June 14, 2019

Original Recipe from http://simmerandsauce.com/

INGREDIENTS

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

DIRECTIONS

  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...

June 14, 2019

Recipe provided by Terra Stone Greens, who produce our microgreens. Find more at www.terrastonegreens.com

Ingredients

  • 1c Quinoa

  • 2c Filtered Water

  • 3 Mangoes - sliced, diced

  • 1 large Red Onion, diced

  • 1 can black beans (rinsed & drained)

  • 2c Microgreens

  • 3Tbsp Cilantro (chopped)

  • 2 Avocados (halved, pitted, sliced)

  • Salt & Pepper to taste

  • 4 tsp Lemon Juice

  • 4Tbsp EVOO

Directions:

Combine all ingredients, toss with EVOO & Lemon Juice until well combined. Enjoy!

June 14, 2019

From Terra Stone Greens, our Microgreens provider. Find more at https://terrastonegreens.com/

Ingredients:

  • 1c Microgreens

  • 1c Arugula

  • 1c Blackberries

  • 2Tbsp Pine Nuts

  • 1 ear Red Corn, cut off the cob

  • 1/2 bunch Asparagus

  • 2Tbsp EVOO

  • 1 Tbsp Red Wine Vinegar

  • 1 Clove Garlic, pressed

  • 2Tbsp chopped Caper Berries (stems removed)

  • 1 1/2 Tbsp of Mint, finely chopped

  • Sea Salt & Black Pepper

Directions:

  1. Rinse microgreens.

  2. In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt. Place in refrigerator until ready to serve.

  3. Trim ends off of asparagus - coat spears with EVOO and cook on medium heat or on your grill until seared to your preference. Cut into 1/2 inch pieces.

  4. Assemble the salad by adding microgreens, corn, asparagus, blackberries, and pine nuts in a large bowl. Add salad dressing, toss well, and serve.

Please reload

Tags

Please reload

Archive

Copyright © 2020 by Fredericksburg Area CSA Project

  • Facebook Social Icon
  • Twitter Social Icon
  • Pinterest Social Icon