Wilted Spinach Salad

This dish is more an idea than a recipe, and it holds countless variations. All amounts are "to taste."

spinach
brown rice
cheese to crumble
salad dressing
sesame seeds

Half fill large soup bowls with cleaned, stemmed, torn spinach. Make a hollow in the spinach to receive the rice. Sprinkle crumbled cheese onto the spinach bed. Sharp tasting cheeses like cheddar, feta, or roquette work well. Meanwhile cook enough brown rice to satisfy the people being served. Put the hot rice into the spinach hollow, top with more cheese and your favorite tangy, vinegary salad dressing. Sprinkle with toasted sesame seeds. The hot rice melts the cheese, wilts the spinach and creates a steamy melange.

For a bacon lover's version, cook a few slices of bacon until crisp. Crumble onto the rice. Make a dressing by adding vinegar, a little dry mustard,a little honey, salt, and pepper to the hot bacon grease. Whisk with a fork and drizzle over the salad.

From: Ibby Gemmill

Spicy and Sweet Chinese Cabbage

1 cabbage, sliced
2 tsp ginger root, grated
1/4 c raisins, soaked in warm water, then drained
1 tbsp honey
1 tbsp cider vinegar
1/2 tsp salt
hot pepper flakes, crushed
1 tbsp peanut oil

Heat oil in deep skillet or wok over medium-high heat. Add Chinese cabbage, ginger, and hot pepper flakes. Stir-fry for 2 min, stirring constantly. Reduce heat to medium. Mix sweetener and vinegar. Pour over cabbage mixture. Toss in raisins, season with salt. Cook for approx. 3 min, stirring often. Cabbage should be wilted but still slightly crunchy. Serve immediately. Serves 4.

Mushroom, Snow Pea, and Spinach Salad

1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup tarragon vinegar
1 tsp minced fresh tarragon or 1/2 tsp dried
1/2 tsp Dijon mustard
salt and pepper
1 1/4 lb snow peas, strings removed
1 bunch spinach, stemmed
8 ounces fresh mushrooms, sliced
4 large radishes, thinly sliced

Whisk oil, vinegar, tarragon and mustard in a small bowl. Add salt and pepper to taste. Bring large pot of salted water to boil, add snow peas, blanche for 45 seconds. Drain, run peas under cold water, drain again. Combine peas, spinach, mushrooms, and radishes in large bowl. Toss salad with dressing to lightly coat. Serve remaining dressing on the side. 6 servings.

From: Bon Appetit, 1991

Lemony Carrot and Radish Salad

1 lemon, juiced
2 lg carrots, grated
1 6-7-inch piece of daikon, grated
1/2 tsp sea salt

Combine and mix all together.optional: Add fresh chopped parley, watercress, or mizuna. You can also dress the salad with rice vinegar, tamari and rice vinegar, or a little flax seed oil.

Gorgeous Beet and Apple Salad

4 med sized beets, cooked, & cubed
1 green apple, cubed
1/2 c red onion, slivered
1 tbsp oil
1 tsp balsamic vinegar
1/4 tsp salt
1 tsp mustard 1tbsp shallots
1/4 tsp sugar or honey

Toss beets, apples, and red onions together in a medium sized bowl. Mix remaining ingredients to create the dressing. Pour over vegetables and toss to mix well. Chill. Serves 4.

 from: Rolling Prairie Cookbook

Japanese Rainbow Salad

1/2 cup dry arame (Japanese sea vegetable)
2 cups water
1 c chopped parsley
1 qt of chopped red or green cabbage
1 lg carrot sliced
2 stalks of celery, sliced
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp umeboshi vinegar, shoyu, or tamari

First look arame over and remove any tiny seashells. Cover the arame in 1 cup of water. Rub together and whirl to release any sand. Next, lift out the arame and discard the water. Soak arame in 1 cup of cold water for 5 minutes. Drain out the water. Put arame in a mixing bowl. Add the chopped vegetables, oil, umeboshi, and rice vinegar. Stir all the ingredients together, taste, and adjust the seasonings if necessary.

From: The Quick and Easy Organic Gourmet

Grated Rutabaga and Potato Salad

2 medium-sized potatoes
water to cover
3 cups grated rutabagas
1 1/2 tsp. caraway seeds
3 Tbsp. vinegar
3 Tbsp. yogurt
salt, pepper to taste

Cook potatoes in water to cover until tender. Drain and reserve liquid for soup. peel adn grate potatoes and combine with remaining ingredients. TOss together lightly. Chill and serve. 6 servings

From: Rodale's Naturally Great Foods

Carrot and Parsley Salad

3 ½ cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 Tbsp. Fresh lemon juice
¼ cup vegetable oil
½ tsp. Salt
Plenty of freshly ground black pepper to taste
Variations: add 1 tbsp of chopped mint or chives; or 1 tsp of ground cumin.

Combine the carrots, parsley, garlic, lemon juice, oil, salt, and pepper in a serving bowl and toss well.
Carrot and Parsley Salad can be made ahead and refrigerated, covered, until serving time. It will keep nicely for 2 or 3 days. Makes 6 servings.

From:  Moosewood Cooks at Home

Asian Style Spinach Salad

1 pound fresh spinach (1 large bunch) washed and stems trimmed

Dressing:
1 clove garlic, minced
1 Tbsp. minced fresh ginger
1/4 cup choppped scallions
1/4 cup chopped cilantro
2 Tbsp. rice vinegar
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 tsp. sugar
1/8 tsp. sesame oil
1/4 cup peanut oil

Place spinach leaves in a large salad bowl. Thoroughly combine all dressing ingredients in a food processor or blender. Add oil in a steady stream, processing until well blended. Toss dressing with spinach, garnish with mint leaves and/or peanuts and serve. Serves 4.

From: More Recipes from Kitchen Garden

Arugula Salad

2 tbs balsamic vinegar
1 tsp Dijon mustard
1 clove garlic
1/2 cup olive oil
2 cups salad mix
1 cup arugula
1/2 lb. mushroom, sliced
1 sweet red pepper, cut into thin strips

In a small bowl whisk together vinegar, mustard, and garlic. Add oil in a slow, steady stream, whisking until well blended. Let mixture stand in bowl for 5 to 10 minutes to allow flavors to meld. Wash salad mix and arrange on four salad plates. Distribute arugula among plates. Arrange sliced mushrooms and peppers on top. Drizzle salad dressing over each salad just before serving.

Brussels Sprouts Salad

3 tbsp lemon juice, divided
1 ½ cups sliced Jerusalem artichokes or carrots
1 large celeriac, peeled & cut into bite-sized pieces
4 small leeks, white part only, chopped
1 lb Brussels sprouts, trimmed
3 tbsp olive oil
1 tbsp fresh grated lemon zest (optional)
salt and pepper
2 tbsp chopped parsley

Combine 1 tbsp of the lemon juice and 3 cups of water in medium bowl Add Jerusalem artichoke and celeriac; cover and chill until it is time to dress salad. Cook leeks in 1 inch of boiling water until tender but not slimy, about 5 minutes. Drain, saving the water. Bring water back to boil; steam Brussels sprouts over it until tender-crisp, 8-10 minutes. Place leeks and Brussels sprouts in serving bowl. Drain and add Jerusalem artichokes and celeriac to bowl. Toss with olive oil, remaining 2 tbsp lemon juice, lemon zest, and salt and pepper to taste. Cover and chill about 1 hour. Garnish with parsley. 4 servings.

From: Winter Harvest Cookbook

Japanese Cole Slaw

1/2 lb daikon radish -finely shredded or peelings
1 sm carrot - shredded
Handful of shredded cabbage
2tbs white vinegar
1tsp sugar
1tsp sesame seed - dry roasted
Salt to taste

Dry roast sesame until fragrant and set aside. Put the grated vegetables and salt in a bowl and let sit for 10 minutes. Squeeze out any water and transfer to a bowl. Combine the vinegar and sugar in a cup and stir till the sugar dissolves. Pour over the daikon, carrot and cabbage mix.

A refreshing winter salad from Lindl Taylor which is quick to make and goes great with savory or fried foods.

Acorn Squash Salad

2 med acorn squash
1/2 c olive oil
1/3 c fresh cilantro
6 tbsp orange juice
3 tbsp maple syrup
2 tbsp minced candied ginger
1/2 tsp salt
1/8 tsp cayenne pepper
salad greens (one handful per serving, washed, dried, lightly dressed in extra virgin olive oil).
1 3/4 c whole milk

Preheat oven to 375 F. Cut the squash in half and scoop out the seeds. Place the squash cut-sides down on a baking sheet. Bake until tender (30-45min). Cool completely, scoop out the soft flesh, and roughly chop. Place the squash in a bowl and set aside. Combine the olive oil, cilantro, orange juice, maple syrup, ginger, salt, and cayenne in a blender. Blend well. Pour the dressing over the squash and toss gently. Chill for a tleast 1 hr to allow the flavors to combine. Serve on a bed of lightly dressed greens

from the "Farmer John's Cookbook"  a great seasonal eating guide

Sweet Corn, Tomato & Basil Salad

1 Tbsp. extra-virgin olive oil or vegetable oil
1 tsp. cider vinegar or white wine vinegar
1/4 tsp. salt
1 small red onion
3 ears sweet corn
3 medium tomatoes
2 sprigs basil

In a small bowl or measuring cup, mix oil, vinegar, and salt. Finely chop onion. Add ¼ cup to dressing, reserve the rest for another use. Set dressing aside. Husk corn and cut off kernels. Core, seed, and chop tomatoes. Cut basil into thin strips. Toss corn and tomatoes with dressing. Sprinkle with basil and serve.

This recipe uses everything we have now in a simple-to-make, easy to enjoy salad - delicious!

Kale Salad with Blood Orange and Meyer Lemon

1 bunch kale
4 sm blood oranges, segmented, juice reserved
Zest of 1 Meyer lemon
1 lg shallot, finely chopped (or cippolini onion)
1/4 c extra-virgin olive oil
Kosher salt
freshly ground black pepper

Wash kale and pat off excess water. If center stems are tender enough to eat, trim the bottom inch or two. If the center stems are thick, cut or tear them and discard. Slice leaves crosswise into ¼"-wide ribbons. In a large bowl, whisk together the orange juice, lemon zest, shallots, olive oil, 1/4 teaspoon salt, and a good crack of black pepper. Add the kale and using your hands massage the dressing into the leaves. Add the orange segments and toss to combine. Let stand for 20 minutes. Taste and season with more salt and pepper, if desired.

From our shareholder Pam Ledoux, who says this is her "favorite kale salad recipe."  -

Fennel and Kale Salad

Shareholder, Jill Shulman, passed this recipe on to us and said it was passed on to her at a potluck. Easy and delicious! Thanks Jill!

Dressing: 

(I like to make the dressing first to allow the flavors to blend.  Also, it is better to err on the side of too much dressing, rather than too little for this salad - the dressing softens the kale and makes it yummier). Just mix it all together!

juice of 3-4 lemons or limes

3 cloves crushed or finely chopped garlic (or to taste)

olive oil

grainy mustard (several tablespoons - you have to go by taste)

Salad Ingredients:

I large bunch of kale with spines removed, finely chopped

2 bulbs of fennel sliced really thin (I like to use a cheese slicer to make them really fine)

2 green apples sliced really thin

1 -2 cups of  fresh grated good parmesan or asiago cheese

Simple Raw Carrot Salad

MIX together:

1 pound coarsely grate carrots

1/4 cup olive, walnut or flax oil

3 - 4 Tablespoons lemon juice

1/4 cup parsley (or cilantro, mint or lemon balm)

2 - 4 cloves of garlic, crushed

1/2 teaspoon cumin and 1/4 teaspoon cinnamon

1 teaspoon paprika

Salt, cayenne and green chiles to taste

Let marinate for 2 hours - 2 days for more flavor.

Carrot and Fennel Salad with Toasted Walnuts

PLACE 1/2 cup raw walnuts in a dry skillet on medium heat and toast until fragrant. Cool and chop.

MIX the following in a bowl:

2 cups shredded carrots

1 medium fennel bulb cut into thin strips

2 scallions, sliced thin (use chives or onions if scallions not available)

2 Tablespoons chopped fresh mint leaves

2 Tablespoons lemon juice

2 Tablespoons walnut, flax or olive oilSalt and pepper to taste, can also add anise hyssop leaves, lemon balm or parsley for additional flavor)

SPRINKLE walnut on top and EAT!

Mediterranean Roasted Broccoli (or Cauliflower) and Tomatoes

1. PREHEAT oven to 450F

2. TOSS ITHE FOLLOWING N A BOWL, SPREAD ON BAKING SHEET AND BAKE 10 - 13 MINUTES OR UNTIL STARTING TO BROWN:

   4 cups broccoli and/or cauliflower

   1 cup cherry or grape tomatoes

   1 Tablespoon olive oil

   2 cloves garlic, minced

   1/4 teaspoon salt

3. PLACE THE FOLLOWING IN BOWL:

   1 Tablespoon lemon juice

   1 Tablespoon fresh, chopped lemon balm leaves or 1/2 teaspoon lemon zest

   10 sliced pitted black olives

   2 teaspoon fresh, chopped oregano or 1 teaspoon dried oregano

   2 teaspoons capers, rinsed (optional)

MIX ALL together. Serve warm or cold

Cumin Slaw

Ingredients:

1/2 small head of cabbage (any type)

1 carrot

1 tsp toasted cumin seeds

1/4 cup cider vinegar

1 tsp salt

1/2 tsp ground cumin

1 tsp prepared mustard

2 Tablespoons olive oil

Whisk together all ingredients, except cabbage and carrots. Slice cabbage very thin and grate carrot. Mix altogether and refrigerate until ready to serve. Best if made at least 30 minutes before serving.