Spring Greens, Rasberries and Goat Cheese in Grid

Spring Greens with raspberrries and goat cheese
Spring Greens with raspberrries and goat cheese

The folks from Farm to Philly were asked to contribute a local menu for the June issue of Grid magazine. I contributed a spring greens salad with raspberries and goat cheese. Enjoy, and pick up the issue of Grid!

Spring Greens Salad with Raspberries and Goat Cheese
serves 4

6 cups Green Meadow Farm baby greens
4 oz. Shelbrook Farms Sharp Chevre
4 oz. local raspberries
Fresh mint leaves, torn

2 Tbs. extra virgin olive oil
4 Tbs. white balsamic vinegar
2 Tbs. Lancaster Farms fresh mint
3 Lancaster Farm Fresh young garlic bulbs (or one small garlic clove)
5 local raspberries (take from your 4 oz. container)
Salt and pepper to taste

Blend all vinaigrette ingredients, except the raspberries, in a small food processor or blender until smooth. Choose a few raspberries and add to the mix, pulsing until the vinaigrette turns a deep, rosy pink.

Place the salad greens in a large bowl and add the vinaigrette, a few tablespoons at a time, blending between additions, until the greens are lightly coated. Add the remaining raspberries and the crumbled goat cheese to the dressed greens. Lightly toss, and serve.


Radishes and Greens

Radish Greens Soup
Radish Greens Soup

Did you know that you can use EVERY part of the radish? My CSA was filled with radishes this month. Not being much of a radish eater, I had to search around for recipes and ideas, and have already found many. I made a soup with the peppery radish greens and some homemade vegetable broth and yogurt.

Baby Kale and Radish crostinis
Baby Kale and Radish crostinis

I used the radishes, along with some baby kale, in a delicious, buttery toast topping.

You can find both recipes in the posting I did for Farm to Philly this week.

Simply in Season on Farm to Philly

Simply in Season
Simply in Season

I wrote this post about one of my favorite cookbook series’ – More-with-Less, Extending the Table, and Simply in Season –  on the blog Farm to Philly, for which I am a contributor. Farm to Philly focuses on eating locally, organically and sustainable in Philadelphia. Simply in Season is a great cookbook whose goal is to help you eat lots of local produce, in season, and on a budget. What could be better? None of the books in the series are strictly vegetarian, but they encourage eating low on the food chain and include many vegetarian recipes. Check it out!