Salad Dressing

One of the things I heard about Harmony Valley before signing up with them is that they grow A LOT of greens. And that many people have problems keeping up with the amount of greens. Other than this last box, which I had a migraine for part of, and also moved, I’ve had no problem keeping up. But that’s because I LOVE salad. As in, I have HUGE bowls of it. Below are my two go-to salad dressings. I haven’t bought pre-bottled salad dressing in quite some time (other than the packets of salad dressing from the cafe at school, but thats only out of shear laziness). I’ve found I much prefer the taste of these two dressings. Probably something about changing tastes, no preservatives, and being able to make them cheaply at home with things I normally have any way. I’m also addicted to Trader Joes Peach Salsa. I keep the jars and make dressing in them. I find they are the perfect size for things like this.

Lemon Tahini Dressing
2/3 c tahini
6-9 T lemon juice (the original recipe called for 3 lemons juiced)
3 T balsamic vinegar (if looks matter to you, try white balsamic vinegar, but the taste will be the same)
1 t salt
1 t sugar (I usually add more)

Blend these and adjust for taste.
Add 1 c olive oil.

The original recipe said to do this in a blender. I’m sure it gives wonderful results. But I don’t have a blender and for dressing, I’m not likely to want to make more mess than I have to. I usually put the first set of ingredients in a bottle, shake it up well, then add the oil, shake more. It works for me.

Sweet Balsamic-Mustard Salad Dressing
Whoever I got this recipe from based it on one from Gluten-Free By the Bay’s blog. So I guess that person deserves some credit for this.

1/4 c balsamic vinegar
1/4 c olive oil
1 T honey
2 T dijon mustard
1/2 t ground black pepper

First, measure your olive oil out. But before pouring it all into your jar (or blender), pour a bit into your 1 T measuring spoon. Pour it out, THEN measure your honey. Look at how easy it comes off the spoon!
Blend everything together and enjoy!

Do you have a favorite go-to dressing that you make at home?


Stir Fry

This is one of those “use as much as possible so it won’t go bad” recipes. And I have to say it came out quite good, even if it is a bit heavy on the green. The sauce recipe is adapted from A Good Appetite.

CSA Stir Fry

For the Stir Fry
3 garlic scapes
3 green onions
1 bunch yukina savoy
2 small stalks broccoli
1 bag snap/snow peas
2 boneless skinless chicken thighs
cooking oil

1 T soy sauce
2 T lemon tamari sauce (because you’re out of soy sauce)
1 T plus brown sugar
1 T rice vinegar
2 T oyster sauce
a few shakes of ground ginger
a few shakes of ground mustard
1 T Sriracha

0. Put your rice into the rice cooker if thats your thing.
1. Chop the garlic scapes.
2. Chop the green onions.
3. For the yukina savoy, pick out the stalks that are starting to go bad because you didn’t know what to do with it for a while. Chop what isn’t bad.
4. Chop the broccoli to your liking.
5. Snap off the ends of the snap peas pulling off the string too.
6. Chop the chicken into bite size pieces.
7. Heat the oil in a large skillet (or small soup pot if you’re like me and don’t have a large skillet) (I generally “fry” with canola).
8. Add your garlic scapes and cook for a minute or two. Add the onions and cook for another minute or two. Don’t forget to stir.
9. Add the chicken turning it to coat with oil. Cook for a few minutes until the pieces no longer look pink on the outside. If you’ve cut them small enough, they’ll cook really fast.
10. Add the broccoli. Cook a minute or two.
11. Add the yukina savoy. Cook a minute or two.
12. Add the snap peas. Mix well. Put a lid on the whole thing and let it cook for a few minutes. You might want to stir occasionally.
13. Meanwhile, prep the sauce mixture.
14. Add sauce to pot, stir. Enjoy over rice.

New Abode!

I’m all moved now into my new place and christened it the other night by making a new dish. I hope this dish isn’t a foreshadow for what it will be like in this new apartment because the dish was only meh. Penne with Beets, Beet Greens, Goat Cheese and Walnuts. Sounds awesome, right? It wasn’t gross, but it wasn’t anything stellar. I did eat the entire thing though (well, I only made half a batch, but I got dinner and two lunches out of it). This recipe came from “The Flexitarian Table” by Peter Berley. I’m not sure if I’m doing something wrong or if his recipes are just on the range of meh to gross. I think this is the third thing I’m made from this cookbook, one of which came out gross (a curry lentil rhubarb dish), one of which was decent (an asian burdock and carrot dish), and then this one. I think I’ll make one or two more things before I decide if the book is a dud. Maybe this recipe just needs some tweeking that I’m not aware of. I think it could be stellar, but in it’s present form… not so much. So if you’ve got any ideas, I’d love to hear them.
Oh, and I ended up making this because I got a bunch of beets this weekend in my box and wanted to be able to use the beet greens right away and this was the best recipe I could find. At least so I thought.

Penne with Beets, Beet Greens, Goat Cheese, and Walnuts
This is my halved version with a few modifications

1 bunch beets, greens reserved (keep the stalks, they add a nice crunch), beets scrubbed
4oz penne
1/8 c olive oil
3 garlic cloves, thinly sliced
1 tsp dried tarragon (maybe this is an area in need of improvement, the original calls for 1Tbsp fresh)
1/4 tsp red pepper flakes
2oz goat cheese crumbled
1/8c heavy cream or creme fraiche
1/3c plus pecans (I never buy walnuts, but I almost always have pecans)

1. Preheat oven to 400F.
2. Wrap beets in foil and bake about 45 min until thye can be pierced easily with the tip of a knife (and even if you think your beets are small, like mine were, they’ll still take close to 45 min).
3. Wash and drain beet greens. Cut into 1/2″ wide ribbons and set aside.
4. Unwrap beets, transfer to colander, and cool under cold running water. Slip off the skins and discard. Trim the ends of the beets and slice them into fat match sticks.
5. Boil your pasta water. Add the penne and cook to your liking.
6. While your pasta is cooking, in a large skillet, heat oil over medium. Add garlic, tarragon and pepper flakes, and cook stirring until the garlic is lightly colored, 1-2 min. Add the beets and greens and cook, stirring until the greens have wilted, 1-2 min.
7. Drain pasta. Realize it won’t in your skillet and put in a large bowl. Stir in goat cheese, cream, and beet mixture. Ignore the original instructions that mention simmering. There isn’t much to “simmer” any way. Salt and pepper to taste.
8. Sprinkle with nuts and enjoy!

Saute mix

I guess Harmony Valley is known for the large assortment of greens they give in their CSA box. One of the ones I didn’t know what to do with at first was the bag of saute mix. To my eyes, it was just a bag of random greens. And since it wasn’t labeled as salad mix, I was hesitant to eat it that way. The only suggestion on the bag was to have it under sauteed meats. But I don’t eat sauteed meats very often.

I’m not quite sure how I came up with it, but this is how I ate ALL my saute mix (and this isn’t really a recipe).
I often eat scrambled eggs for breakfast, so one morning I tried the saute mix with my scrambled eggs. Divine!

I melted about a teaspoon of butter in my skillet, added two handfuls of saute mix and “sauteed” until everything was wilted. Took it out and did my scrambled eggs as usual and served them over the sauteed saute mix.
I never knew I could like eating greens with my breakfast so much. And it was awesome to know that I was starting the day already having a servings of veggies. I think I might even miss having the saute greens in my box now! (maybe this is a reason to get my butt out of bed Saturday mornings and make it to the farmers market)