Week 4: Farm Share Recipes

Poolside Sesame Slaw- adapted from Smitten Kitchen 
Dressing:

• 1 tablespoon minced fresh ginger
  
  
• 1 medium garlic clove, minced
  
  
• 2 tablespoons well-stirred tahini
  
• 2 tablespoons white miso
  
  
• 1 tablespoon honey
  
• 1/4 cup rice vinegar
  
• 2 tablespoons toasted sesame oil
  
• 2 tablespoons olive or a neutral oil
  
• Salt and Sriracha to taste
  

Slaw:

• 4 cups thinly sliced mixed carrots, fennel, and sugar snap peas
  
• 2 cups thinly sliced napa cabbage
  
• 1 cup chopped salted peanuts
  
• 1 cup thinly sliced scallion (white and green parts)
  
• Handful chopped fresh cilantro, if you wish
  
• About 1 cup Miso-Sesame Dressing (above)
  
• 1 pound grilled chicken thighs, thinly sliced (optional, see Note)
  

Directions:
Make the dressing: Combine all dressing ingredients in a blender and run until smooth, scraping down sides once. You can also hand-whisk the ingredients in a bowl, but be vigorous so the chunky ingredients smooth out. Taste and adjust ingredients to your preference.
Assemble the salad: Holding back a little of the peanuts, scallion, and herbs for garnish, add all ingredients to a large bowl and toss with half of the dressing, adding some or all of the remaining dressing to taste. Season with salt and pepper, if needed. Sprinkle with reserved peanuts, scallions, and herbs for extra prettiness. Eat right away or bring it somewhere wonderful in a cooler and eat it in a few hours.
Roasted Beet Salad- Adapted from Love and Lemons

Ingredients

• 4 to 5 medium beets
  
• Extra-virgin olive oil, for drizzling
  
• 2 cups lettuce mix
  
• ½ shallot, thinly sliced
  
• ¼ cup toasted walnuts
  
• 2 ounces goat cheese, torn
  
• Balsamic Vinaigrette
  
• Flaky sea salt
  
• Freshly ground black pepper
  

Instructions

1. Preheat the oven to 400°F.
   
2. Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets. 
   
3. Let the beets cool and chill them in the fridge until ready to use.
   
4. Slice the beets into ¼-inch-thick rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.
   
   

Grilled Cauliflower, Romanesco & Summer Squash 

with Garlic Herb Marinade

Ingredients:

•     1 head cauliflower and romanesco, cut into florets
  
  
•     2 summer squash, sliced lengthwise into ¼-inch planks
  
•     3 tablespoons olive oil
  
•     2 cloves garlic, minced
  
•     1 teaspoon dried oregano
  
•     1 teaspoon dried basil
  
•     ½ teaspoon paprika
  
•     1 teaspoon kosher salt
  
•     ½ teaspoon black pepper
  
•     1 tablespoon lemon juice
  
•     Optional: grated Parmesan, fresh parsley
  

Instructions:
     Prepare the cauliflower
           Bring a large pot of salted water to a boil.

            Blanch cauliflower florets for 3 minutes.
            Drain and pat dry. (This helps them cook through on the grill.)
    Make the marinade
          In a large bowl, whisk together olive oil, garlic, oregano, basil, paprika, salt, pepper,
          and lemon juice.

    Coat the vegetables
            Toss cauliflower and squash in the marinade until evenly coated.
            Let sit for 10–15 minutes.
    Grill
            Heat grill to medium-high.
            Place squash directly on the grates and cauliflower in a grill basket or on foil with
            holes poked in it.

            Grill squash 3–4 minutes per side.
            Grill cauliflower 10–12 minutes, stirring occasionally, until tender and lightly charred.

    Serve
        Transfer to a serving platter. Sprinkle with Parmesan and parsley if desired.