Purple Carrot and Apple Slaw with Poppy Seed Dressing

This refreshing, brightly-colored slaw is a snap to do-ahead.

Ingredients:
4 cups coarsely grated purple carrots (or carrots cut into very thin matchsticks)
1 crisp apple, cored and cut into matchsticks
2 teaspoons finely-snipped fresh chives

Dressing:
¼ cup mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1¼ teaspoons fine sea salt
1 teaspoon poppy seeds
2 tablespoons honey

Method:
1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, honey and poppy seeds. Set aside. (Can be prepared up to 1 day ahead.)

2. In a large bowl, toss together the carrots and apple. Spoon the dressing over the top and toss to distribute evenly. Transfer to a serving bowl and garnish with the chives.

Green Bean Salad with Mustard Vinaigrette

Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Ingredients:
1½ pounds green beans, trimmed
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons olive oil
½ cup toasted almonds, sliced
Sea salt and fresh ground pepper

Method:
1. Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool. Transfer to a serving bowl.

2. Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans.

3. Sprinkle with the almonds and serve.

Roasted Beet Salad with Pumpkin Seeds

Topped with a light vinaigrette and roasted pumpkin seeds, this salad is both colorful and satisfying.

Ingredients:
Roasted beets, sliced and still warm from the oven (see recipe)
2-3 cups spinach greens, washed and dried
½ cup roasted pumpkin seeds (see recipe)
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
salt and pepper

Method:
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with salt and pepper.

2. To assemble the salad: Arrange the spinach greens on a large platter and then top with beet slices. Top with roasted pumpkin seeds, then drizzle with the vinaigrette. Top with additional salt and pepper to taste.

Smoked Blue Cheese & Pear Salad with Arugula Greens

Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Ingredients:
4-6 cups arugula greens
1 Asian pear, cored and thinly sliced
½ cup smoked blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper

Method:

1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.

2. In a large serving bowl, combine arugula greens and pearl slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top and serve.

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