Salad Recipes from Sage Hill Farms
| Bea’s Holy Pasta Salad
Start with 4 cups of Brown Rice organic pasta Drain and splash with a small amount of Lime juice and set aside to cool. You decide on amounts of veggies you like… Chopped…Celery, Roma tomatoes or pimento, green onion, red onion, Black olives, sweet tangy pickles (I use my bread&butter’s) Dressing….Plain Greek Yogurt or Mayo splash of wine vinegar sea salt fresh ground Black-pepper Tbsp or less of honey or Agave (adjust to your desired consistency) Toasted or raw Cashews Mix your ingredients together and allow to sit for at least 10 minutes prior to adding dressing Sprinkle with whole or ground Cashews and totally enjoy! My Mothers Potato Salad 6-8 sm/med size red potatoes…scrubbed and rinsed-cut into small chunks Mayonnaise When potatoes are to desired doneness /drain and transfer to a large glass bowl. While hot, add all the chopped ingredients plus salt and pepper. Then add the mayo, and mustard Mix well, cover lightly and allow to sit on counter for 10 minutes Flavors blend better before going into the fridge. Cover lightly until cooled to avoid sweating. Sage Hill Salad 8 cups mixed greens (your pick) Cilantro-Lime Drizzle 1 cup packed cilantro Chop cilantro either by hand or in food mill Serve on the porch with a fresh made lemonade and good friends! Hot and Sour Cabbage (Salad) 1 small head (1 pound) green cabbage thinly shredded Combine cabbage and onions/leeks in a large bowl. Cranberry Salad 8-10 servings 1 pound cranberries-fresh or frozen Grind together with food grinder or processor. 1 cup of sugar……no substitute for this dish. Mix in, to taste. CHRISTMAS SALAD Whatever winter greens you have…my choices, Turnip greens, mustard, kale, loose leaf lettuces, radish tops and beet tops. Wash and spin dry, set aside for about 10 min to dry really well. Add sliced raw turnips, radish, beets and about a cup of sliced, well drained peaches. Needs no dressing, but if you insist mix a small amount of Honey Mustard with a small amount of the peach syrup and spoon on individual plates Apple And Fennel Salad 2 cups thinly julienned fennel In a medium mixing bowl, toss all the ingredients well. Serve chilled. A great variation is omitting the apples and adding tangerine slices. Grilled Eggplant Salad~ 2 large tomatoes or 4 to 6 Romas. Steps 2. Trim ends from eggplant and then cut lengthwise into 1/2-inch-thick slices. Coat both sides of slices with cooking spray and then sprinkle with remaining 1 teaspoon vegetable seasoning. Place eggplant slices on grill and cook 3–4 minutes on each side until tender and golden. 3. Place eggplant slices on serving dish; top with tomato mixture. Sprinkle with cheese and serve. Can also be served with grilled shrimp or chicken. Summer Garden Salads Start with Romaine lettuce leaves Toss all ingredients in a large bowl with 1 tablespoon of fresh lemon juice. Add a half cup of Sage Hill Farms Salad mix (dried chive, onion and garlic zest, and toasted sunflower seed). If desired, rizzle with your favorite dressing…ever so lightly. This salad is perfect with most any meal – I serve it at brunch with egg dishes and your favorite grilled meat. |
Herbed Coleslaw
Nothing compares to Cole-slaw made with fresh cabbage/carrots/and Herbs Layered Red Cole Slaw…1 red cabbage…shredded Squeeze of fresh lemon juice Mayo or Greek yogurt to taste…enough to blend all ingredients without becoming too saturated. I add a good dash of cayenne pepper…Optional Allow to sit from an hour to overnight…prior to serving. Cauliflower And Beet Salad Cauliflower, raw, cut in small pieces. Spread beets over lettuce and dot with cauliflower as desired. * French dressing 1/2 cup olive oil Dissolve salt, sugar, and herb in lemon juice, then slowly add olive oil a few drops at a time until combined. Enjoy! Veggie Salad~ 1 small firm apple…chopped I make my own potato chips from time to time…they are delicious with this bowl. Organic potatoes/white or sweet potatoes… Bake at 400* until crispy to taste. The Best Fennel Salad~ For the dressing: 2 tablespoons lemon juice For the salad: 2 medium fennel bulbs, trimmed (1½-2 lbs) To make the dressing: In a small bowl, combine the lemon juice, olive oil, chicken stock, honey, salt, and pepper and whisk them thoroughly. Set aside. To make the salad: Wash and remove the tough stringy outer layer of the fennel bulbs. Set aside a few of the light green inner leaves for a garnish. Slice the fennel very thin. To prevent discoloring, immediately dress the fennel and mix well. Allow to marinate by refrigerating for at least 2 hours before serving. To serve, drain the fennel slightly, reserving the extra liquid. Place the fennel on a large serving plate; arrange the sliced peppers over the fennel, drizzle with the reserved dressing, and garnish with the fennel leaves. Serves 3 to 4. Blueberry Peach Salad with Thyme 4 peaches Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour agave syrup over fruit. Add the thyme, lemon juice, lemon zest, and ginger. Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Sweet Anise Salad 3 red apples Core and dice apples, leaving the peel on (reserve some for garnish). Mix lemon juice and stevia/sugar together in a bowl, then toss the apple in the mixture. Add the anise stalk, bananas, and walnuts to the apple. Mix in yogurt/mayo and chill. Serve the salad in a lettuce-lined salad bowl and garnish with reserved apple and parsley. Bea’s Summer Pea Salad 1 Tablespoon hot water In a small bowl, blend the water and dill. Stir in the oil, vinegar and sea salt. Set aside. Bring 1 quart of water to a boil, add the pasta and cook for 4 minutes. Add the peas and cook for 2 minutes. Drain well. Place the pasta and peas in a serving bowl and toss in the dill dressing. Adjust the seasonings with extra sea salt and vinegar, if needed. Serve warm or at room temperature. Serves 4 – easy to double the recipe. |