Farm Direct Coop Recipesor. . . what you can do with your share!

This is a very simple, refreshing side salad that I make when I have a lot of cucumber.  I use a mandoline to do the thin slicing of the cucumber and red onion.  It makes it super fast to prepare.  Add salt to taste…I always under-salt it and have to add in more later.  I got the recipe from Everyday Food.

• 1 English cucumber, halved and thinly sliced
• 1/2 small red onion, thinly sliced
• 2 Tbl fresh lemon juice
• 1 Tbl olive oil
• 1/4 tsp sugar
• salt & pepper
• 2 Tbl chopped fresh dill

1. Combine cucumber, onion, lemon juice, oil, and sugar; season with salt and pepper.  Let stand 10 minutes.
2. Stir in dill.  Chill.

I’ve been trying different ways to use lettuce, other than a traditional salad. I found lots of yummy, and fat-laden, versions online. Here’s my lightened version of wilted lettuce.

• lettuce, torn or chopped
• 1/2 cup sliced mushrooms
• 2-3 shallots, sliced (or 1/2 small onion)
• cooking spray
• 1-2 Tbls bacon pieces (such as Hormel)
• 1- 2 Tbls raspberry vinaigrette (I used Maple Groves Farm fat-free)
• 1 hard boiled egg, sliced

Spray fry pan with cooking spray. Saute shallots and mushrooms until soft. Turn off heat and add lettuce, dressing, and bacon. Mix well. Serve with egg slices on top.

A nice variation might be a mustard dressing instead of the raspberry vinaigrette, or a bit of crumbled goat cheese.

From the FDC Newsletter archives (May 2007)…Originally from the New York Times, May 2006.

• 1 pound thick asparagus, trimmed and peeled
• 1 Tbl Dijon mustard
• 2 egg yolks, preferably organic
• 1 Tbl soy sauce
• 1 Tbl freshly squeezed lemon juice
• Extra virgin olive oil as necessary

1. Bring a large pot of salted water to a boil.
2. Cook asparagus just until bright green but tender, up to 4 or 5 minutes for thicker spears.  Drain and immediately rinse with cold water.  Drain again and set aside (You can wrap asparagus and refrigerate for up to a day at this point.  Bring to room temperature before serving.)
3. Whisk together mustard, egg yolks, soy sauce, lemon juice and just enough olive oil (start with a tablespoon) to make a smooth dressing.  Toss with asparagus and serve.

Serve 4.

Submitted by Jeanne MacDonald

• 1 bunch arugula
• 1 bunch beets, greens removed
• 2-3 Tbsp. olive oil
• Salt Juice of half a lemon
• 8 oz. Crumbled feta cheese
• Salt and pepper to taste

1. Boil or steam the beets with their skins on, until just tender, and allow them to cool.
2. Roughly chop the arugula, rinse several times in cool water, and spin dry in salad spinner.
3. Rub the skins off the cooled beets and cut beets into bite-sized cubes.
4. Toss the arugula in a bowl with the olive oil until it looks wilted and darkens.
5. Add the beets and lemon juice and toss. Toss in the feta last, and add salt and pepper to taste. Let salad rest about ten minutes, toss again and serve.

Spinach Salad with Roasted Cumin Seeds

(from 1,000 Indian Recipes by Neelam Batra)

• 2 tsp cumin seeds, dry roasted and coarsely ground
• 5 cups firmly packed spincach leaves, trimmed, washed & drained
• 1 tsp peanut oil
• 1/2 tsp ground ginger
• 1 Tbsp fresh lemon juice
• 1 Tbsp honey
• 1 cup nonfat plain yogurt, whisked smooth
• 1/2 tsp salt, to taste
• fresh ground black pepper, to taste

1. Roast the cumin seeds in a small skillet over medium heat until a highly fragrant smoke arises and the seeds are a few shades darker, about 2 minutes.  Remove from heat and when cool, grind in a spice or coffee grinder.
2. Heat the oil in a small saucepan and then add first the ginger, then the lemon juice and honey, stir to mix.  Remove from heat and let cool.
3. Mix in the yogurt, 1 tsp cumin seeds, salt and black pepper.  Add the spinach and toss lightly to mix.  Sprinkle the remaining cumin seeds on top and serve.

By Salem Depot Member Sandi Peaslee

Here is a recipe I found in the 7/29/09 Boston Globe. I tried it and it was delicious.

• 1 bunch beets, stem ends cut short and leaves removed.
• 1 tablespoon prepared white horseradish
• 1 tablespoon mayonnaise. (I used vegan mayo and it tasted just fine)
• 1 teaspoon Dijon mustard
• 1 teaspoon white or white wine vinegar
• 1 tablespoon capers (I added these to the recipe, so it’s optional)

1. Combine beets in large saucepan with water to cover and large pinch of salt and bring to boil. Lower heat and simmer for 45 minutes to 1 hour, depending on size of beets. Test for doneness with a fork.
2. In large bowl that will hold all of the beets, combine the next five ingredients. When beets are done, drain off water and add cold water to the pan. Let beets sit until they are cool enough to slip off the skins with your fingers.

3. Cut the beets into ½-inch wedges and add them to the dressing. Toss well and taste for seasoning. I found they didn’t really need any more salt but I added pepper. Cover and chill for 30 minutes. Serve cool or at room temperature. I served them on salad plates on a bed of lettuce.

By Manager Julie Pottier-Brown

When I had an impromptu cook-out on Sunday with two other families, I found I had all these ingredients from the last two weeks of the FDC. I was able to throw together a beautiful salad:

• 1 can red kidney beans (Trader Joe’s)
• 3 small white turnips – chopped
• 1 red radish – chopped
• 1 carrot – chopped
• about a 1/3 of a bunch parsley – chopped
• 1/2 a fresh onion – chopped
• 1/2 small cucumber – chopped

Toss, add dressing, enjoy!  I usually use a Dijon mustard/lime or lemon juice/vinegar/cumin dressing that I concoct on the spot, so it is different each time. I added a few potatoes for the grill, beets and green beans as well.  With what my friends provided, we had quite a feast.

Submitted by Chris Vander Rhodes, Melrose member

Prep: 10 minutes.

Try this tangy dressing on any flavorful greens.

• 1/3 cup plain low-fat yogurt
• 2 tablespoons fat-free mayonnaise
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Worcestershire sauce
• 1 (6-ounce) package fresh baby spinach
• 1 yellow bell pepper, seeded, sliced, and cut into 1-inch pieces
• 1/3 medium red onion, thinly sliced and cut into 1/2-inch pieces
• 1 ripe diced peeled avocado
• Note: I added minced shallot to the dressing

1. In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce). Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.)

2. When you’re ready to serve the salad, place the spinach in a large salad bowl. Top with the bell pepper, onion, and avocado pieces. Drizzle the dressing over the salad, and toss together gently to combine.