Time to make 30 minutes | Makes: 4 Servings | Source www.tasteofhome.com
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 pound sliced fresh mushrooms
- 1-1/2 cups fresh baby carrots
- 1 cup pearl onions
- 1/2 cup julienned sweet red pepper
- 1/4 teaspoon pepper
- 3 teaspoons minced fresh thyme
- 1/2 teaspoon salt, optional
- Lemon wedges, optional
- Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12-in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and salt if desired.
- Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake at 375° for 30 minutes or until chicken juices run clear. If desired, serve with lemon wedges.
Makes Yield: 4-6 Servings | Source revised from Farmer John’s Cookbook
If you enjoy the tangy-sweet taste that comes from adding mandarin oranges, raisins, or chunks of apples to a salad, then you already know how delicious fruit in salad can be. In this salad, bokchoy provides a succulent base.
- Your favorite brand of Poppy Seed Dressing
- 1/2 cup nuts (chopped almonds or walnuts goes well)
- 1 Tbsp. minced onion
- 1 large bok choy, trimmed, stems cut diagonally into thin slices, leaves sliced into thin strips
- 1 large sweet apple, peeled, cored, diced
- 1 cup red or purple grapes, halved
- salt and freshly ground black pepper
- Toast the almonds in a heavy (preferably cast iron) skillet over high heat until they begin to brown slightly. Transfer the nuts to a bowl to cool.
- Toss the bok choy, apple, onion, and grapes in a large bowl.
- Pour the dressing over the ingredients; toss until everything is thoroughly combined. Season with salt and pepper to taste. Cover the bowl and set it aside at room temperature for 15 minutes to let the flavors develop.
- When you’re ready to serve, stir in the nuts. Eat just like this or use as a topping for your lettuce.
Makes Yield: 6-8 Servings | Source www.theharvestkitchen.com
This Italian Chopped Salad is a quintessential chopped salad that’s loaded with flavor and a delicious combo of ingredients. It’s great to serve with any Italian dish, grilled chicken or salmon, yet filling enough to be a meal on its own. Perfect for warm summer nights, backyard barbecues and potlucks.
- Half of a small red onion halved through the core
- 1 large head romaine lettuce
- 1 medium head radicchio
- 1-pint small sweet cherry tomatoes halved through the stem ends
- 1 large cucumber, peeled and seeded then cut in half and sliced
- 1-1/2 cups canned garbanzo beans, drained and rinsed
- 1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
- 5 peperoncini, stems cut off and discarded, thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup Oregano Vinaigrette
- Juice of 1/2 lemon
- Dried oregano, for sprinkling
- 2-1/2 tablespoons red wine vinegar
- 1-1/2 tablespoons dried oregano
- 1 teaspoon dried basil
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 garlic cloves, minced
- 1-1/2 tablespoons minced kalamata olives
- 2 tablespoons Parmesan cheese
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1-1/2 cups good extra-virgin olive oil
- Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
- Drain the onion and pat dry with paper towels before adding them to the salad.
- Thinly slice the lettuce and radicchio.
- In a large bowl, combine the lettuce, radicchio, tomatoes, cucumber, garbanzo beans, cheese, , peperoncini, and onion slices.
- Toss to thoroughly combine the ingredients.
- Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
- Taste for seasoning and add more lemon juice, or vinaigrette if desired.
- Sprinkle with extra oregano and serve.
Italian Salad Dressing
- Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
- Set aside for 5 minutes to marinate the oregano and basil.
- Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.
Makes Yield: Serves 4 as a side dish | Source sent to us by Harvie.farm
- 1 large bunch kale or chard
- 1 large bunch spinach
- 2-3 cloves garlic
- 3 green onions, chopped OR 1 large shallot, minced
- About 1 tablespoon olive oil
- Sea or kosher salt and pepper, to taste
- Before you start, make sure your greens are prepared and ready to go. Give them a good rinse (dirty greens will taste gritty and, well, dirty!) and let them dry. Kale and chard need to be removed from the thickest part of the stem, but the thinner softer stems are fine to leave on. Give them a coarse chop into chunks a bit bigger than bite-sized. Greens will cook down and reduce in size.
- Once your greens are prepared, heat the garlic in olive oil for about a minute, then add the onions or shallot and heat for another minute or two.
- Add kale or chard and heat until just barely tender, about 6-8 minute for kale, and a little less for the chard.
- Add the spinach and cook just until wilted but still bright green, about 1-2 minutes.
- Season with salt and pepper, to taste. Serve immediately. (Optional, Sesame seeds.)
Source CSA member and culinary instructor, Chef Gretchen’s
These are always a big hit in our family. Never can make enough. – Chef Gretchen
I like to serve with applesauce – Farm-wife Diane Riehm
- 12 oz potatoes peeled
- 2 Tablespoons finely chopped onion
- 1 large egg, lightly beaten
- 1 tablespoon flour; or more
- ¾ teaspoon salt and freshly ground black pepper
- Vegetable oil for frying
- In a food processor or box grater, grate the potatoes.
- Transfer potatoes to a colander or sieve placed over a bowl.
- Press and squeeze out moisture.
- Let potatoes drain for 15 minutes.
- Pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
- To that starch add shallots, eggs, flour, half the salt, and pepper.
- Return drained potatoes to this mixture and toss to combine.
- Preheat oven to 200 degrees. Line a baking pan with paper towels.
- When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium-high heat until hot. Gently drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side
- Latkes should be golden and crisp on both sides.
- Eat right away or keep warm in the oven.
- Traditionally served with applesauce or sour cream or cottage cheese mixed with sour cream.