Spring Salad with Feta and Apricots Print Serves: 6 A satisfying spring salad combining the sweetness of apricots with the tang of fresh mustard greens and the saltiness of feta. To make it a filling, one-dish meal, add hard boiled eggs or cooked meat or tofu and serve with a loaf of delicious, fresh bread. This could not be more simple! Ingredients
- Organic green leaf/red leaf lettuce
- Organic spinach
- Red giant organic mustard
- Goat feta
- Dried apricots
Farmers to You Ingredients:
Other Fresh or Pantry Ingredients:
- olive oil
- seasoned rice vinegar
- Dijon mustard
- black pepper
- No need to measure your ingredients: just determine how much you think your family will eat at one sitting and let that be your guide.
Here’s my idea of fast food. This meal comes together in under 2 minutes – the time it takes to toast your baguette slices. I’ve purposely left the bruschetta topping simple so that the splendid flavor of summer ripe tomatoes may shine. As much as I love basil, I was looking for a more delicate bite. If you’re not keen on raw onions, by all means, leave them out. The tomato and goat cheese combo alone is completely satisfying.
Tomato, Chèvre and Walla Walla Onion Bruschetta Print Serves: 4 Ingredients
I know you’ve seen these. Who hasn’t? And every time I do I’m sure I remark “what a good idea,” and then never make them. So I finally made them because everything I needed could be put into my FTY basket. You can prepare these the night before and rewarm them in the morning or have them cold. They’re an obvious choice for breakfast, but would also make a nice lunch with a side salad. Another thought – put a couple between toast for a breakfast sandwich.
Pasta with Sausage and Goat Cheese Print Serves: 4 Ingredients
- salt and freshly ground black pepper
- 1 tablespoon butter or olive oil
- ½ pound Salumi Roma sausage or your favorite
- 1 pound ziti or another pasta shape you like
- 2.5 ounces (half of a container) chevre
- Bring a large pot of water to boil. Put the butter or oil in a medium skillet over medium low heat. As it melts, crumble the sausage meat in the pan, making the pieces quite small. Add ½ cup of water and adjust the heat so that the mixture simmers gently.
Following the Thanksgiving feast I’m still in salad mode. December is a delightfully celebratory month filled with delectable food and drink. To temper the indulgence I’ll post a few lighter options before diving into some richer holiday fare.
Roasted Beet Salad with Toasted Walnuts and Goat Cheese Print Author: Shannon Hepburn Ingredients
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar or rice vinegar
- 2 tablespoons orange juice
- 1½ teaspoons grated orange peel/zest
- 4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
- 1 tablespoon olive oil
- 4 cups of baby spinach leaves
- ½ cup walnut pieces, toasted
- 4 ounces soft fresh