On July 30, Diane Lavonne of Diane’s Market Kitchen designed and assembled two delicious summer salads, one with quinoa, and then another with mixed greens and a silky herb dressing. Local Roots Farm provided purslane and heirloom tomatoes, Full Circle Farms offered the salad mix, and Jones Creek gave the garlic. The peaches, cherry tomatoes, and red peppers were courtesy of Billy’s, and the other peppers, onion and cucumber came from Alvarez Farms.
Diane’s Quinoa Salad
Servings: 6
1 cup quinoa
2 cups water or stock if you prefer
1/2 cup cucumber, peeled, seeded and diced small
1/2 cup red bell pepper, diced small
1 bunch purslane, rough chopped
1/4 cup golden raisins
1/4 cup cashew, rough chopped
2 tablespoons white balsamic vinegar (I use Napoleon brand)
2 tablespoons Apres Vin curry chardonnay grapeseed oil
salt and pepper, to taste
Dry toast the quinoa in a medium saute pan, add the liquid, reduce heat to low, cover and simmer until all the liquid is absorbed. About 15 minutes. Chill and reserve until ready to assemble salad.
To assemble the salad: in a large bowl combine all of the vegetables, raisins and cashews with the quinoa. Add the oil and vinegar combine thoroughly. If needed add more of the oil and vinegar in equal amounts until all of the ingredients are lightly coated. Add salt and pepper to taste. Serve chilled.
Diane’s Market Salad with Herb – Crème Fraiche Dressing
Buy some interesting salad mix, or use this creamy dressing on redleaf, romaine or whatever pleases your palate. Great as a dip!
Yield: 2 cups
1 1/2 tablespoons Parmegianno Reggiano (or Winchester Super Aged Gouda), finely grated
1/2 tablespoon black pepper, freshly ground
1 clove garlic, minced
1 teaspoon lemon juice, fresh squeezed
1 teaspoon Worcestershire sauce
1 1/2 teaspoons white onion, grated
2 teaspoons apple cider vinegar
1 cup best foods mayonnaise
3 tablespoons fresh dill, minced
1 cup crème fraiche
Blend all of the ingredients together and taste, add salt if necessary. This will keep up to 2 weeks refrigerated
Crème Fraiche
Yield: 2 cups
2 cups heavy cream, I used the 40% butterfat!
3 Tablespoons buttermilk, make sure it’s active culture
Place in glass jar, shake and let sit out on countertop for 24 hours. This should be fairly solid.
Keep refrigerated. This will last for up to 10 days. Use as a substitute for sour cream in recipes. Serving Ideas: Great in mashed potatoes. Use in sauces, this will not break down with heat. Whip and use to finish desserts.
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