Finally this weekend we’ll have more than three items on our table. So exciting! To help you prepare meals with the produce you purchase, we’re providing you with a few recipes to try. Enjoy!
Green Goddess Dressing
– 1 cup plain Greek yogrt
– 1/2 cup mayonnaise
– 2 teaspoons Worchestershire sauce
– 2 teaspoons fresh lemon juice
– 1/2 teaspoon hot pepper sauce
– 3 canned anchovy fillets
– 1 garlic clove, minced
– 2/3 cup fresh parsley
– 1/8 cup fresh tarragon leaves
– 1/4 cup chopped fresh chives
– Place first 7 ingredients in a food processor. Process until smooth. Add remaining ingredients. Process until herbs are minced. Yields 1 1/2 cups.
This dressing can also be used as a fresh dip for veggies.
* Recipe adapted from Cooking Light.
Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon (what’s not to love!)
1 head of escarole, torn into large bite-size pieces (about 8 cups)
2 bacon slices
1/4 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1/2 cup finely chopped shallots
2 hard-boiled eggs, chopped
1 5.5-ounce log soft fresh goat cheese, coarsely crumbled
Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.
Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
*Recipe courtesy Bon Appetit, September 2009
Spicy Napa Cabbage Slaw with Cilantro Dressing
– 1/4 cup rice vinegar
– 2 teaspoons sugar
– 1 teaspoon grated ginger
– 2 tablespoons vegetable oil
– 1 fresh serrano chile, finely chopped, with seeds
– 1 Napa cabbage, cored and cut crosswise into 1/2 inch slices
– 1 bunch scallions, diced
– 1/2 cup coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
* Recipe courtesy Gourmet, August 2008
Balsamic-Marinated Radicchio with Ricotta
– 2 tablespoons balsamic vinegar
– 5 garlic cloves, smashed
– 1 teaspoon fresh lemon juice
– 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
– 1 lb vitrus radicchio, halved lengthwise
– 1/2 cup basil leaves
– 1/2 lb ricotta
– Preheat broiler.
– Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
– Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.
– Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.
– Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.
* Recipe adapted from Gourmet 2009.