Lemon & Dill Buttermilk Dressing
Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!
Ingredients:
1 cup buttermilk
1 cup Greek yogurt
Zest and juice of 1 lemon
2 tablespoons freshly-chopped dill
Sea salt and fresh ground pepper, to taste
Method:
1. Combine buttermilk, Greek yogurt, lemon zest and lemon juice in a bowl. Whisk together until smooth. Stir in the chopped fresh dill and season with salt and freshly ground black pepper to taste. Refrigerate until ready to use.
Cara Cara Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
½ pound arugula greens, or other favorite spring green mix
1 cup microgreens
2 Cara Cara oranges
1 avocado, pitted and thinly sliced
½ cup toasted pumpkin seeds
Vinaigrette:
¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup olive oil
¼ cup grapeseed or canola oil (or other preferred mild tasting oil)
Method:
1. Spread the greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the avocado slices.
4. To prepare the dressing, whisk together all the ingredients except the two oils. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined. Drizzle vinaigrette over the salad and then season with ground pepper if desired. Garnish with the toasted pumpkin seeds.
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.
An Apple A Day Recipes
Alongside autumn all-stars like Romano beans, heirloom tomatoes, zucchini and sweet corn, this week’s delivery trumpets the arrival of another fall favorite: fresh-picked apples from our own orchard here at Bella Luna! Enjoy a fun mixed variety of those this week, as well as beautiful golden Chanterelle mushrooms, Pain au Levain bread, and eggs from our heritage breed laying hens, plus a bevy of fragrant herbs and a bounty of greens that includes pea tendrils, escarole and Chioggia radicchio, all ready to incorporate into your own favorite meals of the fall season.
Here are a few recipe ideas for the week:
Radicchio Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over greens or roasted vegetables!
Heirloom Tomato Salad with Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
