SUMMER SHARE ONE MAY 25TH/MAY27th 2021
- This is an odd biweekly distribution as well as a weekly distribution.
- Odd weekly distribution dates are: May 25, June 8, June 22, July 6, July 20,
August 3, August 17, August 31, Sept. 14, Sept. 28, Oct. 12, final share Oct. 26.
- Please remember that all boxes are to be returned at your next distribution.
Farm News from Jane
Here we are the beginning of another season and it has been another one of those rollercoaster springs. I checked last year’s first “news” and I was reminded that we had snow last May and it was an even worse weather pattern. So… no complaints just patience. The crops in the field are slowly adjusting from their greenhouse start. The direct seeded vegetables like peas and beans are doing just fine in the field however. The crops in the high tunnels are growing exponentially with the long sunny days and heat. The high tunnels are closed at night like the heated greenhouses so those vegetables keep on a steady growth pattern. We have tomatoes, fennel, Napa (Chinese cabbage), beets and lots of greens in the high tunnels. We are steadily filling the field blocks with transplants like celery, celeriac, beets, Swiss chard, summer squash, cucumbers, potatoes, and lots of onions, shallots and leeks. We just finished seeding all the winter squash in the green house today and soon we will begin planting all the cruciferous veggies; broccoli, cauliflower, cabbage, Romanesco; many varieties of each. Oh, and I can’t forget the Brussel sprouts! So many vegetables are seeded early in the season for autumn harvest. And there are already four seedings of our ever-popular super sweet sweetcorn. I know that I am missing a few but it’s getting late and I’ll remember the rest another time…
And so we begin… We welcome all our new members and thank our renewing ones; we are so glad for all your support. We hope that you will enjoy your “season of eating” local, clean and healthy. And for winter share members, Sue the calf is doing great and almost on his own (yes, it’s a boy named Sue); another time for that story. Enjoy the first share, especially the asparagus; we’ve got some monster stalks this season. And don’t be fooled, no matter their size, they should all be tender, tasty and sweet. We look forward to our season with you and seeing some of you at distribution.
Look for the full “corn planting” moon on Wednesday about 9:15 pm. It should be gorgeous. Of course, the farmers have been planting corn for a few weeks already and there’s lots of hay being cut too. Summer’s a coming and the eaten will be sweet! Until next time; blessings, Jane & Ben
Produce: Asparagus Salad greens Green Garlic Carrots Cabbage
– A vegetable brush is a must. You can find an inexpensive one at the Dollar Store. This week you may need to brush off a few pests on the asparagus. The asparagus beetles began showing up when the weather turned hot.
– Salad greens; do not remove all the air from the salad greens bag; they need some air to continue to respirate. They are triple washed and ready for your plate.
– Asparagus shouldn’t need to have much removed from the bottom. Do not use the “bend” method as too much is wasted. Just slice off a small bit to see if is tender. If you need to take a bit more just “test” with a sharp knife to see what to remove. Grilling with a drizzle of olive oil and Oles Farm garlic powder (if you were a winter share member and have some of that “specialty crop”) is the best preparation. And nope, there isn’t any more garlic powder until next winter…
– Carrots may need to be peeled. The outside “skin” changes when stored. Taste first to see!
– Garlic greens can be substituted for garlic cloves at the same proportion or use them instead of green onions in recipes. Use fresh or saute. As green onions, utilize the white section.
– All produce should be refrigerated.
– The garlic should be bagged to prevent everything in the fridge from smelling as such!
GRILLED GREEN GARLIC
1 bunch green garlic, oil, ground cumin, salt, pepper
Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel.
Lay the whole garlic pieces on a baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Lightly oil your grill pan or the outside grill. Place on the hot grill and cook until tender and starts to brown. Turn the garlic halfway through cooking. A few pieces of the roasted green garlic can be served on each plate or it can be roughly chopped and served as a side dish. Roasted green garlic can be added to any recipe. Tastes great with any chicken or meat dish. Recipe from kachiskitchen.com
ROASTED GARLIC AND SPINACH QUICHE
1 bulb roasted garlic; 1 tbs. butter; 1 small onion, finely chopped; 4 eggs; 1 cup milk; 1/4 tsp. chili powder; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 1 cup cooked spinach, fresh or frozen drained well; 1/2 cup shredded Monterey Jack cheese; 1/4 tsp. vegetable oil for oiling pan
Heat oven to 350°. Separate roasted garlic cloves, peel and mash in a small bowl to form a paste. Melt butter in a skillet. Add onion and sauté until soft; about 6 minutes. Add garlic paste and sauté for 4 minutes. Blend together and set aside. In a medium bowl, whisk together eggs, milk, chili powder, salt and pepper. In another bowl, combine garlic-onion mixture with spinach and cheese. Mix well. Spread spinach mixture firmly in a lightly oiled 99inch quiche or pie pan. Pour egg mixture evenly over spinach. Bake for 40 minutes. Quiche is done when a toothpick inserted in the center comes out clean.
Servings: 6 Recipe from The Best 50 Garlic Recipes
1 1/2 pounds spinach; 2-3 cloves garlic, coarsely chopped; 1/4 cup olive oil
Remove spinach stems and wash leaves thoroughly. Sauté garlic in olive oil in deep pan. Add wet spinach. Cover. Cook for 3 to 5 minutes over low heat. Mix. Serves 3 Recipe from The Fruit and Vegetable Stand
ALICE WATER GREEN GARLIC SPAGHETTI
1 pound spaghetti, 1/3 cup extra virgin olive oil, 3 heads green garlic (or 4 cloves regular garlic), thinly sliced, 1 tablespoon chopped parsley, small pinch of red pepper flakes
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining. Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary, to keep the garlic from caramelizing too much. Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary, to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired. Suggested Tweaks: Though I love the resolute simplicity of this dish (there’s not even Parmesan), some might want more flavor in the base. Waters has a few suggestions: adding anchovies or olives, using more herbs, or even some cherry tomatoes. I also suggest finishing it with fresh, fruity olive oil at the end.
ROASTED GREEN GARLIC CHUTNEY
1 full cup green garlic, 1 tsp oil, plus more for roasting, 1 tsp lemon juice, 2 Tbs cilantro, roughly chopped, 1/2 tsp ground cumin, plus more for roasting, 1/2 tsp salt, plus more for roasting, 1/4 tsp black pepper, plus more for roasting, 1/4 tsp garam masala, 1/2 tsp red chile flakes, 1/4 cup water
Preheat oven to 400 degrees. Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel. Lightly spray a baking sheet with oil. Lay the garlic pieces on the baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Roast until tender and starts to brown, about 10 to 15 minutes. Turn the garlic halfway through cooking. Let cool before proceeding. Roughly chop the roasted green garlic. Add all of the ingredients in a food processor and grind until smooth. Stir in the water. Tastes great with any chicken or meat dish or even as a spread for an appetizer. Recipe form kachiskitchen.com
1 T. olive oil or 1/2 T. oil and 1/2 T. butter 1-pound asparagus spears salt and pepper to taste
Heat oil and/or butter over medium-high heat until melted. Roll asparagus in oil until they are well coated. Cover and cook for 5 minutes until asparagus is bright green and still crisp. Uncover and increase heat to high; season with salt and pepper if desired. Cook until spears are tender and well browned along one side, using tongs to move spears from center to outside of pan to ensure all are browned and evenly done. The same may be accomplished in the oven at 450 or on the grill in foil or a foil pan. This is when you recycle your Chinese take-out pans! You may also cook them directly on the grill provided they are well-coated in olive oil first. Watch carefully.
ASPARAGUS SPINACH SALAD
1-1/2 pounds asparagus, cut into 1-inch pieces; 2 T plus 1/2 cup olive oil; 1/4 tsp salt; 1-1/2 pounds penne or other medium tube pasta; 1/4 cup chopped green onions (leeks or scapes); 6 T white wine vinegar; 2 T soy sauce; 6 oz spinach; 1 cup coarsely chopped cashews; 1/2 cup shredded Parmesan cheese
Place asparagus in a 13-in x9-in baking dish. Drizzle with 2 T olive oil; sprinkle with salt. Bake, uncovered, at 400 degrees for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain. For dressing, combine the onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady stream. In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese. Serve immediately. 14-16 serving.
1 10-inch unbaked pie crust, refrigerated 1 hour; Freshly ground pepper to taste or more; 1 teaspoon salt; 1 tablespoon Dijon-style mustard 12 to 14 asparagus spears, cooked; 1 1/2 cups firmly packed grated Swiss cheese; 2 tablespoons butter; 4 eggs 1 1/2 cups quartered, sliced onions; 2 cups half and-half; 1/2 teaspoon dried basil, crushed; 1 tablespoon cornstarch; 1/2 teaspoon dried oregano, crushed; Freshly ground pepper to taste
Heat oven to 400°F. Cut 3 inches from tips of cooked asparagus and set tips aside. Coarsely chop remainder to equal about 1 cup. Melt butter or margarine in skillet; add onions and sauté for 3 minutes. Add chopped asparagus and continue to sauté, stirring for 10 minutes. Add basil, oregano, 1/2 teaspoon salt and pepper to taste. Mix well. Spread mustard on bottom of crust. Bake pie shell 10 minutes. Remove from oven; add onion-asparagus mixture. Sprinkle cheese over top. Combine eggs, half-and-half, cornstarch, remaining. 1/2 teaspoon salt, and pepper in a bowl; beat until well blended. Pour into pie shell and bake for 20 minutes. Remove from oven and arrange asparagus tips on top of custard, in circular spoke fashion. Bake 20 minutes more until puffed, browned, and set in center. Coo] for 10 minutes before cutting into serving wedges. Serves 8 to 10 as an appetizer
Trim and wash your leeks and sauté with ½ cup of butter or substitute half with olive oil in a large kettle. Sauté leeks just until they start to brown. Add 2 cups of cups of stock or bouillon and bring to a boil. Add 2- 4 cups of washed, trimmed and sliced asparagus (1/2”) pieces and bring back to a simmer and then simmer just until tender. Add 1 qt. of milk and start to heat. Meanwhile slowly whisk 2 cups of milk into ¾ cup flour until completely blended. Stir into soup and stir until heated and thickened. You may add extra bouillon or 1 tsp salt and white pepper to flavor. 6 servings
1-2 lbs. asparagus, cut into 1-inch pieces; 3 Tbsp. butter; 2 green onions or garlic, chopped; 12 oz. fresh mushrooms, chopped; 1/4 cup flour; 1 tsp. salt; 1/4 tsp. cayenne pepper; 2 1/2 cups milk; 8 oz. lasagna noodles, cooked; 2 cups cottage cheese; 2 cups shredded jack cheese (or more); 1/2 -1 cup grated Parmesan cheese (or more); Black pepper to taste (optional)
Cook asparagus and drain; let cool. Preheat oven to 3250 F. Melt butter in medium saucepan. Add onions and mushrooms and cook over medium heat, about 5 minutes. Blend in flour, salt, and cayenne pepper. Gradually stir in milk. Cook sauce until thickened for additional 5 minutes. Spread 1/2 cup sauce in greased 9 x 13-inch baking dish. Layer noodles (season with pepper for spicier flavor), asparagus, cottage cheese, jack cheese, a third of the remaining sauce, and Parmesan cheese. Repeat to make three layers. Bake for 45 minutes. Let stand 20 minutes before cutting to serve. Serves 12
SPRING ORZO SALAD
8 oz. orzo pasta; 1/2 cup bunching onions, finely chopped; 8 oz. mushrooms, quartered; 1 lb. asparagus, tips trimmed, stems cut into 1/2-inch rounds; 1 cup frozen peas; 1/2 cup finely chopped toasted walnuts, optional
Vinaigrette: 3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar
Cook pasta according to package directions. Rinse under cold water and drain. Set aside. Coat nonstick skillet with cooking spray, and place over medium heat. Add onions, and cook 3 to 4 minutes, or until onions are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired. Serves 6
SCANDINAVIAN CABBAGE SOUP
2 C. cabbage, chopped; l C. onion, sliced; l C. celery slices; 1 C. peas; l C. thin sliced carrots; 2 C. creamed corn; 1 stick butter; 21/2-3cps milk; 1 tsp salt; 1/4tsp pepper; 1 tsp thyme; 1/4tsp garlic powder or fresh garlic to taste; 11/2-2cps shredded cheddar cheese.
Sauté cabbage, onions, celery, peas, and carrots in butter until tender, stirring frequently. Add milk and seasonings. Heat over low; add cheese, stirring until melted.
INDONESIAN CURRIED CABBAGE
1 large cabbage; 1 large bay leaf; 3 whole cloves; 1 clove garlic; 2 cups beef broth; 3 tbs. grated onion; 4 tbs. butter; 1 tbs. curry powder; 6 tbs. flour; salt and cayenne pepper; 2 cups milk; 1/2 cup grated Gouda cheese
Shred cabbage. Rinse in a colander with lukewarm water. Make a bouquet garni of bay leaf, whole cloves and garlic. Place cabbage, broth and bouquet garni (in a spice bag if available) in a large kettle. Bring to boil. Cook gently 10 minutes, or until cabbage is tender. Melt butter in another saucepan. Add curry powder and cook gently 1 minute. Remove pan from heat. Stir in flour and season to taste with salt and cayenne. Carefully blend in milk. Return to heat and stir constantly until sauce boils. Drain cabbage well and discard spices. Combine cabbage and sauce. Pour into buttered casserole. Sprinkle with cheese. Bake in 475°F oven 15 minutes or until top bubbles and is nicely browned. Makes 6 to 8 servings.
IRISH CABBAGE AND BACON
12 strips bacon or other pork equivalent, 1 medium head of cabbage, chopped, 6 cloves garlic; chopped, 2 carrots; chopped, 1-pound potatoes; chopped, Dijon mustard
Add bacon to a pan that will hold all ingredients and cover with salted water. Bring to a boil and add cabbage, potatoes, and garlic; cook until vegetables are tender. Drain most of liquid except about a cup and set into serving dish. While vegetables are boiling, sauté onions in butter or oil on medium heat until browned and caramelized. Set atop cabbage mix and serve with hot, spicy mustard! Yum!
Serves 4 – 6 Recipe from Red Fire Farm
RUSSIAN TORTELLINI SOUP
T olive oil, 1 medium onion, quartered and sliced, 5 C chicken broth, 4 C mixed, shredded cabbage and carrots, (or coleslaw mix), 10 oz. cheese or meat filled tortellini, ½ t salt, ¼ t pepper, 1/3 C chopped fresh dill (or 2-3 T dry dill)
Heat 2T oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add shredded cabbage and carrots, tortellini, ½ t salt and pepper; cook until the tortellini are hot, 4-6 minutes. Remove from heat and stir in dill. Recipe from Eating Well magazine; Serves 4
LAZY GOLUMPKI (GOŁĄBKI), STUFFED CABBAGE CASSEROLE
Medium size head of cabbage, 2 1/2 lbs. lean ground beef 90/10, 1/2 lbs. cooked bacon coarsely chopped, 1 med white onion, 1/2 cup Italian flavored bread crumbs, 1/2 -3/4 cup white rice; cooked, 1-2 eggs, 1 family sized and 1 10 oz can of tomato soup, salt and pepper to taste, Preheat oven 375 degrees. Coarsely shred the cabbage in thick long pieces and set aside. Cook bacon in the oven, allow to cool, coarsely chop and set aside. Dice onion and set aside. Cook rice and allow to cool and set aside. For convenience, I used a boil in the bag type of rice. In a large bowl, add meat, bread crumbs, onion, bacon, rice, egg and salt and pepper. Start by only using one egg. If the mixture seems too dry, then add the second egg. In a 9X9 pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered. Add the meat mixture on top of the cabbage and press into the shape of the pan. Add another layer of cabbage to cover the meat mixture. Pour the family sized can of tomato soup over the top of the cabbage to cover completely. Reserve the smaller can to add additional soup while baking in the oven. Add salt and pepper over the top. Cover with aluminum foil. Place pan on top of a cookie sheet and put in a 375 preheated oven. Cook for approximately 1 hour 45 minutes -2 hours. Recipe from plattertalk.com
CARROTS WITH SPICED PECANS
1 cup pecan halves; 1/4 teaspoon allspice; 4 teaspoons canola oil; 1/4 teaspoon powdered ginger; 2 tablespoons sugar; 1/2 teaspoon dry mustard; 1/2 teaspoon salt; 1 1/2 pounds carrots, peeled and sliced; 1/2 teaspoon ground cinnamon
Heat oven to 325 degrees. Place nuts in single layer on baking sheet and roast 7 minutes. Meanwhile, mix oil, sugar, salt, and spices. Toss partially roasted nuts in spice mix and roast another 7 minutes. Steam carrots over boiling water until crisp-tender, about 7 minutes. Toss with spiced nuts and serve immediately.
Makes 6 servings. Recipe from MACSAC
CURRIED CARROTS AND RAISINS
½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces; 1/2 tbsp. honey; 1 tsp fresh lemon juice; 1/2 tsp. Dijon mustard; 3/4 tsp. curry powder; 1/2 tbsp. safflower oil; 1 tsp. unsalted butter; 1 tsp. brown sugar; 1/6 cup raisins
Pour enough water into a saucepan to fill it 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Put the carrots in the steamer, cover the pan, and steam the carrots until they are tender about 10 minutes. Remove the pan from the heat, uncover it and set it aside. While the carrots are steaming, combine the honey, lemon juice, mustard and curry powder in a bowl. Put the oil and butter in a large, heavy-bottomed skillet over medium-high heat. When the butter bubbles, add the carrots and sauté them, stirring often, for two minutes. Sprinkle the brown sugar over the carrots, add the raisins, and cook the mixture, stirring constantly, for two minutes more. Stir in the honey mixture and continue cooking, stirring constantly and scraping down the sides of the skillet, until the carrots are well glazed – two or three minutes more. Serve at once. Serves 3
CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook.
4 cups shredded veggies (carrots, Hakurei turnips, radish, kohlrabi), 5 scallions chopped
Dressing: 3⁄4 cup yogurt or 1⁄2 cup mayonnaise, 2 Tbs. lime juice, 2 Tbs. cider vinegar, 1 Tbs. honey, 1⁄4 cup dill, 1 tsp. salt, 3 garlic scapes or cloves of garlic, minced
Blend dressing and toss with veggies. If time, let chill and stir occasionally so the dressing can soak into the veggies. Recipe from Red Fire Farm, Granby MA
BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Recipe from Allrecipe.com
LEAF LETTUCE AND MANDARIN SALAD
1 bunch leaf lettuce, washed and torn into bite-size pieces; 2 cups thinly sliced celery; 2 tablespoons minced fresh parsley; 4 green onions, thinly sliced, including some greens; 2 11-ounce cans mandarin oranges, drained
Dressing: 2 tablespoons sugar; 2 tablespoons tarragon vinegar; 1/4 cup vegetable oil; 1/2 teaspoon salt; freshly ground pepper to taste; 1/4 teaspoon Tabasco pepper sauce
Garnish: 1/2 cup toasted slivered almonds
Combine lettuce, celery, parsley. Green onions and mandarin oranges in salad bowl. Combine dressing ingredients, mixing well. Toss salad with dressing just before serving. Sprinkle almonds over top.
Serves 8 to 10
BASIC CREAMY DRESSING
Because this versatile, rich, and creamy dressing keeps for several days, it can be a staple in your refrigerator.
1/3 cup mayonnaise; 1/4 cup plain yogurt; 7 tablespoons buttermilk; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper
In a small bowl, whisk together all ingredients until smooth. Refrigerate until ready to use, up to 3 days. Makes about 1 cup (eight 2-tablespoon servings)
BASIC CREAMY DRESSING VARIATIONS
• Increase the amount of pepper to 1 teaspoon for a ranch-style dressing.
• Add 1 tablespoon chopped fresh herbs, such as tarragon, cilantro, or dill.
• Add 1 teaspoon of grated orange peel and 1 tablespoon of honey for a fruit-salad dressing.
• Add 1 tablespoon tomato paste.
• Dissolve 1/2 teaspoon saffron in 2 teaspoons of hot water and add to the dressing, along with a pinch of ground cumin and curry powder, for an exotic dressing that tastes especially good on a tomato salad.
Makes about 3/4 cup (six 2-tablespoon servings)
Because this vinaigrette is relatively low in oil, it should be used on a leafy green salad just before serving to prevent wilting and sogginess.
4 tablespoons fresh red or white wine vinegar or balsamic vinegar; 4 tablespoons defatted low sodium chicken broth or vegetable broth; 4 tablespoons extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 tablespoon chopped fresh onions; 1/2 teaspoon salt; ¼ teaspoon freshly ground pepper; 1 garlic clove, finely chopped (optional)
In a small bowl, whisk together the vinegar, broth, oil, mustard, onions, salt, and pepper. If desired, whisk in the garlic. Use the vinaigrette immediately or refrigerate up to 2 days. Just before serving, whisk or shake the vinaigrette in a covered jar to blend it.
BASIC VINAIGRETTE VARIATIONS
• Add 1 tablespoon of chopped fresh herbs, such as tarragon, chives, thyme, marjoram, cilantro, or dill.
• Substitute lemon or lime juice for the vinegar, or use half each of citrus juice and vinegar.
• For a fruit-salad vinaigrette, use a fruit vinegar or lemon juice, substitute orange juice for the chicken or vegetable broth, and add 1 teaspoon of honey.
• For a nutty-tasting vinaigrette, use 3 tablespoons of vegetable oil and 1 tablespoon of walnut or hazelnut oil in place of the olive oil.
• Increase the mustard to 1 tablespoon for a more assertive vinaigrette.
Makes about 3 servings
3 c mixture of three kinds of lettuce, such as red leaf, romaine and Boston, washed and torn into bite-size pieces; 1/2 c cashews
For dressing: 1/4 small red onion, grated; 1/8 c vinegar; 1/4 c sugar; pinch of ground black pepper; 1/2 tsp celery seed; 1 tsp prepared mustard; 3/8 c olive oil; Toss lettuce with cashews. Place onion, vinegar, sugar, pepper, celery seed, mustard and oil in jar with tight lid. Shake vigorously to emulsify, or blend in blender. When ready to serve, toss salad with half the dressing, then add more, to taste, or serve dressing on side.
ASPARAGUS AND MIXED GREENS SALAD
5 tablespoons extra-virgin olive oil; 1 pound asparagus, cut on the diagonal into I-inch pieces; Salt and ground black pepper; 2 tablespoons white wine vinegar; I small shallot, minced (about 2 tablespoons); 2 teaspoons chopped fresh tarragon leaves; 6 ounces mixed greens (about 12 cups); 3 hard-boiled eggs, peeled and chopped medium
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the asparagus, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook until browned and tender crisp, about 4 minutes, stirring once every minute. Transfer to a large plate and cool 5 minutes. Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, shallot, tarragon, and 1/2 teaspoon pepper together in a medium bowl until combined. In a large bowl, toss the greens with 2 tablespoons of the dressing and divide among salad plates. Toss the asparagus with the remaining dressing and place a portion of it over the greens; sprinkle the chopped eggs evenly over the salads and serve. Serves 4-6