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It’s Salad Week here at the Good household

May 9, 2011

Last week brought our last full CSA delivery from the folks at Bountiful Blessings. From here on out the deliveries (maybe just 1 more, not quite sure) will be just strawberries (NOT complaining, these strawberries are aaammaazzinngg). I think they decided for this last delivery that everyone must be on their “bathing suit” diets because it was probably 50% lettuce. At least 4 heads total. That’s alot of lettuce for 2 people….. but I am determined to not let it go to waste. So I have unofficially dubbed this  ”Salad Week” here in our house.

So far we have made 2 delicious salads that I just had to share with you all. If any of you have any other recipes to help round out our week I would greatly appreciate any suggestions!

Marinade in a blend of olive oil, sesame oil, garlic powder, onion powder, salt and pepper at least until the chicken reaches room temperature, longer if you can. Grill.

Thai Peanut Sauce (adapted from Ellie Krieger)
1/2 cup peanut butter
1/4 cup chicken broth
1/4 cup soy sauce
1 TBS brown sugar
2 TBS lime juice
1 TBS minced ginger
1 minced garlic clove
pinch of red chili flake
dash of curry powder
1 shallot, diced

Combine all ingredients in food processor or blender and mix until smooth and well incorporated.

I topped our salad with a combination of thinly sliced chicken, mandarin oranges, grated carrots & radishes, diced mushrooms and some fried shallots. Almost any combination of veggies you have on hand would be good here.

Falafel (adapted from Dave Lieberman)
1 cup dried garbanzo beans (soaked as package instructs) or 2 cans of garbanzo beans
2 cloves of garlic
3 TBS flour
1/4 cup fresh cilantro (parsley would be delicious in addition, we just didnt have any)
1 tsp cumin
1/8 tsp cayenne pepper
1 egg

Combine all in food processor,  pulse until garbanzos are broken up and all ingredients are well blended. Heat a skillet on medium heat with a few tablespoons of both olive and canola oil. While oil is heating form the mixture into small disks roughly 1/2 inch thick. Pan fry the falafels until crispy, roughly 2 minutes each side.

Greek Dressing
1 shallot, roughly chopped
1/3 cup lemon juice
1/4 cup feta
1/2 tsp oregano
1 tsp salt
1/2 cup olive oil

Combine all in food processor or blender and blend until smooth. Add lemon juice, olive oil or feta as desired to adjust flavor.

Additional salad toppings here included kalamata olives, marinated artichokes, feta and chopped mushrooms. 



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