Category Archives: Side

Dill & Cabbage Salad

05 Monday Jul 2010

Posted by in Recipe, Side, Vegetarian

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Finely sliced cabbage, chopped dill, cucumber and feta make a delicate side salad. Serve this with your favorite burger or sandwich. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 small cabbage, finely sliced*
  • 1/4 cup dill, chopped*
  • 1 medium cucumber, thinly sliced*
  • 1-2 scallions, chopped*
  • 1 small head of lettuce, torn into pieces*
  • 1/4 cup feta cheese, crumbled
  • Lemon Garlic Vinaigrette

DIRECTIONS

  1. Combine cabbage through lettuce in a large bowl.
  2. Toss with 1-2 tbsp lemon garlic vinaigrette.

Green Salad with Sweet Peas & Scallions

28 Monday Jun 2010

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This a very simple, yet delicious summer salad. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 head of red leaf or romaine lettuce*
  • 3 green onions (also called scallions)*
  • 3 tbsp dill, chopped*
  • 1/4 cup sweet peas (shells removed)*
  • 1-2 tbsp lime vinaigrette

DIRECTIONS

  1. Using a salad spinner, rinse and spin the lettuce and tear into bit sized pieces.
  2. Chop the scallions and dill.
  3. Combine all ingredients in a large bowl and toss with vinaigrette. Serve immediately.

Carrots and Pineapple Cabbage Salad

21 Monday Jun 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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Light, crispy and refreshing!

(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from Sundays at Moosewood Restaurant.

INGREDIENTS

  • 2 tbsp lemon juice
  • 1/4 cup orange juice
  • 1/4 tsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 1 small cabbage, very thinly sliced*
  • 1 cup coarsely grated carrot**
  • 1 cup pineapple chunks in unsweetened juice, drained

DIRECTIONS

  1. In a large bowl, whisk together the lemon juice through oil.
  2. Add the cabbage, carrots and pineapple and toss.
  3. Serve immediately or refrigerate until ready to serve.

Red, White & Green Salad

17 Thursday Jun 2010

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A lovely, colorful and crunchy early summer salad. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

  • 1 head of lettuce*
  • 4-6 spring, salad white turnips, thinly sliced with skins*
  • 3-4 green onions**
  • 1/2 cup sugar snap peas, cut in half*
  • 1 bunch of raw baby beets, thinly sliced with or without skins*
  • 2 tbsp crumbled feta cheese
  • 1-2 tbsp lemon garlic vinaigrette

DIRECTIONS

  1. Tear lettuce leaves, and rinse well. Spin in a salad spinner to remove excess water (This is essential for great tasting salads. Extra water can water down the salad dressing and compromise the flavor of the salad.)
  2. Thinly slice the turnips and raw beets (no need to peel spring turnips or beets – you can eat their skins too) and chop the green onion.
  3. Toss lettuce through vinaigrette in a large bowl. Sprinkle with feta cheese and serve immediately.

Grilled Zucchini & Onions

17 Thursday Jun 2010

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There’s nothing like the taste of grilled zucchini and onions – simply scrumptious! (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 4 medium zucchini*
  • 2 medium onions*
  • 1/4 cup extra virgin olive oil
  • freshly ground pepper
  • freshly ground salt

DIRECTIONS

  1. Slice zucchini long ways into 1/4 inch thick slices. Peel onions and slice into 1/4 rings.
  2. Coat zucchini and onion slices in oil and sprinkle with salt and pepper.
  3. Grill for 3 minutes on each side at medium-high heat.

Polenta with Swiss Chard, Garlic Scapes & Parmesan

17 Thursday Jun 2010

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This simple, tasty side dish pairs well with grilled Garlic & Lime Chicken and Grilled Zucchini & Onions. Adapted from Moosewood Restaurant New Classics cookbook. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 cups water
  • 1 cup cornmeal
  • 1/4 tsp kosher salt
  • 1/2 tsp ground fennel seeds
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp extra virgin olive oil
  • 1 bunch garlic scapes, chopped*
  • 1 bunch of swiss chard, rinsed and chopped*

DIRECTIONS

  1. Cut off and discard the very ends of the swiss chard. Coarsely chop, stems and all. Rinse well and set aside in a colander to drain.
  2. Bring water to a boil in a large pot and slowly pour in the cornmeal while stirring briskly with a whisk or a wooden spoon. Break up any lumps that form. Simmer on low heat, stirring frequently, until the polenta is thick and tastes done. Stir in the salt, fennel and cheese. Add ground pepper to taste. (Note: you may need to add more water and cook for 5 to 30 minutes depending on how course the cornmeal is.)
  3. Meanwhile, heat the oil in a heavy pan. Add the garlic scapes and salt and saute on medium heat just until the garlic begins to brown. Add the swiss chard, and cook, stirring frequently, for 3-5 minutes or until tender. Set aside until the polenta is done.
  4. Serve the polenta topped with swiss chard and a little extra parmesan cheese.

Green & White Salad

14 Monday Jun 2010

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This is such a simple, yet delicious salad. This recipe also tastes great with radishes, beets, and other spring vegetables. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

  • 1 head of red leaf lettuce*
  • 4-6 spring, white turnips*
  • 3-4 green onions**
  • 2 tbsp crumbled feta cheese
  • 1-2 tbsp lemon garlic vinaigrette

DIRECTIONS

  1. Tear lettuce leaves, and rinse well. Spin in a salad spinner to remove excess water (This is essential for great tasting salads. Extra water can water down the salad dressing and compromise the flavor of the salad.)
  2. Thinly slice the turnips (no need to peel spring turnips – you can eat their skins too) and chop the green onion.
  3. Toss lettuce through vinaigrette in a large bowl. Serve immediately.

Southwest Pinto Bean Burgers with Chipotle Mayo & Potato Fries

31 Monday May 2010

Posted by in Entree, Recipe, Side, Vegetarian

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This hearty vegetarian burger, adapted from from Cooking Light, is one of the tastiest I’ve ever had. Be prepared though, because it can be quite spicy. Serve with a side of potato fries for a complete meal. (*Indicates produce from Star Hollow Farm.)

INGREDIENTS

Burgers

  • 1/2  cup diced onion
  • 1/2  cup dry breadcrumbs or quick oats
  • 1/4  cup chopped cilantro
  • 2  tablespoons minced seeded jalapeño pepper
  • 2  tablespoons reduced-fat sour cream
  • 1  teaspoon hot pepper sauce
  • 1/2  teaspoon ground cumin
  • 1/4  teaspoon freshly ground black pepper
  • 1/8  teaspoon salt
  • 1  large egg*
  • 1  (15-ounce) can pinto beans, drained
  • 1  (8 3/4-ounce) can no salt-added whole-kernel corn, drained (or use frozen corn)

Chipotle Mayonnaise

  • 1/4  cup  low-fat mayonnaise
  • 1  teaspoon  canned minced chipotle chile in adobo sauce

Potato Fries

  • 1-2 tbsp extra virgin olive oil
  • 2-3 large potatoes, peeled and sliced into 3 inch strips*
  • 1 tsp montreal steak seasoning (a spice blend made of coarse salt, black pepper, red pepper, garlic, fennel and other spices and herbs)

Other

  • 1  tablespoon extra virgin olive oil
  • 6-8  mini buns
  • Arugula leaves*
  • 6-8 thick slices of tomato*

DIRECTIONS

Potato Fries

  1. Preheat oven (or toaster oven) to 425 degrees F.
  2. Toss sweet potatoes with oil and seasoning. Place on a 9X13″ baking dish, coated with olive oil. Bake for 20-30 minutes, stirring every 10 minutes until sweet potatoes are tender in the middle and crispy and brown on the edges.

Burgers

  1. To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
  2. To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
  3. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, arugula, one thick slice of tomato, and top half of bun.

Sauteed Asparagus

30 Sunday May 2010

Posted by in Dinner, Recipe, Side, Vegan, Vegetarian

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This is by far the easiest way to quickly cook asparagus. And, it just happens to be delicious too!

INGREDIENTS

  • 1 lb. asparagus spears, ends broken off
  • 1 tbsp extra virgin olive oil
  • 1 tsp cream balsamic vinegar
  • 1 pinch of sugar
  • Salt

DIRECTIONS

  1. Rinse asparagus in water and pat dry.
  2. Heat oil in a non-stick large skillet over medium-high heat. Add asparagus, and saute for about 5 minutes.
  3. Add balsamic vinegar and sugar, saute for another 2-3 minutes, or until the asparagus are crisp-tender.
  4. Season with salt to taste.

Eastern European Potato Salad

10 Monday May 2010

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This is a simple, Eastern European inspired potato salad that tastes delicious warm or room-temperature. It’s a great recipe for the spring to use up cold-storage root vegetables, such as parsnips and carrots, and new spring crops, such as fingerling potatoes, leeks, garlic greens, and fresh herbs. (*Indicates CSA and farmers’ market produce.)

INGREDIENTS

  • 1 lb fingerling potatoes*, washed and scrubbed well, cut into 1/4″ slices leaving skins on
  • 3 parsnips*, chopped
  • 4 carrots*, sliced (yellow, orange, red or purple, or a mixture)
  • 3 small leeks* (white parts only)
  • 2 garlic greens*, chopped (white and green parts)
  • 3 tbsp extra virgin olive oil
  • 1/2 cup fresh herbs (such as dill and chives)
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt

DIRECTIONS

  1. Preheat oven to 425 F.
  2. Combine potatoes through olive oil in a 9X13″ baking dish. Bake at 425 F for 30-45 minutes, stirring every 10 minutes, or until vegetables are tender and potatoes are golden brown.
  3. Toss with herbs through salt.
  4. Serve warm or at room-temperature.
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