Category: salads
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We often gravitate toward lentils and legumes in the Fall and Winter, but not very often in the summer. This recipe from NYT Cooking contributor and columnist Lisa Donovan, was proof of the error of my ways. The French, of course, have a way to turn any dish into a celebration of flavors and textures,…
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Our Clark Organic Farm CSA Share included some exceptionally fresh green cabbage recently. I love slaws and cabbage salads, but I don’t always like to use mayo as a binder/seasoning. So when this wonderful receipe from the Mediterranean Dish popped up, I was eager to put it together. Without the mayo-based dressing, the salad makes…
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When we get our Clark Farm CSA newsletter on Monday, we know what we can expect to find in the CSA Room for pick up, and we know what the pick-your-own produce will be for the week ahead. For me, this is one of the strengths of this particular CSA. I know ahead of time…
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One of the best features of our CSA share at Clark Organic Farm, is that we get to go out into the fields and pick our own additions to the market shares available every week in the barn. There is something calming and therapeutic to being out in the fields, and while it is early…
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Clark Farm CSA, how we have missed you! This was our first week of the Clark Farm Summer CSA (more info on the CSA here); the difference in produce we get from our CSA share and those we find in local food stores is indisputable. This week’s share includes leafy greens (kale, lettuces, arugala), radishes,…
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Hetty Lui McKinnon is one of my favorite New York Times Cooking contributors, and this warm and delightfully flavored salad is a great example why. Roasting cauliflower and onions, and cooking smashed garlic along with the lentils, added remarkable layers of flavor which was then complimented by the creamy, simple dressing of Greek yogurt and…
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Our Winter Share from Clark Farms Carlisle included a beautiful head of organic purple cabbage. Cabbages, especially the purple variety are great nutrient dense foods, excellent for reducing inflammation. After the past few weeks of holiday eating and indulging, this salad was a great way to incorporate some more, shall we say, nutrition-friendly foods into…
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We love Brussel sprouts. We love them roasted, steamed, pan-fried, and raw. We love them the day they are cooked, and we love them for leftovers. I know you may not share our enthusiasm, but bear with me. I’m used to finding Brussel sprouts in our local grocery store, but they always are in a…
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If Thursday’s meal has made you feel the need for something a little more light or healthy, this post is for you. Our Clark Farm Winter CSA Share this week included some crisp and beautiful Napa cabbage. We also received some carrots and with that, a slaw was born. Flavored by a sauce made with…
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When the weather starts to turn toward summer (finally!), we gravitate toward salads for our main course. Tonight, I assembled Lidey Heuk‘s Orzo Salad which, by-the-way, makes a ton so would be a good candidate for bringing to a summer gathering. The addition of fresh herbs – I used a combination of mint and parsley…
Four Nights A Week 