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This recipe is really to highlight the super simple and delicious dressing-you can really use whatever greens and garnishes you like. I was super excited to make this because it’s the FIRST SPRING SALAD. It’s only April here in Vermont, so the first fresh farm vegetables feel extra special. This combination of greens, nasturtium & pickled carrots gives the salad a great balance of spicy, tangy, crunchy & sweet.
Ingredients Maple Mustard Dressing: 1 Tbsp maple syrup 1 tsp dry mustard (or your favorite type of prepared mustard, like dijon) 1 tsp apple cider vinegar OR Root 5 Farm Fire Cider Green Salad: fresh greens edible flowers (optional) quick pickled carrots or radish Method of Preparation Add your dressing ingredients to a jar with a lid- feel free to add some spices, salt/papper, or hot sauce if you like that kind of thing. Sometimes I add garlic powder. Shake to combine- salad dressing DONE! That’s it! This dressing is great on all sorts of dishes and you can adjust it to make it sweeter or more tangy depending on what you like. The maple mustard dressing is especially good on a salad with strawberries or apple slices. Each year I get into obsessions with certain foods as they come into season. It’s always my way to use up as much produce as possible when it’s fresh. This spring with all my lettuce I’ve been making caesar salads. Each time I make it, I use the same dressing - but I always mix up the produce and crouton bread. Fresh crouton are so quick and easy to make and very underrated. You should definitely start making your own. I’ll tell you about how I prepare each of the components, but please use whatever ratio of dressing, greens, and bread chunks that you like. This vegan caesar salad dressing is great for folks with allergies and comes together in just a few minutes.
Caesar Dressing 4 Tbsp vegan mayo, sour cream or tahini 2 Tbsp chopped green olive or capers 2 Tbsp fresh lemon juice 1 Tbsp nutritional yeast 1 Tbsp olive oil 1 garlic clove, minced 1/2 Tbsp maple syrup 1/2 Tbsp mustard 1/2 Tbsp liquid aminos or soy sauce garlic powder to taste TONS of black pepper Add everything to a bowl and whisk together. I like to add a lot of fresh black pepper to set it off. The olives, lemon, and soy are all pretty intense so I say DO NOT add any salt salt. This is great in salads but you can also use it as a spread on sandwiches. The Greens Any type of lettuce works. I have been using tender white silesian and this red romaine. If you have them, use some fresh herbs or mix in some spinach. Use whatever you have and like, just make sure to wash and dry it well. To add more crunch to sort of wilty lettuce, I’ll soak it in a bowl of water for awhile and then spin dry. I like to keep my caesar salads to just a few simple ingredients, but this makes a really good background to things like radishes, snap peas, or whatever other fresh salad things you like. Crouton Crouton
I always make croutons out of whatever types of bread that I have laying around. Sourdough is a classic, but I really love making them out of english muffins, naan, hamburger buns… literally whatever you have. In the time it takes to preheat the oven, you can have them ready to go in. Here’s what you need: This makes enough for 4 big, dinner-sized salads- I use about 1 serving of bread & 1 tsp of olive oil per person. 4 pieces of bread- english muffins, buns, or slices. 4 tsp olive oil 1-2 garlic cloves or 1 tsp garlic powder herbs/spices like oregano, basil, thyme, chili powder (choose whatever you like or skip it) salt & pepper Preheat your oven to 375°F. Chop your bread into bite-sized cubes and add to a bowl. Warm up your oil in a pan and add minced garlic. Cook gently for a few minutes until garlic is fragrant, then add whatever seasonings you like. Toss your bread cubes in the oil and spread out on a lined baking sheet. Bake for about 10 minutes. It may take longer depending on the type of bread you use, just give them a check every few minutes. Remove when they are golden brown and crispy. This SUPER quick and fun side is simple, fast and tasty! I whipped this up in just a few minutes and ate it with left overs. This would go great with Thai, Indian or Chinese food! The leafy green with the red flakes of seasoning make it a great cold weather delicacy!  Ingredients: 2 heads baby bok choy, washed and cut lengthwise 2 Tsbp oil (any works, I used sesame) 1 Tbsp olive oil 1 Tbsp seasoning of choice (chili powder, paprika, cumin) base the seasoning on what you're serving this with! Salt and pepper to taste
Method: Heat olive oil in a pan over medium heat. While the pan heats, coat the baby bok choy in oil. Once the greens are evenly coated in oil, add the spices of choice, salt and pepper. Place the greens in the hot pan, flat side down. Sauté for 3 minutes on high, flip to other side. Repeat this step 2 times. Rotating greens from side to side will prevent the greens from burning or wilting. If the greens start to look too browned lower heat, or remove the greens from pan. Note: If your bok choys are larger, you can also try blanching them quickly in a pot of hot water, then sauté in the pan. This cooks them all the way through without burning. Serve over rice as a side dish or as the main course for a lighter meal!  It's always exciting to create a meal that's made up entirely of ingredients from this week's CSA share! This simple spaghetti squash recipe even uses the skin as a bowl!  Ingredients: 1 spaghetti squash, halved and seeded 1 bunch collards washed, trimmed and chopped finely 2 medium yellow onions, diced 2 garlic cloves, pressed 3 tomatoes cored and chopped Salt and pepper to taste 3 Tbsp olive oil (divided)
Method: Preheat oven to 450 degrees. Prep the squash by cutting and seeding. Place halves on baking sheet and dress with 1 Tbsp olive oil, and a dash of salt and pepper. Coat all surfaces of the squash. Place open side down on baking sheet, as pictured. Place in oven to cook for 1 hour.  While the squash cooks, prepare the filling. In a medium sauce pan saute the onions and garlic in remaining olive oil over medium heat. Once onions are clear and fragrant (about 4 minutes) add the collards. Cover and let simmer for 20 minutes over low heat.
Remove lid and add the chopped tomatoes. Stir well and cook over medium heat for 20 more minutes. Turn off heat, let the mixture sit in the sauce pan.  Once the squash has fully cooked, remove from oven and let it cool for 10 minutes. Gently remove the meat of the squash by loosening up with a fork. The squash will flake away from edges in nice spaghetti size pieces. Add the meat of the squash to the prepared veggie mixture. Stir a few times to distribute veggies evenly through the “meat”. Salt to taste.
Stuff the filling back inside the shell of the squash! Garnish with herbs, cheese or additional toppings! NOTE: Spaghetti Squash skin is not edible (or if it is I do not recommend trying it!)
Summer is such a great time of year for incorporating fresh produce into every meal. I am working on creating a set of master recipes that will help you to use common ingredients in your pantry, what's in season, and what's in your CSA box! There are many awesome aspects to these recipes. They will allow you the freedom to play around with each week’s offerings while not feeling constricted to or limited by specific items. They are a great way to increase your comfort level in the kitchen and explore the use of produce you may not be familiar with. To get you started, here is a list of helpful items to always have on hand. 1. Onions 2. Garlic 3. Oils 4. Butter 5. Cheeses (soft and hard) 6. Rice 7. Pasta 8. Herbs (dried and fresh)  This is an adaptation of a recipe my Mom used to make for us as kids. Broccoli Rice Casserole is the “Original” using brown rice, broccoli and a combo of parmersan and cream cheeses. In the pictures featured, I am using Green Radicchio and Kale for the greens, brown rice, and cheddar/cream cheeses. Suggested Ingredients: 1 Tbsp ANY oil or butter 2 Cloves garlic, pressed 1 onion of any variety, chopped 45 cups fresh greens or veggies chopped to desired size 6 oz soft cheese 4 oz hard cheese grated (Divided, reserve 12 Tbsp for sprinkling atop casserole) 1 cup rice cooked as per package directions
Method: Start by cooking rice according to package directions, while that cooks, begin the following steps. Preheat oven to 350 degrees. Heat your oil or butter in a large pan over medium heat for 1 minute. Add the onion and garlic. Saute until browned, about 34 minutes.  Add veggies/or greens. Cover with lid and let simmer over low heat for 10 minutes. Remove lid and cook 3 more minutes. Once veggies are cooked to your liking, add soft cheese and cover once more. Let the soft cheese slowly melt into the veggie mixture, this takes about 25 minutes depending on the cheese you opt for.  Once you have a creamy veggie/cheese mixture, add the hard cheese and stir for 12 minutes. Keep over low heat while adding the cooked rice to the pan with the veggie/cheese mixture. Mix rice in slowly, and carefully. Do not over mix, it will become mushy. 
Transfer the mixture to a casserole dish/sprinkle with remaining hard cheese. Cover with foil and bake for 30 minutes. Uncover and broil for last 12 minutes to get crispy top!  Helpful Hints: You can use jasmine rice, white rice, brown rice, brown jasmine rice, texmati rice...what ever you have in the pantry! Same with the veggies, broccoli, kale, summer squashes, chard...try adding bell peppers in the mix when they are in season! Cream cheese and neufchatel are nice mellow soft cheeses, if you opt for goat cheese it will add an “earthy” element to the dish. Play around with it and have fun! Use fresh herbs to top such as green onions, scallions, parsley, basil...the options are endless!
Beautiful summer dinner, and a lovely option for gluten-free and vegetarian folks. The eggplant provides a meaty feel for a well-rounded dish.  Ingredients: FOR THE GREENS 1 bunch kale trimmed and washed 4 cups washed arugula 2 Tbsp olive oil 4 Cloves garlic, halved Salt and pepper to taste FOR THE TOMATO CONFIT 4 cups grape tomatoes halved 3 Tbsp garlic olive oil (or 3 Tbsp olive oil with 2 cloves pressed garlic) 1 Tsp red pepper flakes 2 Tsp salt, 1 Tsp pepper 6 basil leaves FOR THE EGGPLANT 1 large graffiti eggplant cut into ½ inch rounds Olive oil drizzle Salt and pepper to taste ½ cup rice or spelt flour ½ cup gluten free bread crumbs 1 egg beaten well Additional olive oil for pan frying Grated parm for garnish (about 5 Tbsp)
Method: Prep the kale and arugula by chopping into bite size pieces, and set aside. Prep the tomatoes by slicing and have garlic cloves on hand. Gently slice the basil and set aside.  Ready a large pan over medium with olive oil for the kale and arugula. Add the halved garlic cloves and let simmer for 1 minute. Add the kale and continue to cook over medium heat. Once the kale has reduced in size by half, add the arugula. Cook for 15 minutes stirring occasionally, adding salt and pepper to taste. Once the greens are fully cooked, keep them on stove top over VERY LOW heat to keep warm. Continue to stir every few minutes.  While the greens cook, ready a medium pan for the tomato confit. Do so by heating the olive oil and red pepper flakes over medium heat for 2 minutes. Once the olive oil has warmed and red pepper flakes become fragrant, add the tomatoes, followed by salt and pepper. Cook over medium heat for 20 minutes, slowly stirring allowing the tomatoes to soak up olive oil and garlic flavor. Reduce heat if tomatoes start to reduce too quickly. Before serving, add half the basil to the tomato confit.  While the tomatoes are cooking sprinkle the eggplant rounds with salt, pepper and olive oil. The next step requires a large nonstick or cast iron pan. Cover the bottom of the large pan in olive oil. While oil is heating, mix the flour with the breadcrumbs in a medium bowl, and beat the egg in a medium bowl.  To fry the eggplant: One by one coat the round in egg, transfer immediately into the flour/breadcrumb mixture followed by the hot oil pan. Repeat with each round. Fry one side one for about 3-4 minutes before flipping and doing the same to side two. The oil should be hot, but not burning. Depending on pan size and number of eggplant rounds, you may have to do two batches of oil/frying. When fried to desired crispiness remove from pan and set on a plate covered in parchment paper. Sprinkle all rounds with grated parmesan.  To plate the dish: Place a large scoop of greens onto a round plate. Scatter lightly with grated parmesan. Place two eggplant rounds atop the kale. Cover in tomatoes and garnish with remaining basil. Add additional parmesan or mozzarella cheese if desired. ENJOY!!
I love this as a breakfast dish with a side of eggs or tofu! It will give you loads of energy and allow you to start your day on the right note!  Ingredients 1 bunch rainbow chard, washed and chopped (add 2 cups spinachor kale when in season) 1 onion chopped 2 cloves crushed garlic 1 Tbsp olive oil 1 can organic chili beans drained and rinsed 1 Tbsp red wine vinegar 1 Tbsp tamari Salt/pepper to taste 1 bunch fresh chives for garnish
Method Heat olive oil over medium heat in a large cast iron pan. Add onion/garlic and saute for 5 minutes. Add the greens saute 5-10 minutes (until the greens have cooked down completely). Add the beans, tamari, and vinegar and mix well. Cover and cook 5 more minutes. Add salt and pepper to taste. Garnish with the chives.
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AuthorsAli Price & Bella Black |
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Root 5 Farm
Danielle Allen & Ben Dana 2340 US Route 5 North Fairlee, Vermont 05045 (802) 923-6339 [email protected] [email protected] |
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