Recipes prepared by North Coast Co-op staff
Spring
Serves 2 as a main dish or 4 as a side.
2-3 carrots, shredded or matchsticks
1-2 cups snap peas
4 cups arugula
1 cup kale, sliced very thinly into strips
microgreens and/or sprouts (optional)
1 cup cooked/cooled wild rice or 2 cups cooked/cooled quinoa (optional)
¼ Meyer lemon (zest and juice)
2/3 cup olive oil
1 tbsp honey or agave nectar
1-3 tbsp apple cider vinegar (to taste)
1 tbsp dijon mustard
pepper (optional)
chopped chives (optional)
In a large bowl, combine carrots, snap peas, arugula, kale, microgreens, sprouts, and rice or quinoa.
In a small bowl, whisk together lemon zest, lemon juice, olive oil, honey, vinegar, mustard, pepper and chives. Toss salad with dressing and serve.
Summer – Shirazi Salad
Serves 2 as a main dish or 4 as a side.
3 Persian or slicing cucumbers, seeded and diced
2 Roma tomatoes, seeded and diced
1 clove garlic, minced
½ red onion, diced
handful of Italian or curly parsley, chopped
juice of ½ lemon
olive oil, generous pour to fully coat salad
salt and pepper to taste
In a large bowl, combine cucumbers, tomatoes, garlic, red onion and parsley.
In a small bowl, combine lemon juice and olive oil, adding salt and pepper to taste. Pour dressing over veggies and toss to fully coat.
Refrigerate for at least 20 minutes to let flavors meld, then serve.
Autumn
Serves 2 as a main dish or 4 as a side.
1 bunch kale (destemmed and coarsely chopped)
juice of ½ Meyer lemon
¼ cup olive oil
2 cups baby spinach or mixed baby greens
1 apple, cored and thinly sliced
¼ cup roasted pumpkin seeds/pepitas (with or without hulls)
1 cup husk cherries or “ground cherries” (optional)
¼ cup goat cheese (optional)
Simple Tangy dressing (optional; recipe below)
Cover chopped kale with lemon juice and olive oil, massage by hand for about one minute and set aside.
Mix baby greens, apple, pepitas, and husk cherries if using; then mix in massaged kale.
Top with goat cheese if using. Salad can be enjoyed as-is or tossed with dressing below or of your choice.
Simple tangy dressing
Meyer lemon (zest and juice)
2/3 cup olive oil
1 tbsp local honey
1-3 tbsp apple cider vinegar (to taste)
1 tbsp dijon mustard
ground pepper (optional)
chives, chopped (optional)
Whisk all ingredients vigorously until combined.
Winter
Serves 2 as a main dish or 4 as a side.
1 head cauliflower, core removed and cut into medium sized florets
1 small head of radicchio, core removed and cut into strips lengthwise
1 pear, cut into matchsticks
4 celery stalks, cut into thin diagonals
1 tbsp fresh chives, coarsely chopped
1 tbsp parsley, coarsely chopped
1 tbsp celery leaves, coarsely chopped
pecans (optional)
1 lemon (zest and juice)
2 tsp stone-ground mustard
⅓ cup olive or grape seed oil
salt and pepper to taste
Toss cauliflower, radicchio, pear, celery, and herbs in a large bowl. Zest lemon directly onto veggies and pear.
To make dressing, juice lemon into a small bowl and whisk in mustard, oil, salt and pepper.
Add pecans, toss and enjoy!
