Beet, Carrot & Pomegranate Salad

This colorful salad is perfect for winter and beyond.

Ingredients:
5-6 beets, cooked and peeled
2-3 carrots, peeled
½ cup pomegranate seeds
1½ tablespoons red wine vinegar
1 tablespoon honey
¼ cup extra virgin olive oil
¼ cup pistachios, chopped
1 tablespoon fresh Italian parsley, chopped
Sea salt and fresh ground pepper

Method:
1. Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating the beets and carrots. Sprinkle with pomegranate seeds and set aside.

2. Mix the red wine vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously. Season to taste with salt and pepper.

3. Drizzle the dressing on the vegetables to coat. Add pistachios and parsley. Season with additional salt and freshly ground black pepper as needed and serve immediately or at room temperature.

Heirloom Tomato Salad with Roasted Sweet Onions

Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom or other summer tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.

2. In a large bowl, add the chopped tomatoes, corn kernels and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.

3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.

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.

Sweet Corn & Roasted Potato Salad with Fresh Basil

This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)

Ingredients:
3 pounds fingerling potatoes, scrubbed and halved or quartered if large
¼ cup minced parsley
2-3 tablespoons olive oil
2 cups sweet corn kernels, cut from the cob
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch fresh basil leaves, chopped
¼ cup feta cheese, crumbled
¼ cup toasted pine nuts

For dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°. Place the potatoes in a heavy roasting pan, drizzle with olive oil, stir to coat. Salt and pepper generously and add chopped parsley. Roast the potatoes until tender and starting to brown, turning once or twice, about 20-25 minutes. Remove from oven and cool to room temperature.

2. When potatoes have cooled, combine together with the corn kernels and sun-dried tomatoes.

3. For the dressing, combine the ½ cup of olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Toss the potato mixture enough dressing to coat lightly. Stir in the basil and feta cheese gently, season with salt and pepper and garnish with toasted pine nuts. Serve at room temperature.

this week's recipes
harvest time

farm & garden notes
hello, october!

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.