Chipotle Ranch Salads

My full Potter Hill share this week is two heads of lettuce, perpetual spinach, chard, kale, fresh onions, scallions, carrots, parsley, dill, and summer squash (what a bounty!!!). Since making 6 servings of the salad below only used up 1 giant head of lettuce, more salad is still in my future!! I’m planning to make chicken caesar wraps with this dressing, but this barbecue chicken salad with peaches is another excellent option. On Monday I went the classic easy dinner route, and make quesadillas with some sauteed chard, leftover grilled zucchini, and leftover grilled chicken and steak. I used the kale, perpetual spinach, and onion tops to make beans and greens, a perennial favorite (funnily enough I joked in that post about no one being able to leave the house without a salad that week…a familiar feeling). You can never go wrong with onion dip, but know that making your own will change you forever.

Now that we’re in the heart of zucchini season, here are a bunch of favorites: zucchini carbonara, zucchini herb salad, zucchini and corn enchiladas, summer quinoa salad, and pasta with zucchini, feta, and fried lemon (NYT). Whenever in doubt, cut long thick slices, coat them with olive oil, salt, and pepper, and throw them on the grill with whatever else you are grilling. Finish with some lemon juice and a shower of herbs, or maybe even some pesto.

Chipotle Ranch Salads

Serves 6

This kind of salad works with whatever you’ve got. Leftover cooked meats and vegetables, or any other raw veg are great toppings. Mix it up!!

Dressing

  • ¼ cup plain yogurt or mayo (I used 2 tablespoons of each)
  • ½ cup buttermilk
  • 2 tablespoons white vinegar
  • ½ teaspoon garlic powder
  • 1 tablespoon liquid from chipotles en adobo
  • 2 tablespoons minced fresh dill (or 2 teaspoons dried)
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Salad

  • 1 head of lettuce, chopped
  • 1 summer squash, cut into matchsticks
  • 2 cups shredded cabbage (1/4 of a large head)
  • 2 15-ounce cans of black beans, rinsed and drained
  • 1 cup crumbled cotija or feta cheese (not pictured, because I forgot in this photo)
  • 1 small fresh onion, diced (pickled would be even better)
  • 2 cups crumbed tortilla chips

Combine all dressing ingredients in a jar and shake to combine. Ideally you will do this before you prep the rest of the salad ingredients so it has time to mingle (at least 30 min). Refrigerate until ready to serve. Taste after it has time to rest and adjust the seasoning (but remember that you want the flavor to be strong because it will be diluted by the salad).

On a large platter (or on separate plates) build your salads with lettuce, cabbage, summer squash, beans, cotija, onions, and tortilla chips. Serve with dressing.

Big Salad with Lemon Dijon Dressing

During the winter, I’m a Sunday meal planner. I spend the morning flipping through cookbooks and scrolling through recipes I saved on Instagram to plan out meals for the week (usually leaving Thursday open to use up random odds and ends), followed by a big grocery shopping trip.

CSA eating shakes that up a bit as I don’t pick up my share until Monday (I’m ahead of you all for recipe writing purposes), which leaves a night that I arrive home with a bounty of fresh produce and just a drive back to Worcester to make a dinner plan. It being a Monday and all, dinner shouldn’t be too taxing. Since I can almost always count on lettuce, and I like to use up the most delicate veg first, the BIG salad often comes into play.

Big Salads in my house are dinner salads, with a base of lettuce or mixed greens, topped with crunchy veg, herbs, some kind of protein (usually beans or fish, sometimes leftover chopped meat) and finished with a zippy dressing.

You can make a big salad out of anything! Just follow these rules:

  • Have a mix of textures (below we have crunch lettuce and turnips, creamy beans, and meaty tuna)
  • Season well (always chopped herbs, salt, and pepper)
  • Make you dressing zippy (it should be a little too tart/sour/strong when you taste it straight, because all the other ingredients dilute it)

My full share this week was 2 heads of lettuce, salad turnips, chard, dill, basil, garlic scapes, kale, fresh onions, and carrots. If you’re not making the salad below, you could try this version with lentils and tzatziki. Early season root veg like radishes, turnips, and carrots are excellent in these turmeric noodles which barely require any cooking. I used up literally all the greens in my share by subbing them for the cabbage in this lo mein, along with the onion tops and garlic scapes (warning: if you make this you will be forever disappointed by take out lo mein). I’m very intrigued by the idea of potatoes on the grill which I want to try this weekend and finish with some fragrant dill.

Big Salad with Lemon Dijon Dressing

Serves 3 as a main, or 6 as a side

  • 2 tablespoons lemon juice (1 small lemon)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • Salt
  • Pepper
  • 1 head lettuce, washed and chopped
  • 3 salad turnips, halved and thinly sliced
  • 1 15-oz can cannellini beans or chickpeas, rinsed and drained
  • 1 can tuna (or chopped chicken, or omit)
  • ¼ cup chopped kalamata olives
  • ¼ cup chopped dill

In a jar or bowl, combine lemon juice, olive oil, Dijon, a pinch of salt, and a few grinds of pepper. Shake/whisk to combine.

Build your salad by layering lettuce, turnips, beans, tuna, olives, and dill. Finish with a grind of pepper, sprinkle of salt and your dressing.

(I didn’t have any feta when I made this, but it would be excellent on top.)

Spicy Salad Wraps

Hi! For those of you that are new here – my name is Tori. Every week I write a recipe to accompany Potter Hill Farm’s CSA, as well as give you tons of other ideas of what to cook to get the most good eating out of your share. By day I work as a Development Manager for a local non-profit, and by night I spend my time cooking with a heavy emphasis on vegetables. I use herbs liberally and my house motto is “Always More Garlic.” I tag all of the recipes with #potterhill so you can find this year’s as well as past year’s recipes. The search function in this WordPress theme is a little hidden, but it does exist! Just open up any one post (like the first one from the CSA last year) and scroll to the very bottom to find the search bar.

My share this week was salad turnips, kale, lettuce, arugula, spicy salad mix, 2 bunches of fresh onions, carrots, cilantro, and chives. First thing you should do when you get home is remove the greens from the turnips. The turnips are the food for the greens, so the greens will essentially suck the life out of the turnips if they stay attached.

The Red Lentil Coconut Stew I made last year would be excellent this week, just use a mix of greens and herbs and sub salad turnips for the radishes. I used the lettuce in a classic salad with shredded carrots (far superior than chopped carrots for salads). This Spicy Pork & Turnip Soup looks like the ramen I’ve been dreaming of eating out the last few months. If stew/soup sounds crazy to you right now, make a sandwich! Arugula is my absolute favorite green for sandwiches, because you can cram so much in for a nice crunch. (The wraps below are also a great choice!!)

In my house we call these “Health Wraps,” which is much more endearing than it sounds. They are really whatever we make when we need an easy, healthy weeknight meal. The main components are always wraps and hummus, and the vegetables always vary. A little lemon juice and olive oil wakes up the greens, but pesto would also be very welcome here. I went the lazier route and just added a bunch of chopped herbs.

Spicy Salad Wraps

Serves 2 – easily scales

  • 2 10″ wraps or tortillas
  • 2/3 cup hummus (a big swipe for each wrap)
  • 5 cups chopped spicy salad mix
  • 1 cup chopped herbs such as cilantro, chives, parsley, onion greens
  • 3 salad turnips, halved and thinly sliced
  • 1/2 cup pickles or kimchi, chopped
  • 1/2 lemon
  • 1 teaspoon extra virgin olive oil
  • Salt
  • Pepper

Toss the chopped salad mix with lemon juice, olive oil, salt and pepper. Taste a leaf – it should be tart and salty now, because it will be balanced out by the other ingredients. Build your wraps by putting a big swipe of hummus on each wrap, then topping each with half of the salad mix, herbs, turnips, and pickles. Roll up and enjoy!

Fattoush

IMG_20190701_192719600 (3)Fattoush is a Syrian salad defined by the pieces of fried flatbread in it and sprinkled sumac. Lettuce is the base, with other crunchy vegetables included. I know it seems wrong to turn on the oven to make a salad, but one taste of your fresh, homemade pita chips will convince you otherwise. This seems like a lot of oil for the pita chips, but that is what makes them stay crispy.

IMG_20190701_181040847 (3)My complete share this week included lettuce, parsley, cabbage, Red Russian kale, radishes, turnips, basil, and bok choy. I doubled this salad for 8 meal servings, so I used up all the lettuce (plus some leftover from last week), radishes, and turnips. I used the radish greens, turnip greens, and boy choy cooked with some Short Creek green garlic sausage, served over polenta with parsley and garlic. If you still have any greens around, I finally made this spanakopita which was unbelievably good (I used couscous as the mix in and it worked great). I’ll probably use the cabbage for a classic barbecue slaw, but this lo mein is a favorite (vegan) cabbage dish.

Fattoush

Adapted from Soframiz

Instead of thinly slicing the vegetables you can dice them for a more textured salad. If you don’t have pomegranate molasses and/or sumac, up the lemon in the dressing significantly. It should be very tart when you taste it alone, and will mellow on the salad. I also threw a handful of sprouts in the salad as I wanted to use them up. This is a great salad to use up any vegetables that taste great raw. I added in the chickpeas to make this a more filling meal, but if you just want this as a side salad you could leave them out.

Serves 4

  • 2 pitas (mine were about 8″ across)
  • 10 tablespoons of extra virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 2 tablespoon pomegranate molasses
  • 1 tablespoon lemon juice
  • 2 teaspoons sumac
  • 2 salad turnips, quartered and thinly sliced
  • 3 French radishes, thinly sliced
  • ½ cup chopped parsley (a large handful)
  • 9 ounces of chopped lettuce (about 8 cups, or a large bowlful)
  • ¼ English cucumber, quartered and thinly sliced
  • 1 cup cooked chickpeas

Preheat the oven to 375F. Slice the pita bread into 1″ squares. Place pita pieces in a large bowl and pour 6 tablespoons of olive oil on top. Massage the pita so that all of the oil coats the pieces and is absorbed. Spread on a baking sheet and sprinkle with ½ teaspoon salt. Bake for 20 minutes, tossing the chips and rotating the tray halfway through. Allow to cool. (Try not to eat them all.)

In the same large bowl (no need to wash) make the dressing by whisking the pomegranate molasses, lemon juice, and remaining salt, and then slowly whisking in the remaining 4 tablespoons of olive oil. Add the turnips, radishes, parsley, cucumber, lettuce, sumac, chickpeas, and pita chips. Toss to combine.

If you don’t want to serve the whole salad right away, store the pita chips, vegetables, and dressing separately, and combine just before serving.

Big Salads with tzatziki and marinated lentils

IMG_6419 (2)Most often when we get lettuce in our CSA I just make some version of this giant salad. Lentils are always a good quick legume to cook when I get home from work if I don’t have another precooked or in cans. Canned tuna is great, as if leftover roasted chicken. Farro or quinoa are nice additions. I usually go with a vinaigrette for dressing, but the tzatziki here adds enough moisture that I don’t think you’ll miss regular dressing. If your household likes tzatziki as much as mine, you may want to double the recipe to have on hand as a snack with cucumber slices or pita chips. I didn’t have any pita when I made this salad, but that would also be a great addition (or stick the whole thing in a sandwich/wrap!).

My full share this week was lettuce, chard, salad turnips, purple potatoes, lemon basil, regular basil, 2 pints of cherry tomatoes, 1 pound of large tomatoes, carrots, and jalapenos. I’m eating potatoes and chard like this again because its so good (have you made it yet?!).  I’ve somehow made it this far into the season without making salsa, so that will be remedied this week. The turnips and their greens are going to go into a cold spicy noodle situation inspired by this and this (but using the chili crisp I already have in the fridge). Speaking of chili crisp, the reason I made it in the first place was to make these Vietnamese-style chicken meatballs which were SO GOOD and would be an excellent use of your lettuce, carrots, turnips, and jalapenos this week.

Big Salads with Tzatziki and Marinated Lentils

Inspired by Ina and Sprouted Kitchen

Serves 6

I know cucumber sizes can vary widely, but I used smaller cukes that you would get at a farmer’s market and when grated (before squeezing) it was 2 cups of shredded cucumber. I used lentils because I had some and they are quick cooking, but white beans or chickpeas would be great too. I find the tzatziki to be enough of a dressing, but if you need some more zing toss the lettuce with a drizzle of olive oil and some lemon juice before assembling the rest of the salad.

Tzatziki:

  • 2 small or 1 large cucumber (see note)
  • 2 cups plain (unflavored) Greek yogurt
  • 1/4 chopped dill (and extra for garnish if you like)
  • 1 clove garlic, grated
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • Fresh ground black pepper

Salad:

  • 1 cup French green lentils (sometimes sold as Le Puy)
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • Fresh ground pepper
  • 1 pint cherry tomatoes, halved
  • 1 small cucumber, chopped
  • 4 ounces feta cheese, crumbled
  • 1 head of lettuce, chopped

Bring a small pot of water to a boil and add the lentils. Cook for 15-20 minutes, until tender and then drain.

To make the tzatziki: Grate the cucumber on the large holes of a box grater and set in a fine mesh strainer over a bowl to drain (don’t throw out the liquid!!!). While the cucumber is draining combine the yogurt, dill, garlic, lemon juice, vinegar, salt, and a few grinds of black pepper in a bowl. Take small handfuls of the grated cucumber and squeeze out as much liquid as you can, adding the dry cucumber to the bowl with the yogurt mixture as you go. When all of the cucumber has been strained stir to completely integrate it with the yogurt. Refrigerate until ready to serve.

After the lentils have drained toss them in a bowl with the lemon juice, olive oil, salt, and a few grinds of black pepper. Stir to combine. Build your salads with lettuce, lentils, cucumbers, cherry tomatoes, feta, an artful blob of tzatziki, and a sprinkle of dill.