A Taste of Minnesota in the Summertime.
FARMERS MARKET TORTELLINI SALAD
Serves 6 to 8
Recipes courtesy of Bonnie Dehn from Dehn’s Gardens
2 C. Tortellini--cheese stuffed (prepared)
1 C. Chopped Celery
1 C. Chopped Red Bell Pepper
1 C. Chopped Zuchini
1/2 C. Sliced Black Olives (drained)
3 T. Chopped Chives
3 T. Chopped Italian Parsley (flat leaf)
1 1/2 C. Chopped Fresh Basil
1 1/2 C. Diced pepperoni (optional)
1/2 C. Sliced Carrots--young and tender
Combine all ingredients into a large salad bowl.
Mix well.
Add:
1 1/2 C. Italian Salad Dressing
Mix well.
Refrigerate.
Serve.
TABOULI
Serves 6
Recipes courtesy of Bonnie Dehn from Dehn’s Gardens
2 C. Fresh Parsley---curly leafed and flat leafed
2 T. Roasted Garlic--mashed
1 C. Prepared Bulgar
1 C. Cucumber--chopped
1 C. Chopped Tomato--pat dry to remove excess moisture
1/2 C. Chopped Mint--spearmint
2 T. Chopped Chives
Combine all ingredients into a salad bowl. Mix well.
Dressing--Combine into a small bowl
2/3 C. Fresh Squeezed Lemon Juice
1 tsp. Lemon Zest
1/2 C. Olive Oil
Blend well with a whisk.
Pour over the salad.
BONNIE'S FAVORITE TABLOUI
Serves 6-8
Recipes courtesy of Bonnie Dehn from Dehn’s Gardens
1 C. Prepared Quinoa (or Bulgar)
2 C. Fresh Parsley--curled leaf and / or flat leafed
2 T. Roasted Garlic
1/2 C. Chopped Mint (spearmint)
2 T. Chopped Chives
1 C. Toasted Almond Slivers
2 C. Mandarin Oranges
ADD: all ingredients into a salad bowl.
Combine:
2/3 C. Fresh Squeezed Lemon Juice
1 tsp. Lemon Zest
1/2 C. Olive Oil
Mix well with a whisk.
Add to the prepared salad.
Mix well.
Refrigerate until served.
Emily Noble Cooking Demo 7/4/10 | Find it on Leafy Reader or 90 Salads in 90 Days
Dill-lime One More Time Salad
Taken from 90 Salads in 90 Days June 27th 2010
Dill lime dressing
4 Tbsp Salute Sante brand grapeseed oil
2 garlic scapes
1/4 tsp Dijon mustard
1/4 tsp cinnamon
1 pinch salt
1/2 tsp black pepper
1 1/2 Tbsp dill
1 Tbsp lime juice
lime zest
1 Tbsp sherry vinegar
1/4 tsp honey
Blend together in a food processor.
The salad
1 1/2 medium kohlrabi, peeled and cut into small matchsticks
2 carrots, peeled and diced
1 cup pea pods
1 small head red leaf lettuce
Mountain Range Salad (Garlic Scape, Red Potato and Pea Salad)
Taken from 90 Salads in 90 Days June 26th 2010
4 cups diced, cooked, red potatoes (cook in boiling water, drain, and then rinse to cool)
4 garlic scapes
1/2 cup shelled peas
2 green onions
2 Tbsp fresh dill
1/2 cup Greek yogurt
1/4 tsp soy sauce (for color)
1/2 tsp red wine vinegar
1/2 tsp salt
1 tsp pepper
Toss together and serve. Garnish with chive blossoms.
Recipes courtesy of Bonnie Dehn from Dehn’s Gardens
3 cups romaine lettuce pieces
1 cup sliced summer squash (use yellow & green zucchini, patty pan,etc.)
¼ cup red bell pepper, chopped chunks
3 tbsp. Pepper grass, coarsely chopped
1/3 cup light Italian dressing
Combine all salad ingredients in large salad bowl. Add dressing just before serving.
2 tbsp. Garlic chives, chopped
1 tbsp. Marjoram leaves
1 tbsp. Thyme
½ tsp. Freshly ground pepper
dash of salt
6 boneless & skinless chicken breast halves
1 (16oz.) can of whole tomatoes or fresh chopped tomatoes
1 medium onion, cut into wedges
1 cup quick rice
¼ cup pimento stuffed green olives, sliced
½ cup dry white wine
Combine garlic chives, marjoram, thyme, pepper and salt. Sprinkle over both sides of chicken. Drain, chopped tomatoes reserving liquid. If necessary, add enough water to tomato liquid to equal 1 ½ cups. Combine tomato liquid and wine in a 10” skillet. Bring to boil. Stir in onion and rice. Arrange chicken over rice, pressing down into rice. Arrange tomatoes over chicken. Cover tightly and simmer 20 minutes until all liquid is absorbed, in about 5 minutes sprinkle with olives.
2 Tbsp. Fresh cilantro leaves, chopped
2 Tbsp. Fresh onion chives, chopped
1 Tbsp. Jalapeno pepper, chopped (optional)
½ cup red sweet pepper, chopped
1 (12 oz.) tub light or fat free cream cheese
Combine all chopped ingredients in a medium size bowl. Add cream cheese. Mix well. Spread onto crackers, tortilla chips or shells, or French bread to be cut when served.
10 to 12 small, new potatoes, washed and halved
1/3 cup olive oil
2 Tbsp. Roasted garlic
3 Tbsp. Rosemary leaves, chopped
In a medium bowl, combine olive oil, rosemary, roasted garlic and potatoes. Mix well. Be sure to cover the potatoes with the oil mixture. Bake at 375 F for 30-40 minutes on a baking sheet.
½ cup sun dried tomatoes
¼ cup olive oil
2 Tbsp. Roasted garlic—minced—4 or 5 cloves
Place basil leaves, sun dried tomatoes, roasted garlic and olive oil into food processor, chop until nearly puree—well blended
Prepare Salmon Plank to be placed into a sauté pan. Add 2/3 cup chicken broth and 2 Tbsp. lemon juice. Smear the pesto on salmon plank as it is braising. Braise salmon until tender—garnish with shredded Parmesan cheese just before serving.
