Ingredients 2 Eggs ½ Pound Multicolored Potatoes 6 Ounces Garlic Scapes 1 Bunch Red Beets 1 Lemon 1 Head of Lettuce (Romaine) 2½ Ounces Kalamata Olives (pitted if available) 1 Shallot 1 Tablespoon Dijon Mustard Prepare the ingredients Wash and dry all of the vegetables. Heat up 2 medium pots of salted water and bring to a boil. Cut the potatoes in quarters (you want them to be bite sized pieces). Cut the garlic scapes into 2-3 inch pieces. Cut the lemon in half. Peel and mince the shallot. Chop the bottom off of the salad and discard. Chop the lettuce into 1/2″ ribbons. Cook the beets Add the beets to the first pot of boiling water. Cook 23 to 25 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a bowl. When cool enough to handle, using a paper towel and your fingers, gently rub the skins off the cooked beets; discard the skins. Cut the beets into bite sized chunks. Cook the potatoes & garlic scapes: While the beets cook, add the potatoes to the second pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Using a slotted spoon or strainer, transfer the cooked potatoes to a medium bowl, leaving the pot of water boiling. Add the garlic scapes to the pot of boiling water. Cook 3 to 4 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, transfer the cooked garlic scapes to a separate medium bowl, leaving the pot of water boiling. Rinse the garlic scapes under cold water for 30 seconds to 1 minute; drain thoroughly and pat dry. Cook the eggs While the beets continue to cook, add the eggs to the pot of boiling water used to cook the garlic scapes. Cook for exactly 7 minutes (VERY IMPORTANT). Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Cut lengthwise into quarters; season with salt and pepper. Dress the potatoes & beets Combine 2 tbsp minced shallot and dijon mustard with the juice of the lemon and season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until combined. Divide half the dressing between the cooked potatoes and beets. Toss to coat; season each with salt and pepper to taste. Serve your dish Divide the lettuce and beet greens between 2 plates. Drizzle with as much of the remaining dressing as you’d like; season with salt and pepper. Top with the dressed beets and potatoes, cooked garlic scapes, eggs and olives. Enjoy! Photo Blueapron Recipe adapted from Blueapron
This is easily one of my favorite seasonal meals. It’s a mix of just about every summer veggie I can get my hands on, topped with zesty grilled chicken. AND it’s a great way to throw something together out of all the odds and ends of your CSA share at the end of summer. If there are certain vegetables you prefer more than others, I encourage you to tailor the recipe to your tastes. Particularly as the seasonal offerings change, you can make substitutions based on what’s available. No matter what, I promise you’ll be coming back for seconds! End-of-summer Fiesta Salad By Holly Rodricks Makes 4 servings. Ingredients: Quick Chicken Marinate – 2-3 Chicken Breasts (or 1.5 – 2 lbs. chicken or other poultry), cut into tender-sized strips 1 tsp. Onion Powder 1 tsp. Garlic Powder 1 tsp. dried Oregano 1 tsp. dried Basil 3/4 tsp. Salt 3/4 tsp. Pepper 1/3 cup White Wine* 1 tbsp. Lemon Juice (Optional) 1 tbsp. Olive Oil Grilled Veggies – 3-4 Zucchini, sliced diagonally lengthwise into long, flat pieces 3-4 Colored Bell Peppers, seeded and quartered Any other veggies of choice that you enjoy grilled Olive Oil Salt and Pepper to taste Salad – 1 bag Spring Mix (or 1 head Lettuce, chopped) 1 small Cucumber, sliced 1 pint Cherry Tomatoes, halved, or 1 Heirloom Tomato, chopped bite-sized 1 Avocado, sliced (optional) 1 cup Black Beans, canned or cooked 1/2 cup Monterrey Jack Cheese, shredded Salsa of choice Instructions: Mix all marinate ingredients together and allow to sit for 5 minutes until dried herbs re-hydrate a bit. Add Chicken to marinate and toss to evenly coat. Allow to sit for a minimum of 20-30 minutes, or as along as a full day. (I like to get the Chicken in the marinate in the morning before heading out for the day, and grill it when I’m home for dinner.) While Chicken is marinating, toss Zucchini and Colored Peppers in olive oil, salt and pepper. Cover and let sit for as long as Chicken marinates. Grill marinated Chicken and vegetables. When done, set aside to cook slightly. Fill salad bowls with Spring Mix and layer with Cucumbers, Tomatoes, Avocados, and Black Beans. Sprinkle with Monterrey Jack Cheese. Slice cooled Chicken and grilled veggies into thin strips and lay over salad. Top with heaping spoonful of Salsa and enjoy! *If you don’t have any White Wine on hand, substitute equal parts Vinegar and Water adding up to 1/3 cup and add 1 tsp. Sugar.