil
• 4 cups Whole milk yogurt
• 1/4 cup Virgin olive oil
• 3 cloves Garlic, puréed with the blade of a knife
• 2 teaspoon ground Coriander
•  kosher Salt and ground Black Pepper

Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.

Ed. note: Parsley can be substituted for chervil.

From the Star Chefs blog: Recipe by Steve Johnson, chef of The Blue Room, Boston. Outside of his restaurant duties, Steve is one of the principle organizers for the Boston chapter of the CHEFS Collaborative 2000, a national network of chef/activists  which concentrates on  political issues related to food. Outside of his restaurant duties, Mr. Johnson is one of the principle organizers for the Boston chapter of the CHEFS Collaborative 2000, a national network of chef/activists which concentrates on political issues related to food.   Steve Johnson of The Blue Room in Boston
Outside of his restaurant duties, Mr. Johnson is one of the principle organizers for the Boston chapter of the CHEFS Collaborative 2000, a national network of chef/activists which concentrates on political issues related to food.




























http://www.starchefs.com/SJohnson/menu.shtml

Chinese-Style Pickled Purslane

½ cup of white vinegar or apple cider vinegar
2 Tbsp. sugar
½ tsp. salt
¼ cup water
Handful of purslane
1. Combine vinegar with sugar, salt and water in a nonreactive bowl, stirring vigorously with a wooden spoon.
2. Add the purslane to the brine.
3. Soak for at least two hours, chilled in refrigerator, before serving.

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Ava Chin, a professor of creative nonfiction and journalism at the College of Staten Island, lives in Park Slope, Brooklyn. The Urban Forager runs every other Saturday.

From the NY Times column: The Urban Forager

 

Honey Mustard Cilantro Dressing

1C cilantro stems - leaves may also be used
1/4 C water
1/4 lime juice(or lime/lemon or lemon)
1/4 C honey
1/4 dijon mustard
salt and pepper to taste
1 small clove of garlic peeled(optional)

Puree in blender til smooth, then through opening in top add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for a properly emulsified vinaigrette.

Options: use some cayenne powder to heat it up. Use 3:1 basil to flat leaf parsley instead of cilantro and use red wine vinegar instead of citrus juice.

recipe by Chef Andrew Cohen

from the Mariquita Farm newsletter

Salad with Tarragon and Citrus-Honey Vinaigrette

          1 lemon, zested and juiced

• 1 lime, zested and juiced
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Fine sea salt and freshly ground black pepper
• 6 tablespoons canola oil
• 1 head lettuce
• 1/2 cup cut fresh tarragon leaves

1. Whisk the lemon zest and juice, lime zest and juice, honey, and mustard in a bowl and season to taste with salt and pepper. Slowly drizzle in the canola oil while whisking constantly until completely emulsified.

2. Trim off the core from  head of lettuce and separate the leaves, discarding the tough outer leaves. Rinse the lettuce leaves in a bowl of cold water, chop or tear into bite-sized pieces, and spin dry. Place the lettuce leaves in a large bowl and season with salt and pepper. Add the tarragon leaves and gently toss the lettuce with enough vinaigrette to coat lightly.
3.  
4.  adapted from Vegetarian Times