@m.k.nutrition - Salad Fixings

As the weather cools and the rain has decided to bless us with its presence, lettuce is happily sprouting up again. Never thought I would be so excited to see lettuce in my share again. There is just something so special about those leaves that we often times take for granite. With that being said, I am focusing on all things salad this week.

Let’s do what we do best and throw everything together, add a protein, and just enjoy the flavor explosion of those fresh veggies! *Need a protein option? MEF has chicken!*

Below I will add a vegan based Ranch Dressing recipe that is easy and delicious.

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@m.k.nutrition - Dressing up your Salad

This week at Mother Earth Farm you can “taste the rainbow” with all the colorful salad ingredients that will be showing up in shares. Make yourself an easy dinner with the lettuce, fresh veggies, and dressing making tips I added below!

Vinaigrettes are the best summer time salad dressings. They are light and full of flavor. With summer coming to a close end we want to savor all the summer flavors. Use the poster below to mix up a tasty salad topping. See what is included in your share and match it up with the measurements listed below for a delicious combination.

TIP: Mix all the ingredients EXCEPT oil into a blender and blend until evenly mixed. Put the mixer speed on low and slowly add the oil. This keeps the dressing from separating.

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@m.k.nutrition Beet Salad

Beets are the jewel of the garden, so colorful and packed full of essential nutrients. The red pigment is so strong that it can be used as a food coloring and also leaves a nice purple stain on your fingertips if your not careful! I hope you enjoy the salad recipe that includes many colors of the rainbow.

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Beet Salad with a Green Goddess Dressing

2 Roasted Beets

2 Handfuls of Kale/Swiss chard and Beet Greens - chopped

2 cups Green Beans - chopped

1 cup Carrots - Shredded

Dressing

1 Handful of Basil

1/2 tbsp Chives

1 Garlic Clove

3 Scallions

1/4 tsp Lemon zest

1 Handful of Parsley

1 tbsp Apple Cider Vinegar

1 cup Olive Oil

salt and pepper to taste

Directions

Cut the stems off the beets and save for the salad, leaving enough for you to grab onto. Scrub each one clean and wrap in foil. Roast beets in a oven preheated to 400 degrees for about 50 min. When finished, peel off skin and slice into cubes.

Plate all ingredients for the salad.

In a blender add all ingredients for the dressing except for the oil. Pulse until blended. Slowly add oil as the blender is on low.

Drizzle over salad and enjoy!

Sweet and Spicy Cucumber Salad @thewildharvest

Ingredients: 3 Cucumbers, sliced
2 tsp salt
1 cup apple cider vinegar
1 cup water
2 1/2 Tbsp honey
1/2 tsp crushed red pepper flakes
1/2 cup diced red onion

Instructions: In a colander sprinkle salt over cucumbers and let sit. The salt will drain away the excess moisture.
In a skillet over medium heat bring the remaining ingredients to a simmer.
Simmer until the liquid is reduced to 2/3 cup and remove from heat.
Add liquid to cucumbers and refrigerate until ready to serve.

Mexican Cesar Salad

Ingredients: 1 bunch kale chopped (see notes), 1 bag mixed greens, 1/2 pint sugar snap peas chopped, 2 scallions (green & white) chopped, 1/2 c. cojita or feta cheese.

Dressing: 1/2 c. EVOO, 1/2 hot pepper (jalepeno or banana) seeds removed and finely diced, 1-2 garlic scapes finely diced, 2 T. red wine vinegar, 2 t. worcestshire sauce, salt & pepper to taste

Steps: First prepare the dressing by combining all dressing ingredients. Let dressing sit for 30 min-1 hour (on counter, not in fridge) to let flavors infuse with each other. To prepare the salad, strip kale from stem (like you’re straightening a pipe cleaner) then roll up leaves and chop. Wash greens and add to large bowl with kale. Add in peas, scallions and cheese and top with dressing right before serving.