Mixed Greens with Strawberry Miso Dressing
Pureed strawberries and miso make an unusual, slightly sweet dressing. Miso is made from fermented soybeans, and is a good source of probiotics.
Serves 6-8
- 6-8 cups of mixed spring greens, washed and dried (We love all of the amazing sweet and spicy greens available at the Downingtown Farmers Market!)
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons white miso
- 2 tablespoons sesame oil
- 1 cup chopped fresh organic strawberries
Greek Potato Salad
Serves 4
- 1.5 lb new potatoes
- 1 cup chopped cucumber
- 1 cup fresh parsley, chopped
- 1 cup grape tomatoes, quartered
- 1/2 cup scallions, chopped
- Salt and black pepper, to taste
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tsp minced garlic
- 8 oz feta, crumbled (optional)
- 1/2 cup kalamata olives (optional)
- fresh herbs such as basil or dill (optional, to taste)
In a bowl, combine chilled potatoes, cucumbers, parsley, grape tomatoes, and scallions. Season with black pepper and salt, to taste.
In a separate bowl, whisk the olive oil, lemon juice, and garlic until blended. Add to the potato salad and mix until thoroughly combined. (You may decide not to use all of the dressing, so add a bit at a time until it tastes right to you.)
Stir in feta, olives, and fresh herbs, if using. Chill before serving.
Spring Rolls with Peanut Dipping Sauce
Adapted from Clean Eating Magazine
Serves 4-6
- 18 to 20 spring roll rice paper wrappers
- 1 head Boston or Bibb lettuce, leaves separated and largest leaves cut in half
- napa cabbage, thinly sliced
- broccoli, finely chopped
- carrots, shredded
- kohlrabi, shredded or thinly sliced
- cucumber, thinly sliced
- bell pepper, thinly sliced
- bean sprouts
- broccoli sprouts
- scallions, chopped
- avocado, sliced
- jalapeno, thinly sliced
- fresh herbs: cilantro, mint, or basil
Roll wrapper tightly, burrito-style. (There is no secret to doing this perfectly, except that practice does help! Rest assured that they’ll taste amazing, no matter how they look.) Serve with Peanut Dipping Sauce (recipe follows).
Peanut Dipping Sauce
- 1/4 cup lime juice (fresh, not store-bought!)
- 1/8 cup creamy natural peanut butter, unsalted
- 2 tbsp fresh cilantro, minced finely
- 2 tbsp water
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced finely
- 2 tsp tomato paste
- 2 tsp low-sodium tamari soy sauce
- 2 tsp raw honey
- 1 tsp fresh ginger, grated
- 2 drops chile sesame oil
Serve chilled spring rolls with dipping sauce.
I find amazing, fresh spring produce at Kimberton Whole Foods - what are your favorite resources for local produce? Share with us in the comments, below!