Broccoli Salad with Avocado

This is such a simple supper that I have made it twice in two weeks. With the weather getting warmer, it keeps the kitchen cool and gets some raw goodness into our bodies. It's also the perfect combination of crunchy and smooth.

Ingredients
1 Tablespoon whole grain mustard
juice of 1 lemon
4-5 Tablespoons extra virgin olive oil
1-2 teaspoons honey
1-2 bunches broccoli crowns, chopped
1-2 carrots, chopped
1-2 celery stalks, chopped
red onion to taste, chopped
1 can tuna, drained
1/4 cup raw almonds, dry roasted in skillet
1-2 avocado, sliced

Directions

1. Combine first 4 ingredients in a jar with tight fitting lid, shake mightily, and set aside to let the flavors infuse.
2. Place next 5 ingredients in a medium bowl and toss.
3. Taste dressing and adjust.
4. Pour appropriate amount over salad. Toss to coat.
5. Top with almonds and avocado slices.
6. Enjoy!

Pomegranate and Orange Salad

Holiday food is here. It seems greens are getting the shaft for most events I've attended this season, so I took this recipe to a family gathering and got several high 5 thank yous for the fresh glory (and beautiful color) it added to the food table.

For help getting the seeds out of the pomegranate, I searched YouTube and found plenty of suggestions (like this from Martha Stewart). Ultimately, you just gotta get in there and get your hands dirty. It's totally worth it!

Ingredients 
Juice from one Orange
Equal amount of Extra Virgin Olive Oil
Dollop of Dijon Mustard
Dollop of Honey
Sprinkling of sea salt
Fresh lettuce, washed
Pomegranate Seeds (as many or as few as you'd like)
Red Onion, thinly sliced crescent shapes
Slivered Almonds

Directions

1. Mix first five ingredients in a jar with tight fitting lid and shake vigorously. Taste and adjust seasoning. Shake again and set aside.
2. Meanwhile, prepare the remaining ingredients and place together in large serving bowl (I like to stack them starting with lettuce, then onion, then pomegranate, then almonds).
3. Shake dressing again, taste, and adjust as needed. Pour over salad, toss, and serve.

Balsamic Glazed Beets

Prep time: 5 minutes
Cooking time: 7 minutes
Yield: 4-6 servings

Ingredients
3 1/2 lbs. beets- cooked, peeled, and sliced (click here for help)
Beet greens- washed
3 T balsamic vinegar
2 T pure maple syrup or honey
1 T olive oil
sea salt and pepper to taste
1 t cinnamon

Directions
1.    In saucepan stir together vinegar, syrup or honey and olive oil.
2.    Add beets and greens and heat over moderate heat until heated through.
3.    Add cinnamon and salt & pepper to taste.
4.    Serve warm or at room temperature.
5.    Can be made one day ahead.

Ginger Mashed Winter Squash

Yum.

It's all that needs to be said about this one.

Ingredients
Winter squash (butternut, sweet dumpling, delicata, etc.--use all the same or a combination of several)
Freshly grated ginger (start with a teaspoon)
A lot of cinnamon (no idea how much I put in!)
Butter Flavored Grapeseed Oil* or Butter (start with a Tablespoon)
A drizzle of honey
Sea salt to taste

*Email here to order.
Directions

1. Preheat oven to 400 degrees.
2. Slice squash in half lengthways and scoop out seeds.
3. Place face down on a cookie sheet with a lip. Add enough water to cover the bottom of the tray.
4. Roast until a fork inserts easily.
5. Let cool slightly and scoop out flesh.
6. Add remaining ingredients and mash together. Adjust seasoning to taste.
7. Enjoy!

Kohlrabi--Friend or Foe?

From FarmgirlFare.com

Our CSA Season has started again-- FINALLY! I didn't realize how lost I was without it. Now that we're back in full swing, I love the assortment of greens and veggies that I find like treasures in my box each week. 

Well, I love most everything I find. I always seem to forget about the satellite-like space ship kohlrabi (doesn't it look like it's about to take off and start spinning around uncontrollably?) until it's purple bulb is staring me in the face reminding me of our contentious relationship from last season.

But today, I am claiming an unbelievable shift in our relationship. I discovered that the combination of kohlrabi and blueberries is really quite lovely. Maybe more than lovely. Dare I say delicious? Yep--think I'm going there, because I can't stop eating this salad I threw together in 7 minutes.

So, if you have had a sketchy relationship with kohlrabi in the past, I hope this little gem will put things right between the two of you. And if you've never tried kohlrabi, get on down to your local farmer's market and get some along with some blueberries and enjoy this treat--you'll be glad you did!

Ingredients
3 T olive oil
1 T rice wine vinegar
1 t honey
sprinkle of salt
2 kohlrabi bulbs, skin removed and shredded
2-3 carrots, washed and shredded
3-4 kohlrabi greens, washed and finely chopped
1.5 cups fresh blueberries, washed

Directions

1. Shake first four ingredients in a jar with tight fitting lid and set aside.
2. Combine remaining ingredients in a large bowl.
3. Drizzle dressing over salad and toss to coat.
4. Add salt and pepper to taste (I added zero, my husband added both).
5. Enjoy!

Chick Pea Spring Salad

Let me start by saying I have already made this recipe twice--in one week. I foresee this one becoming a regular in our spring and summer rotation. I'm not sure whether it's the avocado (healthy, yummy fat) or the Roasted Garlic Grapeseed Oil (another great fat source) or the fresh cilantro and salad greens (I love our Farmer's Market!), but whatever it is, it's a total party in my mouth. And with spring in full swing, I'm ready for a party to celebrate the change in seasons!

Ingredients
1/4 cup Wildtree Roasted Garlic Grapeseed Oil (email here to order)
2 T rice vinegar
1-2 t honey
1/2 t sea salt
1/4 generous t coriander
1/4 generous t cumin
1/8 t crushed red pepper flakes (optional or to taste--be careful, a little goes a long way!)
2 (15 oz) cans garbanzo beans, drained and rinsed
1/4 medium onion, finely chopped
1 carrot, shredded or chopped
1 ripe avocado, cut into chunks
juice of 1 lime
handful of fresh cilantro leaves, finely chopped
salad greens, handful chopped and additional for serving

Directions

1. Make dressing by combining first 7 ingredients (through red pepper) in a jar with tight fitting lid and shake it up baby! Set aside.
2. Combine beans, onion, carrot, avocado, lime, cilantro, and chopped salad greens (I like to add some greens to the actual salad, because my son doesn't "like" lettuce--although he's eaten it straight from the fields and said, "Yum!") in a large bowl.
3. Give the dressing one last shake (it's ok if it separates) and pour over bean salad. Toss to coat.
4. Serve over salad greens and enjoy the taste of spring!

Hearty, Healthy Snack

I've made these twice already, because they're so yummy. The second go round I used a heart shaped cookie cutter to make them into a Valentine treat for some friends. I think they may become a holiday favorite--whatever the holiday!

My 3 year old cannot get enough of them. "Mmm. Good Mom," he says in a very matter-of-fact tone. He's right--they're really tasty and super easy to make.

I did find that sometimes they stick together better based on how the honey is distributed, but when we had only crumbles, we put them into our morning grain (amaranth these days), and they were just as good!

Ingredients
1.5 cups raw or roasted p-nuts
1.5 cups dried cranberries
3 T sesame seeds
1/2 - 1 T freshly grated ginger
3-4 T honey

Directions

1. Place all ingredients except honey in bowl of food processor and pulse until well crumbled and incorporated together--you're not making p-nut butter, so use the pulse button.
2. Add honey and pulse until it's blended into mixture.
3. Press into cookie cutter shape of choice or into a square pan and refrigerate at least an hour.
4. Cut into bars and enjoy!

Massaged Kale Salad

Greens are some of the most nutritious foods on Earth and one of the most missing foods in the average Americans diet. We all need to eat more! Kale is one of my favorites but honestly, I get a little bored with my "same old same old" steamed or sauteed version. My version of this massaged kale salad (based on The Farm School's chef, Cristina Garcia's recipe)  is quick, easy, different and DEE- LISH- US. Now, I know what you're thinking....raw kale....pass....but I promise- give it a try- it's sure to be a hit.  Hints for a successful recipe: slice the kale into very thin strips- the thinner they are, the tastier they are. Give those tough greens a good massage before eating- very relaxing for both the giver & the receiver. Fresh local kale almost always tastes better than kale from the grocery store so find it at the farmer's market if at all possible.

Greenlight's Massage Kale Salad
  

Prep time: 15 minutes (this is only if you are a very slow chopper)
Cook time: ZERO!
Yield: 4-6  servings

Ingredients
1 bunch Lacitano Kale
Massage Oil (recipe below)
1/4 cup toasted sunflower seeds
½ cup Crumbled Feta cheese
Sea Salt & Cracked Pepper to taste

Massage Oil
1/4 cup good quality olive oil
2 T apple cider vinegar
2 t raw local honey
1 clove garlic- minced (opt)
Mix together and adjust flavors based on your personal taste buds.

Directions
1.    Remove stems from kale and cut into thin strips- place in bowl
2.    Drizzle with massage oil (not too much!) and work it into the kale with your hands- this helps tenderize the greens!
3.    Toss in seeds and cheese. Taste for salt & pepper.
4.    Allow to sit approx 20- 30 minutes before serving (not necessary but better this way)
Variations
As with most of Greenlight's recipes, if you don't have the exact ingredients substitute what you do have. Goat or ricotta cheese would be a good choice. Pumpkin seeds or even slivered almonds. Use curly leaf kale if you can't get lacitano....be creative. Experiment with fresh herbs or try adding in your favorite ethnic spice.

Easy Winter Squash

We have been blessed with lots of winter squash this season in our CSA, but it's starting to pile up a little. I plan to use this simple method for cooking what I've got and freezing it for use to make pumpkin bread and soup this fall. We might have to eat a little before it goes into the freezer, though. It's so yummy!

Ingredients:
Winter squash (cook what you've got!)
Water
Local, raw honey
Cinnamon

Directions:

   1. Preheat oven to 425
   2. Slice squash in half lengthwise (you need a good, sharp knife to do this)
   3. Spoon out seeds and discard
   4. Place cut side down on oven safe dish or cookie sheet
   5. Add enough water to cover bottom of pan
   6. Place on middle rack of oven
   7. Set timer and check in 20 minutes. It's done when tender to a fork
   8. Remover from oven and let cool
   9. Place squash cut side up on a plate and drizzle with honey and sprinkle with cinnamon
  10. Enjoy!