Stone Barns Winter Greenhouse Salad with Toasted Black Quinoa & Buttermilk Herb Ranch

February 16th, 2013 § 0 comments § permalink

Combine your favorite greens and vegetables and toss with fresh herbal buttermilk ranch.  Toast some black quinoa and sprinkle on top ( Toasted Quinoa- place in a skillet on high heat and let roll around in the pan until toasted about 2 minutes)

Buttermilk Herb Ranch

Makes approx 1 ½ cups

Ingredients


½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped

Directions


In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Fresh Carrot & Lime Sodas

February 16th, 2013 § 0 comments § permalink

Makes 1 pitcher

Ingredients

2 tablespoons fresh mint leaves
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 cup fresh carrot juice
1 cup fresh lime juice
Ice
Seltzer water

Directions

In a medium sauce pan combine the mint, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 5-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  In a large pitcher filled with ice, place the ginger syrup, carrot and lime juice and stir well, fill with seltzer to taste.

Kale and Apple Salad with Walnut-Herb Dressing

April 6th, 2012 § 0 comments § permalink

Serves 6


This is an amazing take on the classic waldorf salad, its modern and sassy and showcases the earthy flavors of kale!


Ingredients


3 cups raw kale (purple or lacinato), jullianned
½ cup celery, sliced thin
2 tart apples, cored and chopped small
½ cup walnuts, toasted and chopped coarse, plus 2 tablespoons chopped fine
¼ cup raisins
1 shallot, chopped superfine
½ cup mayonnaise
2 tablespoon thyme
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1-2 tablespoons honey
½ teaspoon salt
1 teaspoon cracked black pepper


Directions


Toss together the kale, celery, apples, ½ cup walnuts and raisins in a large bowl until well mixed. In a smaller bowl whisk together the shallot, mayonnaise, thyme, vinegar, lemon juice and honey. Make sure to whisk until the dressing is smooth and creamy. Season with salt and pepper and add more honey for a greater sweetness. Pour the dressing over the salad and toss together until well mixed.

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