Citrus Shrimp and White Bean Salad

6 Tbsp. lime vinaigrette*
3/4 lb. small or med. shrimp, peeled and deveined
15 oz. canned white beans, drained and rinsed
1/4 cup snipped fresh parsley

4 cups arugula, lettuce, or salad mix
1 orange bell pepper, thinly diced

Heat 2 Tbsp. lime dressing over medium heat. Add shrimp and sauté until they start to turn opaque, about 3 minutes. Add beans and parsley and heat through. Divide greens and pepper among four plates for a side dish, or two for a main course. Top with shrimp mixture and drizzle with remaining dressing.

Adapted from meganwarerd.com

*Any kind of vinaigrette-style dressing will work, but Newman’s Own Light Lime Dressing is suggested. You can also make your own by mixing 2 Tbsp olive oil, 1 Tbsp. vinegar, 3 Tbsp lime or lemon juice, and black pepper and salt to taste.

Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

Newsletters: 14 July, 2010

Excerpt from the Market Newsletter originally published on 14 July, 2010. View the full newsletter for all the photos and links.

Cooking, and reading about cooking
After all that heat last week I started looking for some recipes that didn’t require any cooking (there’s only so much you can do with pre-cooked, frozen hamburger patties and a microwave, and it gets monotonous). Here’s a couple of no-heat salads from a pretty little book the Market Manager lent me. We’ll probably be seeing more from this book as the season progresses.

Traditional Greek salad
salad:
7 oz Greek feta cheese, cut into 1-inch cubes
1 lettuce such as romaine or escarole, shredded or sliced
4 tomatoes, quartered
1/2 cucumber, sliced
12 black Greek olives, pitted
2 Tbsp. chopped fresh herbs such as oregano, parsley, mint, or basil
dressing:
6 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 garlic clove, crushed
pinch of sugar
salt and pepper to taste
Whisk the dressing ingredients together and set aside. Put lettuce, tomatoes, and cucumber into a large salad bowl; add the cheese cubes and toss together. Whisk the dressing again, pour it over the salad and toss. Serve garnished with the olives and chopped herbs.

Spring clean salad
2 dessert apples, cored and diced
juice of 1 lemon
large chunk of watermelon, seeded and cubed
1 head Belgian endive, sliced into rounds
4 ribs celery with leaves, coarsely chopped
1 Tbsp. walnut oil
Mix apple cubes and lemon juice so apples will not go brown. Add remaining ingredients except oil and mix gently. Stir in the walnut oil.

Both of these recipes are from…

Book!
Salads : creative salads to delight and inspire. Love Food, 2009. — Recommended by your Market Manager, Connie.

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White Peach Raspberry Smoothie

2 cups chopped white peaches
1/2 cup chopped banana
1/4 cup raspberries
1/2 cup sweetened vanilla almond milk, or your preferred substitute
3-4 ice cubes
honey to taste

Place all ingredients except honey in a blender and process until smooth. Add honey to sweeten if necessary.

Adapted from The Clever Carrot

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Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

Kohlrabi salad

4 medium kohlrabis, peeled and cut into 1/4-inch dice
1 1/2 cups Napa cabbage, chopped
1/4 lb. snow peas, chopped
1/2-1 fresh poblano pepper, diced, or 1/8 tsp. crushed red pepper flakes
1/2 red bell pepper, in fine julienne about 1 inch long
3 green onions, chopped + 2 Tbsp. minced (for garnish)
3 Tbsp. canola oil
2 Tbsp. toasted sesame seeds
1-2 cloves garlic, crushed or finely minced
1/2 inch piece fresh ginger, peeled and grated
1 Tbsp. lemon juice (juice of about 1/2 lemon)
2 tsp. sesame oil
dash of rice vinegar
salt and pepper to taste
black sesame seeds

Combine all ingredients except the black sesame seeds and 2 Tbsp. minced green onions and toss well. For best results, refrigerate for several hours to allow flavors to marry. Garnish with the black sesame seeds and minced green onions before serving.

Adapted from Vegetarians in Paradise

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Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

Dandelion and Fennel Salad

1 bunch dandelion greens, finely chopped
1/2 fennel bulb, thinly sliced
2 cups thinly sliced Napa cabbage
1/2 cup bean sprouts or sunflower shoots

Dressing:
juice of 1 lemon
1 Tbsp. mirin
1/8 tsp. sesame oil
1 tsp. apple cider vinegar
1 tsp. tamari soy sauce
2 Tbsp. olive oil
1/4 tsp. maple syrup or honey

Combine dressing ingredients; toss lightly with greens.

Adapted from: Healthy Recipes for Your Nutritional Type by Dr. Mercola, as posted on mercola.com

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Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

Zucchini coleslaw

2 cups shredded zucchini, drained about 15 minutes
1 cup shredded carrots
1/2 bell pepper, thinly sliced
1/4 cup onion, thinly sliced
1 apple, shredded

dressing:
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. celery seed
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup vinegar
2 tsp. olive oil
1/2 tsp. sesame oil
1 Tbsp. honey or sugar

Toss vegetables. In a separate bowl, whisk together the dressing ingredients and toss with vegetable mixture.

Yield: 4 servings

From the Thurston County Food Bank

Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

Summer Squash Smoothie

1/2 cup summer squash
1 banana
1 cup hemp milk (or your preferred milk substitute)
1 tsp. cinnamon
2 Tbsp. almond or sunflower seed butter

Blend well and serve immediately.

Adapted from a comment by GirlWithTheGoods posted to Full Circle

Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.