FARMERS MARKET QUINOA SALAD
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Categories Herb Side Low Fat Kid-Friendly Quick & Easy High Fiber Lunch Pistachio Quinoa Broccoli Green Bean Pea Summer Healthy Vegan Sugar Snap Pea Bon Appétit Quick and Healthy Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
- Meanwhile, cook green beans and sugar snap peas in a pot of salted boiling water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.
- Blend herbs, oil, vinegar, mustard, and 2 tablespoons toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.
- Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.
AUTUMN FARMERS' MARKET SALAD
Roasting the squash gives it a sweet, caramelized flavor, which balances the peppery arugula and tangy pomegranate seeds.
Provided by Amelia Saltsman
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or roomtemperature squash over salad. Drizzle with pomegranate molasses and serve.
- A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets, and from adrianascaravan.com.
FARMERS' MARKET SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve.
- In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary.
- In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.
FARMERS' MARKET SALAD WITH BUTTERMILK-CHIVE DRESSING
During the summer when the local farmers' markets are in full swing, our chefs reach out to area farmers to take advantage of the natural bounty of the season. We have a brief but amazing growing season here in the Northeast, with irresistible produce making an appearance for just a few short months. Chef Corey created this delightfully fresh and simple salad from a mismatched box of produce that arrived with our regular vegetable order one day. He wanted to highlight the crispy, crunchy vegetables with a light, tangy classic dressing. This makes a terrific salad for a light lunch or brunch; it is beautiful and simple to put together. Feel free to vary the vegetables to suit what is in season near you and what appeals to your taste. To turn this salad into a heartier meal, crumble some blue cheese and/or some crispy bacon slices over the top and serve with crusty bread.
Provided by Food Network
Categories main-dish
Yield Serves 4 as a main course or 6 to 8 as a first course
Number Of Ingredients 15
Steps:
- 1. To make the dressing: In a small bowl, mix together the buttermilk, sour cream, mayonnaise, lemon juice, chives, salt, and pepper until well blended. The dressing can be made up to 3 days in advance and stored in an airtight container in the fridge.
- 2. Place the eggs in a small saucepan, add cold water to cover, and bring to a boil over high heat. As soon as the water begins to boil, turn off the heat, cover the pan, and let the eggs sit for 15 minutes, or until cool enough to handle. Remove the eggs from the water. Working with one egg at a time, softly and gently crack each eggshell all around and carefully peel it off while holding the egg under running cool water. Pat the eggs dry, halve lengthwise, and set aside.
- 3. In a large saucepan, bring 3 quarts/2.8 L lightly salted water to a boil over high heat. While waiting for the water to boil, fill a large bowl about half full with ice and then add cold water just to cover the ice. Line the baking sheet with paper towels.
- 4. Drop the carrots into the boiling water and boil for 3 to 4 minutes. Using the sieve, remove the carrots from the water and plunge them, sieve and all, into the ice bath. Remove the carrots from the ice water, drain, and dump them out onto the prepared baking sheet. This process, called "shocking," will halt the cooking so the vegetables retain their bright color and fresh crunch.
- 5. Bring the water back to a boil and repeat with the peas, leaving them in the boiling water for about 30 seconds, and then with the green beans, leaving them in the boiling water for 2 to 3 minutes, before shocking each of them, in turn, in the ice water and transferring them to the baking sheet. Replenish the ice bath as needed with more ice to keep it ice-cold.
- 6. Bring the water back to a boil and add the potatoes. Reduce the heat to medium and simmer for 10 to 12 minutes, or until you can pierce them easily with a fork. Shock the potatoes in the ice water, scoop them out, and then dump them onto the baking sheet with the other vegetables.
- 7. Decoratively arrange the lettuce, radishes, tomatoes, eggs, potatoes, carrots, peas, and green beans in four shallow salad bowls. Serve the dressing on the side.
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