green onions

CSA members, Recipe

Summer Quinoa Medley

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Summer Quinoa Medley

  • Servings: 2-4
  • Difficulty: moderate
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Zucchini Quinoa Medely

Ingredients:

  • 1 cup quinoa (prepare as directed)
  • Salt and pepper to taste
  • Summer squash, cubed
  • Peas, rough chopped
  • 1/3 cup slivered almonds, toasted
  • 2 tablespoons thinly sliced scallions
  • ¼ cup fresh chopped basil
  • 2 ounces fresh mozzarella cheese, cut into small chunks
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic

Directions:

  1. Prepare quinoa as directed (I like to use a chicken or vegetable stock instead of water for added flavor). After its done cooking, rinse in cool water and chill in refrigerator
  2. Meanwhile, toast almonds
  3. Chop squash, peas, scallions, mozzarella and basil. Set asid
  4. To prepare dressing, whisk together vinegar, olive oil, minced garlic
  5. Mix everything together. Chill before serving, or if you’re too hungry, just eat it
CSA members, Recipe

Fresh Turnip Salad

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Recipe of the week, July 19: Fresh Turnip Salad

Ingredients

  • 4 turnips, peeled and chopped
  • 1 bunch green onions, chopped
  • 2 Granny Smith apples – peeled, cored and chopped
  • 4 slices canned pineapple, chopped
  • 1/2 cup white sugar
  • 1/4 cup vegetable oil
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  1. Bring a large pot of salted water to a boil. Add turnips and cook until tender but still firm, about 15 minutes. Drain, and cool.
  2. In a large bowl, combine the turnips, green onions, apples, pineapple and sugar. Stir to evenly coat with the sugar.
  3. Whisk together the oil, water, salt and pepper. Pour dressing over fruit and vegetables. Toss and refrigerate overnight.