cucumber

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Heirloom Tomato Salad with Fennel Pollen Dressing

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Ingredients:

  • 2 heirloom tomatoes, rough cut into 1-inch cubes
  • 4 cups crusty bread (Italian or French loaf), cut into 1-inch cubes
  • 1 cucumber, cut into 1/2-inch cubes
  • 1/2 red onion, chopped
  • 1 cup very thinly sliced broccoli greens
  • 1 cup fresh mozzarella, cut into 1/2-inch cubes
  • 1 bunch fennel blossoms
  • 1/4 to 1/2 cup olive oil
  • 1 tsp honey
  • 2 lemons

Directions:

  1. Toss bread with olive oil and bake in oven (or toss in skillet) until golden brown (your aiming for a soft crouton)
  2. Add tomatoes, cucumbers, onion, greens in large mixing bowl.
  3. To make the dressing, whisk olive oil, honey, lemon juice and pollen together.
  4. Add crusty bread and cheese, toss again.
  5. You can let sit for 15-30 minutes if you want to let the flavors soak into the bread, otherwise, eat and enjoy!
CSA members, Newsletters, Recipe

Watermelon salsa

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Ingredients

  • 1 cup watermelon
  • 1 cup diced cucumbers
  • 1 cup diced peppers (any combo!)
  • ½ cup diced onion
  • 2 TSSP lime juice
  • ⅓ cup chopped parsley
  • 2 TBSP olive oil
  • Salt and pepper to taste
  • Optional (use a jalapeño to add some heat!)

Directions

  1. Scoop out and dice up the innards from one half of your melon. Save the shell to make “bowl” with which you can serve your salsa!
  2. Mix the rest of the ingredients together in a pyrex dish
  3. Blend lime juice, oil, parsley together to make dressing.
  4. Toss everything together and then serve in the watermelon shell!
CSA members, Newsletters, Recipe

Thai pesto soba salad

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Ingredients:

Pesto

  • 1 bunch red basil
  • 4 garlic cloves
  • 1 TSBP sesame oil
  • 2 TSBP olive oil
  • 1/4 cup dry roasted peanuts
  • 1.5 tsp rice vinegar
  • 1/2 tsp red pepper flakes
  • 1 TBSP agave syrup
  • 1 tsp soy sauce
  • 1 TBSP lime juice (+ zest if using fresh)

Soba salad

  • 1 package soba noodles (prepare per package)
  • 2 carrots, shredded
  • 1/2 cabbage thinly shredded
  • 1 cucumber, diced
  • 1 fennel bulb, thinly sliced (optional)
  • Tofu (optional)

Directions:

  1. Put pesto ingredients into Cuisinart or blender and whir together until smooth.
  2. Cook noodles per the package. Rinse with cold water and store in fridge until ready to serve.
  3. Prepare salad vegetables. Mix with noodles and toss with dressing
  4. Top with tofu and sesame seeds.
CSA members, Recipe

Ancient grain heirloom tomato salad

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Ancient grain heirloom tomato salad
  • Servings: 2-4
  • Difficulty: medium
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Heirloom grain salad.png

Ingredients:

  • 1 cup ancient grain (try Bob’s Red Mill farro, barley, kamut or quinoa)
  • 1 cup heirloom tomatoes, cut into rough, bite-sized cubes
  • 1 bell pepper, diced
  • 1 cucumber, diced
  • 1 cup drained & rinsed chickpeas
  • 3/4 cup crumbled feta or goat cheese
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon
  • 1/4 cup olive oil
  • 1/2 tsp each sea salt & cracked black pepper
  • 1 shallot, minced
  • 1/4 fresh chopped basil or mint

Directions:

  1. Prepare your grain base according to the package directions. Chill in fridge until ready to serve.
  2. Cope and prepare vegetables. Add into large mixing bowl.
  3. Blend/whisk vinegar, mustard, oil, shallots, salt and pepper together.
  4. Lightly toss dressing, veggies, chilled grain and feta together.
CSA members, Newsletters, Recipe

Cucumber, blueberry and basil salad

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Cucumber, blueberry and basil salad
  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 1 head red oak leaf lettuce, rinsed and roughly chopped
  • 2 cups Fresh basil leaves, rinsed and patted dry
  • 1 cucumber, thinly sliced
  • 1 cup blueberries, washed
  • ¼ to ½ cup pepitas or sunflower seeds
  • Dressing:
    • 2 TBSP white balsamic vinegar
    • 4 TBSP extra virgin olive oil
    • 1 tsp. honey
    • ½ teaspoon fresh ground black pepper (or to taste)
    • ¼ teaspoon salt
    • (Optional) 1/2 tsp vanilla extract

Directions:

  1. Prepare lettuce, basil, cucumber and blueberries. Add into large salad bowl
  2. Lightly toast seeds
  3. Whisk dressing ingredients together with whisky or immersion blender.
  4. Top salad with dressing and seeds and enjoy!