June 14, 2019

Original Recipe from http://simmerandsauce.com/


For the Salad:

  • 1 yellow squash, peeled, seeded, and diced into 1/2-inch cubes

  • 1 1/2 tablespoons Extra Virgin olive oil

  • 1 1/2 tablespoons maple syrup

  • 1/2 teaspoon kosher salt

  • 1/2 cup pecans, lightly toasted or plain

  • 2 cups brassicas microgreens 

  • 1 cup fresh Feta cheese 

For the Dressing:

  • 1 tablespoon minced shallots

  • 1 tablespoons honey

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • 1/4 cup Extra Virgin olive oil

  • 1/4 teaspoon salt

  • dash of pepper


  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.

  2. P lace the yellow squash on the prepared pan. Drizzle with the olive oil, maple syrup and salt using your hands, lightly toss well to coat. Place in the oven and roast till tender, about 15 minutes. Remove from the oven and let cool slightly.

  3. For the dressing, in a small bowl and...

May 30, 2018

Original Recipe from Forest Green Farm


  • 1 bunch raw kale, washed, de-stemmed and dried

  • 2 Tbsp Tahini

  • 2 Tbsp Apple Cider Vinegar

  • 2 Tbsp Lemon Juice

  • 2 Tbsp Tamari

  • 4 Tbsp Nutritional Yeast

  • 2 tsp Minced Garlic (1-2 cloves)

  • Sesame Seeds (optional, to taste)


  1. Break or cut kale into bite size pieces and place in a large bowl.

  2. Puree all remaining ingredients, except kale and seasame seeds, in a blender to create the dressing.

  3. Pour dressing over kale and massage into the kale until all pieces of kale are coated in the dressing. 

  4. Place salad in fridge to marinate for at least an hour. Sprinkle with sesame seeds before serving.

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