Spinach Salad with Warm Brown Butter Dressing

Serves 4

1/2 pound baby spinach (about 5 cups)(One of our bagged spinach)

1/4 cup shaved Pecorino Romano

1/4 cup toasted pecans

1/8 cup pickled red onions

4 tablespoons (2 ounces) unsalted butter

1 teaspoon Dijon mustard

1 teaspoon Blue Sky honey

1 tablespoon balsamic vinegar

In a large bowl, toss the spinach with the cheese, pecans, and pickled onion.

Heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3 minutes. Remove from heat and whisk in the mustard, honey, and vinegar until emulsified.

Drizzle the warm dressing over the salad, toss to combine, and serve immediately.

How To Make Quick-Pickled Onions

Makes about 2 cups

Ingredients

1 medium red onion, about 5 ounces

1/2 teaspoon sugar

1/2 teaspoon salt

3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar

Flavorings (optional):

• 1 small clove of garlic, halved

• 5 black peppercorns

• 5 allspice berries

• 3 small springs of thyme

• 1 small dried chili

Instructions

Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.

Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.

Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.

Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.

Broccoli Slaw

Makes 12 (1/2-cup) servings

1/3 cup currants

2 pounds broccoli (about 1 large head)

1/4 pound red onion (1/2 small onion), finely chopped

3/4 cup almonds, slivered or roughly chopped

1/2 cup mayonnaise

2 tablespoons lemon juice

2 tablespoons rice vinegar

2 tablespoons sugar

1 teaspoon salt

Freshly ground pepper

Heat 1/2 cup water to boiling and pour over the currants in a small bowl. Set aside for 5 minutes, then drain off the water.

Shred the broccoli in a food processor using the grater disk (the attachment with the holes, not the blade). In a large bowl, combine the shredded broccoli, currants, red onion, and almonds.

Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous quantity of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.

Recipe Notes

Quicker slaw: If you do want to skip the broccoli shredding, substitute about 6 cups of pre-shredded broccoli slaw mix for the whole broccoli.

Arugula, Pear & and Blue Cheese Salad with Warm Vinaigrette

Serves 2

2 tablespoons white balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon honey

4 tablespoons olive oil

Salt and pepper

4 large handfuls arugula (about 8 ounces)(One of our bagged Arugula)

1 barely ripe pear, cored and sliced thin

3 ounces soft blue cheese

Whisk together the balsamic vinegar, mustard, and honey in a small saucepan over low heat. Gradually pour in the olive oil, and continue whisking until the dressing has emulsified. Season with salt and pepper.

Divide the arugula between plates. Top with the sliced pear and blue cheese, then drizzle with warm vinaigrette.

Kohlrabi and Cabbage Salad with Maple Lemon Dressing

Serves 6 to 8

4 medium bulbs kohlrabi

3 cups shredded green cabbage

1/4 cup dried cherries

1/4 cup sunflower seeds

1/4 cup coarsely chopped fresh dill

1/4 cup extra virgin olive oil

3 tablespoons pure maple syrup

Zest of 1 lemon

Juice of 2 lemons

1 garlic clove, minced

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.

Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.