Beet & Walnut Salad w/ Dill

William Sonoma.com

Ingredient List:

  • 8 small beets (2.5lb total)
  • 2 TB chopped dill
  • 1 1/2 TB red wine vinegar
  • 1 TB EVOO
  • 1 garlic clove, minced
  • Sea salt to taste
  • 1/3 cup Coarsely chopped walnuts

Directions:

1. Preheat an oven to 375°F.
2. Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve the greens for another use. Place the beets in a baking dish and cover with water by about 1/4 inch. Cover the dish tightly and bake until the beets can be easily pierced with a knife, about 45 minutes or more, depending on the size of the beets.

3. When the beets are cool enough to handle, peel and cut into thin slices. Place the beets in a medium bowl, add the 1 1/2 Tbs. vinegar and toss together gently. Let stand for 30 minutes.

4. Add the olive oil, dill, garlic and salt, stirring gently so the slices don’t break. Taste and add more vinegar, if needed. Stir in the walnuts and serve. Serves 4. 

Advertisements

Oh Snap!

Oh Snap!

Try some snap peas for a delicious raw snack or add them to a stir fry!

Radiatore with Arugula, Tomato & Sausage

Adapted from Cooking Light.com

Image

Ingredient List:

  • 1 lb Radiatore (or other pasta)
  • 1 TB olive oil
  • 2 tsp minced garlic
  • 1 cup of fresh diced tomatoes
  • 6 ounces Italian Sausage (Griggstown preferred) removed from casings
  • 3 cups arugula
  • Salt & Pepper (to taste)
  • 2 ounces grated cheese
  • Fresh chopped basil

Directions:

1. Cook pasta (according to package) set aside 2/3 cup pasta water

2. Cook sausage in oil and make sure to break into bite sized pieces, until browned about 3 minutes, add garlic cook 30 seconds, stirring constantly add tomatoes S & P cover and cook for 2 minutes.

3. Add cooked pasta, reserved liquid & arugula toss well and sprinkle with grated cheese & fresh chopped basil

 

 

Shaved Asparagus with Burrata & Radish

 

Adapted from Queen Sashy—Serves 4

Ingredient List:

  •  6 ozs thinly sliced radish (paper thin is best)
  • 6 ozs asparagus (tips removed) shave the stalks

  • 4 ozs Burrata

  • 4-5 TB EVOO (Extra Virgin Olive Oil)

  • 1 TB white balsamic vinegar

  • 1 TB lime juice

  • 1/2 tsp lime zest

  • Salt & Pepper

    Directions:

    Combine the vinegar, lime juice and lime zest in a small bowl and slowly mix in the olive oil until well blended. Season with S&P. Arrange radish and shaved asparagus on a plate top with Burrata and vinaigrette.

    Note: this is a simple salad and can be made with out the Burrata, however the creamy goo- ey-ness of this cheese does add an unbelievable dimension to this delicious dish!

Welcome to the Farm!

10155610_619104691505481_916925964_n

Welcome to our new blog! Here is a easy to use site to keep track of our CSA recipes and the recipes suggested to us by some of our lovely customers!

Dreyer Farms is currently running its CSA program for the third year now and something we have gained from the program is beautiful photos of food and some delicious recipes which we would like to share with all of you! This blog will be a way to share all of our photos and the recipes featured in the CSA Gazette and those sent to Dreyer Farms via Facebook, Twitter, Instagram, and Email.  Feel free to send recipes and pictures as well as comments and questions to DreyerFarms1904@gmail.com or our Facebook or Twitter Page.