Chopped Salad with Zesty Ranch Dressing

Here is another recipe from everybody likes sandwiches.

I used anything "chop-able" from the CSA box, and added some frozen peas, red bell peppers and shredded mozarella, then served it on a bed of greens.
The fresh ranch dressing is the amazing part! It is SO different than the bottled stuff.


Here is the original reciped:

chopped salad with zesty ranch
2 c snowpeas, chopped
2 carrots, sliced into coins
3/4 c corn
1/2 green cabbage, shredded & chopped
1/4 red onion, finely diced
dressing:
1 c buttermilk
1/4 c sour cream
1/4 c mayonnaise
juice & zest of 1/2 lemon
1 t honey
1 fat clove garlic, minced
2 T freshly grated onion
1 large pinch each of dried dill & oregano
1/4 t sweet Spanish paprika
1/2 t kosher salt
1 t freshly ground pepper
a shake or two of hot sauce

Chop all the vegetables and place them in a large bowl. Set aside.

To make the dressing, whisk all ingredients until combined. Taste & adjust seasoning if necessary. This makes a lot of dressing, so just use enough dressing for the salad. Pour dressing liberally (or not, depending on taste) and toss salad to combine.

Place remaining dressing into a tightly lidded container and keep in the fridge for about a week or so.

A recipe from a new summer member

Thanks Deidre!

Baby Pasta Primavera

1 lb little penne or other small pasta

4-5 baby carrots

5 Baby corn,

8 ish baby squash (depending on size)

Handful of yellow beans

¼ onion

¼-1/2 cup olive oil

¼ cup or so of parmesan cheese

Cut all of the vegetables to small, even pieces.

Sauté in olive oil – carrots and onions for a few minutes first, then the rest (they take a bit longer to cook). Cook till just tender or to taste.

Salt and pepper the veggies

I sliced a few hot peppers and added them to the carrots and onion mix to flavor the oil, since I had some in the house, but you could omit this step

Cook the pasta till al dente

Mix everything together

Add a little olive oil if dry

Add parmesan cheese and a little more cracked pepper.

Roasted Carrot Soup

I am notorious for making up recipes but not writing them down, hence many a tasty dish was never replicated.
I'm writing this one down!
It is inspired by a roasted potato soup from Soup Makes the Meal by Ken Haedrich.
Like many soups, it tastes even better the next day.


Roasted Carrot Soup

2 lbs. carrots, scrubbed and cut into 3/4 inch chunks
1 onion coarsely chopped
2 large potatoes, cut in 3/4 inch cubes
olive oil
salt
pepper
1/2 tsp. thyme
1 quart vegetable or chicken broth
1-2 cups milk
1-2 tsp. garam masala
1/2 tsp. S&B curry
juice and minced zest of one orange

Heat oven to 500 degrees.
Toss carrots, onions and potatoes with olive oil, salt and pepper in oven proof dish with low sides.
Roast for 30 minutes, stirring once after about 15 minutes. Vegetables will be tender and browned.
Heat broth in large pot. Add vegetables. Blend with immersion blender until smooth, adding milk and seasonings. Stir in orange juice and zest. Heat until steamy. Adjust seasonings to taste.


Note: "S&B Oriental Curry Powder" is in the grocery store with Japanese food. It comes in a 3 oz., round, yellow and red tin. It is great for curried chicken or shrimp salads or any recipe that calls for curry powder.

Tomorrow's list, today!

It looks like we will have a few new vegetables tomorrow!
Forona beets and purple mizona...

Gold Beets

Forono Beets

Large Carrots

Yellow carrots

Turnips

Chard

Black Kale

Green mustard frills

Red dandelions

Red spinach

Red onions

Purple Mizona