Purple Sprouting Broccoli Salad

This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Ingredients:
1 large bunch purple sprouting broccoli
¼ cup high-quality olive oil
1½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
2 cloves of garlic, minced
1 lemon
Sea salt and fresh ground pepper

Method:
1. In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccoli stems. If some stems are very thick, cut them in half lengthwise.

2. Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1½ teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm.

Brussels Sprout Crown Salad with Maple-Mustard Vinaigrette

This hearty salad is accented by apples, dried cranberries and a tart Meyer lemon dressing.

Ingredients:
1 Brussels sprouts crown head, cored and shredded
3 cups thinly chopped Lacinato kale
1 apple, finely diced
2 small avocados (or 1 large) diced
½ cup shaved almonds
½ cup dried cranberries

Dressing:
4 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
Juice of 2 small Meyer lemons
2 teaspoons pure maple syrup

Method:
1. Add salad ingredients to a large bowl.

2. Prepare dressing by mixing together mustard, olive oil, lemons, and maple syrup together with a fork until smooth.

3. Drizzle dressing over salad ingredients, and toss together until evenly coated.

Cherry Tomato-Beet Salad

Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.

Ingredients:
4 medium-sized beets
3 cups cherry tomatoes, halved
3 tablespoons combined fresh herbs, such as basil, parsley and sculpit
2 tablespoons chopped shallots
1 tablespoon capers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into ¼-inch-thick slices.

3. Combine the herbs, shallots, capers, olive oil, balsamic vinegar and mustard in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons of the dressing; toss to coat. Divide sliced beets and dressed cherry tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons of the remaining dressing. Season to taste with salt and pepper.

Follow the Rainbow Recipes

From red beets and verdant green broccoli to edible flowers and rainbow baby potatoes, this week’s box is awash in color! Also including tender lettuce greens, rainbow chard, crisp cucumbers and fennel, plus Pink Lady apples and lemons, this bright lineup is accented by Harmony Field’s creamy sheep’s milk cheese, an orange peel and fennel-kissed fleur de sel spice blend, Tunawerth Creamery Greek yogurt, freshly-baked Kalamata bread, and a bevy of fragrant garden-grown herbs like spearmint and green garlic, as well as eggs from our hen house flock.

Here are a few recipe ideas for the week:

Grilled Rainbow Potato Salad with Hard-Boiled Eggs
Accented with mustard vinaigrette and spicy summer greens, this potato salad boasts big, bold flavor.

Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try side dish!

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

Sparkling Spearmint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.

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