New recipes

The Multipurpose Shaved-Vegetable Salad

The Multipurpose Shaved-Vegetable Salad


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.

Ingredients

  • 12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)
  • 1 cup mint leaves, torn if large
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in half; squeeze juice into bowl. Drizzle in oil and vinegar; season salad with lots of salt and pepper. Toss to coat.

  • Do Ahead: Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.

Reviews Section

Food Focus: Three for Thanksgiving

What is Thanksgiving after all, but a celebration of the harvest? Here are three celebratory side dishes that make us truly thankful for our amazing farmers at the Market.

Multipurpose Shaved-Vegetable Salad

recipe by Andy Baraghani for bon appetit

Ingredients:

  • 12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, radishes (daikon, red and/or black), beets (golden, red and/or Chioggia beets)
  • 1 cup mint leaves, torn if large
  • 2 lemons
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • Kosher salt, freshly ground pepper

Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in half squeeze juice into bowl. Drizzle in oil and vinegar season salad with lots of salt and pepper. Toss to coat. This recipe serves 8.

Do Ahead: Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using. You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool. Be sure to use the finger guard!

Low Carb Cauliflower Stuffing

recipe by Lindsay Funston for delish

Ingredients:

  • 4 tbsp. butter
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped or thinly sliced
  • 1 small head cauliflower, chopped
  • 1 c. chopped mushrooms
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. chopped fresh parsley
  • 2 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
  • 1/2 c. vegetable or chicken broth
  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
  2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
  3. Add parsley, rosemary, and sage and stir until combined. Then pour on vegetable broth and cover until totally tender and liquid is absorbed, 15 minutes. This recipe serves 6.

Baked Kale Gratin

recipe by Marian Cooper Cairns & Mary Allen Perry for Country Living

Ingredients:

  • 1½ lb. kale (or other greens)
  • 4 slice bacon
  • 3 tbsp. butter
  • ¼ c. shallots
  • 1 small red bell pepper
  • 3 clove garlic
  • ¼ tsp. red pepper flakes (optional)
  • 3 tbsp. flour
  • 2¾ c. half-and-half
  • 1¼ c. grated Parmesan (or other cheese)
  • 1½ c. coarse fresh breadcrumbs
  • 2 tbsp. extra-virgin olive oil
  1. Heat oven to 375 degrees F. Remove tough stems from kale and chop. Steam kale in a covered large Dutch oven in 1/2 inch of water 7 to 8 minutes until wilted and tender. Remove kale and drain well.
  2. Cook bacon in Dutch oven over medium-high heat 5 to 6 minutes or until crisp remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in Dutch oven. Melt butter in drippings. Sauté shallots and next 3 ingredients 6 to 7 minutes or until tender and golden. Whisk in flour and cook, whisking constantly, 1 minute. Whisk in half-and-half. Bring to a boil reduce heat to low and simmer 3 minutes. Remove from heat and stir in 1 cup Parmesan. Fold in kale.
  3. Spoon mixture into a lightly greased 11- x 7-inch or 2-quart baking dish. Stir together breadcrumbs, olive oil, and remaining 1/4 cup cheese sprinkle over kale mixture.
  4. Bake at 375 degrees F for 40 minutes or until breadcrumbs are golden brown. Let stand 5 minutes before serving. This recipe serves 8.

Cook’s Note: You can substitute spinach, chard, collards, turnip greens, or mustard greens for the kale, but be sure to remove any tough thick stems.

Don’t forget to check our recipe archive for more great Thanksgiving dishes. And see more recipes for your holiday feast at bon apetit, delish, and Country Living.


The Multipurpose Shaved-Vegetable Salad - Recipes

For those receiving their first box. Welcome to winter LUCSA! We are so excited to provide you with local nourishment this season. We hope this newsletter helps you enjoy your box more every week, as well as all the info you can find on our Instagram . We also update the newsletter on our website so you can always check there if you ever want to refer back to previous weeks. While we hope to include as much helpful info in this newsletter as possible, this is farming and stuff goes wrong all the time! If you ever have questions or can't figure out what is in your box or how the heck to use it, shoot us an email at [email protected] , and our admin team is happy to help you.

We have started posting a recipe tutorial to our Instagram stories on Wednesday evenings so you can get some inspo on how to use the items we send you!

  • The list of items coming that week!
  • A list of recipes that we hope will help utilize all your items (even the weird ones) and get you inspired to try some new things
  • Tips on storage that can really come in handy and keep stuff from spoiling or going un-used
  • News from our farm and partner farms to better connect everyone to what goes into growing all of this amazing food
  • Profiles of some of the unique and weird fruits and vegetables that might be a bit daunting - like rutabaga or turnips or celery root or fennel
  • Profiles of some of the staff and their experiences and food backgrounds t o further connect you to all the work we do here at the Urban Canopy and see what goes into getting these boxes to you at home
  • We encourage you to return your wax box, egg cartons, pints, and rubber bands. We reuse all of these items after storing them for the CDC recommended amount of time in order to prevent COVID contamination.
  • You will receive an ETA text on the day of your delivery informing you of the estimated hour in which your box will be delivered, as well as additional contact info for your driver that day.
  • Full Share Pay-as-you-go members will be able to sign up for recurring payments, email coming this week
  • If you prefer to not have alcohol (or have any other allergies or dietary restrictions) please let us know in an email and we can update your preferences! We will always substitute with a similar item.
  • We have a very useful Member Dashboard where you can view your delivery schedule, payments, and non-produce share contents. Here are instructions on use. Please remember to clear out the form before exiting!

Why does this matter, and what importance does this bring? Not only does it repurpose food waste, but it closes the loop of a naturally occurring cyclical food system. The nutrients required to grow food on our farm will now come directly from the plants grown the year before. As we spread the finished compost over our beds next spring, we will be providing a fresh growing medium for our newest crops to germinate in to. Not only is this process less wasteful for the environment, but it also allows our farm to be more self-sufficient: a necessity for urban areas.

We have always wanted to take over composting operations at the farm, but it takes a lot of work and human power to get right. With the help and large amounts of food waste from Compost Club and the assistance of local landscaping companies, The Urban Canopy Farm is finally bringing it's compositing needs in-house. If any of our LUCSA members would like to aid us in our endeavor, all you need to do is sign up for The Urban Canopy Compost Club.

This week we are sending you local sunchokes ! Sunchokes are odd, knobby little tubers that look quite like ginger, taste a bit like potatoes, and whose blooms are easily confused with sunflowers. Well, the last part is a bit of a cop-out as far as fun facts go since they are in the same family as sunflowers both are of the Helianthus genera. However, this species of sunflower is prized for it's roots instead of it's seeds.

Sunchokes are sometimes called "sunroot" or "Jerusalem artichokes." It is thought that the “Jerusalem” part comes from a mispronunciation of the Italian word for sunflower, “Girasole”. The “artichoke” from a french explorer who believed the taste similar to artichokes, though we will let you be the judge of that.

One thing that makes sunchokes so favorable is how easy they are to grow in most parts of North America. As farmers and gardeners ourselves, that’s a huge benefit. Sunchokes are vigorous growers and often surprise with their yield, not to mention the two-in-one action of food crops that bloom so brilliantly. They generally flower in August/September and can be a source of pollen for pollinators during a time when most flowers are calling it quits. Though, before you decide to plant them yourself I would like to note that the vigor with which they produce can truly be overwhelming for some, bordering on invasive for others.

Outside of just the practicality of growing them, we love them for a flavor profile unlike anything else found in our everyday diets. As a starchy root, the sunchoke is most often compared to a potato or sometimes to jicama, but it has a sweet nuttiness that defies all other comparisons. Their flavor intrigue is boosted by their versatility in dishes as they can be served peeled or unpeeled, raw, baked, pureed, mashed, or pickled, though most often are roasted or sauteed.

Check our Instagram on Wednesday for a quick tutorial of pickling sunchokes and daikon!

  • Please keep in mind that share contents may vary due to market availability so contents may vary slightly from this list. Farming is never 100% predictable. We appreciate your flexibility.
  • Wash everything before eating
  • Remember to return your wax box, egg cartons, and rubber bands during your next delivery. We reuse all of these items!

Wed: Country Loaf Middlebrow (Logan Square, Chicago, IL)
Thur: Seeded Loaf Middlebrow (Logan Square, Chicago, IL)
Fri: Honey Wheat pHlour Bakery (Andersonville, Chicago)

Eggs: Finn's Steak and Egg Ranch (Buchanan, MI)
Storage Tip - You can freeze your eggs to make them last longer. Crack and scramble in a container, or crack whole into oiled muffin tins, and keep frozen for up to 6 months.

MUSHROOMS
Wed: Crimini:
River Valley Ranch (Burlington, WI)
Thurs: Shiitake: River Valley Ranch (Burlington, WI)
Fri: Chesnut/Oyster/Lions Mane: Windy City Mushrooms (Humboldt Park, Chicago, IL)
Storage Tip - Keep out of plastic. Open up your paper bag to reduce moisture. Smoke, dehydrate or par-cook and freeze for longer storage.

Pie Pumpkins: Nichols Farm and Orchard (Marengo, IL)
Storage Tip - Keep undamaged squash in a cool, dark, dry place, out of the fridge, for up to 6 months.

Cranberries: Mick Klug Farm (St. Joseph, MI)
Storage Tip - Keep undamaged berries tightly sealed in the refrigerator for up to two months.

Watermelon/Daikon Radish // Cauliflower // Cabbage Urban Canopy (Englewood, Chicago, IL)
Storage Tip - (radishes) Remove greens from the root for the root to last in the crisper or a plastic bag in the fridge. Greens should be used within 2 days. (cauliflower) Keep in an open or perforated plastic bag in the crisper for up to a week.

Sweet Potatoes:
Storage Tip - Keep cool, dry and out of direct light, on your counter, in a cupboard or in a perforated paper bag , for up to 6 months.

Sunchokes: Nichols Farm and Orchard (Marengo, IL)
Storage Tip - Keep in a cool, dry, dark area for up to a week, or sealed in a bag with towels or paper towels to absorb moisture for up to three weeks.

Carrots:
Storage Tips - C an be stored in the crisper or in a plastic bag for a few weeks.

Greens: Urban Canopy (Englewood, Chicago, IL), Smooth & Social Roots (Chicago, IL), Growing Solutions Farm UAS (Illinois Medical District, Chicago, IL)
Wednesday: Kale
Thursday: Arugula // Salad Mix
Friday: Arugula // Salad Mix

Storage Tip - Remove from compostable green bag. Make sure greens are good and dry. You can wrap the greens in a paper or cloth towel to cut down on extra moisture. Then store in a plastic bag in the fridge for up to a week.


SUBS (people who are opting out of the beverage, eggs, bread or mushrooms or having a conflicting allergy will receive one of the following for each opt-out)

Potatoes: Nichols Farm and Orchard (Marengo, IL)
Storage Tip - Keep cool, dry and out of direct light, on your counter, in a cupboard or in a perforated paper bag , for up to 6 months.

Leeks: Nichols Farm and Orchard (Marengo, IL)
Storage Tip - Gently wrap and keep in your crisper for up to a month. Keep the dark greens in your freezer for stock!

Fresh Ginger: Gary Comer Youth Farms (Grand Crossing, Chicago, IL)
Storage Tip - Keep dry in a closed plastic bag in the crisper for up to three weeks.

Thanks for choosing to support the local food cycle!


Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list


We found at least 10 Websites Listing below when search with vegetable side dishes recipes on Search Engine

Vegetable Side Dishes Allrecipes

Allrecipes.com DA: 18 PA: 34 MOZ Rank: 52

  • Traditional ratatouille vegetables, such as zucchini, are mixed with Italian herbs then air-fried to create a quick and easy side dish that is nutritious and delicious
  • Using an air fryer keeps the vegetables from getting soggy without using too much oil.

50 Vegetable Side Dish Recipes Food Network

Foodnetwork.com DA: 19 PA: 50 MOZ Rank: 70

  • 2) 1. Carrots with Spiced Yogurt Toss 8 bunches (2 1/2 pounds, trimmed) baby carrots with 2 tablespoons olive oil, 3 sliced …

Vegetable Side Dish Recipes : Food Network Recipes

Foodnetwork.com DA: 19 PA: 43 MOZ Rank: 64

  • Get delicious vegetable side dish recipes, including those for roasted carrots, zucchini fritters and charred green beans, from the expert chefs at Food Network Kitchen

13 Quick Vegetable Side Dishes You Can Make in 30 Minutes

  • Sautéed Broccoli Rabe with Garlic
  • Simply sauteed broccoli rabe healthy sidedish on blue table
  • Just a bit of olive oil, a squeeze of lemon juice, some garlic, and crushed red pepper are all you need to make this iconic Italian vegetable side dish

66 Best Vegetable Side Dish Recipes

  • Broccoli and Cauliflower Gratin
  • This creamy, cheesy dish might even have your kids wanting to eat their vegetables

20 Best Vegetable Side Dishes – A Couple Cooks

  • Here's a quick and easy side dish: Parmesan Baked Asparagus! Bake it in a hot oven until tender, then spritz with lemon: the way to make this healthy veggie taste over-the-moon good
  • The finishing touch: gooey melted Parmesan cheese

30 Cold Side Dishes for Picnics and Potlucks Allrecipes

Allrecipes.com DA: 18 PA: 32 MOZ Rank: 56

  • This five-ingredient side dish (made with a cucumber, cilantro, lime juice, garlic, and chile paste) is great alongside steak or tacos, according to recipe

18 Healthy & Easy Vegetable Side Dishes Eat This Not That

Eatthis.com DA: 15 PA: 29 MOZ Rank: 51

  • When it doubt, simple roasted potatoes are a staple side dish that complements any main course
  • Plus, it's one of the easiest dishes to cook too—just …

10 Best Gourmet Vegetable Side Dishes Recipes Yummly

Yummly.com DA: 14 PA: 38 MOZ Rank: 60

  • Gourmet Vegetable Side Dishes Recipes 109,058 Recipes
  • This search takes into account your taste preferences
  • Vegetable Fried Rice With Tofu HomeMaker

12 Vegetable Side Dishes – Easy Vegetables Side Dish

Thekitchn.com DA: 17 PA: 31 MOZ Rank: 57

  • Crispy Brussels Sprouts with Balsamic and Honey
  • A drizzle of balsamic vinegar at the end of cooking adds just the right touch of brightness to these crispy roasted sprouts
  • Easy Skillet Kale with Lemon & Garlic
  • No, kale isn't a trend — it's definitely a vegetable that's here to stay.

Healthy Vegetable Side Dish Recipes EatingWell

Eatingwell.com DA: 18 PA: 37 MOZ Rank: 65

  • A summertime favorite--zucchini casserole--gets an Italian spin in this delicious and healthy side dish with tomatoes, mozzarella and basil
  • You can use zucchini or summer squash in this caprese-style casserole, or a combination of the two
  • A sprinkling of fresh basil and a drizzle of balsamic vinegar just before serving brightens up the flavors.

20 Gourmet Vegetable Side Dishes Easy Side Dish Recipes

  • When you think of salads, you may think of ordinary lettuce and ranch dressing
  • But push that aside! Here are a few amazing salads that make incredible side dish otpions when you need an upscale dish to serve.

48 Tasty Vegan Side Dish Recipes for Every Occasion The

  • Dairy free mayonnaise and sour cream/ plain soy yogurt make this corn salad a rich treat, a must-have for summer parties
  • Juicy tomatoes, crisp cucumbers, kalamata olives, and fresh basil for herbal brightness pair perfectly in this light, refreshing side dish

Vegetable Side Dish Recipes MyRecipes

Myrecipes.com DA: 17 PA: 24 MOZ Rank: 54

  • Both healthy and economical, veggie sides are the perfect addition to every well-rounded meal
  • Ditch the boring standbys for an exciting, seasonal dish from our collection of vegetable side dish recipes

25 Pasta Side Dishes for the Perfect Dinner

  • Health food alert! Packed with fresh and colorful veggies, pasta primavera is the best summer side dish
  • There’s no need to feel guilty about eating this dish at all
  • This dish is also easy to customize
  • Since it doesn’t have any veggie preferences, you can add whatever vegetables

53 Roasted Vegetable Recipes to Jazz Up Any Dinner Bon

Bonappetit.com DA: 18 PA: 47 MOZ Rank: 80

  • Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths
  • Once peeled, cut the root into chunks, cutting out any spongy bits

20+ Easy, Healthy Vegetable Side Dish Recipes Walder

  • Carrot, Parsnip & Potato Mash This carrot, parsnip, and potato mash is such an easy, healthy, and delicious vegetable side dish recipe
  • A nutritious and flavourful twist on classic mashed …

Healthy, Quick & Easy Vegetable Side Dish Recipes EatingWell

Eatingwell.com DA: 18 PA: 50 MOZ Rank: 85

Round out your dinner with a simple and delicious vegetable side dish. We sauté vegetables like spinach and carrots to create a flavorful and healthy dish in just 20 minutes or less. Recipes like Balsamic-Parmesan Sautéed Spinach and Broccoli Rabe with Orange & Sesame are nutritious and perfect for busy weeknights.

10 Best Mixed Vegetable Side Dish Recipes Yummly

Yummly.com DA: 14 PA: 34 MOZ Rank: 66

  • Leek, pearl barley, garlic, vegetable broth, fresh mushrooms and 4 more
  • Ba'Corn Cheese Side Dish Cooking on the Front Burner
  • Scallions, shredded mozzarella cheese, sweet corn, mayo, butter and 6 more
  • Korean Radish Side Dish Asian at Home
  • Garlic, fish sauce, fish sauce, radish, green onion, radish, green onion and 5 more.

Holiday Vegetable Side Dishes Your Guests Will Love

  • Thanksgiving Side Dish: Goat Cheese Mashed Potatoes
  • Recipe: Goat Cheese Mashed Potatoes Recipe
  • This year, take your mashed potatoes over the top by adding creamy goat cheese, rich heavy cream, and chopped fresh chives
  • These special mashed potatoes will be ready for your holiday table in half an hour

Side Dishes The Very Best Sides for Any Kind of Meal

Skinnytaste.com DA: 19 PA: 21 MOZ Rank: 60

  • There are so many easy, healthy side dish ideas that will compliment every kind of meal
  • Find everything from grilled prosciutto wrapped asparagus to parmesan mashed potato patties
  • These sides will give your family dinners an extra flare that satisfies everyone’s cravings! Look no further for the perfect addition to that dinner that wasn’t

15 Quick and Easy Vegetable Side Dishes

  • These side dishes can match any main dish with just 10 min prep
  • They’re so easy, hearty and packed with flavor! Say good-bye to those boring veggies – with these easy vegetable side dishes, you’ll want to skip the main entree and make a meal out of these instead! 1.

31 Quick and Healthy Veggie Side Dishes in 30 Minutes or

Foodiecrush.com DA: 19 PA: 50 MOZ Rank: 91

  • Most dishes have just 10 ingredients or less (not including pantry staples like olive oil or salt and pepper) and with the exception of items with a longer baking/roasting time, all recipes can be put together in 30 minutes or less, with minimal prep time
  • These recipes will help you get dinner on the table in no time flat, with enough

Vegetable Side Dish Recipes Campbell's Kitchen

Campbells.com DA: 17 PA: 44 MOZ Rank: 84

  • Crowd-Pleasing Vegetable Casserole
  • (1) Easy Recipes & Ideas Dinner

Easy Vegetable Side Dishes Recipes

  • Try our veggie sides, from traditional goose-fat roasties and sweet potato wedges to more modern twists on sides such as Jerusalem artichokes with miso butter and mustardy green beans
  • Published: December 19, 2020 at 10:30 am
  • Looking for vegetable side dishes?

Vegetable Sides Recipes Jamie Oliver

Jamieoliver.com DA: 19 PA: 43 MOZ Rank: 87

  • Winter crunch salad with a mind-blowing sauce
  • Whole baked cauliflower with tomato and olive sauce

Easy Vegetable Side Dishes Recipes & Ideas Food & Wine

Foodandwine.com DA: 19 PA: 34 MOZ Rank: 79

  • Including a vegetable side dish with the main attraction on your plate can sometimes make or break a meal
  • Including vegetables can help you hit your daily quota—to keep up with those vitamins

20 Of Our Best Italian Side Dishes Giadzy

Giadzy.com DA: 10 PA: 47 MOZ Rank: 84

  • Spicy Parmesan Green Beans and Kale
  • We turn to this side dish all the time, because it’s just so dang versatile
  • Quickly sauteed green beans, kale and mushrooms gets loads of flavor from parmesan, pepper flakes and lemon juice.

Vegetable Side Dishes You’ll Love Hidden Valley® Ranch

  • In fact, vegetable side dishes — crispy roasted potatoes, vegetable gratins, crunchy salads and sautéed greens — are a great way to add some pop and variety to your meals
  • And with a dash of ranch seasoning, they couldn’t be easier to prep

4 Easy 3-Ingredient Vegetable Side Dishes Recipes

Tasty.co DA: 8 PA: 50 MOZ Rank: 87

  • 4 Easy 3-Ingredient Vegetable Side Dishes
  • Bacon And Onion Roasted Potatoes
  • Have a recipe of your own to share?Submit your recipe here

63 Side Dish Recipes for Your Spring Dinner Table

Epicurious.com DA: 18 PA: 49 MOZ Rank: 97

These bright side dishes are a great excuse to stock up on the season's best flavors, including asparagus, radishes, carrots, green beans, and more.

21 Best Vegetable Side Dishes from Creamed Corn to Roasted

Food52.com DA: 10 PA: 38 MOZ Rank: 79


Watch the video: Shaved Vegetable Salad. Melissa Clark Recipes. The New York Times (December 2022).