Spring Salad Bowls from Prairie Wind Family Farm




Jen and Jeff Miller

Photo credit: Jen Miller

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jen Miller says, “In my farm kitchen, spring is a time to clean the refrigerator in preparation for plenty of spring vegetables. Winter storage vegetables are used in salads, soups and slaws. Here are two salad bowls: one that I make to use up winter storage veggies, and one to invite in spring’s vegetable bounty.”

 

Vegetarian Lentil Salad with Winter Sweetened Spinach and Carrots

Yields: 4 servings

1 cup bulgur

2 cups vegetable broth

2 cups lentils

1½ cups carrots, sliced thin

1½ cups mature spinach, sliced thin

¼ cup pepitas

 

Dressing

⅓ cup extra virgin olive oil

⅓ cup fresh squeezed lemon juice

2 Tbsp shallot, minced

1 Tbsp fresh parsley

¾ tsp salt

½ tsp pepper

 

Bring bulgur and vegetable broth to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a lid. Cook for 12 to 15 minutes; let stand covered for 5 minutes.

In a small saucepan, simmer lentils in water to cover by 2 inches until just tender, but not falling apart, 15 to 20 minutes. Drain well and let cool slightly.

Make dressing by whisking oil, juice, shallot, parsley, salt and pepper in large bowl. Add cooked bulgur, lentils, vegetables and toss to coat. Sprinkle with pepitas and serve at room temperature or cold.

 

Roasted Chicken, Quinoa and Dill Salad with Spring Radish and Cucumber

Yields: 4 servings

1 cup quinoa

2 cups chicken broth

1½ cups radishes, sliced thin

1½ cups cucumber, sliced thin

2 cups shredded rotisserie chicken

¼ cup almonds

 

Dressing

⅓ cup extra virgin olive oil

⅓ cup rice wine vinegar

2 Tbsp shallot, minced

1 Tbsp fresh dill

¾ tsp salt

½ tsp pepper

Photo credit: Jen Miller

Bring quinoa and chicken broth to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a lid. Cook for 15 to 20 minutes; let stand covered for 10 minutes.

Make dressing by whisking oil, vinegar, shallot, dill, salt and pepper in large bowl. Add cooked quinoa, vegetables, chicken and toss to coat. Sprinkle with almonds and serve room temperature or cold.

Recipes courtesy of Jen Miller, of Prairie Wind Family Farm, which grows a wide variety of certified organic vegetables, pasture-raised hens for eggs and provides fresh fruit to CSA members, delivered to north and western suburban locations. Spring shares start in April. For more information and to sign up for the CSA season, visit PrairieWindFamilyFarm.com.  

 

 

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