Uses from Broad Wing Farm Share(s): Head Romaine Lettuce, Squash, Red Onion, Carrots, Lion>: Spinach, Cucumber
Shopping List: Bulb Garlic (use from last week’s share if you still have!), Fresh Thyme Bunch, Fresh Oregano Bunch, Fresh Dill Bunch, Fresh Basil Bunch, Red Wine Vinegar, Balsamic Vinegar, Dijon style Mustard, White Miso, ½ lb Feta (block) Cheese (I recommend Shellbark Hollow Farm), Any other veggies or legumes/proteins you would like, such as tomatoes, chickpeas, salami, etc! Fox>: Handful washed trimmed spinach leaves, 1 med. cucumber
Special Tools: Grill, Pastry Brush, Whisk
Fresh Herbs prepared as follows to equal 1 packed cup of chopped herbs!
Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife.
Oregano Sprigs | remove leaves from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife. (1 tbsp of dry Oregano can be subbed if no fresh available)
Fresh Dill | remove leaves from stems by pulling up from base with finger tips pinched, (save stems to add to your next pickling project, if you have one. If not, discard). Chop lightly with a very sharp knife.
Fresh Basil | remove leaves from stems by plucking leaves, & discard stems. Chop lightly with a very sharp knife.
1 med-small red onion | Trim top & bottom, remove outer skin(s) (put in your freezer bag), & chop very fine
1 clove bulb garlic | End trimmed, (put in your freezer bag) chopped fine
1 tbsp Dijon style mustard |
1 tbsp Red Wine Vinegar |
1 tbsp Balsamic Vinegar |
1 tbsp White Miso |
Salt (careful, miso is salty!) & Pepper to taste1-2 Squash | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 1/3rd lengths, cut across into small cubes
Med. Cucumber | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 1/3rd lengths, cut across into small cubes
Feta (1/3-1/2 lb) | Cubed or coarsely crumbled
6-8 Carrots | Ends removed (set aside), cut in half lengthwise
Any other veggies, beans, meats, etc. | Prepared as you like them
Head Romaine Lettuce | outer loose leaves removed & set aside, base trimmed (but not removed), cut lengthwise into halves
Extra Virgin Olive Oil |
In a medium sized bowl, whisk vinegars, Dijon, white Miso, onion, garlic, salt & pepper to taste. When thoroughly mixed, drizzle in approx. 1/3 cup olive oil, while whisking continually. When all ingredients are incorporated, lightly whisk in chopped herbs.
Heat grill to very hot.
In a medium sized bowl, put all of your prepared vegetables, feta cheese, & any legumes you have chosen. Pluck the frilly carrot leaves from your carrot tops (put stems in your freezer bag) & add to bowl. Toss in all the salad dressing & mix carefully with a wooden spoon. Set aside.
Heat Grill to medium high heat. Remove steak from marinade, & pat dry (do not rinse). Store on paper towels. Discard marinade.
Put about 1 tbsp of olive oil into a small bowl, & with your pastry brush, lightly coat the inside of the halved romaine heads.
When grill is very hot, put lettuce face down on grill, being careful of flare ups caused by olive oil. The lettuce will immediately begin to char (not burn). Remove from grill (this will happen very quickly), you will see black tinges on the leaves, this is what you want! If leaves appear brown & wilted, your grill was too cold. Immediately put lettuce halves face up on a plate & into the freezer. Allow to sit in freezer for 2-3 minutes.
While allowing lettuce to cool, chop outer unused romaine leaves into bite sized pieces. Put in a large presentation bowl with spinach, toss with your hands to mix. When lettuce has cooled, pull from freezer & cut off base, dice into bite sized pieces. Toss into presentation bowl & mix again with your hands.
When ready to serve, spoon vegetable mix over the top of the mixed greens, getting every last bit of that dressing! Serve immediately!