Gorgeous Beet and Apple Salad

Another favorite from Rolling Prarie Cookbook by Nancy O'Conner

4 to 5 medium sized beets, cooked, cut into cubes
1/4 cup slivered red onion
1 Tbsp oil
1 tsp balsamic vinegar or red wine vinegar
1/4 tsp salt
1 tsp dijon mustard
1 Tbsp minced shallots
1/4 tsp sugar or honey

Toss beets, apples, and red onions together. Mix remaining ingredients to create dressing. Pour over vegetables. Pour over vegetables, mix well and serve chilled.

Beet Salad with Pumpkin Seeds and Greens

From Feeding the Whole Family by Cynthia Lair

4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or use chard, kale or even collards
2 scallions, finely chopped
1/4 lb feta cheeese, optional

Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil

Wash beets, remove tops, place in a large pot filled with water and brng to boil. Lower heat and simmer until beets are tnder from half hour depending on size of beets. Set aside to cool.

Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand, stir the seeds using a wooden spoon with the other hand. When the seeds begin to pop and give off a nutty aroma they are ready. Remove from skillet and set aside.

To prepare greens, bring a large pot of water to boil. Wash greens in a large pot of cold water, shale off the water and chop into bite-sized pieces. Drop greens into boiling water and let cook about 3-5 minutes. Place greens iin a colander and run cold water over them to stop cooking. Place all dressing ingredients in a jar and shale well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, greens, pumpkin seeds and scallion ina s salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.

Kohlrabi Salad

3 medium kohlrabi
1/2 small red onion
1 tbsp fresh lemon juice
3 tbsp olive oil
2 tbsp drained capers
4 cups lettuce

Peel kohlrabi. Slice very thinly and put in a bowl. Slice onion very thinly, rinse, pat dry and add to the kohlrabi. Stir together lemon juice, pinch of salt and pepper to taste, oil and capers. Pour over vegetables, toss with lettuce and serve immediately.

Sizzling Halloumi Cheese with Fava Beans and Mint

Another fun fava bean recipe from epicurious.com

1 1/4 pounds fresh fava beans, shelled
1 1/4 cup fresh peas, shelled
3 tbsp extra virgin olive oil
2 tbsp fresh mint plus several sprigs for garnish
1 tbsp grated lemon peel
3 8 1/2 oz Halloumi Cheese, each cut lengthwise into 7 pieces, rinsed and patted dry
2 tbsp fresh lemon juice
6 pepperoncini
1 lemon, cut into six wedges

Blanch fava beans in boiling salted water for 2 minutes. Transfer to ice water. Peel fava beans. Blanch peas in boiling water until just tender, about 3 minutes. Using slotted spoon, transfer peas into ice water; cool. Drain peas.

Place fava beans, peas, 2tbsp mint, olive oil and lemon peel in large skillet. Cook over medium heat until warmed through, stirring frequently, about 3 minutes. Divide mixture onto 6 serving plates.

Heat large non-stick skillet over medium heat. Add cheese slices and fry until golden, about 1 minute on each side. Arrange 3 slices atop vegetables on each plate. Drizzle with lemon juice, top with pepperoncini and garnish with mint sprigs and lemon wedges. Serve immediately.

Fava Beans with Red Onion and Mint

Mint salads are a refreshing way to wind down from a hot day!

3 cups shelled fresh fava beans (about 2 1/2lbs in pod)
1 tsp plus 2 tbsp oilve oil, divided
2 medium red onions, chopped
fine sea salt
generous handful of mint, roughly chopped (about 1/2 cup)

Cook fava beans with 1 tsp oil in unsalted boiling water until tender, about 6 to 8 minutes, then drain. Cook onions in remaining 2 tbsp olive oil in a medium skillet over medium heat, stirring frequently until just crisp-tender. About 4 minutes. Add beans and cook until heated through, then toss with salt and pepper. Add mint. Serve immediately.

Serves 6

Snap Pea Salad

2 cups torn romaine lettuce

1 1/2 cups thnly sliced bok choy leaves and stems

1 1/2 cups sugar snap peas, stringed

1/2 cup thinly sliced red onion

1/2 cup feta or blue cheese, crumbled (or our goat cheese!)

1/3 cup olive oil

3 tbsp white wine vinegar

1 tbsp lemon juice

1/4 tsp hot pepper sauce

1/4 tsp salt



1. Place lettuce, bok choy, peas, onion, and cheese in a large bowl. Toss to mix

2. Place oil, vinegar, juice, pepper sauce, and salt in a jar with tight-fitting lid. Shake well.

3. Pour dressing over salad. Toss and serve immediately

Wheat Berry Waldorf Salad

I cup cooked wheat berries (see blog for recipe). Drained and cooled to room temperature.
2 tsp walnuts, toasted and chopped
2 apples- 1 sweet, 1 tart
1 celery rib, sliced thin
2/3 cup packed fresh mint leaves, washed well, spun dry and chopped
1/2 cup dried sour cherries or cranberries
1/4 cup golden raisins
2 scallions, chopped (could use a shallot instead)
3 tbsp seasoned rice vinegar
3 tbsp fresh orange juice
3/4 tsp freshly grated orange zest
lettuce leaves or salad mix

Cut apples into 1/2 inch chunks and in a large bowl toss with wheat berries and all remainig ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.

Snap Pea Salad

2 cups torn romaine lettuce
1 1/2 cups thinly sliced bok choy leaves and stems
1 1/2 cup sugar snap peas, stringed and if desired, blanched
1/2 cup thinly sliced red onion
1/2 cup feta or blue cheese, crumbled
1/3 cup olive oil
3 tbsp white wine vinegar
1 tbsp lemon juice
1/4 tsp hot pepper sauce
1/4 tsp salt

1. place lettuce, bok choy, peas, onion, and cheese in a large bowl. Toss to mix
2. place oil, vinegar, juice, pepper sauce, and salt in a jar with tight-fitting lid. Shake well.
3. Pour dressing over salad. Toss and serve immediately.

Lucious Beet Salad

A favorite beet salad, even known to be eaten by confirmed beet haters. From Feeding the Whole Family by Cynthia Lair

Salad:
4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or chard
2 scallions, finely chopped
1/4 lb feta cheese

Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
3/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil

1. remove tops from beets, scrub well. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender, could be up to one hour or more, depending on the size beets. Set aside to cool.
2. Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand. This will toast the seeds evenly and prevent burning. When the seeds begin to pop and give off a nutty aroma they are ready. Remove seeds from skillet and set aside.
3/ To prepare beet greens, bring a large pot of water to boil. Chop beet greens (or chard) into bite size pieces, wash in your salad spinner. Lift out of the water and drop greens into boiling water and let it cook for about 30 seconds, just enough to make the stem's tender. Place greens in colander and run cold water over them to halt cooking.
4. Place all dressing ingredients in a jar and shake well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, beet greens, pumpkin seeds, and scallions in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.

Warm Spinach Salad with a Touch of Purple

From Sarah Ingraham, 2009.

Dressing:
1/3 cup olive oil
1/4 cup maple syrup
1/4 cup balsamic vinegar
2 ts Dijon mustard
a bunch of chive flowers
a handful of chopped chives
salt and pepper

Salad:
2 hard boiled eggs, sliced (optional, could also use tempeh sauteed with tamari)
radishes, sliced into thin rounds

Put olive oil and chive flowers in a pan over medium heat. Saute flowers until wilted. Add the rest of the dressing ingredients and bring to a boil. Toss a good handful of spinach in the pan and stir it around for half a minute, then pour it all over the rest of your spinach. Garnish with slices of egg and thin shavings of radish. Salt and pepper on top as needed.

Lentil Potato Salad with Sorrel

From the Rolling Prairie Cookbook by Nancy O'Connor

I cup dry lentils
1 bay leaf
1 small onion, finely chopped
3/4 tsp salt
1 lb small potatoes
3 stalks celery, finely chopped
1/4 cup red onion, finely chopped
1/3 cup kalamata olives, sliced
1/2 cup feat cheese, crumbled
1 cup finely shredded sorrel leaves
freshly ground pepper

Dressing:
4 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp freshly squeezed lemon juice
2 cloves garlic, minced or pressed
1 tbsp dijon mustard

Place the lentils, bay leaf, onion and 1/4 tsp salt in a medium sauce pan and cover with 3 cups of water. Bring to a boil, cover and simmer until the lentils are just tender, about 30 minutes. Remove from the heat and drain, removing the bay leaf. While the lentils are cooking, boil unpeeled potatoes until just tender. Drain and cut into 1inch cubes. When the lentils and potatoes are cooled to room temperature, carefully toss together with salt and plenty of fresh ground pepper. Whisk remaining salt and plenty of fresh ground pepper. Whisk together the dressing ingredients and pour over the salad. Toss to dress evenly. Serve at room temperature or chilled. Serves 8.

Cabbage Slaw with Spicy Greens

3 or 4 handfuls arugula, garden cress or red mustard greens
1 1/2 lbs green cabbage, very thinly sliced
1 small white onion or a bunch of scallions
3 tbsp chopped parsley
salt
vinegar and oil dressing

Chop greens into ribbons and put them in a bowl with the cabbage, onion and parsely. Toss with salt. Add herb vinaigrette and toss again. Chill 30 minutes before serving.

Spinach salad with Strawberry Champagne Vinaigrette

From epicurious. Great for our abundance of spinach and those first beautiful strawberries of spring.

For the marinated apples:
1 cup sliced apples (about 1 apple)
1/2 cup apple cider vinegar

For strawberry champagne vinaigrette:
1/2 cup sliced hulled strawberries
2 tbsp champagne vinegar
1 tbsp sugar
pinch salt

For serving:
4 cups organic spinach leaves (4oz)
4 tbsp crumbled plain goat cheese (2oz)
4 tbsp dried cranberries
4 tsp chopped roasted walnuts

Make Marinated Apples:
In small bowl combine apples slices and apple cider vinegar and marinate, covered, for at least two and up to six hours

Make Champagne Vinaigrette:
Combine all ingredients in blender and puree until smooth.

To serve:
In a medium bowl toss spinach with vinaigrette. Mound 1 cup dressed spinach on plate. With a fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each plate of spinach. Top each salad with 1 tbsp cheese, 1 tbsp cranberries and 1 tsp walnuts.

Serves 4

Arugula Pesto Wheat Berry

From Heidi Swanson. She says that this is a great salad but to make more of a meak out of it she added Sweet Earth brand seitan or cubes of cooked potatoes could be added too.

3 cups cooked wheat berries
3 medium garlic cloves
2/3 cups pine nuts or sliced almonds (local hazelnuts!?)
3 cups loosely packed arugual leaves
1/2 cup grated parmesan
2 big pinches salt
1 tbsp fresh lemon juice
1/3 cup olive oil
1/3 cup black Kalamata olives, chopped
4-6 ounces seitan (optional), chopped and pan fried into crispy bits in a bit of oil
A bit of shaved parmesan as a garnish

1. Place wheat berries in a large mixing bowl and set aside so they can come to room tempurature.
2. Make arugual pesto by combining the garlic, 1/2 cup of the pine nuts, most of the arugula, parmesan, salt and lemon juice in the food processor. Pulse a few times, then begin to drizzle the olive oil into the mixture while continuing to pulse until pesto is smooth. Taste, adjust if needed with more salt or lemon juice.
3. Pour half of pesto over the wheat berries, add the seitan if you are using it, the rest of the arugula, and 1/4 to 1/2 cup hot water. Toss everything until wellpcoated. Add more pesto a bit at a time until the wheat berries are dressed to your liking- I actually go a bit on the heavy side with this particular combo. Arrange on a platter and top with the olives, remaining pine nuts and a bit of shaved parmesan.

Serves: 6 or so as a side, less as a main dish