from Linda Fears at GoodFoodRX
Mediterranean Salad
FROM THE MARKET:
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5 oz. baby spinach
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1/4 c extra virgin olive oil
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1/4 c parsley, basil, mint
IN YOUR KITCHEN:
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1 c organic bulgur or quinoa
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1/4 c lemon juice
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1 minced garlic glove
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1 t. salt
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1/2 t. pepper
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1/2 c pomegranate seeds
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Cook 1 cup organic bulgur or quinoa according to package instructions.
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While grains are cooking, combine ¼ cup extra-virgin olive oil, ¼ cup lemon juice, 1 minced garlic clove, 1 tsp salt and ½ tsp pepper in a large bowl.
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To bowl, add 5 oz chopped baby spinach, ½ cup chopped unsalted pistachios, ½cup pomegranate seeds, and ¼ cup each of chopped parsley, basil and mint. Toss well.
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Add cooked and cooled grains to rest of ingredients, toss again, and season to taste.
from Linda Fears at GoodFoodRX
Tomato and Peach Farm Salad
FROM THE MARKET:
2 cups cherry tomatoes, halved
3 peaches, cut into one-inch pieces
2 cups chopped arugula
1/4 c chopped basil
1/3 c olive oil
3 TBS white balsamic vinegar
IN YOUR KITCHEN:
1 c cup cooked farro
1/2 cup crumbled feta
1 TBS Dijon mustard
2 tsp minced shallot
1 1/2 tsp salt
1/2 tsp pepper
Put cooked and cooled farro in a large bowl. Add tomatoes, peaches, arugula, basil and feta. Make dressing: Combine olive oil, vinegar, mustard, shallot, salt and pepper. Add dressing to salad and gently toss.
from thekitchn.com
Kohlrabi and Carrot Slaw
FROM THE MARKET:
1 large kohlrabi, peeled, stems
trimmed off, grated
¼ head purple cabbage shredded
½ red onion, grated
4 T chopped cilantro
IN YOUR KITCHEN:
¼ c golden raisins (optional)
¼ c mayonnaise
1T cider vinegar
1T sugar
1 t salt
2T pumpkin seeds (optional)
Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using). In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.
Option to sprinkle some pumpkin seeds on top!
from the kitchen of Wendy Rubin
Cucumber, Tomato and Mint Salad
FROM THE MARKET:
3 medium cucumbers
4 pints of cherry tomatoes
2 TBS chopped mint
½ cup thinly sliced red onion
IN YOUR KITCHEN:
1 c cup cooked farro
1/2 cup crumbled feta
1 TBS Dijon mustard
2 tsp minced shallot
1 1/2 tsp salt
1/2 tsp pepper
Cut 3 medium cucumbers in half lengthwise and remove seeds if desired; slice about ½” thick.
In an extra bowl combine oil, lemon juice, mint, and salt. Add cucumbers, onion and halved cherry tomatoes.
Toss to coat. Zest one lemon and fresh pepper and mix in. Cover and let sit at room temperature for 30 minutes or put in refrigerator for a couple of hours before serving.
Option of adding feta cheese and/or chickpeas for a complete meal.
Serves 8-10
