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Vegetarian Thai Lettuce Wraps
Vegetarian Thai Lettuce Wraps
1 bulb kohlrabi, sliced into thin matchsticks
1/2 cup carrots, shredded
1/2 cup mint, finely chopped
1/2 cup cilantro, finely chopped, with some stem
1/2 cup red onion, finely chopped
1 tsp. crushed red pepper
3 tbsp. fresh lime juice
2 tbsp. fish sauce
1 head Savoy, leaves separated
Lime wedges
Set up a blanching station. In a medium pot boil salted water. Add the leaves to the water and cook for 15 seconds. Do this in batches. Remove leaves to an ice bath to “shock. Remove to paper towels and let dry somewhat.
Mix mint, cilantro, carrots, kohlrabi, onion, red pepper, lime juice and fish sauce in la bowl. Place a small amount of mixture into each leave and roll, tucking the sides in as you get toward the end.
Serve with lime wedges.
Tomato, Cucumber Salad with Buttermilk Dressing
Tomato, Cucumber Salad with Buttermilk Dressing
1/2 cup mayonnaise
1/2 cup buttermilk
2 tbsp. White vinegar
1/4 cup finely chopped fresh dill
Salt & Pepper
1 European cucumber, peeled, cut into 1-inch pieces
2 tomatoes, cut into 1/2-inch wedges
1 head lettuce, washed, leaves pulled
Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in dill.
Lay a few leaves of the lettuce on a plate, top with tomatoes and cumbers and drizzle dressing over the top.
Caesar Salad
Caesar Salad
In honor of the return of romaine lettuce, I made Caesar salad last night. I thought I'd share the dressing recipe I have used for years which I modified from the 1975 edition of the Joy of Cooking.
Caesar Salad Dressing
Makes 1 cup dressing or enough to dress a couple large heads of romaine.
Put the following into a blender:
4 cloves garlic
1/2 tsp salt
2 tsp lemon juice
1 tsp Worcestershire
2-4 anchovy filets (I never have these and instead add 1 scant tsp anchovy sauce or 7-10 kalamata olives)
2 eggs (you can add these raw, but I cook boil my whole eggs for 2 mins and then spoon the lightly cooked egg into the blender)
Blend the above as well as possible, then with blender on low, add in a slow, steady stream:
1/2 cup extra-virgin olive oil
Add to your liking:
black pepper
more lemon juice
The Salad:
Head of Romaine Lettuce
Croutons
Grated Parmesan
Caesar salad dressing
Chop a head of romaine lettuce, rinse, and salad spin, or put in a colander to dry. (If you don't have a salad spinner and want dry lettuce quickly, you can use the towel spin method which is a good show if you have kids. Just put the washed salad greens onto a clean towel, pull together the corners and then spin in a circle and the water will fly out of the greens into a towel and often do a good job spraying the kitchen too.) Transfer greens to a bowl, add dressing, and toss to coat lettuce well. Add parm and toss again. Plate the salads and top dress with croutons and grated parm to your liking.
Curried Tofu Spread
Curried Tofu Spread
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1/2 lb firm tofu
3 T mayonnaise
3/4 tsp curry powder
1 celery rib, finely diced
1 small carrot, grated
1 1/2 T raisins
1 scallion, thinly sliced
1/4 tsp salt
Ground black pepper to taste
After draining tofu, drop into a bowl and mash with a fork until the texture is fine or resembling course bread crumbs. Stir in remaining ingredients and chill for at least an hour, to allow the flavors to develop. Particularly yummy on crackers or toast with a crunchy bit of lettuce and a slice of fresh tomato.
Roasted Spring Vegetable Salad with Cranberry Apple Cider Vinaigrette
Roasted Spring Vegetable Salad with Cranberry Apple Cider Vinaigrette
If you have any of those Vermont Cranberry Company dried cranberries left that you received earlier in the share, they would make a wonderful garnish for this spring salad. The vinaigrette recipe is inspired by a Cider Vinaigrette in Cooking with Shelburne Farms. Serves 4.
1 lb red beets, scrubbed and cut in 1 dice
1 bunch pac choi, quartered length-wise
sunflower oil
salt and pepper to taste
6 cups mesclun or washed and torn head lettuce
cooked barley or wheat berries
1/2 cup cranberry apple cider
2 TB cider vinegar
1 tsp maple syrup
2 TB minced chives
1/2 tsp sea salt, or to taste
freshly ground pepper to taste
1/4 cup sunflower oil
Preheat oven to 400F. Toss beets with oil, salt and pepper and wrap in aluminum foil. Place foil package on cookie sheet and bake for 40-50 minutes, or until beets are tender when poked with a paring knife. Remove beets from oven and cool slightly. Using a paring knife, remove the beet skins.
While beets are roasting, brush choi with oil and sprinkle with salt. Roast on a hot, oiled, indoor our outdoor grill until grill marks appear and choi begins to get tender.
In a blender or mini food processor, blend together the cider, cider vinegar, maple syrup, chives, salt and pepper. Gradually add the oil and blend to emulsify. Adjust seasoning to taste.
Arrange lettuce or mesclun on a platter. Arrange roasted beets and choi on top and sprinkle with cooked grains, and dried cranberries if you have them. Dress the salad, season with salt and pepper and serve.
Dilled Potatoes Vinaigrette
Dilled Potatoes Vinaigrette
Adapted from Epicurious.com. Serves 4.
1 pound russet potatoes, peeled
1/2 teaspoon Dijon-style mustard
1 1/2 tablespoons apple cider or white-wine vinegar
2 1/2 teaspoons dry vermouth or dry white wine
3 tablespoons sunflower or olive oil
1/4 cup minced fresh dill
2 scallions, chopped
lettuce for serving
Place whole potatoes in a steamer set over boiling water. Steam them, covered, for 15-20 minutes, or until they are just tender. When cool enough to handle, slice crosswise into 1/3 thick rounds. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, dill, scallions and pepper to taste until they are coated well.
Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature a top mesclun or lettuce leaves torn into pieces. The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.
