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...

Flank Steak with Green Goddess Sauce

Serve thinly sliced steak with a creamy fresh herb yogurt aioli over a salad of crunchy veggies. Or swap out the steak for grilled salmon or any other protein. Adapted from Cooking Light Serves: 4 Ingredients 1/2 cup canola mayonnaise 1/3 cup thinly sliced...

Grated Beet & Carrot Salad

From the Chocolate & Zucchini recipe blog Serves: 6 Ingredients 1 lb carrots 1 lb beets (small, young ones, with smooth skin and firm flesh) 2 cloves garlic – pressed or finely minced, or 1 teaspoon garlic paste, or 1-2 minced garlic scapes 1 tablespoon...

Superfood Salad

This salad offers a burst of healthful flavor, and can be adapted to use pretty much any greens, herbs or seeds you have on hand.  I like to use kale, cabbage and carrots at a minimum, for crunch and bit of sweetness, and raw pumpkin seeds are my...

Smoky Grilled Eggplant and Tomato

adapted from Beirut to Boston Ingredients 3 TBL extra virgin olive oil 1 TBL lemon juice 1/8 tsp crushed red pepper flakes 1 clove garlic minced Salt and pepper to taste 1 large whole eggplant 1 large red tomato Chopped parsley Directions Mix oil, lemon juice, garlic,...