The Purloined Recipe

from Danielle Adams

1 bunch of Arugula
4 Slices or more of Prosciutto – chopped
½ Red Onion Sliced Paper Thin
1 Container of Baby Tomatoes – mixed variety is best

For Dressing:

1 Meyer Lemon – you may have to look in the specialty section for this
1 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon turbinado sugar
1/2 teaspoon fresh ground black pepper

Assemble the salad using the first ingredients – toss all ingredients. Zest the Meyer Lemon and juice it also. Then add the lemon juice with the rest of the dressing ingredients and pour over the salad – use as little or as much as you prefer. It’s a perfect simple summer salad!

Note: This dressing makes a great marinade for grilled asparagus and blanched green beans too!

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1 pound tender green beans, trimmed and cut on the diagonal
1 large fennel bulb, about 1 pound
2 Tablespoons virgin olive oil
3 Tablespoons lemon juice
2 Tablespoons water
1 flat anchovy fillet, minced
1 garlic clove, peeled and minced
Coarse salt to taste
1/4 cup black olives, pitted and quartered
Freshly ground pepper

Blanch green beans in an abundant amount of boiling salted water until they are tender, yet still crisp, about 10 minutes. Drain and refresh under cold running water. Shake dry.

Trim the stalks off the fennel bulb and cut away any tough outer leaves. Slice fennel into thin strips, leaving the core behind.

To make dressing combine olive oil, lemon juice, water, anchovy, garlic, and salt in a large bowl. When ready to serve toss the fennel and green beans in the dressing. Sprinkle the olives and grind the pepper over the top.

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2 cucumbers
1 teaspoon salt
3 scallions
4 cloves garlic
1 1/2 Tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon sugar
1/4 teaspoon ground roasted Szechwan peppercorns (optional)
1 teaspoon hot pepper flakes in oil

Peel cucumbers, cut each in half lengthwise and scoop out the seedy pulp in the middle with a spoon. Smash each piece of cucumber with the flat side of your cleaver, then cut into strips about 2 inches long and 1/2 inch wide. Put cucumbers in a bowl, sprinkle with salt, mix thoroughly and set aside for at least 10 minutes.

Drain cucumbers and squeeze out all excess liquid. Clean scallions, then smash
each one with the cleaver. Cut the scallions into 2-inch lengths and all to cucumbers. Smash garlic, peel, and mince. Add to cucumbers. Now add soy sauce, sesame oil, vinegar, sugar, Szechwan peppercorns, and hot pepper flakes in oil. Mix well. Taste and adjust seasoning. Serve immediately or chill for several hours.

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(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

1 bunch scallions, including greens
1 Serrano chile, finely diced
grated zest and juice of 2 limes
1 Tablespoon of light soy sauce
1 Tablespoon of light brown sugar
4 teaspoons roasted peanut oil
1/3 cup roasted peanuts, chopped
6 mint leaves, slivered
6 Thai basil leaves

1. Peel cucumber, half it lengthwise, and cut it to long strips. Or remove long thin slices with a vegetable peeler. Thinly slice the scallions on a diagonal, making them long and thin.
2. Combine cucumbers, scallions, and chile in a bowl.
3. Combine lime zest, juice, soy, sugar and oil.
4. Toss the vegetables with the dressing and add the peanuts and herbs and
   toss again.

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(recipe from the book Local Flavors used with permission of the author, Deborah Madison, submitted by CSA member Lisa Nau, whose act inspired the title of this recipe collection)

Serves 4

Peel 12 ounces kohlrabi and/or turnips and cut into fine julienne strips. Thinly slice or grate 3 or 4 inner celery ribs (lovage or celery leaf works fine too.) Toss with enough Mustard Vinaigrette to moisten.

Mustard Vinaigrette
2 Tablespoons red wine vinegar, sherry vinegar or fresh lemon juice
2 shallots, finely diced
1 garlic clove, minced
salt & freshly milled pepper
1 Tablespoon Dijon mustard
2 Tablespoons crème fraîche or sour cream
1/3 c extra virgin olive oil
2 Tablespoons snipped chives
1 Tablespoon chopped parsley
3 Tablespoons capers, rinsed

Combine vinegar through salt in a bowl. Let stand for 15 minutes, then
vigorously whisk in the mustard, crème fraîche, and oil until thick and smooth.
Grind in a little pepper, then stir in the herbs and capers.

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(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 4-6

Although this salad can be made at the last minute, it doesn’t suffer from being
dressed hours earlier, which makes it a good picnic salad. Add the peanuts just
before serving so they’ll be nice and crunchy.

THE SALAD
½ cup skinned raw peanuts
1 teaspoon peanut oil
1 large carrot
4 cups thinly sliced Napa cabbage
2 cups slivered lettuce leaves
3 thin scallions, including some of the greens, finely sliced diagonally
¼ cup chopped cilantro
2 tablespoons chopped mint leaves
2 tablespoons torn basil leaves,
Preferably Thai basil

THE DRESSING
½ jalapeno chile, finely diced
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon sea salt
¼ cup roasted peanut oil

1. Heat the peanuts in the oil over medium-low heat, shaking the pa occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside.
2. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve
   reached the core.
3. Combine the cabbage, lettuce, and carrot with everything except the nuts.
   Whisk the dressing ingredients together and toss with the greens. Add the
   peanuts just before serving.

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from Carmen Racine

1 large head Napa cabbage, chopped
5 green onions, diced
½ cup butter
2 packages ramen noodles (discard soup flavoring)
½ cup sesame seeds
1 small package sliced almonds

FOR DRESSING:
1 cup vegetable oil
1 tsp. soy sauce
½ cup white vinegar
1 cup sugar (Maybe better to use less)

Mix cabbage and onions in a large bowl, set aside.

Melt butter in a frying pan over med heat. Break noodles into small pieces and
brown along with sesame seeds and almonds. Cool and drain on paper towel.
To make dressing: mix together all ingredients and microwave to dissolve the
sugar, let cool.

Toss all salad ingredients and add dressing just before serving.

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