Pea-Shoot Salad with Warm Cream Dressing

Recipe adapted from MarthaStewart.com

Pea-Shoot Salad with Warm Cream Dressing
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Servings
4
Servings
4
Pea-Shoot Salad with Warm Cream Dressing
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Prepare an ice-water bath; set aside. Bring a small saucepan of water to a boil. Blanch snap peas until bright green and crisp-tender, about 1 minute. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain.
  2. Transfer to a serving bowl. Add pea shoots, snap peas, lettuce, and radishes; set aside.
Prepare Warm Dressing
  1. Heat a large nonstick skillet over medium heat until hot. Arrange pancetta in skillet in a single layer; cook, turning once, until crisp, about 12 minutes. Transfer with tongs to paper towels to drain.
  2. Pour off all but 2 tablespoons fat (if skillet seems dry, add enough oil to total 2 tablespoons fat). Add onions; cook over medium-high heat, stirring often, until tender, about 4 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add cream, and cayenne, if desired. Cook until liquid is reduced by half, about 4 minutes.
  3. Pour warm cream dressing over greens; toss to coat. Season with salt and pepper, and top with reserved pancetta.
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Radish, Goat Cheese & Cilantro Salad

Recipe adapted from Matt Taylor-Gross, Saveur

Radish, Goat Cheese & Cilantro Salad
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Servings
4
Servings
4
Radish, Goat Cheese & Cilantro Salad
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.
  2. In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.
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Black Eyed Pea Salad with Tahini Vinaigrette

Recipe inspired by Stefani Renee’s recipe, The Feed Feed

Black Eyed Pea Salad with Tahini Vinaigrette
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Servings
4-6
Servings
4-6
Black Eyed Pea Salad with Tahini Vinaigrette
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Servings
4-6
Servings
4-6
Ingredients
Tahini Vinaigrette
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Instructions
  1. Combine black-eyed peas, sweet & hot peppers, cucumber, red onion, green onion, tomatoes, half of the parsley, and fonio/quinoa in a large bowl. Gently toss.
  2. Combine oil, vinegar, tahini, garlic, honey, paprika, salt, and pepper in a small bowl. Whisk well and add water to thin if needed. Taste and add more honey if needed.
  3. Pour vinaigrette over black-eyed pea mixture and stir well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.
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Winter Citrus & Kale Salad

Recipe inspired by Sapana Chandra, Real and Vibrant

Winter Citrus & Kale Salad
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Servings Prep Time
4 15
Servings Prep Time
4 15
Winter Citrus & Kale Salad
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Servings Prep Time
4 15
Servings Prep Time
4 15
Ingredients
Salad
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Instructions
  1. Prepare the dressing. In a small bowl, whisk the olive oil, balsamic vinegar, Dijon mustard, balsamic vinegar, garlic, salt, and pepper. Set aside.
  2. In a large mixing bowl, massage the kale with olive oil and lemon juice until tender, for about a minute or two.
  3. Add the avocado, jalapeno, citrus fruit, almonds, onions, cranberries. Drizzle with the vinaigrette and toss gently. Serve immediately.
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Carrot & Turnip Slaw

Recipe developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Carrot & Turnip Slaw
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Servings
4-6
Servings
4-6
Carrot & Turnip Slaw
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
  1. Combine the carrots, turnips, and parsley in a large bowl and toss until thoroughly combined.
  2. In a small bowl, whisk the vinegar with the garlic, chile flakes, salt, and pepper, slowly adding a thin, steady stream of olive oil until emulsified.
  3. Pour the dressing over the slaw and toss until evenly coated.
  4. Cover and let rest in the refrigerator for 30 minutes.
  5. Just before serving, toss the slaw again, garnish with the sliced scallions, and taste to see if more salt and pepper is needed. ENJOY!
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