Tag: Scallion

Potato Salad

Potato Salad

Our favorite way to use new potatoes! You can use any fresh veggies or herbs. Some of our favorites to chop up are cherry tomatoes, green beans, massaged kale, chives, parsley, and dill.

You’ll need:
1 pound potatoes
1 cup mustard vinaigrette
Chopped veggies of your choice (massaged kale, scallions, green beans, cherry tomatoes)
Minced herbs of your choice (parsley, dill, chives,)
freshly ground black pepper

Mustard Vinaigrette
2 Tbsp Dijon
chopped garlic or shallots
1/4 cup apple cider vinegar (or any type of vinegar)
1 cup oil (olive, sunflower, or other of your choice)

Simmer or steam your potatoes whole in salted water about 10 minutes until they are tender.
While cooking, make your vinaigrette
When tender, cool the potatoes quickly in cold water to stop them from cooking.
Dice and toss with the vinaigrette and chopped veggies and herbs.
Add salt and pepper to taste.




From Vegetarian Cooking for Everyone, Deborah Madison

Serves two 


1 bunch kale or mixed greens, stems removed                   1 tsp chopped rosemary

Salt and freshly milled pepper                                           ¼ cup dry white wine )

1 bunch scallions, finely diced or 1/2 c. onion                  ¾ cup cooked cannelloni beans, rinse well if canned

1 tbsp olive oil                                                                               ( we often substitute with navy beans)

2 plump garlic cloves, minced                                            Freshly grated Parmesan, optional

Pinch of red pepper flakes


Simmer kale in salted water until tender, 5 to 7 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, sauté the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until it’s reduced to a syrupy sauce. Add the beans, and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.


Sesame & Peanut Noodle Salad

Sesame/Peanut Noodle Salad

(Courtesy of Shareholder Allison Smith)


8 oz.         buckwheat soba noodles


1/4 cup   peanut butter, tahini, or a combination of both

3 tbsp.     tamari

2 tbsp.     vinegar (wine, rice or cider)

1 tbsp.     dark sesame oil

1 tsp.       hot chili oil or to taste (optional)


1/4 cup   noodle water

1 head     Chinese cabbage, finely sliced  If the cabbage is really big, just

use the top 3/4 and use the base in another dish.

1 bunch   scallions, chopped — save some for garnish

At least half of one big daikon radish, can thinly slice lengthwise D’avignon Radish as a substitute

Shredded carrot and/or salad turnip and/or red radishes (optional)


* Cook the noodles in boiling water, drain (removing 1/4 cup of the water for the sauce) and   rinse.

* Buzz sauce ingredients in blender or whisk together in a big bowl.

* Cut up and shred the vegetables and toss well with noodles and sauce.

* Serve it up garnished with chopped scallions.  Sprinkle with chopped peanuts

or sesame seeds if you like.

Serves 4 – 6.  Makes a great meal with edamame.

Simple Sauteed Kohlrabi

Simple Sauteed Kohlrabi

Farmer John’s Cookbook ~Angelic Organics     Serves 2 to 4

 Quick, simple, and satisflying, this recipe celebrates the greatness of kohlrabi. Serve as is, as a salad on a bed of greens, or as a side to grilled or roasted meats.

2 medium Kohlrabi bulbs, grated

1 tsp salt

¼ cup butter or light oil

½ onion or scallion diced

1 clove garlic or 2 garlic scapes minced

1 tbsp dried thyme or sage


1. Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain.

2. Melt the butter in a skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for 1 minute more.

3. Stir in the kohlrabi. Reduce the heat to low, cover and cook for 10 minutes.

4. Increase the heat to medium, uncover the skillet, and cook for 2 minutes stir in herbs and remove from heat. Let stand for a couple of minutes to let the flavors develop.

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