Easy Cucumber and Chickpea Salad
Easy Cucumber and Chickpea Salad
This bright and crisp salad combines canned chickpeas with fresh cucumbers and feta and a tangy za'atar vinaigrette.
Author: uncomplicated chef
Prep Time10minutes mins
CourseSalad
Servings2
Equipment
1 Salad bowl
1 mason jar
Ingredients
Cucumber-Chickpea Salad
▢1 can chickpeas, drained and rinsed
▢2 cups cucumbers, sliced
▢1/2 red onion, sliced
▢2 tbsp fresh herbs, torn or sliced dill mint or parsley
▢2 tbsp feta cheese, crumbled
Za'atar Vinaigrette
▢1/4 cup olive oil
▢2 tbsp lemon juice
▢1 tsp Dijon mustard
▢1 tsp za'atar spice
▢salt and black pepper to taste
Get Recipe Ingredients
Instructions
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Make sure your chickpeas are drained and dry. Add them to a bowl with the cucumber and onions.
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Toss to combine.
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Sprinkle the herbs and feta cheese over the top of the salad.
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Add all of the ingredients for the vinaigrette to a mason jar and shake to combine.
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Pour the dressing over the salad.
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Toss to evenly coat.
Peaches and Goat Cheese Salad with Curly Endive
Peaches and Goat Cheese Salad with Curly Endive
basil, peaches, and endive join together to make a very easy, and very tasty salad. The sweetness of the peaches, and the rich fatiness of the goat cheese pair oh so nicely with the curly endive, and the basil adds some warmth and spice.
Servings: 4
Ingredients
2 small heads frisee (curly endive), torn
several handfuls of baby greens (optional)
extra virgin olive oil, for drizzling
balsamic vinegar, for drizzling
2 small yellow peaches, halved, pitted, & thinly sliced
⅓ cup torn basil
⅓ cup chopped macadamia nuts or walnuts, or sunflower or pumpkin seeds
½ cup crumbled goat cheese
fresh cracked salt & pepper
Instructions
Thoroughly wash and dry your baby greens, using a salad spinner or paper towels.
Place in a large serving bowl, drizzle with extra virgin olive oil and balsamic vinegar & toss to mix well. Remember to drizzle lightly at first. You can always add more oil or vinegar, but you can never take away! Aim for a ratio of roughly 2 parts oil to 1 part vinegar.
Sprinkle the sliced peaches, torn basil, nuts, and goat cheese over the salad.
Season with fresh cracked salt & pepper & serve family style!
Warm Frisée (Curly Endive) and Mushroom Salad
Warm Frisée (Curly Endive) and Mushroom Salad
Curly endive holds up so, so well in warm salads. This is a wonderful side dish -- especially if you're really in love with mushrooms!
Equipment
Skillet or wide pot
Ingredients
2 tablespoons plant-based or dairy butter (plus more if needed)
1 pound mixed mushrooms (torn or sliced depending on the variety)
3 shallots (or red onions); peeled and quartered lengthwise
2 tablespoons maple syrup
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 head of frisée (torn)
Salt and pepper to taste
Instructions
Cook the mushrooms:
Melt the butter in a wide pot or skillet over medium-high heat. Add half the mushrooms in an even layer and cook for 8–12 minutes until well-browned—season with salt and pepper and transfer to a bowl.
If the skillet is dry, add another tablespoon of butter. Once melted, add the remaining mushrooms and cook for 8–12 minutes. Season with salt and pepper and transfer to the bowl of mushrooms.
Cook the shallot:
Add the shallot to the pot and cook for 3–4 minutes, stirring often. Next, add all mushrooms to the pot and cook for 1–2 minutes.
Prepare the sauce:
Whisk together the maple syrup, Dijon mustard, and white wine vinegar in a bowl.
Cook the frisée:
Turn the heat on the mushrooms to high. Pour in the sauce and bring to a boil. Reduce heat to low and add the torn frisée. Cook for 5 minutes until wilted—season to taste with salt and pepper. Turn off the heat.
To serve:
Serve with cooked rice or noodles or alongside your favorite meat or plant-based protein. Enjoy!
Cowboy Caviar Recipe
Cowboy Caviar Recipe
A perfect recipe when we’ve got sweet corn (usually from another farm we love and trust!)
By Meggan Hill
This easy recipe for Cowboy Caviar is fun, fresh, colorful, and endlessly adaptable. It makes a great dip, salad, side dish, or even a topping for grilled meats. Always a potluck favorite!
Prep Time15minutes mins
Cook Time5minutes mins
Total Time20minutes mins
Servings24 servings (½ cup each)
For the dressing:
▢1/2 cup olive oil
▢1/4 cup granulated sugar or to taste (maple syrup or honey is an option, of course!)
▢1/4 cup white wine vinegar OR lime juice
▢1 teaspoon chili powder
▢Salt
For the vegetables (swip-swap all you want with the veggies -- this makes for a very flexible recipe)
▢1 pound tomatoes seeded and diced
▢1 (15-ounce) can black-eyed peas drained and rinsed
▢1 (15-ounce) can black beans drained and rinsed
▢ 2 ears fresh sweet corn -- kernels trimmed with a knife
▢1 red onion peeled and diced
▢1 green bell pepper stemmed, seeded, and diced
▢1 red bell pepper stemmed, seeded, and diced
▢1 cup chopped fresh cilantro or fresh parsley, from 1 bunch
Instructions
To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon).
In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.
Thai Cucumber Salad with Peanuts
Thai Cucumber Salad with Peanuts
Adapted from Food & Wine
This Thai-style cucumber salad is quick, crunchy, and full of flavor—the kind of side you’ll find yourself making on repeat.
Servings: 4
Total Time: 20 Minutes
Ingredients
For the Salad
½ medium red onion, very thinly sliced
2 large cucumbers, or 4 small ones halved lengthwise, seeded and sliced crosswise ¼-inch thick
⅓ cup packed chopped fresh cilantro
½ cup salted peanuts
1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
¼ teaspoon salt (optional)
For the Dressing
¼ cup fresh lime juice, from 2-3 limes
2 tablespoons vegetable oil
1½ tablespoons fish sauce
2 tablespoons sugar
1 garlic clove, minced
Instructions
Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.
Make the dressing: In a large bowl, whisk the lime juice, oil, fish sauce, sugar, and garlic.
Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add the salt if necessary. Serve the salad within 30 minutes.
Grilled Radicchio Salad with Pear (or Apple!) and Pecorino
Grilled Radicchio Salad with Pear (or Apple!) and Pecorino
This recipe comes to your from another CSA farm, so it's gotta be a good one.
-Wash and dry:
1 medium, or 2 small heads of radicchio from your share
-Cut into half and coat with olive oil
-On a medium/low heat, grill radicchio halves on each side for 4 minutes until wilty and tender. If the outer leaves get a little crispy, that’s okay! (It is more delicious that way)
-Set aside to cool slightly and in the meantime whisk together:
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 cloves of green garlic (from your share!)
4 tablespoon Extra Virgin Olive Oil
Salt and pepper to taste
-Cut up the radicchio halves into chunks and toss them with the vinaigrette. Thinly slice 1 half of a Bosc pear (or an apple) to toss in. Top with some grated Pecorino or Parmigiano-Reggiano. Serve warm or at room temperature. ENJOY!
Daikon Radish Salad
This salad becomes very vibrant when you use the purple daikon radishes in your share! You can substitute the green onions with chives : )
Author: Sue | My Korean Kitchen
Course: Side dishes
Cuisine: Korean
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Author: Sue | My Korean Kitchen
Ingredients
▢ daikon radish / white radish, peeled (about 2 cups)
▢ 2 Tbsp green onion or chives (optional), finely chopped
SAUCE (MIX THESE IN A BOWL)
▢ 1 Tbsp korean chili flakes (gochugaru) or more to taste
▢ 2 tsp korean fish sauce
▢ 1 Tbsp sugar, honey, or maple syrup
▢ 1/2 Tbsp minced garlic
▢ 1 tsp fine sea salt
Instructions
Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about 2.5 inch) long match stick style.
Put the radish into a mixing bowl then add the sauce. Mix them well with your hands. Garnish with the green onion.
Transfer the seasoned radish into a glass container and rest it for 30 mins in the fridge then serve. Or you can eat it straight away. Any unused portion can be refrigerated for 5 to 7 days.