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1 to 2 lbs broccoli and/or cauliflower
1/2 cups diced celery and/or carrots
1 16 oz pkg frozen peas, thawed
Dressing:
2 cups mayo (not Miracle Whip)
1/4 cup sugar
1/4 cup shredded parmesan cheese
2 tsp white vinegar
1 tbsp chopped or grated onion (onion powder can also be used)
salt and pepper to taste
Chop florets off of broccoli and/or c
1 to 2 lbs broccoli and/or cauliflower
1/2 cups diced celery and/or carrots
1 16 oz pkg frozen peas, thawed
Dressing:
2 cups mayo (not Miracle Whip)
1/4 cup sugar
1/4 cup shredded parmesan cheese
2 tsp white vinegar
1 tbsp chopped or grated onion (onion powder can also be used)
salt and pepper to taste
Chop florets off of broccoli and/or cauliflower. Mix dressing and stir into veggies gradually, until you get the desired consistency. Just before serving, mix in some bacon bits and/or
sunflower seeds.
1 cup slivered almonds
2 tbsp sesame seeds
3 chopped green onions
1/2 head cabbage, chopped
2 pkgs Top Ramen noodles
2 cups cooked chicken, chopped
1/3 cup oil
2 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
Brown broken dry noodles in 2 tbsp oil.
Add nuts and seeds to brown. In bowl,
combine cabbage, onions, and chicken.
Add ramen mixture.
1 cup slivered almonds
2 tbsp sesame seeds
3 chopped green onions
1/2 head cabbage, chopped
2 pkgs Top Ramen noodles
2 cups cooked chicken, chopped
1/3 cup oil
2 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
Brown broken dry noodles in 2 tbsp oil.
Add nuts and seeds to brown. In bowl,
combine cabbage, onions, and chicken.
Add ramen mixture. Mix remaining oil,
vinegar, sugar, and season packets.
Pour over salad. Toss gently and enjoy!
2 cups broccoli, cut into small pieces
1 cup honey roasted peanuts or sunflower seeds
1 cup raisins
1/2 onion, sliced very thin
4 slices bacon, cooked crisp and crumbled (or use bacon bits)
Dressing:
1/2 cup mayo
1/4 cup sugar
2 tbsp vinegar
Stir together the dressing and add to the salad ingredients an hour or so before serving. Add peanuts just before serving so they don't get soggy.
1 medium cabbage, slice thinly
2 rounded tbsp chopped sweet onion
1/2 cup chopped fresh parsley
1/2 cup, plus 2 tbsp, mayo
3 tbsp milk
1 tbsp lemon juice, or to taste
salt and pepper to taste
Mix cabbage, onion, and parsley in large bowl. Thin the mayo with milk, and stir in lemon juice. Pour mixture over cabbage, add salt and pepper, an
1 medium cabbage, slice thinly
2 rounded tbsp chopped sweet onion
1/2 cup chopped fresh parsley
1/2 cup, plus 2 tbsp, mayo
3 tbsp milk
1 tbsp lemon juice, or to taste
salt and pepper to taste
Mix cabbage, onion, and parsley in large bowl. Thin the mayo with milk, and stir in lemon juice. Pour mixture over cabbage, add salt and pepper, and mix thoroughly. If you make the slaw ahead of serving time, hold off salting until just before serving.
Slice the cucumber and onion into rounds (do not peel cucumber)
Dressing:
3 tbsp mayo
1 tsp white vinegar
1 tsp sugar
Mix all together and serve immediately.
1/4 to 1/3 head cabbage
2 tbsp chopped fresh cilantro
1 green onion, sliced or minced
1 tsp chopped jalapeno, to taste
1 tbsp mayo
1 tbsp lime juice
1/2 tsp cumin seed, or 1/4 tsp ground cumin
salt and pepper to taste
Shred or chop the cabbage. In a medium bowl, combine the cabbage with all the remaining ingredients.
1/4 cup lime juice
1 tbsp honey
1 green chili pepper, chopped fine
3 tbsp fresh chopped cilantro
1/4 tsp salt
3 to 4 ears corn, chopped from cob
1 1/2 cup baby spinach leaves
1 tomato, chopped
3/4 cup chopped cucumber
In a large bowl, whisk together honey and lime juice until well combined. Stir in chili pepper, cilantro, and salt. Add c
1/4 cup lime juice
1 tbsp honey
1 green chili pepper, chopped fine
3 tbsp fresh chopped cilantro
1/4 tsp salt
3 to 4 ears corn, chopped from cob
1 1/2 cup baby spinach leaves
1 tomato, chopped
3/4 cup chopped cucumber
In a large bowl, whisk together honey and lime juice until well combined. Stir in chili pepper, cilantro, and salt. Add corn to mixture. Stir in spinach, tomato and cucumber. Serve immediately.
1/4 cups coarsely chopped walnuts
1 lb green beans
1 tsp salt plus more to taste
freshly ground black pepper
1 1/2 tbsp freshly squeezed lemon juice (about 1/2 lemon)
3 tbsp extra virgin olive oil
4 oz Parmesan cheese, thinly shaved (about 1/2 cup)
Toast the walnuts in a dry, heavy skillet
(preferably cast iron) over high heat until they s
1/4 cups coarsely chopped walnuts
1 lb green beans
1 tsp salt plus more to taste
freshly ground black pepper
1 1/2 tbsp freshly squeezed lemon juice (about 1/2 lemon)
3 tbsp extra virgin olive oil
4 oz Parmesan cheese, thinly shaved (about 1/2 cup)
Toast the walnuts in a dry, heavy skillet
(preferably cast iron) over high heat until they start to brown in spots and become fragrant. Be careful not to over toast them, as they will burn quickly once toasted. Immediately transfer the nuts to a dish to cool. Bring a large pot of water to boil. Add the beans and salt; cook until tender but still firm, 3 to 5 minutes. Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Transfer the salad to a serving platter or to individual plates. Scatter the Parmesan shavings on top.
1 head butter lettuce (or any leaf lettuce)
1/2 pint blueberries
sugared walnuts (see Candied Walnuts recipe)
1/2 medium sweet onion, finely sliced
Dressing:
1/4 cup raspberry vinegar
1/4 cup sugar
3 tbsp oil
Toss together torn lettuce, blueberries and onion. Cover and refrigerate. Just before serving, stir together dressing and toss with salad. Top with walnuts and serve immediately.
1 eggplant, cut into quarters lengthwise
2 summer squash, cut in half lengthwise, then into 1/2 inch pieces
1 sweet pepper, cut into bite size pieces
1 sweet onion, cut into 1/2 inch pieces
3 tbsp olive oil
Dressing:
1/4 cup olive oil
2 tbsp white vinegar
1 tbsp minced onion
1/2 tsp each sugar, salt and pepper
Salad:
8 oz short fusilli past
1 eggplant, cut into quarters lengthwise
2 summer squash, cut in half lengthwise, then into 1/2 inch pieces
1 sweet pepper, cut into bite size pieces
1 sweet onion, cut into 1/2 inch pieces
3 tbsp olive oil
Dressing:
1/4 cup olive oil
2 tbsp white vinegar
1 tbsp minced onion
1/2 tsp each sugar, salt and pepper
Salad:
8 oz short fusilli pasta, cooked al dente
1 pint cherry tomatoes
1/2 cup fresh basil
1/3 cup fresh parsley
8 slices prosciutto
Shaved Parmesan cheese
Coat eggplant, pepper, squash and onion generously with olive oil and roast in oven or on grill. Cut eggplant into 1/2 inch pieces. Combine dressing ingredients. Toss pasta with cooled veggies, tomatoes and herbs. Toss
with dressing and top with prosciutto and Parmesan.
Each Wednesday, with a $20 minimum order, we will bring amazing farm-fresh items to your home within the Portland area. Some restrictions apply. Orders must be in by Monday at 11 pm!