Peach and Burrata Salad with Basil and Balsamic Honey

This really may be the best salad on the planet! Burrata are fresh mozzarella balls that are filled with a blend of cream and mozzarella.

-Add 2 TBS Balsamic vinegar and 1 TBS honey to a small saucepan.

-Cook over medium low heat stirring often until it reduces by more then half.

-Toast 3 TBS pine nuts over medium low heat for 4-5 minutes until lightly toasted.

-Cut 1 container of Burrata cheese into bite size pieces.

-Spread out on a serving platter as best as possible.

-Slice 2-3 peaches into thin wedges and place on top of the Burrata.

-Take 10 large basil leaves and place one on top of the other in a stack.

-Roll up and then cut into thin strips.

-Sprinkle the basil over the peaches along with the toasted pine nuts and a TBS of good extra virgin olive oil.

-Then spoon the Balsamic honey over top and serve (or hide in a closet and eat it all yourself!).

Parsley and Tomato Salad

Refreshing and light.

-Finely chop 1 bunch of flat leaf parsley (we like to use a food processor to chop it really well).

-Put it a medium sized bowl.

-Then add the following…

½ pint Sungold cherry tomatoes or 2 chopped slicing tomatoes

1 cucumber peeled, seeded and chopped into small dice

1 clove of garlic put through a press

3 TBS extra-virgin olive oil

The juice from ½ lemon

-Toss well and serve.

Marinated Buffalo Mozzarella and Tomato From Plenty by Yotam Ottolenghi

We always try to invest in a really good bottle of single origin extra virgin olive oil this time of year. It's fantastic with tomatoes and basil!

For the marinade; scatter ½ tsp fennel seeds in a small cast iron frying pan over medium high heat.

-Dry roast until they begin to pop.

-Transfer to a mortar and pestle/coffee grinder/blender and crush.

-Place the crushed seeds in a small bowl and add the following…

1 lemon, the zest only

2 TBS finely chopped parsley leaves

¼ tsp dried oregano

2 TBS extra virgin olive oil

2 TBS walnut oil

1 garlic clove, put through a garlic press

½ tsp Maldon sea salt

Some freshly ground black pepper

-Tear/break apart 8-9 ounces of fresh buffalo milk mozzarella.

-Smear the marinade on the mozzarella and let stand for 15-30 minutes.

-To serve, cut 2 ripe tomatoes into wedges and/or 1 basket of cherry tomatoes into halves.

-Plate the tomatoes along with the marinated cheese.

-Drizzle with extra virgin olive oil and serve.

Ginger, Watermelon Radish and Carrot Salad

-In a large bowl, whisk together theh following:

2 TBS minced fresh ginger

1 tsp toasted sesame oil

2 tsp olive oil

1 TBS rice wine vinegar

1 TBS soy sauce

-Grate 1 bunch of carrots and 1 watermelon radish.

-Toss the vegetables in the bowl with the vinaigrette and season to taste with sea salt and pepper.

-Serve cold or at room temperature.

Carrot Radish Salad

-Combine 1 bunch of grated radishes with ½ tsp salt, tossing well to coat.

-Let stand at room temperature 30 minutes.

-Rinse, drain and pat dry.

-Grate 4 carrots. 

-Combine radish and carrots.

-Mix together the following:

1 TBS rice vinegar

1 tsp sugar

1 tsp mirin (sweet rice wine) or saki

-Stir until sugar dissolves.

-Drizzle over radish and carrot mixture; toss to combine.

-Cover and chill.

Butterhead Lettuce with Golden Beets, Roasted Seeds and Sheep Milk Feta

-Wash and spin dry 1 head of butterhead lettuce and tear into bite size pieces.

-Arrange the lettuce pieces on a large platter.

-Toast 1/3 cup pumpkin seeds or pine nuts on low heat until lightly browned, stirring often. Be careful not to burn!

-Hard boil 3-4 eggs. (Fill a small sauce pan half full of water and put it on high heat. When boiling, add the eggs. Return the water to a boil, then lower the flame and set a timer for 7 minutes. When timer goes off, carefully pour out the water and run the eggs under cold water until cool enough to handle. Lightly crack the eggs all over and then soak in really cold water for 5 minutes. Start peeling the eggs at the bottom, where there is a little hollow, so that the shell and the membrane underneath will easily come off.)

-Grate the following:

3 carrots

2 golden beets

-Toss together in a bowl with the following:

2 TBS extra virgin olive oil

A big pinch of Celtic sea salt and some freshly ground black pepper

-Let stand for 5 minutes then toss again.

-Sprinkle on top of the salad.

-Top the salad with the following:

1/2 cup crumbled sheep milk feta

The toasted seeds

-Slice the eggs and lay on top of the salad.

-For the dressing add the following to a blender:

1/4 cup extra virgin olive oil

The juice of half a lemon

1-2 artichoke hearts (we use ones from jar but not marinated)

A large pinch of sea salt and some freshly ground black pepper

-Blend well and serve over top of the salad.

Black Bean, Corn and Tomato Salad

-Rinse and drain 2 cans of black beans. 

-In a large bowl combine the beans with the following:

The kernels from 4 fresh ears of corn

1 pint Sungold cherry tomatoes cut in half or 3-4 slicing tomatoes cut into medium sized chunks

½ cup minced onion

Some chopped cilantro or basil

-In a small bowl whisk together the following:

½ cup olive oil

The juice from 1 fresh lemon

1/2 tsp sea salt and freshly ground black pepper

-Add the dressing to the salad and gently toss.

-The salad may be made 1 day in advance and kept covered and chilled. 

-Serve the salad at room temperature or chilled slightly.

Beet, Radish and Sheep Milk Feta Salad with Toasted Seeds

-Wash and spin dry 1-2 heads of lettuce and tear into bite size pieces.

-Arrange the lettuce pieces on a large platter.

-Toast 1/3 cup pumpkin seeds or pine nuts on low heat until lightly browned, stirring often. Be careful not to burn!

-Cut 1 bunch of Pink Beauty radishes into thin rounds.

-Put in a glass bowl and sprinkle generously with sea salt.

-Grate the following:

2 peeled Red Ace beets

-Toss together in a bowl with the following:

2 TBS extra virgin olive oil

A big pinch of Celtic sea salt

Some freshly ground black pepper

-Let stand for 5 minutes then toss again.

-Sprinkle on top of the salad.

-Top the salad with the following:

1/2 cup crumbled sheep milk feta

The toasted seeds

The salted and drained radishes.

-For the dressing add the following to a blender:

1/4 cup extra virgin olive oil

The juice of half a lemon

1-2 artichoke hearts (we use ones from jar but not marinated)

Baby Turnip Salad with Toasted Pecans and Bacon

-Preheat the oven to 350.

-Remove the greens from one bunch of turnips.

-Tear the turnip leaves with your hands into medium sized pieces and set aside.

-Slice turnips as thin as possible.

-Put the turnips into a bowl of iced water.

-Toast ¼ cup pecans in the oven just until they start to brown, about 7 minutes at 350 degrees.

-Remove the pecans from the oven and set aside.

-Fry 4 slices of thick cut bacon until crunchy on the outside.

-Remove from the pan and set aside, reserving the fat.

-Prepare a simple vinaigrette:

-Combine 1-2 TBS Balsamic vinegar with a pinch each of sea salt and pepper.

-Slowly drizzle/whisk in about 1-2 TBS extra virgin olive oil. Set aside.

-Heat the bacon fat in the same pan.

-Once hot, add 2 cloves of minced garlic and sauté for 30 seconds.

-Add greens to the pan, season with the following:

Sea salt

A splash of Balsamic vinegar

-Cook until the greens are wilted.

-Remove the sliced turnips from the iced water bath, dry them with a kitchen towel and toss with the vinaigrette.

-Chop up bacon into ½ inch pieces.

-Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.

-Top with the vinaigrette and some chopped chives or cilantro and serve.

Arugula with Pecorino Romano and Toasted Walnuts

For the dressing:

Combine the following:

1½ TBS sherry or tarragon vinegar

1 garlic clove, finely chopped

¼ tsp. sea salt

-Whisk together and let stand for 15 minutes.

-Stir in the following:

1 tsp Dijon mustard

6 TBS of walnut/and or extra-virgin olive oil

For the greens: Without undoing the rubber band, gently swish 1-2 bunches of arugula in some cold water, and then shake dry. 

-Beginning from the top of the bunch of arugula, cut ½ inch strips off until you reach the bottom 2 inches and then discard the stems. 

-Gently spin the arugula dry in a salad spinner. 

-Put 1 tsp of butter in a small skillet over low heat.

-Add ½ cup walnut halves and toast until golden brown, 2-4 minutes. 

-Coarsely grate ½ cup Pecorino Romano.

To assemble salad: Gently toss the arugula with the chopped chives, enough dressing to coat and a little salt. 

-Heap on individual serving plates and top with a generous sprinkle of cheese and some walnuts.

Arugula Salad with Roasted Beets and Fresh Goat Cheese

-Preheat oven to 425 degrees.

-Trim leaves off of 1 bunch of beets.

-Tightly wrap beets in double layers of foil to make a small package and roast until tender, about 1+ hour.

-When beets are cool enough to handle, remove foil.

-Slip off skins and stems from beets and cut into wedges.

-Bring to room temperature.

-Drizzle with the following:

Balsamic vinegar

Extra virgin olive oil

Freshly ground black pepper

Sea salt

-Wash 1 bunch of arugula then spin it dry

-Spread the arugula out on a platter and place the beets on top.

-Serve with more oil and vinegar if desired.

Arugula & Roma Bean Salad with Walnuts

For the dressing:

-In a small bowl whisk together the following:

2 cloves of garlic put through a garlic press

¼ cup walnut or olive oil

1 TBS white wine vinegar

1/2 tsp Celtic sea salt

Freshly ground black pepper

-Hard-boil 3 eggs, then cool, peel and coarsely chop.

-In a small skillet toast ¼ cup chopped walnuts until lightly browned.

-Take the stems off of 1# of Roma beans and chop into 1½ inch segments.

-Steam the beans for 5 minutes until just tender.

-Drain then refresh the beans under cold water and drain again.

-Transfer to a large bowl and add 1 bunch of washed and dried arugula leaves and half the eggs.

-Drizzle with dressing and toss to coat.

-Top with the remaining eggs and toasted walnuts, adding some crumbled chevre style goat cheese if desired.

A Salad of Red Ace Beets, Roasted Seeds and Sheep Milk Feta

-Wash and spin dry 1 head of lettuce or 1-2 bunch of arugula and tear into bite size pieces.

-Arrange the lettuce or arugula pieces on a large platter.

-Toast 1/3 cup pumpkin seeds or pine nuts on low heat until lightly browned, stirring often. Be careful not to burn!

-Hard boil 3-4 eggs. (Fill a small sauce pan half full of water and put it on high heat. When boiling, add the eggs. Return the water to a boil, then lower the flame and set a timer for 7 minutes. When timer goes off, carefully pour out the water and run the eggs under cold water until cool enough to handle. Lightly crack the eggs all over and then soak in really cold water for 5 minutes. Start peeling the eggs at the bottom, where there is a little hollow, so that the shell and the membrane underneath will easily come off.)

-Grate the following:

2 peeled Red Ace beets

-Toss together in a bowl with the following:

2 TBS extra virgin olive oil

A big pinch of Celtic sea salt

Some freshly ground black pepper

-Let stand for 5 minutes then toss again.

-Sprinkle on top of the salad.

-Top the salad with the following:

1/2 cup crumbled sheep milk feta

The toasted seeds

-Slice the eggs and lay on top of the salad.

-For the dressing add the following to a blender:

1/4 cup extra virgin olive oil

The juice of half a lemon

1-2 artichoke hearts (we use ones from jar but not marinated)

A large pinch of sea salt and some freshly ground black pepper

-Blend well and serve over top of the salad.