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Recipes of the week

Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing


  • 1/3 cup walnuts
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons nonfat plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 tablespoons walnut oil
  • 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
  • 6 ounces green beans trimmed
  • 3 ounces arugula


Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet. Toast in oven until fragrant, about 8 mins. Finely chop, set aside. Whisk vinegar, yogurt, mustard, 1/2 teaspoon salt, and nuts in small bowl; season with pepper. Add oil in a steady stream, whisking. Set aside.

Bring saucepan of water to a boil. Add potatoes and cook until tender, about 10 minutes. Transfer potatoes to a colander to drain. Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans and cook until bright green, about 4 minutes. Transfer to ice-water bath to stop the cooking. Cut into 2-inch pieces.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing; toss to coat. Serves 8.


Smooth Tomato Gazpacho


  • 2 pounds tomatoes (about 4), cored and coarsely chopped
  • ½ cucumber, peeled, seeded, and coarsely chopped
  • ½ onion, coarsely chopped
  • 1 clove, garlic
  • ½ cup blanched almonds, toasted
  • ¼  cup water
  • 2 tablespoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper


Puree tomatoes, cucumber, onion, garlic, almonds, water, vinegar, oil, and 2 ¼ teaspoons salt in a blender until smooth; season with pepper.

Refrigerate for at least 45 minutes. Drizzle with oil, and season with salt and pepper just before serving.

Recipes from: http://www.marthastewart.com/314152/arugula-potato-and-green-bean-salad-with





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