Roasted Beet Salad with Bacon and Poached Egg

There is a lot going on in this salad – in addition to the beets, bacon, and the egg it also has spiced pecans and croutons.  It makes for a very satisfying salad with that breakfast for dinner vibe.  It does have a lot of steps but some things like the croutons, beets, and nuts can be made a day or so ahead of time or made in larger quantities for use later in the week.  I usually will roast and marinate all of the beets I have for the week, using part for the salad and some to snack on or use as a side over the next couple days, same thing goes for the spiced nuts.

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Cucumber and Mango Salad with Chili Peppers

There have been a lot of beautiful cucumbers in my share lately so I have been trying them out in dishes as  the featured ingredient, which can be a lot of pressure for the mild cucumber.  This pretty salad is a little bit sweet and spicy and a lot colorful.  I served it as a side to spicy carnitas tacos (recipe coming soon!) and they went together very well – the sweetness of the mangos really complimented the pork, but I think it would be a good side for a grilled meat or fish dish as well.

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Kohlrabi Slaw

This Kohlrabi Slaw is light, tangy and refreshing. I think it’s a great side dish to accompany Saturday grilling or your weekly standbys. You can make it ahead if you’re attending or hosting a party. It will keep it in your fridge for a couple days; dinner side one night- lunch snack the next day. This slaw uses 5 items from my share this week- which is great to get so many products from the share into one dish- and I love that all of the produce in this dish is directly from the farm, no supplements needed.

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