Fennel & Snap Pea Salad with Lemon & Feta Cheese

Fennel & Snap Pea Salad with Lemon & Feta Cheese
Author: 
Recipe type: Salad
Serves: 2-3
 

Ingredients
  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced, leaves reserved
  • 2 cups snap peas, strings removed
  • 5 scallions, thinly sliced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • juice & zest of ½ a lemon
  • 1 garlic scape, minced
  • salt & pepper to taste
  • ½ cup feta, crumbled
  • fresh mint & parsley, optional

Instructions
  1. Combine fennel, snap peas, & scallions in a medium bowl. In a small bowl, combine lemon juice, zest, garlic scapes, & salt & pepper.
  2. Whisk in olive oil & toss into veggies. Fold in feta.
  3. Serve immediately with fennel leaves & optional herbs as garnish.

 

Fresh Cabbage and Carrot Salad

Fresh Cabbage and Carrot Salad
Author: 
Recipe type: Salad
Serves: 6
 

Ingredients
  • ⅓ cup white wine vinegar
  • 1 to 2 tablespoons sugar (optional)
  • 1 clove garlic, finely chopped
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon dry mustard
  • 4 cups finely shredded green cabbage
  • 2 cups shredded carrots
  • 1 cup thinly sliced green onions
  • Salt and pepper to taste

Instructions
  1. In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved.
  2. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine.
  3. Cover and chill for at least 4 hours before serving.

 

Grilled Zucchini Pasta Salad with Peas, Goat Cheese & Pesto Vinaigrette

Grilled Zucchini Pasta Salad with Peas, Goat Cheese & Pesto Vinaigrette
Author: 
Recipe type: Salad
 

Ingredients
  • 1 large or 2 small zucchini/summer squash
  • 1 cup snap or snow peas
  • 8 oz. pasta corkscrews, shells, or penne
  • 3 Tbsp. pesto (garlic scape & arugula pesto would be great)
  • 2 Tbsp. white wine vinegar
  • ¼ c. olive or Driftless sunflower oil
  • ½ bunch of scallions, chopped (white & green parts)
  • 2 oz. soft goat cheese, crumbled
  • Salt & pepper to taste

Instructions
  1. Carefully slice zucchini lengthwise into thin slabs ¼” thick. Brush with oil & sprinkle with salt & pepper & grill until just soft & grillmarked (this can be done up to 2 days ahead, anytime you have the grill going!).
  2. Let cool, then cut into large pieces (refrigerate if doing ahead of time).
  3. Bring a large pot of salted water to a boil & blanch the peas for no more than 30 seconds.
  4. Immediately remove with a slotted spoon or strainer & run under cold water.
  5. Boil pasta in the same water until just soft & drain.
  6. Rinse with cold water & let drain. In a large serving bowl, whisk the pesto, vinegar, & oil. Fold in grilled zucchini, peas, pasta, & scallions.
  7. Add salt & pepper to taste.
  8. Garnish with goat cheese & serve room temperature.

 

Southwest Grated Beet Salad

Southwest Grated Beet Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 3 medium beets (or mix of beets & carrots), grated (about 5 cups)
  • Juice of 1 orange & ½ a lime
  • 2 Tbsp. cold-pressed sunflower or olive oil
  • ⅛ tsp. chipotle pepper powder (or substitute a pinch of cayenne)
  • salt to taste
  • 3 Tbsp. scallions or shallots, minced
  • 3 Tbsp. fresh cilantro, chopped
  • toasted pumpkin seeds for garnish

Instructions
  1. Mix juice, olive oil, chipotle, salt, & scallions in a serving bowl. Toss in beets & garnish with cilantro & pumpkin seeds. Serves 4-6.