Barley and Roasted Vegetable Salad

Dressing
1/3 c red wine vinegar
5 t olive oil
1/2 t salt

Salad
3 c water
1 c uncooked pearled barley
1 bell pepper, cut into wedges
1 zucchini, halved
1 yellow squash, halved

1/4 t each salt and pepper
1/4 c fresh parsley, chopped
2 T fennel fronds
2 garlic cloves, minced

1. Preheat oven to 400
2. Boil water and add barley. Cover, reduce heat and simmer 45 minutes.
3. Toss peppers, zucchini and squash with olive oil, salt and pepper. Place on a jelly roll pan coated with cooking spray. Bake at 400 for 12 minutes or until squash and zucchini are tender. Remove and bake peppers until tender.
4. Cool vegetables and cut into 1/2 inch pieces.
5. Combine all salad ingredients.
6. Make dressing and toss with salad.
7. Let salad chill for about an hour before serving.

Good at room temperature and cold. Good topped with feta cheese.

Fennel and Beet Salad

Dressing
Juice and zest of 1 lemon
1 T honey
1/4 c oil
dash of salt


Salad
2 fennel bulbs, thinly sliced and core removed
1/4 c chopped fennel fronds (the feathery part of of the fennel stalk)
5 -8 beets, cooked and peeled and quartered

Toss dressing and salad and let chill a bit before serving.

Napa Cabbage and Snow Pea Slaw

Dressing
1 T rice wine vinegar
2 T sugar
3 T fresh lime juice
1 t sesame oil
1/4 t ginger

Slaw:
4 c sliced napa cabbage
1/2 c thinly sliced snow peas
1/2 c peeled, shredded kohlrabi
2 sliced green onions
2 T cilantro

Mix dressing and toss with vegetables. Chill a bit before serving.

CSA Chronicles - Week 3

This week's box contained the following:

Baby White Turnips
Broccoli
Garlic Scapes
Kohlrabi

Napa Cabbage

Red Lettuce

Scallions

Snow Peas

Strawberries

Sugar Snap Peas

Summer Squash

I used the broccoli florets, napa cabbage, garlic scapes, green onions ans squash in a stir fry over brown rice.

I made a slaw type salad with the Kohlrabi and Broccoli stalks.

Broccoli, Kohlrabi and Apple Salad

Dressing

1.5 Tbsp apple cider vinegar

1.5 Tbsp brown sugar

1 Tbsp oil

Salad

1 Kohlrabi bulb, peeled and shredded

3 broccoli stalks, shredded

1 green apple, chopped fine

2 carrots, shredded

Mix the dressing and toss with the vegetables and fruit. Chill for at least an hour.

Broccoli and Apple Slaw

Tart, sweet and surprisingly tasty.

1/2 (12 oz) package of broccoli slaw
1 green apple, diced
1/2 c dried cranberries

3 Tbsp brown sugar
3 Tbsp apple cider vinegar
1 Tbsp vegetable oil
salt and pepper to taste

Mix dressing ingredients and toss with slaw, apple and cranberries.

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