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Recipe of the week!

Sunday Dinner Ideas from: July 20, 2014

We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:

Roasted New Potato Salad with Bacon and Garlic Greens

Salad

  • 2-4 lbs New Potatoes halved
  • ½ pound Bacon sliced
  • 1 bunch green onions sliced
  • 1 bunch garlic greens or 4-6 Garlic Scapes sliced
  • 1Red sweet pepper, chopped
  • 1-2 Hard boiled eggs, finely minced
  • Salt and Pepper to taste
  • Olive Oil (to lightly coat potatoes)

Dressing

  • ½ cup Mayonnaise
  • 2-3 Tbsp Dijon Mustard
  • 1 bunch fresh dill
  • Salt and Pepper to taste

Preparation

Preheat oven to 400F.

Place potatoes, bacon, garlic greens, red pepper in a 9×13 baking pan. Mix together and bake uncovered for 30-40 minutes, or until potatoes are tender, stirring occasionally. Remove and let cool. Prepare dressing in a small bowl. Mix with cooled potatoes, add green onion and boiled eggs.

Serves 4-6

 

Kohlrabi Coleslaw

  • 2 large Kohlrabi grated or thinly sliced
  • ½ cup grated carrots
  • 1 bunch green onions, finely chopped
  • ½ cabbage grated or finely sliced

    Dressing

  • 2 cups Mayonnaise
  • 3 Tbsp prepared yellow mustard
  • ¾ cup honey
  • 2 ¼ tsp white vinegar
  • ¼ tsp salt
  • ¾ tsp celery seed

Preparation

Grate or slice all vegetables, place in a large bowl. Mix dressing ingredients in a smaller bowl, stir until well combined, taste for seasoning and adjust to your liking. Pour over vegetables, mix well and refrigerate until ready to serve.

Serves 4-6

 

 

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