Mixed Slaw & Warm Ginger Dressing

Salad
1/2 head red cabbage, cored and shredded
1/2 pound Brussels sprouts, shredded
2 kale leaves, de-stemmed and finely sliced
2 green onions, thinly sliced
10 sprigs parsley, chopped
1 fennel bulb, halved, cored, and shaved thin
1 Bosc pear, cored and thinly sliced
1/3 cup sunflower seeds

Dressing
2” piece ginger, peeled and minced
Juice of 1 lemon
2-3 tablespoons raw honey
Pinch cayenne
1/2 cup olive oil
Salt and pepper to taste

In a large bowl, combine all of the salad ingredients. Set aside.

In a small saute pan, add all dressing ingredients and cook until warm and fragrant (2-3 minutes), stirring frequently. Remove from heat and pour directly onto salad. Toss salad to distribute dressing evenly.

We thank chef Annie McHale of Port Angeles for this recipe.

Have you tried this recipe? Tell us how it turned out!

Creamy Kale Salad

Nash's Red Kale, 2 bunches1 ripe avocado, halved, seed removed
2 tablespoons white wine vinegar
2 teaspoons dijon mustard
3 tablespoons walnut oil or extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 bunch kale (8 ounces), stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 sweet, crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped

Combine avocado, vinegar, mustard and oil in a food processor. Pulse until smooth (it will be thick). Season with salt and pepper. Combine kale, beets, apple and walnuts in a large bowl. Toss with avocado dressing and season with salt and pepper. Serve immediately.

We thank Whole Living, January/February 2011 edition, for this recipe.

Have you tried this recipe? Tell us how it turned out!

Green Goddess Dressing

lettuce in the field

This dressing is super on green salads, but also on wraps and anywhere else that could use some tasty green sauce.

3/4 cup plain yogurt
1/4 cup milk
1/2 cup fresh parsley
1/2 cup green onions (white and green parts)
1/2 cup fresh basil
1 clove garlic, crushed or minced (just make sure it gets chopped when you puree it with the blender!)
2 tablespoons lemon juice
1/2 teaspoon salt

Puree all ingredients together in a blender. Serve immediately or refrigerate for up to 4 or 5 days. Shake before each use.

We thank 100daysofrealfood.com for this recipe.

Have you tried this recipe? Tell us how it turned out!

Spicy Miso Cabbage Salad

green cabbages

1 medium-sized cabbage (red, green, or mix), finely chopped
1/2 tablespoon salt
2 tablespoons olive oil
A few drops sesame oil
1 tablespoon rice vinegar
1 tablespoon brown miso paste
1 teaspoon red pepper flakes
1/2 cup peanuts, roughly chopped
1/2 cup scallions or chives, finely chopped

Toss the finely chopped cabbage and salt in a large bowl. Place something heavy like a pot (any size that will fit into the bowl) on top of the cabbage and leave for a couple of hours.

Combine the olive oil, sesame oil, rice vinegar, brown miso paste, and red pepper flakes in a small jar and beat with a fork until combined. The miso takes some time to fully dissolve. You can add water to thin to any consistency desired. Taste the dressing and make necessary adjustments before adding to the salad (keep in mind that the cabbage has been salted).

Once the cabbage has wilted a little, toss with the miso dressing and scallions or chives and serve or cover and place in the fridge. It will get better as it marinates. Sprinkle the peanuts on top before serving.

Have you tried this recipe? Tell us how it turned out!

Rainbow Carrot Raisin Salad

Rainbow carrots bunched

Look for bunches of purple and orange carrots at farmer’s markets just before Halloween — the perfect ingredient for a super-spooky salad!

Salad Base
3-4 medium rainbow carrots (2 cups shredded)
1/2 cup raisins
1 tablespoon chopped parsley

Dressing
2 tablespoons yogurt
2 tablespoons mayonnaise
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/2 clove garlic
1/2 tablespoon sugar
1 tablespoon fresh lemon juice
Salt to taste
Water to thin

Shred the carrots and mix with chopped parsley and raisins. Mix the dressing ingredients in small bowl, adding water to thin, if needed. Taste and adjust lemon and salt ratio, if necessary. Mix with salad until evenly coated but not drenched.

Have you tried this recipe? Tell us how it turned out!

Tuscan Kale Salad

Lacinato kale4-6 cups lacinato (Tuscan) kale, midribs removed, thinly sliced, and loosely packed
Juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
Salt & pepper, to taste
Hot red pepper flakes to taste
2/3 cup grated Pecorino Toscano (or Asiago, Parmesan, or Romano) cheese
1/2 cup freshly made bread crumbs from lightly toasted bread

Whisk together lemon juice, olive oil, garlic, salt, pepper, hot red pepper flakes. Pour over kale in serving bowl and toss well. Add two-thirds of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Recipe from www.drweil.com.

Have you tried this recipe? Tell us how it turned out!

Tangy Parsley Grain Salad

curly parsley and Italian parsley

This is a great way to use up leftover grains and give them new life!

3 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon fine sea salt
1 clove garlic, grated
1/4 cup olive oil
1 cup grain, cooked and cold, such as basmati rice or Nash’s wheat berries or barley
5 cups Italian parsley with tender stems, roughly chopped
1 cup almonds, toasted and roughly chopped
1/2 cup sweet onion such as Walla Walla, finely diced
Zest of 1 lemon
Dashes hot paprika for garnish (optional)

Make the dressing right in the serving bowl. Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.

Reheat the rice until steaming. Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well. Serve garnished with a couple dashes of hot paprika if desired.

We thank FoodNetwork.com for this recipe.

Have you tried this recipe? Tell us how it turned out!

Creamy Cucumber Salad

cucumber slices1/2 cup plain yogurt
Juice of 1 lemon, about 2 tablespoons
2 tablespoons chopped fresh dill, plus more for garnish (optional)
1–2 cloves garlic, minced
Salt to taste
4–6 cucumbers, lemon or standard (about 1 pound), halved lengthwise and thinly sliced crosswise

In a medium bowl, combine yogurt, lemon juice, dill, and garlic. Season with salt and whisk well with fork to combine.

Add cucumbers and toss to coat. Garnish with more dill if desired. Serve immediately or refrigerate. Best if eaten within a few hours.

Have you tried this recipe? Tell us how it turned out!

Lindsey’s Greek Salad

lindsey-cucumbers-smSalad
1 cucumber, peeled, seeded, coarsely chopped
1 lemon cucumber, coarsely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry tomatoes, halved
Half a red onion, sliced in rounds
1/2 pound feta cheese, cut in half-inch cubes
1/2 cup Kalamata olives, pitted

Dressing
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup olive oil

Place dressing ingredients in a jar and shake until mixed, then pour over prepared vegetables and stir. Set aside for 30 minutes to blend flavors before serving. Enjoy!

We thank Lindsey of our farm store for this tasty recipe.

Have you tried this recipe? Tell us how it turned out!

Cucumber, Radish, and Baby Walla Walla Onion Salad with Chili-Lime Dressing

baby walla walla bunches

Your average green onions not sweet enough for you? Try baby Walla Walla onion bunches!

6 tablespoons rice vinegar
1/4 cup sugar
1 teaspoon salt
2 English hothouse cucumbers, halved lengthwise, thinly sliced crosswise
2 1/2 cups thinly sliced radishes (about 2 bunches)
1 1/2 cups matchstick-size strips baby Walla Walla onions (about 8)
1 tablespoon chopped fresh mint

Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.

Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing. Sprinkle with mint.

Chili-Lime Dressing

1/4 cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon chili oil (available at Asian markets and in the Asian foods section of some supermarkets.)
1 tablespoon packed golden brown sugar (maple syrup or honey are other options)
1 teaspoon minced garlic

Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. Cover and refrigerate. Can be made 6 hours ahead.

We thank Epicurious.com for this recipe.

Have you tried this recipe? Tell us how it turned out!