Cuisine: salad-starter

Filter by Veggie: TomatoesLettuceRadishKale Turnips
Filter by Cuisine: DessertMain EntreeSalad / StarterSauceSide DishSoup

Apple & Onion Tapas/ Crostinis

2 Tablespoons of butter and 2 Tablespoons of olive oil 1 large onion, Florida Sweet, Vidalia, or regular 1 large green apple, Granny Smith ½ Teaspoon of salt ¼ Teaspoon of pepper 1/8 cup apple cider vinegar 2 Tablespoons of … Continue reading

Tapas/ Crostinis Made With Greens


Fried Greens Meatlessballs

  1 bunch greens (mustard greens, carrot tops, turnip greens, collard greens, kale , chard, onion greens, ANY GREENS) 3tablespoons olive oil or grapeseed oil 1 small yellow onion, diced salt, to taste 2 cloves garlic, chopped 1/2cup cilantro 1tablespoon … Continue reading

Green Beans with Sambal Sauce

11 ounces green beans 1 crushed garlic clove 4 teaspoons olive oil 1 red onion (small) thinly sliced 3 tablespoons rice wine vinegar 1/4 cup fruit jam (I used strawberry, but any favor you like should work) Red chile pepper … Continue reading

Spring Salad

10 asparagus spears, trimmed and sliced 7 oz green beans 7 oz sugar snap peas 1 2/3 cups baby spinach or other beautiful lettuces 1-2 shallots, very thinly sliced 1 red chili, finely diced ½ teaspoon sesame oil 2 Tbsp … Continue reading

Crushed Carrots with Harissa and Pistachios

Ingredients: 1 Tbsp olive oil 1 Tbsp butter 2 ¼ pounds carrots, peeled and cut into ¾” slices 1 cup vegetable stock grated zest of 1 orange 1 clove garlic, crushed 2 tsp harissa paste grated zest of 1 lemon … Continue reading

Toasted Bread and Parmesan Kale Salad

Ingredients For the Dressing: ⅓ cup olive oil ¼ cup white wine vinegar juice of one lemon juice of one orange 1 shallot, minced ½ teaspoon salt For the Salad 6-8 slices French bread or baguette 4 tablespoons butter, melted … Continue reading

Grated Carrot, Kohlrabi and Radish Salad

  1 ½ pounds mixed carrots, kohlrabi and radish, peeled and grated on the large hole of a grater (any combination of veggies will do, approximately 4 cups) ½ teaspoon salt 1½ cups water 1 tablespoon sugar ½ cup rice … Continue reading

Carrot Salad with Tahini, Crisped Chickpeas and Salted Pistachios

 1  3/4 cups cooked chickpeas (a 15-ounce can, drained and patted dry on paper towels) 
1 tablespoon olive oil 1/2 teaspoon coarse sea salt 1/4 teaspoon ground cumin Salad 1 pound carrots, peeled and coarsely grated 1/4 cup coarsely chopped … Continue reading

Basic Garden Salad with Alice’s Simple Vinaigrette

For a salad to have flavor and life you have to start with fresh, just picked lettuces like the ones in the CSA share.  There was really not much that needed to be done with the micro greens in the … Continue reading

Kolhrabi Carrot Fritters with Avocado Cream Sauce

2 kohlrabi (white or red) 1 carrot 1 egg 1/4 teaspoon kosher salt 1/4 teaspoon cayenne 1/2 cup grapeseed or vegetable oil (enough for 1/4-inch depth in a large skillet) 1/2 avocado 1/4 cup plain yogurt 1/2 lemon 1/4 teaspoon … Continue reading

Thai Cabbage Salad

This recipe from The Epicurious Cookbook was submitted by Epicurious member Sooz Wolhuter and is one great way to use your green cabbage, carrots, green onions, cilantro, (and even green chiles).  It makes 20 servings…perfect for a potluck and introducing … Continue reading

Radishes with Truffle Salt, Mint, and Olive Oil

Here’s an easy salad to make…perfect for a picnic or light lunch.  This recipe makes 2 to 4 servings. A bunch of radishes A pinch of truffle salt 1 tablespoon light olive oil A small handful of chopped fresh mint … Continue reading

Lacinato Kale and Ricotta Salata Salad

An alternative to cooking kale is using it in a raw salad.  Massaging the leaves with a little oil will make them tender, (preferably not vegetable or canola oils—extra-virgin olive oil and truffle oils are especially delicious).  This recipe makes … Continue reading

Greek Stewed Green Beans and Yellow Squash With Tomatoes

Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it’s a far cry from the authentic version, … Continue reading

Carrot-Ginger Dressing

Ingredients ¼ cup fresh ginger, minced 2 garlic cloves, sliced ¼ cup diced onion 2 cups peeled and shredded carrots 2 Tablespoons Apple juice 1 teaspoon toasted sesame oil or to taste 1 cup olive oil or safflower oil ½ … Continue reading

Pickled Turnips and Carrots

Ingredients 8 oz turnips 1 or 2 carrots (other veggies like red onion or fennel may be added) 2 cups water ½ cup apple cider vinegar 1 clove garlic, thinly sliced 1 t. fennel seeds, lightly crushed 1 t olive … Continue reading

Sauteed Chard with Parmesan Cheese

2 tablespoons extra-virgin olive oil 1 small red onion, thinly sliced 10 to 12 cups red chard (2 bunches trimmed and coarsely chopped) Grated nutmeg, to your taste Coarse salt and pepper 2 tablespoons red wine or cider vinegar Directions … Continue reading

Seared Rainbow Chard

2 tablespoons extra-virgin olive oil 1 small red onion, thinly sliced 10 to 12 cups red chard (2 bunches trimmed and coarsely chopped) Grated nutmeg, to your taste Coarse salt and pepper 2 tablespoons red wine or cider vinegar Directions … Continue reading

Sauteed Rainbow Chard with Garlic & Lemon

1/2 cup extra-virgin olive oil 3 large garlic cloves, thinly sliced 4 pounds rainbow chard—thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons Salt and freshly ground pepper 1/2 teaspoon finely grated lemon … Continue reading