Category Archives: SALAD GREENS

Flower salad with heirloom tomatoes and claytonia on spinach bed

Jobie Townhshend-Zellner made some beautiful salads with her Seabreeze ingredients this week:

IMG_1651 IMG_1650

 

When you sign up for deliveries in March, we’ll add 1 dozen farm fresh eggs to your first delivery!

Beet Tops With Grapefruit and Avocado

Beet Tops With Grapefruit and Avocado
Print Recipe
Tasty way to get more greens into your diet. The creamy avocado mixed with tangy grapefruit is delightful!
Servings Prep Time
1 Serving 10 Minutes
Servings Prep Time
1 Serving 10 Minutes
Beet Tops With Grapefruit and Avocado
Print Recipe
Tasty way to get more greens into your diet. The creamy avocado mixed with tangy grapefruit is delightful!
Servings Prep Time
1 Serving 10 Minutes
Servings Prep Time
1 Serving 10 Minutes
Ingredients
Servings: Serving
Instructions
  1. Roll up your beet green into a tight roll and slice very thin (*chiffonade)
  2. Peel and chop avocado and grapefruit into bite size pieces
  3. Toss all ingredients together in bowl, salt to taste and enjoy! Yum
Recipe Notes

*Chiffonade

*Nutritional values:

Beet greens

Grapefruit

Avocado

Share this Recipe
Powered byWP Ultimate Recipe

Arugula Vichyssoise

Ingredients

  • 3/4 c chopped mostly white part of baby leeks, washed well
  • 2 T olive oil
  • 1 clove garlic, chopped
  • 3 T half and half or heavy cream
  • 1 small russet potato, peeled, grated coarse and reserved in water to cover
  • 2 c low salt chicken broth
  • 1 bunch arugula, washed well and spun dry
  • 1 slice homemade type white bread, cut into 1/2 inch cubes
  • 1 small plum tomato, seeded and diced, for garnish

Directions

  1. In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened.
  2. Then add the garlic, the potato, drained and the broth and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft.
  3. Stir in the arugula, simmer the mixture, covered, for 1 minute and in a blender puree it in batches for 2 minutes, or until it is completely smooth.
  4. Transfer the puree to a metal bowl set in a larger bowl of ice and cold water, stir in the half and half and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.
  5. While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon of oil over moderate heat, stirring, until they are browned, transfer the croutons to paper towels and season them with salt.
  6. Divide the soup between 2 or 3 bowls and top it with the croutons and the tomato.
Arugula Vichyssoise
Print Recipe
Arugula Vichyssoise
Print Recipe
Share this Recipe
 
Powered byWP Ultimate Recipe

Cucumber Purslane Yogurt Salad

Ingredients

  • 3 to 6 med. cucumbers, peeled & seeded (if prefer) and cut into quarter-round slices
  • 1 bunch purslane, large stems removed, washed and drained well
  • 2 T each, fresh chopped mint, cilantro and chervil
  • 4 c whole milk yogurt
  • 1/4 c organic olive oil
  • 3 cloves garlic, finely minced or pureed
  • 2 t ground coriander
  • Sea salt and freshly ground black pepper

Directions

  1. Place the cucumbers, purslane and herbs into a large bowl.
  2. In another bowl, stir together the yogurt, olive oil, garlic, and coriander and season to taste with sea salt.
  3. Add the yogurt mixture to the cucumbers & purslane and mix well.
  4. Add a pinch of ground black pepper.
  5. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.
Cucumber Purslane Yogurt Salad
Print Recipe
Cucumber Purslane Yogurt Salad
Print Recipe
Share this Recipe
 
Powered byWP Ultimate Recipe

Radicchio, Avocado & Grapefruit Salad

Ingredients

  • 2 Ruby Red grapefruit
  • 1 head radicchio, cored and coarsely chopped
  • 2 T olive oil
  • 2 T lime juice
  • 1 firm-ripe avocado, peeled and sliced
  • 1/3 cup chopped smoked almonds
  • 1/4 cup sliced green onion
  • Sea salt and fresh ground pepper to taste

Directions

  1. Section grapefruit; set fruit aside and squeeze membrane to release any juice into large bowl.
  2. Whisk in oil and lime juice, add radicchio and toss.
  3. Divide evenly among flour plates and top with grapefruit sections, avocado, almonds, and green onion; season to
  4. taste with sea salt and pepper. Serve immediately.
Radicchio, Avocado & Grapefruit Salad
Print Recipe
Radicchio, Avocado & Grapefruit Salad
Print Recipe
Share this Recipe
 
Powered byWP Ultimate Recipe