Cucumber Strawberry Basil Salad2 credit Julia A Reed

July Strawberry Salad

Each year I look forward to strawberry season with eager anticipation. Upper Valley strawberries are so juicy and sweet – there is nothing like them! Picking these little red treasures at a U-pick farm means a fun family activity and a provides the perfect opportunity to visit a beautiful farm. Several Upper Valley farms are growing everbearing strawberries which means we get to enjoy fresh strawberries June-September!

Strawberries are so versatile, that they often show up in fruit salad or smoothies for breakfast, pies or cakes for dessert, straight out of the colander for snacking, and as an interesting addition the salads. A great way to combine three things that are in abundance in early July – basil, cucumbers, and strawberries – is this refreshing salad.

Although, this salad isn’t something you want to make ahead of time or keep for leftovers, it is a quick and easy side salad that marries the freshest things of the season.

Strawberry, Cucumber, and Basil Salad

Adapted from Cooking Light

strawberry, cuke, basil

Combine in a serving bowl and mix gently:

 

1 pint hulled strawberries, chilled and quartered

1 tablespoons thinly sliced fresh basil

1 teaspoons balsamic vinegar

1 teaspoon honey

 

Toss in a small bowl:

 

1 cucumber, peeled, seeded, and thinly sliced (about 1 cup)

1/2 teaspoon freshly squeezed lemon juice

pinch of salt and pepper

 

Combine strawberry and cucumber mixtures and toss. Serve immediately and enjoy!

Photo credit Julia A Reed

Summer squash salad photo Julia A Reed800x600

Summer Squash Salad

I’m making the most of the summer vegetable supply before the first frost shows up – which could be any day now – which is why this light, delicious summer squash salad is a perfect addition to any meal.

This recipe comes to us from the Norwich Inn‘s chef Luis Luna. The Inn served this on the summer menu and Luis was nice enough to share the recipe with Everyday Chef. Luis juliennes the squash with a mandolin –  which makes perfect shoestrings from the summer squash.  I don’t have a mondoline, so, I used a spiralizer – which can make vegetable “noodles” from almost any vegetable. My version wasn’t quite as professional looking, but it still tasted great.

summer squash salad ingredients

summer squash spiralizing400x250

Simply blanch the julienned squash and red peppers for 1 minute, drain and cool.

Mix together the lime juice, honey, water, sweet Thai chili sauce, and chives. combine the blanched vegetables with the sauce and add salt and pepper to taste.

dressing ingredients400x250

Summer Squash Salad

4 summer squash, julienne
1 red pepper, julienne
juice from 3 limes
1/3 cup honey
1/3 cup water
1 cup chives, chopped to 2″
1 cup sweet Thai chili sauce
salt and pepper to taste

Summer squash salad photo Julia A Reed250x400

It’s that simple! I love this great new way to enjoy one of my favorite summer vegetables, that is light, easy, a so quick to make!

 

Kohlrabi and Apple Coleslaw

KOHLRABI AND APPLE COLESLAW

Between the two – kale and kohlrabi – people sampling our salads seemed to know less about the kohlrabi. The part that is most often eaten, and that is used here, is the swollen stem that loosely resembles a turnip. However, kohlrabi grows above ground rather than under. Its taste is comparable to cabbage and broccoli, but a little more sweet, which is why it pairs well  here with the tartness of apples and tang of the yogurt dressing. This is a great way to change up a traditional summer barbecue dish. I added in a few handfuls of dried cranberries to add some color. Out of the two salads I gave out, this one disappeared the quickest. 

Serves 4   Prep: 15 minutes

  • 1 large kohlrabi or 2 small, peeled
  • 1 large tart apple or 2 small, cored
  • 1/2 cup plain yogurt
  • juice of half a lemon, or 2 tablespoons
  • 1 tablespoon honey
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt

Julienne the kohlrabi and apple. You can use a mandoline or do it manually. If doing manually: slice the kohlrabi and the apple thinly, then stack slices and cut into matchsticks. Note: You may want to sprinkle the apple with lemon juice to prevent browning. For the honey yogurt dressing: In a medium bowl, whisk together the yogurt, lemon juice, honey, pepper, and salt. Toss in the kohlrabi and apple, and mix well. Let sit 10 minutes before to allow the flavors to mingle.

From shinycooking.com

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Kale and Coconut Salad

Happy December, folks. With cookie fests and holiday parties in full blast it’s all too easy to indulge a bit too much. I believe we should enjoy these times without feeling overly guilty and yet, without waiting until next month to eat smarter. And yes, that is actually possible. Sometimes you just need to leave well enough alone – your grandmother’s pecan pie, perhaps – but there are other times we can eat a little wiser while keeping in mind the foods still available to us locally during the colder months..

Hence, the kale and coconut salad. As you might have heard, kale and coconut are two powerful health foods of late we should all consider incorporating more of into our diets.

Kale, an excellent winter green, makes a great salad base while the more fragile greens are out of commission. With just 33 calories per cup and high amounts of Vitamin A, Vitamin C and Potassium, it’s no wonder it has it’s own marketing campaign.

Coconut, on the other hand, is equally as impressive. Coconut products – water, oil, milk, flour and even sugar – are beloved by food the health conscious in recent times, despite the high amount of saturated fat. Turns out, saturated fat, in moderation, may actually be good for us – helping do to things like lower bad cholesterol levels while improving the good. Coconut also contains a ton of fiber and a fair amount of minerals and b vitamins. The form in which you eat coconut regulates the degree of nutrition, however, so keep that in mind. For the salad, look for it unsweetened, dried and shredded or flaked.

It takes no time to put this together, making it great to work onto your dinner plate or bring to a holiday party in place of an out of season, less fresh, and nutritious garden salad. This recipe is from one of my favorite cookbooks – Super Natural Every Day by Heidi Swanson – I highly recommend checking it and her blog out.

Use any kind of kale, but I like the curly variety – which adds a good amount of crunchy texture after baking. Just rinse, then tear the leaves off the stems and into small to medium sized pieces. You’ll be left with the stalks, which you can save in the freezer for your next pot of stock.

Toss in a bowl with the coconut and some olive oil, sesame oil and soy sauce or tamari.

Then spread it out over two baking sheets.

And put it in an oven preheated to 350F for 15-20 minutes, checking about halfway through. You want to bake it until the kale is crunchy and the coconut golden brown.

You can toss together with some more dressing at this point and serve. If you like kale chips, you’ll really enjoy this salad – great as a side or topped with your favorite protein.

Kale and Coconut Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4-6, as a side

Ingredients

  • 3 1/2 cups kale, torn and removed from the stem
  • 1 cup shredded or flaked, unsweetened coconut
  • 1/4 cup olive oil
  • 1 teaspoon sesame oil
  • 2 tablespoons tamari or soy sauce

Instructions

  1. Preheat the oven to 350F.
  2. In a small jar, shake together the oils and tamari/soy sauce.
  3. Toss the dressing with kale and coconut in a large bowl.
  4. Spread the salad out onto two large baking sheets.
  5. Bake for 15-20 minutes, checking and stirring about halfway through. Kale should be crispy and coconut golden brown. Toss with additional dressing if you’d like and serve warm or at room temp. Best enjoyed the day it’s made.

Kale and Mango Salad

KALE AND MANGO SALAD

While you probably won’t find mangoes in Vermont any time soon, this is an example of how to incorporate a more exotic item with something you can find in Vermont throughout the summer and into the fall. Massaging the kale leaves really helps soften them down and transform the texture into more of a lettuce-like consistency. And when paired with the sweetness of the mango and dressing, I think people were surprised with the results. 

Serves 4     Prep: 15 minutes

  • 1 bunch kale stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt
  • 2 teaspoons honey
  • Freshly ground black pepper
  • 1 mango, diced (about 1 cup)
  • Small handful toasted pumpkin or sunflower seeds

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pumpkin seeds. Toss and serve.

From: foodnetwork.com

Grilled Veggie Salad with Honey Yogurt Dressing

 

Photo Courtesy of www.foodandwine.com

Photo Courtesy of www.foodandwine.com

Grilled Veggie Salad with Honey Yogurt Dressing

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 +

You can use any combo of fresh veggies and herbs here. Try it as a side to meat or main dish tossed with pasta. If you already have grilled veggies leftover, you can put this together in just a couple of minutes.

Ingredients

  • 4 cups of mixed grilled veggies sliced into medium sized pieces
  • 1 cup of fresh herbs, chopped (use your favorite mix of summer herbs)
  • 1/2 cup yogurt
  • 1 teaspoon grill seasoning
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • salt

Instructions

  1. Toss all ingredients together in a large bowl. Taste and adjust seasonings as needed. Serve warm or at room temperature.

 

Grilled Salsa

Photo Courtesy of www.theheritagecook.com

Photo Courtesy of www.theheritagecook.com

Grilled Salsa

Total Time: 30 minutes

Yield: about 4 cups

Ingredients

  • 2 ears of corn
  • 2 tomatoes
  • 1 onion, halved and papery outside skin removed
  • 2 medium – hot peppers (your preference)
  • small bunch of cilantro, chopped
  • olive oil
  • salt and pepper
  • hot sauce (optional)
  • lime juice (optional)

Instructions

  1. Soak the ears of corn in water for 30 minutes.
  2. Heat the grill to high heat and lightly coat the crates with olive oil.
  3. Place the corn, tomatoes, onion and peppers on the grill, intact.
  4. Cook until everything is slightly charred.
  5. Let cool a couple of minutes before handling and then remove the corn husks, tomato stem and outer layer of skin on the peppers and onions.
  6. Slice the corn off the cob, chop the onions, peppers, tomatoes and the cilantro.
  7. Toss everything together in a large bowl with some salt, a glug of oil and a splash of lime juice, and a couple dashes of hot sauce, if using.

Sweet Potato and Brussel Sprout Salad

turkey

Sweet Potato & Brussel Sprout Salad

Ingredients

  • 1 pound of leftover turkey meat
  • Kosher salt and freshly ground black pepper
  • 1 pound leftover Brussels sprouts
  • 1 pound leftover sweet potatoes, cut into 1/2-inch cubes
  • 1 tablespoon canola oil
  • 1 1/2 cups Israeli couscous
  • 3 to 4 tablespoons softened butter, divided
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup sliced almonds
  • 2 to 3 tablespoons fresh juice from about 2 lemons
Instructions
  1. Pour 3 1/3 cups of water into a medium-sized saucepan and bring to a boil over medium-high heat. Add the couscous and a pinch of salt. Cook, adjusting the heat if water thinks about boiling over, until tender, 5 to 6 minutes. Drain in a colander when done.
  2. Add two tablespoons of the butter to a skillet set over medium-high heat. Add the dried cranberries, almonds, and a pinch of salt, and stir well. Cook until almonds are lightly toasted. Add the drained couscous and stir well. Turn off the heat and add 2 tablespoons of the lemon juice as well as Brussels sprouts and sweet potatoes. Stir to combine. Taste, and add more butter or lemon juice if needed. Season with more salt and pepper.
  3. Divide the couscous mixture between three large bowls, and top with some pulled turkey. Serve immediately.
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Six Steps To An Awesome Dinner Salad

 salad

July is here and so is Everyday Chef’s new theme: the Dinner Salad. As the weather heats up we’ll be here to help you transform a simple side salad into a complex, satisfying meal that will leave you largely out of the kitchen and with more time to enjoy your summer days. Not to mention, a salad is an ideal opportunity to utilize all of the beautiful, seasonal foods that surround us here in Vermont during the month of July. Your salad misconceptions will end here. As RAFFL’s Executive Director, Tara Kelly, likes to say, “It’s not just rabbit food!” And she’s right. A salad dinner incorporates a variety of greens, vegetables, proteins, fruits, dressings and toppings. The combinations of flavors and textures are endless, but more importantly, a salad can be a fulfilling dinner – even for the hungriest of individuals.

Here’s how, in six steps:

 

And here are a few of our related posts to get you started on your salad planning.