Moroccan Grilled Eggplant & Summer Squash Salad

Moroccan Grilled Eggplant & Summer Squash Salad
Author: 
Recipe type: Main Dish
Cuisine: Moroccan
 

Ingredients
  • 1 medium eggplant, sliced into ⅓” thick rounds
  • 1 large summer squash, sliced lengthwise into ¼” thick planks
  • 2 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Driftless sunflower oil or olive oil + some for brushing vegetables
  • ¼ tsp. ground cumin
  • ¼ tsp. hot paprika or ½ tsp. sweet paprika
  • 1 Tbsp. each chopped fresh mint & parsley
  • Salt & pepper to taste

Instructions
  1. Brush eggplant & zucchini slices with oil, sprinkle with salt & pepper, & grill over high heat
  2. until softened & grill marks appear.
  3. Let cool slightly, chop coarsely, & mix with remaining ingredients.
  4. Serve warm or room temperature with crusty bread or toasted pita.

 

Dijon Potato & Green Bean Salad

Dijon Potato & Green Bean Salad
Author: 
Recipe type: Salad
Serves: 5-6
 

Ingredients
  • 4 eggs
  • ½ lb. green beans (around 3 c.), snapped, large ones cut in half
  • 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels
  • ½ c. thinly sliced sweet onion or shallot
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry vinegar
  • 1 tsp. dried tarragon (or 1 Tbsp. fresh)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ⅓ c. fresh parsley, chopped

Instructions
  1. Hard boil eggs & let cool.
  2. Bring salted water to boil in a medium sauce pan.
  3. Add green beans & blanch for about 2 minutes.
  4. Using a slotted spoon, remove them & immediately plunge into a bowl of ice water to cool. Drain.
  5. Add new potatoes & boil until just tender, 15-20 minutes.
  6. Drain & fill with cold water to cool.
  7. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt & pepper.
  8. Continue whisking while adding oil.
  9. Slice potatoes & eggs.
  10. Gently toss green beans & onions into dressing, then fold in potatoes & eggs.
  11. Serve with parsley.

 

Tomato, Cucumber, Kale & Cannelini Bean Salad

Tomato, Cucumber, Kale & Cannelini Bean Salad
Author: 
Recipe type: Salad
Serves: 4-5
 

Ingredients
  • 2 large or 3 medium heirloom tomatoes
  • 1 cucumber
  • 1 bunch kale
  • 1 can or 2 cups cannellini beans, drained
  • ½ cup pitted kalamata olives, quartered lengthwise
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. rosemary leaves, coarsely chopped
  • 1 tsp. honey
  • 3 Tbsp. white wine vinegar
  • ⅓ c.Driftless sunflower oil or olive oil
  • Salt & pepper to taste
  • ½ cup feta, crumbled
  • ¼ cup fresh parsley

Instructions
  1. Core tomatoes & slice lengthwise into wedges.
  2. Let drain on paper towels.
  3. Peel stripes lengthwise in cucumbers if you wish, cut in half, deseed, & slice on the bias.
  4. Also let drain on paper towels.
  5. Meanwhile, strip kale leaves from stems, coarsely chop, & blanch in salted, boiling water for about 1 minute.
  6. Immediately cool in ice water or plenty of cold, running water.
  7. Drain well in a colander.
  8. In a medium bowl, whisk together garlic, rosemary, honey, & white wine vinegar.
  9. Add oil in a slow stream until emulsified.
  10. Salt & pepper to taste.
  11. Gently combine vegetables, beans, olives, & dressing in a serving bowl, garnish with feta & parsley, & serve.

 

Cucumber & Green Olive Relish

Cucumber & Green Olive Relish
Author: 
Recipe type: Topping
 

Ingredients
  • 2 cups cucumbers, seeded (& peeled if you wish) & cut into small dice (1/4” or less)
  • ⅓ c. green olives, coarsely chopped
  • ¼ c. onion, coarsely chopped
  • ¼ c. green pepper
  • ¼ c. fresh parsley, chopped
  • 2 Tbsp. fresh mint OR oregano, chopped
  • 1 Tbsp. white wine vinegar
  • ½ tsp. sugar
  • juice & zest of ½ lemon
  • salt & pepper to taste
  • 1 tsp. olive or sunflower oil

Instructions
  1. Combine lemon juice, zest, vinegar, sugar, salt & pepper in a medium bowl & whisk until sugar & salt are dissolved.
  2. Add oil while whisking.
  3. Toss in remaining ingredients & serve or refrigerate.
  4. Serve with grilled chicken, crackers, or combine with salad greens, chickpeas, & feta cheese for a main course salad.

 

Carolina Coleslaw

Carolina Coleslaw
Author: 
Recipe type: Side Dish
Cuisine: American
Serves: 4-6
 

Ingredients
  • 6 cups green cabbage, shredded
  • 1 cup purple cabbage, carrots, kohlrabi, or other similar vegetable, shredded
  • ¼ c. parsley, minced
  • ¾ cup apple cider vinegar
  • ¼ c. ketchup
  • 2 Tbsp. brown sugar
  • 1½ Tbsp. grainy mustard
  • 2 tsp. salt
  • 2 tsp. hot red pepper flakes
  • freshly ground black pepper

Instructions
  1. Place shredded vegetables & parsley in a large bowl.
  2. In a small saucepan, combine remaining ingredients & bring to a boil, stirring, until sugar & salt are dissolved.
  3. Let cool & stir into vegetables.
  4. Serve immediately.

 

Endive, Turnip and Apple Salad

Endive, Turnip and Apple Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 4 Tbs apple cider vinegar
  • 4 Tbs walnut, sunflower or olive oil
  • 1 Tbs chopped fresh parsley
  • 1 medium purple top turnip, coarsely grated
  • 2 small golden delicious apples, diced with peel
  • ½ cup crumbled blue cheese
  • ½ cup walnut pieces
  • ½ – ¾ head of endive, chopped into bite sized pieces
  • Salt and pepper

Instructions
  1. In a salad bowl, whisk together the vinegar, oil, and parsley.
  2. Salt and pepper to taste.
  3. Mix together the turnip and apples, and toss with the dressing.
  4. Top with the cheese and walnuts.
  5. Place endive onto the number of plates you are serving.
  6. Place your mixture on top of the endive.

 

Celeriac & Black Radish Remoulade

Celeriac & Black Radish Remoulade
Author: 
Recipe type: Salad
 

Ingredients
  • 1 medium celeriac, peeled & grated
  • 1 tsp. lemon juice
  • 1 medium black Spanish radish, unpeeled & grated
  • 3 tablespoons Dijon-style mustard
  • 4 tablespoons Driftless sunflower oil or olive oil
  • 1 teaspoon white wine vinegar
  • salt & pepper to taste
  • ¼ cup minced fresh parsley leaves (optional)

Instructions
  1. Immediately after grating, soak celeriac in lemon juice & 1 cup of cold water.
  2. Meanwhile, whisk the mustard with 3 tablespoons hot water.
  3. Add the oil in a slow stream, whisking until the dressing is emulsified.
  4. Whisk in the vinegar, salt, pepper to taste.
  5. Drain the celeriac & blot dry with a paper towel.
  6. Add the celeriac, radish (& parsley if using) & toss the mixture well.

 

Fennel Tuna Salad

Fennel Tuna Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 1 can tuna
  • ¼ cup fennel stems, chopped
  • 1 garlic scape, minced
  • 3 Tbsp. mayo
  • 2 Tbsp. grainy mustard
  • fennel leaves, chopped, to taste
  • 3 Tbsp. parsley, chopped
  • dash of hot sauce
  • salt & pepper to taste

Instructions
  1. Mix ingredients together in a bowl and refrigerate.
  2. Great in sandwiches, on crackers or just all by itself.

 

Lemon Roasted Summer Veggies

Lemon Roasted Summer Veggies
Author: 
Recipe type: Main Dish
 

Ingredients
  • 4 cups vegetables, cut into large bite sized pieces (broccoli, cauliflower, fennel bulbs, zucchini, summer squash, etc.)
  • 4 garlic scapes, coarsely chopped
  • Juice & zest of 1 lemon
  • 3 Tbsp. olive or sunflower oil
  • fresh rosemary or thyme (optional)
  • ¼ c. grated parmesan
  • ½ c. parsley, chopped
  • salt & pepper to taste

Instructions
  1. Pre-heat oven to 450 degrees. Toss vegetables, scapes, lemon juice & zest, oil, rosemary/thyme (if using), salt & pepper & pour into an 8×11 baking dish.
  2. Roast uncovered for 20-25 minutes, stirring a couple of times, until vegetables are just starting to brown.
  3. Remove from oven & sprinkle with parmesan & parsley.
  4. Serve immediately.

 

Ginger Glazed Carrots

Ginger Glazed Carrots
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 pound carrots, approximately 7 medium, cut on the bias ¼ inch thick
  • 2 tablespoons unsalted butter
  • 1 Tbsp. fresh grated ginger
  • 1 cup ginger ale
  • ½ teaspoon chili powder
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley (optional)
  • salt to taste

Instructions
  1. In a 12-inch saute pan over medium heat, combine the carrots, butter, salt, grated ginger, and ginger ale.
  2. Cover and bring to a simmer. Once simmering, stir and reduce the heat to low.
  3. Cook for 5 minutes, covered.
  4. Remove the lid, add the chili powder and garlic and increase the heat to high.
  5. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.
  6. Pour into a serving dish and sprinkle with the parsley.
  7. Serve immediately.