Curried Tempeh and Apple Salad
Adapted from “Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love” by Terry Hope Romero.
Adapted from “Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love” by Terry Hope Romero.
This is a recipe from Southern Living. The salsa is a play on the classic Southern Jezebel sauce, traditionally served over cream cheese with crackers. Addictive combination of horseradish and apple.
This is such a traditional Southern relish!
Suzanne’s been quick to keep the recipe ideas updated. Last week’s blueberry pickles are already online at http://grassfedcow.com/ingredient/blueberries/. But if you need more ideas, I’ve got one more offering. It’s a little sweet from the orange juice and would make a fabulous breakfast. Top it with yogurt maybe? It came originally from Prevention Magazine.
Do you know bulgur? They sell it bulk at Sevananda and Whole Foods, and probably at other places as well. You don’t have to cook it at all, just soak it in water to soften the grains. The original magazine recipe called for cooking the bulgur, but I’ve adapted it so there’s no more heat in the kitchen.
Chefs are pickling things like crazy these days. It’s the same tradition that has kept food preserving going for centuries – the desire to put up the bounty of the season so it can be enjoyed throughout the year. This recipe is from chef Tyler Kord of New York City who created them to go with a sandwich of Brie, pistachios and chervil. I think they’d be delicious on any sandwich or with any dish where you might be thinking “chutney.”
This one is so simple you won’t believe it. No heating of anything.
One recipe that doesn’t require cooking. It comes to us from Whole Foods again. I love Waldorf salad. Yogurt as dressing is a great switch from mayonnaise.
From the folks at King Arthur flour. The quart in the CSA box has inspired me to do some baking along with just snacking right out of the basket.
A nice take on kale salad. Adapted from a recipe in Saveur magazine.
This martini recipe came from the folks at East Atlanta Village Farmers Market. It’s from food blog Glue & Glitter. The original recipe called for watermelon, but it would work with any melon that came in your box. I got watermelon, I know there were other varieties as well.
Are you already a convert to sprinkling beautiful ripe strawberries with a bit of balsamic vinegar? If you haven’t already devoured the contents of your pint, try this over ice cream, frozen yogurt or plain Greek yogurt. The better the balsamic you use, the better the result.