Salad Pizza

Salad Pizza
Author: 
Recipe type: Pizza
Cuisine: Italian
 
A fresh take on pizza - sooooooooo yummy!
Ingredients
  • 1 Pizza Dough (homemade or bought)
  • 1 Tbsp. Olive Oil
  • Optional Toppings:
  • Sweet Pepper (optional), thinly sliced OR Roaster Pepper - roast before using as a topping
  • Basil (optional)
  • Tomato (optional), thinly sliced
  • Zucchini (optional), thinly sliced
  • Salad Mix/Spinach
  • Mozzarella, Feta and Parmesan Cheese
  • Salad Dressing - pick an option: Lemon Apple Cider Vinegar dressing, White wine vinegar dressing or Balsamic Vinegar Dressing.
Instructions
  1. Spread a pizza dough into a 14” round on parchment.
  2. Drizzle olive oil over crust, lay out toppings.
  3. Add mozzarella cheese and bake in a 425 degree oven on a pizza stone for about 12 minutes.
  4. Mix any and all greens you have in a bowl.
  5. Top with feta and dressing.
  6. Mix to coat salad.
  7. Dump the salad on the hot pizza and cut as desired.
  8. Top with fresh Parmesan.

 

Cabbage Zucchini Slaw

This Cabbage Zucchini Slaw is a cold, crunchy make-ahead kind of salad. What’s not to love?

Cabbage Zucchini Slaw
 
Ingredients
  • 4 cups green savoy cabbage, grated
  • 2 zucchini and/or summer squash, grated
  • 2 purple carrots, grated
  • 1 tablespoon maple syrup
  • 3 tablespoons Rice Vinegar
  • 2 tablespoons Tamari or Soy Sauce
  • ¼ teaspoon celery seed
  • ¼ teaspoon dry mustard
Instructions
  1. Combine cabbage, zucchini and carrots in large bowl.
  2. Measure sugar, vinegar, tamari, celery seed and mustard into screwtop jar with lid; cover and shake until sugar dissolves.
  3. Pour dressing over vegetable mixture and toss to combine. Cover and refrigerate at least 2 hours for flavors to blend.

 

SAVORY STRAWBERRY RHUBARB COMPOTE

Savory Strawberry Rhubarb Compote
Author: 
 
Ingredients
  • 1 ½ c. strawberries, sliced
  • 1 ½ c. rhubarb, diced
  • 1 stalk green garlic, white bottom & green stem up to leaves, minced
  • 2 green onions, white & green parts, chopped
  • 1 Tbsp. olive or Driftless sunflower oil
  • 2 Tbsp. balsamic vinegar
  • 2 to 3 Tbsp. honey, to taste
  • 2 tsp. chopped fresh rosemary or thyme
  • Salt & black pepper taste
Instructions
  1. In a heavy bottomed sauce pan, heat oil over medium & gently sauté green garlic & green onions a couple minutes until fragrant & just starting to brown.
  2. Add remaining ingredients & bring to a simmer, stirring frequently.
  3. Cook over medium/low heat until thickened, about 15 minutes.
  4. Taste & adjust seasoning as desired.
  5. Will keep in the fridge for a week, or freezeswell. Serve with grilled chicken, pork, or tofu or with soft cheeses like brie, blue, or chevre.

 

Dijon New Potato & Green Bean Salad

Dijon New Potato & Green Bean Salad
Author: 
Recipe type: Side Dish
 
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 onions
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry or white wine vinegar
  • 1 tsp. dried tarragon (or 1 Tbsp. fresh)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ⅓ c. finely sliced onion greens
  • ⅓ c. chopped celery
Instructions
  1. Hard boil eggs & let cool. Bring salted water to boil in a medium sauce pan. Add green beans & blanch for about 2 minutes. Using a slotted spoon, remove them & immediately plunge into a bowl of ice water to cool. Drain. Add new potatoes & boil until just tender, 15-20 minutes.
  2. Drain & fill with cold water to cool. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt & pepper. Continue whisking while adding oil.
  3. Slice potatoes & eggs. Gently toss green beans & onions into dressing, then fold in potatoes, eggs, onion greens and celery. Serve with parsley.

 

 

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.

 

Fried Rice with Napa Cabbage and Greens

Fried Rice with Napa Cabbage and Greens
Author: 
Recipe type: Main Dish
Serves: 4-6
 
Ingredients
  • 4 tablespoons high-heat oil (peanut, sesame, safflower, etc.)
  • 3 Tbsp. garlic scapes, minced
  • 4 green onions, chopped, white & green parts separated
  • 1 Tbsp ginger, grated
  • ½ small head napa cabbage, core removed & finely sliced (about 4 cups)
  • 2 c. finely sliced cooking greens (such as kohlrabi leaves, kale, collards, etc.)
  • 3 large eggs, lightly beaten
  • 4 cups cooked long-grain white rice
  • 3 tablespoons soy sauce
  • pinch of 5 spice powder (optional)
  • ½ cup chopped peanuts or cashews
  • salt & pepper to taste
Instructions
  1. Heat 2 tablespoons of the oil in a wok or a large nonstick/cast iron skillet over medium high flame.
  2. When hot, add the garlic scapes, white parts of green onions, & ginger & stir-fry for 1 minute until fragrant.
  3. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 5 minutes, then add cooking greens & stir fry for another couple of minutes.
  4. Season with salt & pepper to taste.
  5. Remove the vegetables to a serving bowl & wipe out the pan with a paper towel.
  6. Put the pan back on the stove & heat with remaining 2 tablespoons of oil.
  7. When hot, crack eggs into the center. Scramble lightly, then let it set without stirring so it stays in big pieces.
  8. Fold in the rice & toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
  9. Return the stir-fried vegetables to the pan & season with soy sauce, & more salt, pepper, 5 spice powder (if desired).
  10. Toss everything together to heat through. Garnish with reserved scallion greens & peanuts.

 

Toasted Sesame Napa Salad

Toasted Sesame Napa Salad
Author: 
Recipe type: Salad
 
Ingredients
  • 6 c. shredded Napa cabbage (or combination of Napa, red cabbage, carrots, fennel)
  • ¼ c. sliced green onion or fresh onion stems
  • ¼ c. orange juice
  • 2 Tbsp. toasted sesame oil
  • 2 Tbsp. tamari
  • 2 Tbsp. rice vinegar
  • 1 tsp. fresh ginger, minced
  • ¼ tsp. 5-spice powder
  • 3 Tbsp. sesame seeds
  • 3 Tbsp. cilantro, minced (optional)
Instructions
  1. In serving bowl, combine shredded vegetables & green onions.
  2. In small bowl, whisk together next 6 ingredients & toss into vegetables.
  3. Toast sesame seeds in a small pan until they start to pop.
  4. Pour dressing on top of salad with cilantro.

 

Fish Tacos w/ Red Cabbage & Cilantro

Fish Tacos w/ Red Cabbage & Cilantro
Author: 
Recipe type: Main Dish
 
Ingredients
  • 1 lb. white flaky fish like cod, mahi mahi, or walleye or tilapia, cut into long strips
  • Corn tortillas
  • 1 cup red cabbage, very thinly sliced
  • ¼ c. scallions, chopped
  • ¼ c. cilantro, ripped into large pieces
  • lime wedges for garnish
  • Sauce:
  • ⅔ c. plain yogurt or sour cream
  • 3 Tbsp. mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced OR 1 Tbsp. hot sauce
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. chipotle powder (optional)
Instructions
  1. Squeeze lime juice & salt over fish.
  2. Whisk sauce ingredients together & set aside.
  3. Either grill or bread & deep fry fish. (Mix 1 c. flour, 2 Tbsp. cornstarch, 1 tsp. baking powder, ½ tsp. salt & & quickly mix in an egg beaten with some light beer.
  4. Roll each piece of fish in flour then dip in breading & slide into a couple of inches of 375 degree oil until golden brown. Drain on paper towel.)
  5. Warm each tortilla on a hot pan & serve topped with fish, cabbage, scallions, cilantro, sauce, & lime wedges.

 

Radish Pineapple Salsa

Radish Pineapple Salsa
Author: 
Recipe type: Sauce
 
Ingredients
  • 1 bunch radishes, stems & tails removed
  • ⅔ cup pineapple. finely chopped (fresh or canned)
  • ¼ cup onion or green onions, minced
  • ¼ cup cilantro, chopped
  • 1 to 3 Tbsp. hot sauce
  • zest & juice from 1 lime
  • 1 tsp. salt
Instructions
  1. At least an hour (or up to 4 hours) before serving, thinly slice radishes.
  2. Place in small bowl, toss with salt, and press (place a small plate that just fits inside bowl on top of radishes and set a quart jar of water on top of plate).
  3. Meanwhile, combine remaining ingredients in medium serving bowl.
  4. Refrigerate if you wish.
  5. After at least an hour, drain & rinse radishes & stir into pineapple mix.
  6. Adjust seasonings to taste.
  7. Serve with Caribbean food.