Archive | Salad


Salad Days

Keep fresh, green veggies on your plate all winter

By Tara Swartzendruber-Landis | Photography by D. Lucas Landis  

Fresh greens are a wonderful way to bring a fresh bite to the winter plate as well as a lighter way to eat around the holiday feasting season. Head to the market in the winter months and you will find kale, spinach, salad mix, romaine, bok choy, arugula and other fantastic varieties to liven up any winter brunch, lunch or dinner.

How to buy: Greens should be fresh looking, not wilted, and should smell fresh.

How to store: Take greens home and wash them thoroughly. Remove any wilted or decaying leaves. Dry them well. Store them covered. Greens should keep in the refrigerator for several days to a week.

Greens pair well with: anchovies, apples, bacon, basil, beets, black pepper, blueberries, cheese, chilies, coriander, corn, croutons, curry, Dijon mustard, eggs, fennel, garlic, ginger, green beans, green onions, ham, leeks, legumes, lemon juice, mushrooms, nuts, oil (olive, nut or sesame), oregano, parsley, pasta, peaches, pears, potatoes, red onion, sage, salt, seeds (pumpkin, sesame, sunflower), strawberries, sweet potatoes, tarragon, thyme, tomatoes, vinegar.

Hints for making a great salad:

• Think about your toppings and … Read More

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Tomato Carpaccio

Tomato Carpaccio with Horseradish Ice

Reprinted with permission from The New Midwestern Table by Amy Thielen

After you’ve eaten your fill of plain tomatoes, here’s a garnish that doesn’t obscure their purity. The horseradish ice looks fancy but is easy to prepare. And when you take the icy sweet horseradish granita and the warm juicy tomatoes in one bite, summer meets winter, sweetness meets heat and the saline beads of moisture on the surface of the tomatoes are enough to make a drizzle of olive oil wholly unnecessary. It nearly goes without saying, but this side dish is excellent with a steak.

Serves 6 to 8  

1 cup whole milk

1/4 cup grated fresh horseradish, or 3 tablespoons good-quality prepared horseradish

1 teaspoon sugar

Fine sea salt

2 pounds mixed heirloom tomatoes, beefsteak and cherry

1 tablespoon fresh lemon juice

Freshly cracked black pepper

1 tablespoon chopped fresh parsley


Whisk together the milk, horseradish, sugar, and ⅜ teaspoon salt and pour into a glass dish. Freeze for 1 hour, or until the milk at the sides of the dish begins to freeze.

With a fork, rake the frozen sides into the slushy center. Freeze for another 30 minutes. Rake it again, and then freeze until … Read More

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Cooking with Japanese Vegetables

A Meal for Four

Recipes by Yukiko Kennedy • Photography by D. Lucas Landis  

Beautiful produce, clean flavors, the excitement and energy of trying new and unfamiliar recipes—all of this went into the testing of these great recipes. What follows is a wonderful foray into Japanese cuisine inspired by the Japanese vegetables grown at White Yarrow Farm. Forget everything you know about fast-food sushi and enjoy this celebration of simple ingredients and seasonal produce. —Tara Swartzendruber-Landis, recipe editor


• Dashi: A broth made from kombu (dried kelp) and dried tuna shavings (bonito or katsuobushi). Dashi is the base flavor of many Japanese recipes, providing a rich umami taste. Pre-made dashi, often sold in granules like an instant soup base, can be hard to find in the Michiana area. If you cannot buy it at your local Asian grocery, you can make your own dashi by soaking and then simmering a couple of pieces of kombu, reducing the mixture by boiling for about 10 minutes, then adding about 2 cups of tuna shavings, simmering another 10 minutes and straining. (Kombu and dried tuna flakes are available at Whole Foods Market in Mishawaka, Indiana). • Kokabu: These tender, sweet turnips … Read More

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Maple Vinaigrette-Dressed Spinach Salad



A hearty brunch when served over fried eggs with Duck Fat Roasted Potatoes, Spiced Maple Roasted Carrots and Maple and Brown Sugar Roasted Bacon

Maple Vinaigrette

4 tablespoons olive oil

4 tablespoons apple cider vinegar

4 tablespoons maple syrup

¾ teaspoon salt

Place ingredients in a small bowl. Whisk together.

Spinach Salad

2 bunches fresh spinach (about 6 cups)

6 farm eggs

3 tablespoons butter

Salt for sprinkling on eggs

Melt ½ tablespoon butter in a small pan over medium-low heat. Break 1 egg in a small dish and carefully ease into the pan so as not to break the yoke. Sprinkle with a small pinch of salt and cover pan with lid. When egg white has firmed up but yolk is still runny, flip egg gently and turn off heat. Place each egg on a heated plate to keep warm. Dress spinach with vinaigrette and place a small amount on each egg. Add a small amount of Duck Fat Roasted Potatoes, Spiced Maple Roasted Carrots and a slice of Maple and Brown Sugar Roasted Bacon over eggs.

Maple Vinagrette is adapted from a recipe by Minda Kauffman

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Spiced Maple Roasted Carrots


6 medium-size carrots (about 1 pound), peeled and sliced lengthwise into 3- to 4-inch sticks

¼ teaspoon cumin seeds

¼ teaspoon coriander, ground

¼ teaspoon cinnamon, ground

1 teaspoon salt

2 tablespoons olive oil

2 tablespoons maple syrup

2 teaspoons lemon juice

Preheat oven to 425Åã. Place the carrots, cumin seeds, coriander, cinnamon, salt, olive oil and maple syrup on a large baking sheet covered with parchment paper. Toss all ingredients together until the carrots are evenly coated. Place the pan in the oven and bake for 25–30 minutes, stirring once or twice, until the carrots are tender and caramelized. Remove from the oven and toss with the lemon juice and cool.

Serve with the spinach salad.

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Fennel Salad

Herbed Fennel Salad with Cherries

Photo by D. Lucas Landis

Adapted from Clay Bottom Farm

1 fennel bulb

2 juicy oranges

1 cup flat Italian parsley, chopped

1 teaspoon fresh thyme

1/2 cup fresh Bing cherries, pitted and sliced in half

2 teaspoons olive oil

1 teaspoon balsamic vinegar

Salt and pepper

1/2 cup Asiago cheese

4 tablespoons walnuts, toasted and chopped

Cut the fennel thinly into strips and place on a platter. Zest the oranges and combine with the fennel. Peel the oranges, remove all pith and skin from between each slice and place on the platter with the fennel mixture. Finely chop the parsley and thyme, mix with the cherries and add to the salad. Combine olive oil and balsamic vinegar and pour over the salad. Season with salt and pepper. Garnish with thin slices of Asiago cheese and the walnuts.

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Photo by D. Lucas Landis

Tomato Bread Salad

Photo by D. Lucas Landis

Recipe from The Beekman 1802 Heirloom Recipe Cookbook, published 2011. Used with permission of Sterling Epicure

8 ounces country bread, cut into 1-inch chunks

5 tablespoons extra-virgin olive oil

1 pound assorted heirloom tomatoes (of varying colors), cut into 1-inch chunks

3/4 teaspoon salt

1/4 cup pine nuts (We replaced the pine nuts in this recipe with sliced almonds.)

1 3/4 cups cooked cannellini beans or 1 (15-ounce) can cannellini beans, rinsed

2 tablespoons red wine vinegar

1/3 cup torn fresh basil leaves

8 ounces goat feta, crumbled

Preheat the oven to 400 degrees. In a small bowl, toss the bread with 2 tablespoons oil. Transfer the bread to a baking sheet and bake for 7–10 minutes, or until crisp. Transfer to a bowl.

Add the tomatoes to a bowl with the bread, sprinkle with the salt and toss to combine. Allow to sit for 15–20 minutes.

In a small, ungreased skillet, toast the pine nuts (or sliced almonds) over low heat, tossing frequently, until golden, 2–5 minutes. Transfer the nuts to a plate so they don’t keep cooking.

Add the beans, vinegar, basil, pine nuts and remaining 3 tablespoons oil to the bowl … Read More

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Couscous and Mint Salad

in season


Couscous and Mint Salad


Photo by D. Lucas Landis

Serves 4 to 6 as a side.

¾ cup couscous

1 cup chicken stock

6 to 7 radishes, thinly sliced

8 spears asparagus, blanched & sliced

¼ cup dried cranberries

¼ cup fresh mint, roughly chopped

½ teaspoon grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon good olive oil

Kosher salt and pepper to taste

Place the couscous in a large bowl. Add hot chicken stock, cover, and let sit for 5 minutes. Fluff with a fork.

Add the radishes, asparagus, cranberries, mint, lemon zest and juice, olive oil. Toss to combine.

Add salt and pepper to taste.

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Kale Salad

Lemony Kale, Pasta and Pistachio Salad


Courtesy of Sara Stewart, founder of Unity Gardens in South Bend
Photo by D. Lucas Landis

6 tablespoons extra-virgin olive oil

4 tablespoons fresh squeezed lemon juice

1 clove minced garlic

8 ounces dry pasta (penne works well, either gluten-free or regular)

4 cups chopped kale

½ cup grated Parmesan cheese

½ cup chopped pistachio nuts

Salt, pepper and crushed red pepper flakes to taste

For the dressing:

Combine olive oil, lemon juice and minced garlic in a jar. Shake well to combine and set aside.

For the pasta salad:

Cook the pasta according to directions, then drain. Pour the pasta into a large bowl and add the chopped kale, Parmesan cheese and pistachio nuts. Pour dressing on top and toss well.  Season to taste with salt, pepper and crushed red pepper flakes.

You may serve the pasta salad right away but it tastes best after letting the dressing infuse the pasta and kale for 10 or more minutes. You can also keep it in the refrigerator and serve it cold the next day.

Makes 4 main dish servings

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Grilled Romaine Salad

Reprinted from The Daily Feast © by Good Books (
Used with permission. All rights reserved.

This is the complete recipe from The Daily Feast, which includes grilling cheese. If you are serving this salad with the Savory Summer Galette, the cheese could be omitted. Enjoy!

6 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar
1 tablespoon fresh mint, chopped 1 teaspoon lemon zest

2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard
1 garlic clove, finely chopped Salt and pepper, to taste

2 hearts romaine lettuce, quartered lengthwise, with some stem attached to hold the lettuce together
1 large red onion, cut into 1⁄2-inch-thick rounds
8 ounces grilling cheese, or queso blanco, cut into 1⁄4-inch slices

Whisk oil, vinegar, mint, lemon zest and juice, mustard and garlic in a small bowl. Season to taste with salt and pepper. Brush lettuce and onion slices with dressing. Sprinkle with salt and pepper.
Oil the grill before heating. Grill onion slices until charred in spots and softened, about 5 minutes per side. Keep the grill lid open. Transfer onion slices to cutting board, and cut into bite-sized chucks. Transfer to salad bowl.

Grill lettuce until charred

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