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Salad with Creamy Ginger Dressing
Combine 1 cup mayonnaise, 2 Tbsp ginger, 2 Tbsp soy sauce, and 2 Tbsp white sugar. Mix until smooth. Serve. Serve over a bed of lettuce.
Southern Style Green Beans
Trim ends from green beans. Chop 1 large scallion into thin slices. In a deep skillet add 2 strips of bacon. Cook until bacon is cooked through, then remove the bacon, leaving the bacon fat. Add the green beans and green onions and saute for several minutes. Add 1 cup chicken broth, and 1 cup water. Add salt and pepper to taste. Cook for 30 minutes until the beans are tender but not mushy.
Oregano and Pistachio Pesto over Farro
Remove 1 bunch of oregano from the stems (about 1/4 cup) and add to a blender or food processor. Add 1/2 cup of roasted pistachios, 1 anchovy (or just 1 tsp of salt), 2 tbsp of lemon juice (about the juice of 1 lemon or 1/2 1 large lemon), and 1/4 tsp of ground black pepper. Blend ingredients, then stream 1/2 cup of olive oil into mixture and continue blending until mixture is consistent. Mix into a bed of cooked grains, such as farro, quinoa, or rice.
Kale Salad
Remove stems from kale chop and massage kale and set aside.
To make dressing combine 3 Tbsp lemon juice, 2 Tbsp olive oil, 2 Tbsp red wine vinegar, 1 Tbsp honey, 1 Tbsp dijon mustard, 1/2 tsp salt, 1/2 tsp pepper.
Top kale with chopped walnuts, crumbly cheese. Dress with dressing and enjoy.
Drunken Tomato Salad
Slice all the tomatoes into 1/4th inch slices. Arrange on a serving dish, then drizzle olive oil across tomatoes. Lightly drizzle balsamic vinegar, and sprinkle with salt.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.