Zucchini Ribbon Salad with Feta, Mint and Pine Nuts
2 medium zucchini or summer squash
3/4 teaspoon salt, divided, plus more for salting water
1/3 cup toasted pine nuts
1 teaspoon lemon juice
1 teaspoon white wine vinegar
1/4 cup extra-virgin olive oil
2 cups (or 1 15-ounce can) chickpeas, drained
2 tablespoons fresh mint (or basil), finely chopped
2 tablespoons feta cheese
Freshly ground pepper
Trim the ends of the zucchini and cut in half crosswise. Using a mandolin or veggetti, cut the zucchini into thin matchsticks and place in a colander in the sink. Sprinkle with 1/4 teaspoon salt and massage lightly with your hands to evenly disperse the salt. Let sit for 20-30 minutes, or as long as it takes to prepare the rest of the salad.
Toast pine nuts lightly and set aside. Meanwhile, make the dressing. In a small bowl, whisk together the lemon juice, vinegar and remaining 1/2 teaspoon salt. Slowly whisk in the olive oil and set aside.
In a large bowl, combine the chickpeas, barley and about half of the dressing. If the barley is still very hot, let the mixture sit until just warm, stirring occasionally. Squeeze the zucchini gently to get rid of any excess moisture and add to the bowl, along with the remaining dressing and the mint. Stir and transfer to a serving bowl. Crumble the feta over the top and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-12 15:02:242016-06-12 15:02:24Zucchini Ribbon Salad with Feta, Mint and Pine Nuts
10 cups rinsed and well-drained red leaf lettuce, coarsely chopped
2/3 cup walnut pieces, or coarsely chopped, toasted
1-2 Asian pears, peeled, cored, and cut into 3/4-inch pieces
salt and pepper to taste, optional
Add vinegar, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well-combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of the dressing and set aside.
Add red leaf lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among eight individual salad plates or bowls. Add pears to the large bowl and toss them with the reserved 1/4 cup dressing. Spoon pears evenly over the eight salads.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-12 15:01:382016-06-12 15:01:38Red Leaf Lettuce, Asian Pear and Walnut Salad
2 teaspoons baking powder (make sure your baking powder is fresh! no more than 6 months old or you may not get a good rise)
7 tablespoons butter, cold
2 scallions, finely chopped
3 oz. grated Parmesan cheese
3/4 cup buttermilk
Kosher or Black salt for topping
Preheat the oven to 425°F. In a large bowl whisk together the flour, cayenne, black pepper, baking powder, and salt. Set aside. Dice the butter into small pieces. If they get too warm, then place them in a bowl and put it in the freezer for about 10 minutes before continuing. Toss the diced butter with the flour mixture until well coated. (Again, if into tossing the butter gets hot in your hands place the whole mixture in the freezer for a few minutes.) Add the scallions and cheese and toss until well coated.
Add the buttermilk and mix with your hands until it just comes together. You may find you need an extra dribble of buttermilk, if so then go right ahead but do so judiciously. Do not over-knead. Roll the dough out onto a lightly floured surface. Knead once or twice; no more. Form into an 8×8-inch square and cut into 2×2-inch squares and top with a bit of high-quality salt if using. Bake for 12-16 minutes or until golden.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-12 15:00:552016-06-12 15:00:55Scallion and Spring Onion Cheese Biscuits
Zucchini Ribbon Salad with Feta, Mint and Pine Nuts
Zucchini Ribbon Salad with Feta, Mint and Pine Nuts
Trim the ends of the zucchini and cut in half crosswise. Using a mandolin or veggetti, cut the zucchini into thin matchsticks and place in a colander in the sink. Sprinkle with 1/4 teaspoon salt and massage lightly with your hands to evenly disperse the salt. Let sit for 20-30 minutes, or as long as it takes to prepare the rest of the salad.
Toast pine nuts lightly and set aside. Meanwhile, make the dressing. In a small bowl, whisk together the lemon juice, vinegar and remaining 1/2 teaspoon salt. Slowly whisk in the olive oil and set aside.
In a large bowl, combine the chickpeas, barley and about half of the dressing. If the barley is still very hot, let the mixture sit until just warm, stirring occasionally. Squeeze the zucchini gently to get rid of any excess moisture and add to the bowl, along with the remaining dressing and the mint. Stir and transfer to a serving bowl. Crumble the feta over the top and serve.
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Red Leaf Lettuce, Asian Pear and Walnut Salad
Red Leaf Lettuce, Asian Pear and Walnut Salad
Add vinegar, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well-combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of the dressing and set aside.
Add red leaf lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among eight individual salad plates or bowls. Add pears to the large bowl and toss them with the reserved 1/4 cup dressing. Spoon pears evenly over the eight salads.
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Scallion and Spring Onion Cheese Biscuits
Scallion/Spring Onion and Cheese Biscuits
Preheat the oven to 425°F. In a large bowl whisk together the flour, cayenne, black pepper, baking powder, and salt. Set aside. Dice the butter into small pieces. If they get too warm, then place them in a bowl and put it in the freezer for about 10 minutes before continuing. Toss the diced butter with the flour mixture until well coated. (Again, if into tossing the butter gets hot in your hands place the whole mixture in the freezer for a few minutes.) Add the scallions and cheese and toss until well coated.
Add the buttermilk and mix with your hands until it just comes together. You may find you need an extra dribble of buttermilk, if so then go right ahead but do so judiciously. Do not over-knead. Roll the dough out onto a lightly floured surface. Knead once or twice; no more. Form into an 8×8-inch square and cut into 2×2-inch squares and top with a bit of high-quality salt if using. Bake for 12-16 minutes or until golden.
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