Recipe of the Week: Spring Salads (via A Couple Cooks)

Temperatures are warming, the sun is keeping the evening lighter for longer, and bulbs are peaking their tops out of the soil. It's spring! Here are few spring-inspired side dish recipes from local food bloggers, A Couple Cooks: Radish and Pea Salad with Lemon Oregano Vinaigrette and Grilled Carrots with Lime and Cilantro. If either of these recipes intrigue you, head on over to the Indy Winter Farmers Market on Saturday to pick up the necessary lettuce, radishes, fresh oregano, olive oil, carrots and cilantro. See you Saturday!

Radish and Pea Salad with Lemon Oregano Vinaigrette

 

by: a Couple Cooks

Serves: 4

What You Need

• 1 head lettuce
• 1 bunch radishes
• 2 cups fresh or frozen peas
• 1 lemon (zest and juice)
• 1 handful fresh oregano
• 4 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• ¼ teaspoon kosher salt
• Fresh ground black pepper
• ½ cup crumbled feta cheese

What To Do

1. Wash and dry the lettuce; chop it into bite-sized pieces. Thinly slice the radishes. Zest the lemon.
2. If the peas are frozen, thaw them in some warm water. If the peas are fresh, boil some water, add the peas and cook for about 3 to 4 minutes, until tender and bright green, then remove them and rinse with cold water.
3. Chop the fresh oregano. In a canning jar, add the oregano, 4 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)
4. To serve, place the lettuce leaves in serving bowls or plates. Top with sliced radishes, peas, crumbled feta cheese, and lemon zest. Drizzle with vinaigrette and top with fresh ground pepper.

Grilled Carrots with Lime and Cilantro

 

by: a Couple Cooks

Serves: 4

What You Need

• 1 pound small carrots (or large carrots cut in half lengthwise)
• 1 lime
• 3 tablespoons fresh cilantro (chopped)
• A few pinches of cumin
• Olive oil
• Kosher salt
• Fresh ground black pepper

What To Do

1. Preheat a grill to medium heat. (or, toss the carrots with olive oil and a bit of salt and pepper, and roast at 400°F for 20 minutes.)
2. Wash the carrots and toss them with a bit of olive oil in a bowl. Place the carrots on the grill and cook until the carrots turn paler in color and a bit wrinkled; flip over and cook the same amount (around 8 minutes total for small carrots; the timing will depend on the thickness of the carrots). When fully cooked, the carrots can be easily pierced with a fork.
3. Roughly chop the cilantro.
4. When the carrots are done, place them in a bowl and toss them with juice from 1 lime, a few pinches kosher salt, fresh ground black pepper, cilantro, and a few pinches of cumin.

Recipe of the Week: Celery Root, Carrot, and Kale Soup (via Verses from my Kitchen)

Whether or not people want to admit it, it's fairly safe to say that there are always a few vegetables you see at farmers market and have no idea 1) what they are and 2) what to make with them. Celeriac, aka celery root, is a common IWFM product people pass by from sheer unfamiliarity. Why does this mystery vegetable deserve a chance? It's low in calories and contains a great source of Vitamin K, antioxidants, iron and calcium. This recipe, courtesy of Verses from my Kitchen, is sure to spark your love for this knobby root vegetable. 

Celery Root, Carrot, and Kale Soup

INGREDIENTS:

• 1 medium celery root, peeled and diced
• 4 carrots, peeled and diced
• 2 garlic cloves, chopped
• 2 cups kale, roughly chopped
• 1 leek, thinly sliced
• 1 celery, thinly sliced
• 2 bay leaves
• 6 cups vegetable stock
• sea salt & fresh ground pepper
• 1/4 cup tubed pasta
• 2 tbsp. chopped flat leaf parsley
• 4 slices baguette, cut on the bias
• 2 tsp. unsalted butter
• garlic clove, cut in half
• Parmesan cheese, grated

PREP:

1. Heat oil in a stockpot over medium-high heat and add the celery root, carrots and garlic. Cook until golden, about 10 minutes. Stir in the leek, celery and kale and cook for another minute. Pour in the stock and add the bay leaves and season well. Bring to a boil and reduce heat and simmer for 15 minutes, or until the vegetables have softened.
2. Boil salted water and add in the pasta and cook according to the directions, roughly 8 minutes.
3. Meanwhile, heat the oven to 425F degrees. Butter the baguette slices and place in the oven until golden brown, roughly 5 minutes.
4. Discard the bay leaves and and stir in the  pasta and parsley. Ladle the soup into a bowl and top with a baguette slice and some grated Parmesan.