Archive for May 2015

Grilled Scallion, Herb & Goat Cheese Vinaigrette by Chef Gans

Grilled Scallion, Herb & Goat Cheese Vinaigrette 2 cups soft goat cheese 1 cup buttermilk, homemade or store bought 2 tablespoons apple cider vinegar ¼ cup chopped (grilled to a light char) scallions ¼ cup chopped flat leaf Italian parsley leaves 1 Tbsp chopped fresh dill leaves 1 Tbsp minced fresh shallot 2 tsp chopped…

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Pasta Caprese Confetti by Liz Reuven

Pasta Caprese Confetti Serves 6-8  Dairy (easily veganized by leaving off the cheese).  This basic pasta salad shines with farm-fresh, sun-ripened tomatoes and local cheese.  Add whichever herbs are available at the market.  To keep this pasta salad even more local, buy your pasta at the farmers’ market! Ingredients   – 1 10 oz. box…

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Moroccan Carrot Salad by Liz Reuven

Moroccan Carrot Salad by Liz Reuven Serves 4 This salad is vegan, pareve (non-dairy) and raw. Use farm-fresh carrots for the most delicious flavors in this healthy and addictive salad. If you can find sunny yellow and bright fuchsia carrots in addition to the more expected orange, it’s even more beautiful. Feel free to play with…

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May Recipe Program by Elise Meyer #2

 Contributed by:  Elise Meyer www.MuchAdoAboutStuffing.com  Rainbow Chard Strata  Serves 6  This is a wonderful dish for brunch or a light dinner. It is good hot or at room temperature.  In using any type of Chard, use the leaves as you would use spinach, and use the stems like asparagus.  1 teaspoon olive oil 1/2 sweet…

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May Recipe Program by Elise Meyer

Contributed by:  Elise Meyer www.MuchAdoAboutStuffing.com Minted Pea, Cucumber, and Baby Arugula Salad with Citrus Dressing Serves 4  Slice and arrange decoratively on a platter: 6 small cucumbers, cut into 1/4 inch slices 6 sprigs of mint, chopped roughly 2 cups baby arugula 2 cups of pea shoots raw walnut halves Drizzle with  Citrus Vinaigrette: ¼…

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