mesclun

Roasted Brussels Sprout and Winter Squash Salad

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Ingredients:

  • 3 Cups Mesclun

  • 1/2 Lbs. Brussels Sprouts, Halved

  • 2 Cups Winter Squash, Sliced

  • Maple Vinaigrette Dressing

  • 2 Tbsp. Olive Oil

  • Salt and Pepper

Process:

  1. Pre Heat oven to 400 F

  2. Halve Brussels Sprouts

  3. Cut the squash in half. Peel if you prefer not to eat the skin. Remove the seeds. Then, cut the squash into cut into 1/2 in. slices

  4. Coat Brussels and squash in olive oil, season with salt and pepper

  5. Place Brussels sprouts and squash on a baking sheet; place in oven until browned (35-40 minutes)

  6. In a large bowl, add mesculn, toss with maple vinaigrette; toss until evenly coated

  7. Top mesclun with Brussels sprouts and squash. Drizzle dressing over the squash and Brussels sprouts for extra flavor. Enjoy!

Arugula or Mesclun Salad with Pears, Pink Lady Fermented Veggies, and Vermont Cheese

arugula pear salad

Ingredients:

  • Arugula, Mesclun, or your favorite salad greens

  • Sliced Mt Mansfield Creamery Halfpipe cheese

  • 1 Pear, Thinly Sliced

  • 1 scoop Pink Lady Raw Cultured Vegetables

  • Your favorite salad dressing - or make your own vinaigrette

Process:

  1. Add Arugula to bowl

  2. Toss with preferred dressing

  3. Top with pear, cheese and Pink Lady vegetables

*add toasted nuts for a little crunch!

Vermont Fall Cheeseburger

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Ingredients:

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  • 1/4 Lb. Ground Beef per burger

  • 2 Thick Slices Mt Mansfield Creamery Halfpipe Cheese

  • 2 Tbsp. Pink Lady Cultured Raw Vegetables

  • 1/2 Pear, Thinly sliced

  • Greens

  • salt and pepper

  • 1/2 Tbsp. Canola Oil

  • Bun* (not pictured)

Process:

  1. Season ground beef with salt and pepper, and form into patties. Press a dimple in the middle to help the burger cook evenly.

  2. Add canola oil to hot skillet, cook burger to preferred doneness

  3. Add burger to a bed of greens, or serve on a bun

  4. Top with sliced pear, cheese and cultured, raw vegetables

Mesclun Salad with European Cucumber & Sunflower Vinaigrette

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Recipe Level: Creative | Recipe Speed: Quick | Season: Summer | Type: Salad | Diet: Vegan/Vegetarian/GF/DF

I love putting edible flowers on salads. In spring, this might mean adding a handful of violets, or sprinkling on dandelion petals. In summer, borage and nasturtium are favorites. They never fail to make people smile. 

Like many recipes, this one is flexible. Pick as bowl that will hold the amount of salad you think you need to feed the number of people you're feeding, and fill it up with ingredients. Let people dress their own at the table, so the greens don't wilt. 

  • baby lettuce, mesclun mix, or head lettuce
  • cucumber
  • sunflower shoots
  • edible flowers, if desired
  • sunflower vinaigrette
  1. Wash the greens, dry them in a salad spinner, and tear them into bite-sized pieces
  2. Rinse the cucumber, and cut off the amount you wish to use, slice it in half lengthwise, and cut into half moons.
  3. Rinse the sunflower shoots, and dry them. 
  4. Place the salad greens in a bowl, top with cucumbers and sunflower shoots, and place the edible flowers on top.
  5. Serve with the dressing on the side. 
  6. Make sure you have salt on the table, as salad can often use an extra sprinkle* 

*fun fact: "salad" means "salted." The Romans seasoned their greens with brine, or with a salted oil and vinegar mixture, and the name stuck.