Quick-Pickled Vegetable Salad

Use any array of colorful veggies.  This makes a great side dish for a party buffet, or a picnic salad.  You can prepare the vegetables up to step up to 2 days ahead. Serves: 6 Ingredients 1/3 cup rice wine vinegar, mirin, or any sweet white wine...

Beet Salad with Avocado and Feta

This is lovely with a simple grilled fish or chicken: tender beets with a lemon-shallot vinaigrette, greens and feta. Adapted from Cooking Light via My Recipes. Serves: 4 Ingredients 3 medium golden or red beets – trimmed (stems removed) juice and zest of 1...

A Showstopper of a Salad

The adorable little heads of lettuce in last week’s share immediately reminded me of this show-stopper of a salad, from Matt Jennings’ (formerly of Townsman) cookbook “Homegrown: Cooking from My New England Roots.”  It is...

Roasted Beet & Strawberry Salad

This recipe from Cooking Light is a lovely summer supper that goes perfectly with a glass of rose. The prosciutto, goat cheese and Marcona almonds can (of course) be substituted with any type of salty/savory meats, or cheeses or nuts you have on hand. Serves: 4...

Thai-Style Ground Chicken Lettuce Wraps

Our shares have included different types of lettuces, as well as Tokyo Bekana greens. This lettuce-like member of the brassica family has a mild flavor, with a crunchy, juicy stem and sweet leaves. The leaves have a lovely springy light green color. You can use...