Tag Archives: feta

Cabbage Walnut Salad

10 Tuesday Aug 2010

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This is a really simple, yet delicious salad…and a great way to use up some of your CSA farm share cabbage.

INGREDIENTS

  • 1 medium head of green leaf lettuce*
  • 1/2 head of green cabbage, chopped*
  • 3 scallions, chopped*
  • 1/4 cup walnuts, chopped
  • 2-3 tbsp lemon garlic vinaigrette
  • 3 tbsp feta, crumbled

DIRECTIONS

  1. Combine lettuce through walnuts in a large bowl.
  2. Toss with lemon vinaigrette. Serve immediately and sprinkle with crumbled feta.
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Green & White Salad

14 Monday Jun 2010

Posted by in Recipe, Side, Vegetarian

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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.

Broccoli Raab Italian Stir-Fry

13 Sunday Jun 2010

Posted by in Entree, Recipe, Vegetarian

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Here’s an easy Italian, inspired stir-fry to use some of your CSA greens. I used broccoli raab, but you can also use swiss chard, endive, or other such spring green. (* Indicates PVF produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 1 large onion
  • 3 large cloves of garlic
  • 1 bunch broccoli raab (leaves and small stems, chopped; discard larger stems because they can be tough)*
  • 2 tbsp organic chicken broth or vegetable broth
  • 1 14.5oz can Muir Glen fire-roasted diced tomatoes (drained)
  • 1/2 to 1 tbsp balsamic creme vinegar
  • 1/4 cup crumbled feta

DIRECTIONS

  1. In a large skillet over medium-high heat, heat olive oil and saute onion until golden brown (about 5-10 minutes). Add garlic and saute for another 2 minutes.
  2. Add chopped broccoli raab, broth and tomatoes. Saute for 5-10 minutes until the broccoli raab is tender. Remove from heat and stir in balsamic creme vinegar.
  3. Serve over golden raisin and pine nut couscous and top with crumbled feta.

Tabbouleh

07 Sunday Mar 2010

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

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This Middle Eastern salad recipe is excellent served with greek dishes and makes a great side for lunch. Since bulgur, also known as cracked wheat, is a whole grain, this recipe is packed with fiber. For a vegan tabbouleh, omit the feta.

Recipe adapted from The Gourmet Cookbook 2004.

INGREDIENTS

  • 1 cup fine bulgur (also called cracked wheat – available in most health food stores in the bulk section)
  • 5 tbsp extra virgin olive oil
  • 1 1/2 bunches fresh flat-leaf parsley, chopped
  • 1 cup fresh mint, finely chopped
  • 1 seedless cucumber (also called english cucumber), cut into 1/4-inch pieces
  • 5 tbsp lemon juice (high quality such as Lakewood or Santa Cruz, both available at Whole Foods)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 oz feta, crumbled (omit to make this recipe vegan)
  • 2 medium tomatoes, cut into 1/4-inch pieces (omit when you can’t find high quality, locally produced, in season tomatoes)

DIRECTIONS

  • Stir together bulgur and 2 tbsp oil in a heat-proof bowl. Pour 2 cups of boiling water over bulgar, stir, then cover bowl tightly with plastic wrap and let stand for 15 minutes.
  • Drain bulgur in a sieve, pressing on it to remove excess liquid. Transfer bulgur to a bowl and toss with remaining 3 tbsp oil and remaining ingredients until well combined.

Orzo with Feta, Tomatoes, and Dill

21 Monday Dec 2009

Posted by in Dinner, Recipe, Side, Vegetarian

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This recipe from Gourmet was my favorite side of the night.  It was simple, fresh, and satisfying.  I will definitely be bringing this to summer picnics next year.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 cups cherry tomatoes, halved
  • 1/2 cup chopped dill
  • 1 teaspoon grated lemon zest
  • 1 cup orzo
  • 1 1/2 cups crumbled feta (6 ounces)

Preparation

Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes

Meanwhile, cook orzo in a pasta pott of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente

Drain orzo and toss with tomato mixture. Add feta and toss again.