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Recipes

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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

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

Hortopita

(or How Greeks love their Greens) Hortopita means “greens pie” in Greek. If you searched this dish on-line, you would find many different recipes, some with the greens encased in pastry and some not. This version comes from Myra Kornfeld’s … Continue reading

Butterhead Lettuce and Arugula Salad with Tangerines and Hard-Cooked Eggs

Serves 6 – 8 • 2 teaspoons fresh tangerine juice • 1/2 teaspoon grated tangerine zest • 1/2 teaspoon sea salt • 1/4 cup extra-virgin olive oil • 5 cups arugula, loosely packed • 6 cups red butterhead lettuce (about … Continue reading

Butterhead Lettuce with Parmesan and Fresh Mushrooms

Serves 6 • 7 tbsp. olive oil, divided • 4 to 6 oz. fresh mushrooms (button, portabello or other), sliced • 6 c. butterhead lettuce, such as Boston or Bibb • 6 tbsp. Parmesan shavings • 2 tbsp. white wine … Continue reading

Butterhead Lettuce and Spring Vegetable Salad

Serves 4 • 5 teaspoons white balsamic vinegar • 3 tablespoons extra-virgin olive oil • Coarse salt and ground pepper • 2 heads butterhead lettuce, washed and dried • 6 radishes, trimmed and thinly sliced • 1 large carrot, peeled … Continue reading

Butterhead Lettuce with Parmesan and Fresh Mushrooms

(Serves 6) 7 tbsp. olive oil, divided 4 to 6 oz. fresh mushrooms (button, portabello or other), sliced 6 c. butterhead lettuce, such as Boston or Bibb 6 tbsp. Parmesan shavings 2 tbsp. white wine vinegar 1 tsp. Dijon mustard … Continue reading

Butterhead Lettuce and Spring Vegetable Salad

(Serves 4) 5 teaspoons white balsamic vinegar 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 2 heads butterhead lettuce, washed and dried 6 radishes, trimmed and thinly sliced 1 large carrot, peeled and cut into thin strips 2 … Continue reading