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Shaved Brussels Sprouts Salad

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AdobeStock

Recipe by Two Peas & Their Pod
Prep & assembly time: 15 mins
Makes 8 servings

Ingredients
*Ingredients currently available at the farmers’ market

For the Dressing:
● ⅓ cup olive oil
● 1 tablespoon fresh lemon juice
● 2 tablespoons apple cider vinegar*
● 1 tablespoon pure maple syrup*
● 2 teaspoons Dijon mustard
● 1 clove garlic*, minced
● Kosher salt and black pepper to taste

For the Salad:
● 1 lb Brussels sprouts*, ends trimmed
● 1 large Honeycrisp* apple, chopped (or 2 small apples)
● ½ cup dried cranberries
● ½ cup sunflower seeds
● ⅓ cup shredded or shaved Parmesan cheese*
● Kosher salt and black pepper to taste

Instructions
1. First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.
2. Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
3. Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.

Spinach Salad with Peaches and Beets

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Photo by Pattie Garrett

Adapted from the recipe featured in Eating Well, shared by My Saratoga Kitchen Table
Total time: 1 hr 15 mins
Servings: 8

Ingredients
*Ingredients currently available at the farmers’ market
● 1½ pounds small to medium beets*, preferably Chioggia*
● ½ cup water
● 1 cup whole milk plain yogurt*
● 1 Tablespoon honey*
● 1 teaspoon lemon juice
● ½ teaspoon fine sea salt, divided
● 1 Tablespoon olive oil
● ¼ teaspoon ground pepper
● 4 cups fresh spinach* or Lacinato Kale (cut kale into ¼” ribbons)
● 4 ripe peaches*, cut into ½ inch wedges
● 2 Tablespoons small fresh mint leaves* or torn basil*
● ¼ cup chopped almonds or hazelnuts

Instructions
1. Preheat oven to 400 degrees.
2. Wash beets and place in a small roasting pan. Pierce all over with a small paring knife. Add water to the pan and cover with foil. Roast until tender when pierced with a knife, 40 to 50 minutes.
3. Combine yogurt, honey, lemon juice, and ¼ teaspoon salt.
4. When beets are cool enough to handle, peel them and cut into ½ inch wedges. Transfer to a medium bowl and toss with oil, pepper, and remaining ¼ teaspoon salt.
5. To assemble the salad, make a bed of spinach greens. Drizzle with half of dressing and top with beets and peaches. Tuck in mint or basil in between the beets and peaches. Drizzle remaining dressing on top and sprinkle with chopped almonds or hazelnuts.

Notes: The original recipe calls for adding 3 Tablespoons of hazelnuts to the dressing. Process in a food processor or blender until smooth.

Simple Raw Kale Salad

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AdobeStock

Recipe provided by Echo Creek Farm

Ingredients
*Ingredients currently available at the farmers’ market
● 5 cups kale*, cut into ribbons
● 2 Tbls lemon juice
● Sea salt to taste

Instructions
Stack the kale leaves, roll into rough bundles, and slice into thin (1/4 in.) ribbons. Place the kale in a large bowl and drizzle with lemon juice which helps to soften the kale. Sprinkle with sea salt and toss to combine.

Farmers’ Market Green Salad

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Photo by Pattie Garrett

Adapted from the recipe featured in Cook’s Illustrated and shared by My Saratoga Kitchen Table

Ingredients
*Ingredients currently available at the farmers’ market

For the Salad’s Base:
● A handful of mesclun leaves*
● A handful of arugula*
● A handful of mustard greens*
● Add herbs such as parsley*, basil*, dill*, or other favorites*

For the Croutons:
● 5 cups of ¾ inch bread cubes from ciabatta or crusty rustic loaf*
● ¼ cup water
● ¼ teaspoon table salt
● ¼ cup olive oil

For the Vinaigrette:
● 1 Tablespoon balsamic vinegar
● 1½ teaspoons very finely minced shallot*
● ½ teaspoon mayonnaise
● ½ teaspoon Dijon mustard
● ⅛ teaspoon table salt
● 3 Tablespoon olive oil

Instructions
1. For the salad: Toss greens together in a large bowl.
2. For the croutons: Place bread cubes in a large bowl. Sprinkle with water and salt. Toss, squeezing gently so the bread absorbs water. Heat olive oil and soaked bread cubes in a 12-inch nonstick skillet over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
3. For the vinaigrette: Combine vinegar, shallot, mayonnaise, mustard, and salt in a small bowl. Whisk until mixture looks milky and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on the surface as you whisk, stop the addition of oil and whisk the mixture well to combine, then resume whisking in oil in a slow stream. The mixture should be glossy and slightly thickened with no pools of oil on the surface.

Notes
● Season croutons with favorite dried herbs and spices.
● Top with microgreens, veggies, fruit, crumbly cheese, seeds, or nuts.

Spinach Salad with Dates

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Adapted from NYTCooking

INGREDIENTS

 * Ingredients currently available at the farmers’ market

1 Tablespoon wine vinegar

½ medium red onion,* thinly sliced

½ cup dates, pitted and quartered lengthwise

pinch of salt

2 Tablespoon unsalted butter

2 Tablespoons olive oil

2 small pitas, roughly torn into ½ inch pieces

½ cup whole unsalted almonds, coarsely chopped

6 ounces fresh spinach leaves* 

2 teaspoons lemon zest

2 Tablespoons freshly squeezed lemon juice

INSTRUCTIONS

  1. Put vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well. Let it sit for 20 minutes, then drain and discard any residual vinegar.
  2. Meanwhile, heat butter and 1 Tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until the pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in the lemon zest. Set aside to cool.
  3. When ready to serve, toss spinach leaves with pita mixture in a large bowl. Add date and onion mixture, remaining 1 Tablespoon of oil, and lemon juice.

Hearty Radish Greens Salad

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Adapted from the recipe in Chef Ramzi’s ‘The Culinary Heritage of Lebanon’ and shared by www.tasteofbeirut.com

This salad is a balance of flavors and textures. Radish greens provide body and earthiness and a bit of bite, apples offer sweetness, scallions some slight tanginess, and the garbanzo beans and cucumber are mellowing. Also, Radish greens offer six times more Vitamin C than the actual radish! They are rich in calcium and potassium, full of antioxidants, and act as a powerful digestive aid.

INGREDIENTS 

*Ingredients currently available at the farmers’ market

  • Greens from 2 bunches of radishes*
  • 1 teaspoon of mashed or crushed garlic* with a pinch of salt
  • 1/2 cup of extra-virgin olive oil*
  • 1/4 cup of fresh lemon juice
  • 1 cup of apples*, chopped
  • 3 purple or white scallions*, finely chopped
  • 1 cup of cucumbers*, chopped
  • 1 can of cooked garbanzo beans

Instructions

  1. Wash and dry the radish greens. Chop them coarsely.
  2. Make the dressing by mixing the garlic, lemon juice, and olive oil.
  3. Add to the radish greens the apples, cucumber, scallions and garbanzo beans. Mix and pour the dressing.