Oven-Roasted Beets w/ Winter Citrus Vinaigrette

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 3 large beets (about 1 1/2 lbs total), washed and trimmed
  • 1/2 c freshly squeezed blood orange juice (from about 3 medium blood oranges)
  • 1/4 c freshly squeezed grapefruit juice (from about 1 medium grapefruit)
  • 2 Tbs freshly squeezed lemon juice (from about 1 small lemon)
  • 1 Tbs honey
  • 1 Tbs champagne vinegar or white wine vinegar
  • 6 Tbs extra virgin olive oil
  • salt
  • freshly ground pepper
  • 1 tsp blood orange zest
  • 1/2 tsp lemon zest
  • 1 tsp chopped fresh thyme, for garnish

Directions:

Preheat the oven to 400 degrees. Wrap the beats individually in aluminum foil.  Place them seam side up on a rimmed baking sheet and roast until fork-tender, 45-60 minutes, depending on the size of the beets.  Carefully open teh packets, draining off any juice inside.  When the beets are cool enough to handle, remove the skins and discard.  Chop the beets into 1/2-inch chunks.

Zest the blood orange and lemon; set aside.  Juice the fruits and combine the juice in a small saucepan.  Bring to a boil, reduce the heat, and simmer gently until reduced to 1/4 cup.  Remove from the heat and whisk in the honey and vinegar.  Add the oil in a slow, steady stream, whisking until emulsified.  Season to taste with salt and pepper.  Toss the beets with the zest and 1/4 c of the vinaigrette.  Marinate for at least 20 minutes, or overnight, if possible.  Garnish with thyme before serving with remaining dressing on the side.

Co-Op Kale Salad

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 12 dino kale leaves, tough stems removed and leaves sliced crosswise into 1/4-inch-wide ribbons
  • 1 large carrot, julienned
  • 1 very ripe large avocado
  • 1 garlic clove, minced
  • 3 Tbs freshly squeezed lemon juice (from about 2 small lemons)
  • 2 Tbs olive oil
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp sweet Spanish paprika
  • 1 1/2 tsp harissa or another hot sauce, such as Sriracha
  • salt
  • freshly ground pepper
  • 2 Tbs sunflower seeds

Directions:

In a large salad bowl, toss the kale and carrots.  In a separate mixing bowl, mash the avocado well and add the garlic, lemon juice, olive oil, spices and hot sauce.  Mix until the dressing is very smooth.

Scrape the dressing into the bowl with the vegetable and mix with your hands, massaging it into the greens until everything is well combined (this is messy, but it helps to soften the kale’s texture).  Season to taste with salt and pepper and refridgerate the salad for at least two hours, but preferably overnight.  Fold in the sunflower seeds just before serving.

Pea Shoot Salad w/ Shaved Parmesan & Lemon Vinaigrette

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 1/2 tsp lemon zest
  • 2 tsp freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • 1/2 tsp white balsamic or white wine vinegar
  • 1/4 c extra virgin olive oil
  • sea salt
  • 4-6 c lightly packed pea shoots
  • 2 oz piece of Parmesan
  • freshly ground pepper

Directions:

In a medium bowl, whisk together the lemon zest and juice, garlic and vinegar.  Slowly drizzle in the olive oil, whisking until the dressing is emulsified.  Add salt to taste.

Place the pea shoots in a large bowl.  Use a vegetable peeler to shave the Parmesan over the salad.  Drizzle the dressing over the salad and toss to coat.  Season to taste with fresh pepper and serve immediately.

Herbed Edamame Salad

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 2 lbs edamame pods or 2 cups shelled edamame
  • 4 large ears sweet corn, shucked
  • 1 cup halved cherry tomatoes
  • 6 scallions, white and light-green parts only, thinly sliced
  • 1/4 c torn basil leaves
  • 1/4 c of your favorite vinaigrette
  • salt
  • freshly ground pepper

Directions:

In a large pot over medium heat, biol 2 quarts water.  Add the edamame pods and boil for 2 minutes.  Drain and run under cold water until cool.  Shell the edamame into a large bowl.  If using shelled edamame, cook according to package directions.

Cut the corn kernels from the cobs directly into the bowl with the edamame.  Scrape of the corn pulp and release the corn “milk” into the bowl by running the back of the knife down the cob.  Gently fold the tomatoes, scallions, basil, and vinaigrette until well combines.  Season with salt and pepper before serving, either at room temperature or chilled.