Wakefield Farmers Market

Saturdays June 17 – October 14 2017

Recipes 8-22-15: Kale & Greens Salad with Cider-Yogurt Dressing and Grilled Goat Cheese Sandwich with Plum Conserve

julienned veggies wpKale and Greens Salad with Cider-Yogurt Dressing

  • 1 small bunch kale, rinsed, trimmed, and chopped
  • 3 golden beets, greens, rinsed and chopped and bulbs grated or juienned
  • 1 bunch pea tendrils, rinsed and chopped
  • 1 small bunch radishes, greens rinsed and chopped, bulbs grated or julienned
  • 3 scallions, sliced thin
  • ¼ cup parsley, chopped
  • ½ pint blueberries
  • ½ cup granola
  • Salt & pepper

Toss all ingredients together in a bowl and drizzle with dressing. Mix well to combine and serve.

kale salad closeupDressing

  • ½ cup honey-vanilla yogurt
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp mayonnaise

 

Mix all the salad and dressing ingredients separately, then gently mix dressing into salad.

bread and cheese wpGrilled Goat Cheese Sandwich with Plum Conserve

  • Good quality French bread
  • Plum conserve or jam
  • Plain goat cheese
  • Butter for bread

Butter 2 slices of bread and lay, butter side down, on a cutting board. Spread one slice with goat cheese and top with plum jam or conserve. Lay remaining slice of bread on top and griddle until golden brown on both sides.

Plum Conserve

  • 4 quarts small plums (Any mix of red, purple and/or yellow), pitted and sliced
  • 1 cup honey
  • 1-2 cups raw sugar (or cane sugar), to taste
  • 1 tsp cinnamon
  • ½ tsp each: cardamom, clove, ginger, allspice, nutmeg

compote wpPlace plums in a large saucepot. Add honey, sugar and spices and bring to a boil. Reduce heat and simmer about 45-60 minutes until plums are broken down and mixture reduces. Allow to cool. Mixture will thicken upon cooling.

Comments are closed.