Tag: Cilantro

Green Bean Salad with Lime Vinaigrette and Quinoa

Green Bean Salad with Lime Vinaigrette and Quinoa

¾ pound green beans, trimmed
2 to 4 tablespoons chopped red or white onion
¼ cup chopped toasted almonds (30 grams)
1 green or red serrano or Thai chile pepper, minced (more to taste)
¼ cup chopped cilantro
1 tablespoon minced chives
2 tablespoons fresh lime juice
Salt to taste
¼ cup extra-virgin olive oil
1 cup cooked red quinoa
1 hard-boiled egg, finely chopped

  1. Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 3-4 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
  2. Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
  3. In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
  4. Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.

Summer Squash Curry

Summer Squash Curry

We couldn’t help but want to share this recipe, published by the New York Times from David Tanis.  A yummy way to use the bounty of summer squash varieties we grow. Try it with small zucchini, pattypan, or yellow Success!

Coconut Oil
1 bunch scallions or 1 onion, chopped
salt and pepper
1 tsp grated garlic or 2 garlic scapes, minced
1 serrano or chile pepper, finely chopped
1 Tbsp turmeric
1 Tbsp fish sauce or light soy sauce
zest and juice of 1 lime
13.5 oz coconut milk
2 pounds small summer squash,
cut in 1-inch cubes, slices, or wedges
1 cup shelled peas (optional)
2 pounds mussels (optional)
1 pound squid (optional)
Mint leaves, for garnish
Basil leaves, for garnish
Cilantro leaves, for garnish

Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion(or scallions), season with salt and pepper, and cook until softened without browning, about 5 minutes.

Add garlic, ginger, chile, turmeric, fish sauce, and lime zest and juice, stir, and cook for an additional minute.
Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.

Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.

Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe)

Transfer summer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil, and cilantro.

Red Lentil Soup

Red Lentil Soup

2 cups red lentils, picked over & rinsed well (about 1 pound)

1 Tbsp tumeric

4 Tbsp unsalted butter

Sea salt

2 tsp ground cumin

1 small onion (or more), chopped

1 1/2 tsp yellow mustard seeds

1 cup cilantro, chopped

2-3 limes (or lemons)

Optional tasty toppings!
Large bunch of greens (spinach, mustard, beet greens, collards, etc), chopped
Brown Rice
Greek Yogurt

Wash lentils well in clear water. Drain. Put lentils in large pot with 7 cups water, tumeric, 1 tsp butter, and 2 tsp salt.
Bring to a boil, lower heat, and simmer 20 minutes. Add 1 tsp cumin, the juice of one lime and half of the chopped onion. Continue cooking until the lentils are tender, about an hour or less, depending on how you like them.

Add water if the mixture is getting too thick.

In a small skilled, melt 2 tbsp butter and cook 1/2 small onion, 1 tsp cumin, and the mustard seeds until they are just brown and the seeds pop. Stir in the cilantro, heat for a few seconds.

Add cilantro mixture to the soup, then add lime juice to taste. Adjust any seasonings to taste.

To serve:
Serve the soup plain or topped with rice, cooked greens, and yogurt.

Recipe from gardener Janet Wells Greene, of the 6th Street Community Garden in Newark, Ohio. 

Adrienne’s Salad Dressing

Adrienne’s Salad Dressing 
1/3 c. olive oil
2/3 c. rice wine vinegar
3 cloves garlic, minced
2 Tbsp stone ground mustard
2 Tbsp chopped fresh herbs (sage, thyme, marjoram, cilantro, etc)

Add all ingredients to a jar, shake up, and serve over fresh greens of all kinds. Delicious over arugula, spinach, baby lettuce heads, and our salad mix!

Arugula Pesto

Arugula Pesto

2 cups  Arugula

1/3 cup  Extra Virgin Olive Oil

¼ cup  Raw Sunflower Seeds

¼ cup  Cilantro or parsley

3 cloves Garlic or garlic scapes

4 tsp Sea Salt

Blend and enjoy!

Summer Cole Slaw with Kohlrabi

Summer Cole Slaw with Kohlrabi

Serves 2 to 3

* 2 to 3 cups shredded cabbage                             * 4 tbsp apple cider vinegar

* 1 to 2 Kohlrabi peeled and shredded                 * 1 tbsp honey

* 1/3 cup mayonnaise                                                   * 2 tbsp minced cilantro or dill

* ½ tsp salt to taste and fresh ground pepper


  1. Toss the cabbage and kohlrabi in a large bowl
  2. Mix the mayonnaise, vinegar, honey and herbs in a small bowl. Pour the dressing over the cabbage; toss to combine. Stir in the salt and pepper to taste. Chill until ready to serve.

Fresh Tomato Salsa

Fresh Tomato Salsa

1.5  lbs. Tomatoes * 1  jalapeño pepper * 1/2 cup finely chopped onion * 1  finely chopped sweet peppers * 1/4 cup chopped fresh cilantro or basil leaves * 2 cloves garlic minced * 1 teaspoon salt or to taste *  1 tablespoons fresh lime juice

Chop tomatoes and transfer with any juices to a bowl. Finely chop hot peppers, including seeds (you might want to wear rubber gloves!). Stir hot peppers into tomatoes with remaining ingredients. It is always great to eat salsa fresh, but it can be made ahead and refrigerated.


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