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Recipes A-Z from our farm |
Sesame Parsley Salad Dressing
adapted from Renee's Garden
1 stalk green garlic or 1 clove garlic, minced
2 tablespoons tahini (sesame seed paste)
1 teaspoon honey
1/4 cup cup lemon juice
1/2 teaspoon ground cumin
3/4 cup olive oil
2 tablespoons freshly chopped parsley
1/2 teaspoon salt
freshly ground pepper to taste
Combine all ingredients in blender. Taste for seasoning, adding more salt to taste.
Sherry Vinaigrette
adapted from Mediterranean Fresh, by Joyce Goldstein
¼ cup sherry vinegar
1 clove garlic, minced (optional)
S & P to taste
½ cup extra virgin olive oil, plus more to taste
Whisk all ingredients together in a small bowl.
Thyme, Rosemary, and Wine Vinegar Dressing
adapted from: Cooking with Friends, by Trish Deseine and Marie-Pierre Morel
1 cup olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp sugar
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves
Sea salt and black pepper
Blend the thyme and rosemary leaves in a food processor or crush them with a mortar and pestle. Put all the ingredients in a bowl and combine with a whisk.
Shallot Salad Dressing
1 spring shallot, cleaned and chopped, include most of the light green part
1/3 cup (or to taste) vinegar: we use champagne or sherry vingear
1 tablespoon Dijon mustard
S & P to taste
3/4 cup best olive oil
Whirl everything in a blender or food processor. I use an immersion blender for this with the 'jar' that came with it: any jar will do. Super easy! You control the quality of the ingredients! enjoy.
Julia's Favorite Daily Dressing
Into a mini blender jar (or small canning jar, they work with most American blenders), put in equal parts vinegar (balsamic or rice or sherry or?) or lemon juice, and olive oil. With S & P you've got dressing. Extras I like to add to this dressing: 1 roughly minced, peeled garlic clove, a small dollop of fancy mustard, and a small dollop of jam. Screw blender bottom onto the jar, then insert into the blender and whirl. You've got dressing! The variations are endless....
Low-Fat Blue Cheese Dressing
adapted from Cook's Country
makes about 1 cup 8 servings
Use a great pungent cheese
1/2 cup low-fat plain yogurt
1/4 cup reduced fat mayo
1/4 cup crumbled blue cheese
2 Tablespoons water
1 clove garlic, grated (try a microplane!)
1/4 teaspoon salt
1/8 teaspoon pepper
Whisk all ingredients in a medium bowl until smooth.
Lemon Shallot Vinaigrette
2 small shallots
2 Tablespoons Champagne vinegar
2 Tablespoons lemon juice
1/2 teaspoon salt
1/3 cup extra‑virgin olive oil
Peel and dice the shallots very fine. Put them in a small bowl with the
vinegar, lemon juice, and salt. Stir and let the mixture sit for 10 to
30 minutes. Whisk in the olive oil. Makes about 3/4 cup.
Low-Fat Ranch Dressing
adapted from Cook's Country
makes about 1 cup 8 servings
1/2 cup low fat plain yogurt
1/4 cup reduced fat mayo
1 Tablespoons water or buttermilk
1 teaspoons white wine vinegar
1 garlic clove, grated (try a microplane for this job)
1 Tablespoon minced chives
1 Tablespoon minced fresh cilantro
1 teaspoon minced fresh dill
1/4 teaspoon salt
pinch cayenne pepper
Whisk all ingredients in a medium bowl until smooth.
Tahini Dressing from Salad by Amy Nathan
1/2 Cup safflower oil
1/2 pound soft tofu
1/4 cup fresh lemon juice
generous 1/4 cup tahini (julia says: use toasted for a richer flavor)
1 garlic clove, minced
1 scallion, chopped
2 Tablespoons tamari (soy sauce)
3/8 cup water
1/2 teaspoon salt
Combine all ingredients in a blender or food processor. (Julia says: I like to use my immersion blender in a tall jar). Adjust the thickness to your liking by adding water. This stores well if covered.
Tahini Dressing
Adapted from The Food and Philosophy of Kenny Shopsin by Shopsin and Carreno
1 cup tahini
3 Tablespoons good olive oil
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon minced fresh garlic
¼ teaspoon sugar
Combine everything with 2 cups of water in a blender and blend until smooth.
Green Garlic Dressing
1-3 stalks roughly chopped green garlic, tough end leaves discarded
1/3 cup rice vinegar or fresh lemon juice
1 Tablespoon honey or jam
1/3 cup olive oil
S & P
Whirl all in a blender. Can be used as a salad dressing or marinade.
Lime Dill Dressing
from Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff
2 T lime juice 1 T vinegar
1/2 t sugar 1/2 t dry mustard
2 T chopped dill 1 T mayonnaise
1/3 cup olive oil
salt and pepper to taste
Mix all ingredients together except oil. When thoroughly blended whisk in the oil.
GREEK BASIL DRESSING
Shepherd’s Garden Seeds Catalog
1 clove garlic, minced
1 shallot or 1 green onion, cut in thirds
6 Greek olives, pitted
1 tsp. Dijon mustard
1 tbsp. balsamic vinegar
1/4 tsp. grated lemon zest (yellow part only)
1 tbsp. fresh lemon juice
1 sm. tomato, quartered
1/4 tsp. freshly ground pepper
3 tbsp. chopped fresh basil
1/4 cup olive oil
salt
freshly ground pepper
Blend all ingredients except last three (garlic through basil). Add
olive oil gradually, processing until combined. Add salt and pepper to
taste. Toss with salad greens. Makes 2/3 cup.
Winter Herb Vinaigrette
from Vegetarian Cooking for Everyone by D. Madison
Use it also with steamed or roasted winter vegetables. Makes about ½ cup.
1 garlic clove
Salt
1/4 tsp. black peppercorns
1/4 tsp. fennel seeds
½ tsp. dried tarragon
½ cup chopped parsley
Grated zest of 1 lemon
1 Tbs. capers, rinsed
1 large shallot, finely diced, or 1/4 cup thinly sliced scallions, including a little of the green
1/3 cup extra virgin olive oil
2 Tbs. champagne vinegar or tarragon vinegar
In large mortar, mash the garlic with 1/4 tsp. salt, the pepper, fennel, tarragon and 2 Tbs. of the parsley to make a smooth paste. Add the lemon zest, capers, shallot, oil, and remaining parsley; let stand for 30 minutes. Stir in the vinegar, taste for salt, and add more vinegar if needed for balance.
Dijon Vinaigrette
1/2 C extra virgin olive oil
2 T each plain non-fat yogurt, lemon juice and red wine vinegar
1 T Dijon mustard
2 teaspoons fresh herbs: thyme, rosemary, parsley, etc. or a mixture or dried, but use less if using dried.
Combine in a blender at medium-high speed. Chill overnight before serving.
From : Chef Andrew Cohen
Honey Mustard Cilantro Dressing
1C cilantro stems
1/4 C water
1/4 lime juice(or lime/lemon or lemon)
1/4 C honey
1/4 dijon mustard
salt and pepper to taste
1 small clove of garlic peeled(optional)
Puree in blender til smooth, then through opening in top add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for a properly emulsified vinaigrette.
Options: use some cayenne powder to heat it up. Use 3:1 basil to flat leaf parsley instead of cilantro and use red wine vinegar instead of citrus juice.
Candied pecans to add to your green salad from: Chef Andrew Cohen
Spray sheet of foil with nonstick spray (if you have a Silpat cookie sheet liner, it’s perfect for this). Stir 1/4 cup brown sugar, 1 tablespoon oil and 1 tablespoon vinegar over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in 1 cup pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
Orange Balsamic Dressing
3/4 cup orange juice
3 tablespoons balsamic vinegar or red wine vinegar
3 tablespoons grated orange peel 1 to 2 teaspoons packed brown sugar 1 teaspoon
ground cumin 1/2 cup olive oil Salt and freshly ground pepper to taste . Place
the orange juice, vinegar, peel and cumin in a blender. Blend for a few seconds.
While the motor is running, slowly add the oil in a small stream until mixture
is emulsified. Season to taste with salt and pepper.
Makes about 1 1/2 cups dressing.
Rice Vinegar, on it's own, makes a great salad dressing.
Julia's Easy Blue Cheese Dressing
1/4 cup light sourcream
1/4 cup mayo
a couple of ounces crumbled blue cheese
salt and
lots of pepper
a bit of finely chopped parsley
finely chopped red onion
1 Tablespoon rice vinegar
Mix all of the above ingredients, then thin with buttermilk or milk.
Raspberry Salad Dressing
(The Summer Book by Susan Branch)
1/2 C salad oil
3T raspberry vinegar
1T raspberry jam
1T minced green onions
1/2T Dijon mustard
a few fresh raspberries
Whisk all together-great on fresh spinach.
Makes 1 Cup
Magic Garlic Cream
(The Summer Book by Susan Branch)
1/2C milk
1/2C sour cream
2t olive oil
1 clove garlic, pressed
2T cider vinegar
salt and pepper to taste
Whisk all together in order given. Makes 1 Cup.
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