Roasted Beet & Winter Green Salad
by Jill Ishii-Campbell
Salad:
6 medium beets, cut into wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 cup walnuts
1-2 cups chard or kale, sliced
1 bunch of green onions, sliced
Dressing:
3 tablespoons olive oil
6 tablespoons golden balsamic vinegar
1 tablespoon white read more...
Tuscan Kale and Apple Salad
Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten
Top with Lemon Vinaigrette Dressing
1 lb Tuscan kale (also called Dinosaur or Lacinato kale)
2 large Honey Crisp apples, unpeeled, cored and julienned
Lemon Vinaigrette
Remove stems and center rib from kale leaves and discard. read more...
Wild Rice Salad with Nettles
by Wendy Dion and Dan Walker/ The Yoga Lodge
Wash: 1 cup uncooked wild rice or ½ c. wild rice and ½ c. quinoa, white, or brown basmati rice
Bring to a a boil in a medium saucepan with: 3 ½ c. vegetable stock & 1 read more...
Couscous Salad with Mint, Parsley, and Tomatoes
from Wendy Dion and Dan Walker/ The Yoga Lodge
by Patricia Wells
(The couscous is quick to make, however, for wheat/gluten allergy use quinoa or a mixture of quinoa and rice. The fresh herbs are the highlight of the dish. We have a short season for read more...
