Recipe Blog

Hey everyone - my husband Chris and I have been Burning River Farm members for a few years now and I'm going to be helping Mike by posting recipes, offering tips for preserving and storing vegetables when they just can't all be eaten, and leaving other - hopefully helpful! - tidbits about enjoying the bounty from our CSA shares. I teach cooking lessons from my home and at metro co-ops focusing on vegetarian, vegan and raw foods so I'll be sharing some of my favorite recipes here.  Feel free to leave feedback - we'd love to hear from you!

 

Our first weeks of shares have featured the best of what is available right now - limitless greens for the salad bowl and stir fry.  Chris and I love to have big, main dish salads throughout the summer - we love the vitamins, minerals and cleansing enzymes that come with eating our greens in the raw.  To compliment salads with dark leafy greens, I make salad dressings that are creamy and full of herbs to add yin to the yang of bitter flavors.  Here's the added bonus - salad dressings with healthy fats help you absorb and use the A vitamins that are abundant in your dark leafy greens!

 

Anna's Meal in a Salad Bowl for Two

mixed greens - spinach, arugula, bok choy, curly endive - washed, dried and torn into pieces

1/8 cup sprinkle of raisins

1/8 cup sprinkle of raw pumpkin seeds (pepitas) and raw sunflower seeds

sliced radishes and turnips

one apple, chopped

handful of fresh herbs, torn - basil, parsley, tarragon

tahini or yogurt herb dressing (see below)

 

Yogurt Herb Dressing

In the bowl of a food processor or blender, combine:

1 cup whole milk yogurt (preferably organic)

juice of 1/2 lemon

big pinch salt

freshly cracked pepper

handful of fresh herbs, rinsed and shaken dry (basil, oregano, tarragon, dill, parsley)

Blend until the herbs are fully chopped. Use generously on a fresh salad!

 

Tahini-Garlic Salad Dressing

makes 8–10 servings

1 cup organic sesame tahini

1 cup filtered water

2 tablespoons extra virgin olive oil

2 tablespoon fresh parsley

1 tablespoon fresh basil

2 teaspoon fresh oregano

1 1/2 tablespoon garlic, chopped

1 tablespoon sweet onion, chopped

1/4 cup organic lemon juice, freshly squeezed

1 tsp. salt 

Combine all ingredients in a blender. Add to any fresh salad - especially raw kale salads, or omit most or all of the water to make a dip for fresh vegetables.

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Hi there. This is the website for Burning River Farm...sort of. It's not really up to date...or out of date. It's just not ready yet. So have a look around and look at all the pictures. I don't know where they were taken, but they're pretty none the less.  We'll have some real farm pictures and other sundry details just as soon as we get a decent rain. Thanks for checking in. Cheers!

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