Napa Cabbage and Carrot Salad with Tuk Trey Dressing

Until a few years ago, I only knew basil as a flavor of the Mediterranean. Now, however, it is a beloved addition to the many Asian-inspired dishes I frequently cook up with my CSA produce. Last summer I discovered my taste for sauteed eggplant and basil; this summer I've fallen in love with this Cambodian-style salad featuring several local crops and tossed in a light but robust-flavored tuk trey dressing.

Napa Cabbage and Carrot Salad
with Tuk Trey Dressing
Makes about 4 small or 2 large salads

Ingredients:

• 1/2 head of Napa or Chinese cabbage, shredded
• 2-4 carrots, grated or sliced thin
• handful of fresh mint and basil, chiffonade sliced
• 1 cup peanuts, finely chopped
• Tuk Trey dressing (see below)

Directions:

Prepare ingredients as described. In a large bowl, toss cabbage with carrots. Serve on plates, garnishing with herbs and nuts; drizzle with dressing and serve immediately.


Tuk Trey Dressing
Fills about 1 half-pint jar

Ingredients:

• 1/4 cup water
• 1/3 cup fish sauce
• 3 tbsp sugar
• 5 tsp fresh lime juice
• 1 clove garlic, crushed
• 1 small onion or shallot, minced
• salt to taste, if needed

Directions:

In a large bowl, whisk ingredients together; taste and add salt, if needed. Use immediately; refrigerate remaining dressing in a non-reactive container.


Rebekah

Images by Rebekah Carter (2012). Dressing recipe adapted from the Elephant Walk Cookbook via About.com; salad recipe inspired by the Elephant Walk in Waltham, MA.

Arugula, Orange, & Fennel Salad with a Citrus Vinaigrette

Spicy arugula paired with thinly-sliced fennel and juicy orange segments makes for a light and delicately-flavored salad perfect for our transition into late spring. For a more robust dressing, I suggest replacing 1 tablespoon of citrus juice with equal parts apple cider vinegar.


Arugula, Orange, and Fennel Salad 
with a Citrus Vinaigrette
Makes about 2 servings

Ingredients:
1 bunch arugula, washed and trimmed (about 6 cups)
1/2 small bulb of fennel, thinly-sliced (about 1/2 cup)
2 oranges, for juice (2 tbsp), zest (1/2 tsp, grated), and orange segments
1 tbsp honey
1/2 lemon, juiced (about 1 tbsp)
2 tbsp extra-virgin olive oil
1 tsp fresh mint, finely-chopped (optional)
salt to taste
shaved Parmesan cheese (optional)

Directions:

To make the dressing, whisk together the orange juice and zest, honey, lemon juice, oil, mint (if using), and salt until well incorporated.

Place arugula in a large bowl, followed by the orange segments and fennel pieces. Drizzle with dressing and toss. Sprinkle with cheese, if using. Serve immediately.


Rebekah

Image by Rebekah Carter (2012).

French Lentil Salad

I am a girl on the go. Between grad school, part-time jobs, and the return of gardening season, only so much of my day can be dedicated to the many, ever-changing culinary adventures I dream up. So when it comes to actually getting in the kitchen and cooking, I often try to develop healthful recipes yielding meals that can be eaten now, later, or several days or weeks from their initial preparation.

This fabulous vegetarian lentil salad, featuring raisins, walnuts, feta, and fresh mint, certainly fits the bill and is loaded with flavor and nutrients. Pair it with some sauteed greens and whole wheat pita bread, brown rice, or roasted winter squash and you've got yourself one tasty meal.

French Lentil Salad
Makes about 4 servings

Ingredients:

• 1 cup uncooked French lentils (can substitute black lentils, pictured above)
• 2 cups water
• 1/3 cup raisins, chopped
• 1/2 cup walnuts, toasted and chopped
• 6 scallions or 1 small spring onions, finely chopped
• 2 tbsp olive oil
• juice of 1 lemon (about 1/4 cup)
• 1/2 cup feta cheese, crumbled
• 1/4 cup mint, finely chopped
• salt and pepper to taste

Directions:

To toast the walnuts: Preheat the oven to 450 degrees F; toast walnuts until fragrant, about 10 minutes (they should not brown much or at all).

In a small pot, combine the lentils and water and bring to a boil; reduce the heat and simmer the lentils until tender (not mushy!), or for about 20-25 minutes. Add the raisins and let simmer another minute or two. If there is excess water remaining in the pot, drain the lentils in a fine mesh sieve.

In a bowl, combine the lentil-raisin mixture with the walnuts, scallion or onion, olive oil, and lemon juice and gently toss; add the feta and mint just prior to serving, toss, and season with salt and pepper. Serve warm, at room temperature, or chilled.


Rebekah

Image by Rebekah Carter (2012). Recipe adapted from Didi Emmons' Entertaining for a Veggie Planet.

Arugula Salad with Strawberry Vinaigrette

The end of New England's strawberry season has come, but I still had more than a few berries kicking around my refrigerator last night. A hot house meant a no-cook dinner was in store, and this fresh strawberry vinaigrette I recently enjoyed seemed the perfect compliment to a bunch of arugula I had on hand. With some fresh mint chiffonade, crumbled goat cheese or feta, and chopped berries (maybe a sprinkle of sliced almonds or sunflower seeds, too), this beautiful and tasty summer salad is ready in minutes. Try substituting fresh raspberries for strawberries if you don't have any fresh or frozen.

Strawberry Vinaigrette
makes 4 servings

Ingredients:

• 8 oz of strawberries (about 10-16 berries)
• 1/4 tsp garlic (or scapes), minced
  
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• salt and pepper to taste

Directions:

Combine all ingredients in a food processor and blend until smooth. If you do not have a food processor, chop and mash the berries before whisking with vinegar, lemon juice, garlic (scape), honey, salt, and pepper; continue whisking as you slowly drizzle in the olive oil.


Rebekah

Image by Rebekah Carter (2011). Recipe adapted from Hannaford Supermarket.

Featured Learning Garden Crop: Herbs

An herb is any plant used for its flavor, scent, medicinal, or other qualities other than its food value. Although many automatically associate the word "herb" with "leaf," herbs come from a variety of plant parts, including leaves, roots, stems, barks, flowers, seeds, resins, and berries.

We grew THREE herbs in our garden this year.

Can you identify the TWO herbs in the picture to the right?

HINT: One is usually used when making pickles; the other is often used in Italian cooking.




Can you remember the ONE other herb we grew, seen here with our cantaloupe sorbet (left)?

HINT: This herb makes your mouth feel cool (no sorbet necessary!)

The answers are below!

Can you think of any other herbs or spices we used this summer?

ANSWERS:
The two herbs in the top photo are basil (light green leaves) and dill (wispy green leaves and little yellow flower heads). The herb in the bottom photo is mint.

Other herbs and spices we used: chives, cilantro, cumin, curry (contains a number of spices), ginger, pepper, and thyme.

Media (text and image) created and published by Rebekah Carter 2010.