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Category Archives: Salad Greens
INDIAN SPICED ROASTED POTATO SALAD WITH LEAFY GREENS
If you think “Indian spice” means hot and spicy in this recipe you would be wrong. I don’t know if it’s because I used fresh tumeric but there was a vibrant fresh flavor to this salad that I found very … Continue reading
Posted in Cooked Vegatables, Potato, Salad, Salad Greens, Uncategorized
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Grilled Green Tomato & Nectarine Salad
This is hands down one of my favorite mid-summer treats – just as the first green tomatoes are available you should also find freshly ripe local nectarines and peaches. This also works GREAT on the grill. Vinaigrette: 1 1/2 TBS … Continue reading
Posted in Fruit, Salad, Salad Greens, Tomatoes
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Purslane Salad
This simple recipe is a favorite of CSA member Cathy R. from the Bronx, which she found on Wildman Steve Brill’s website. Purslane is a great source of vegetable-based Omega, and has a pleasant flavor with a touch of citrus. Enjoy! … Continue reading
Posted in Carrot, Potato, Salad, Salad Greens
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Amaranth Salad
This past Thursday (July 21st) our friend Jeannette Weigelt, of Chicken and Cheese Catering, created this lovely salad during a cooking demo at the farm using smaller (or baby) Amaranth Leaves. Everyone enjoyed the delicious result! Salad Ingredients: Amaranth Leaves (small size, 2-3 … Continue reading
Posted in Cooking Greens, Fruit, Salad, Salad Greens
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Cabbage Slaw
Slaw Ingredients: 1/2 head cabbage (any type – red, green, savoy, or napa), thinly sliced 3-6 scallions, thinly sliced 1/4 cup chopped cilantro leaves Dressing Ingredients: 1/4 cup rice wine vinegar 1/2 cup orange juice 1/4 cup vegetable oil oil 1 tablespoon … Continue reading
Posted in Herbs, Salad, Salad Greens, Side Dish, Uncategorized
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Grilled Romaine Lettuce Salad
Chef Heather made this quick and surprising salad at a recent cooking demo at the farm. Ingredients: Whole heads of Rogowski Farm Red and/or Green Romain Lettuce, or Romaine Hearts. Olive oil, salt and fresh ground pepper Herbs to garnish … Continue reading
Posted in Appetizer, Salad, Salad Greens
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Jerusalem Artichoke and Arugala Salad
Jerusalem Artichokes (or Sunchokes) are best used soon after harvest, however they will keep well in the refrigerator. Be sure the chokes are firm to the touch. Ingredients: 1 bunch of arugala (try baby spinach, Cheryl’s Spicy Mix, or other salad … Continue reading
Posted in Jerusalem Artichoke, Salad, Salad Greens
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Verdolaga (Purslane) Pasta Salad
Verdolaga is great raw in a green salad, and can be used with Tempura batter to serve as an appetizer. Ingredients: 1 pkg rice noodles (about 6 cups cooked) 2 cups of cherry tomatoes halved 2 cups Verdolaga leaves & … Continue reading
Posted in Salad, Salad Greens
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