Green Goddess Salad for Summer-Time

  

This summer is the first summer I've ever had a CSA box.  A friend and I are sharing a mini box and it's been an adventure!  This week I needed to find something to use up a variety of the green-goodness-veggies that came in my box.  In particular I had chives and basil to use.  Since I also had cucumbers, I decided to try that Green Goddess salad that seemed to take over the internet a few months back (or was it longer?  Who knows!)

The recipe that I worked off of was this one.  I ate it as a side with a dinner and with some chicken stirred in for a hearty summer lunch, and the original author says she eats it with tortilla chips (like salsa) or on sandwiches or tacos.  I'm also pretty sure lots of things could be swapped out.  I did happen to have nutritional yeast, for example, but could see swapping that with grated parmesan (it wouldn't be vegan then, but would probably be good!).  Also, I swapped the "one head green cabbage" with a bag of pre-made cole slaw mix.  Totally worked and saved time and mess.  

Ingredients

Salad

• 1 bag cole slaw
• 1+ large cucumbers (I used about 1.5 medium cukes)
• 1/4 cup chives
• 1 bunch green onions or scallions

Dressing 

• 1 cup basil leaves
• 1 cup fresh spinach
• 2 cloves garlic (or equivalent)
• 1 smallish shallot
• 2 lemons, juiced (about 6 to 8 Tbsp)
• 1/4 cup olive oil
• 1/4 cup nuts of your choice  (I used unsalted cashews and pistachios.  Original author also recommends walnuts as an option) 
• 1/3 cup nutritional yeast
• 1 tsp salt
• 2 Tbsp rice vinegar 
• Any extra chives you have on hand (optional)

Directions

1. Wash and chop all of the salad ingredients.
   
2. Place in a large bowl with plenty of room to stir
3. Add olive oil, lemon juice, and rice vinegar to the blender first
4. Then add the other dressing ingredients to the blender
   
5. Blend until it is all blendy, and a pourable dressing.  
   
6. Pour dressing into bowl and mix.
   

Mint Simple Syrup

With my summer CSA half-share, the early boxes have had herbs in addition to veggies.  One week I got a really nice bunch of mint and needed to determine *something* to use it for.  Since none of my current State Fair practice bakes features mint, I thought some mint syrup--for beverages, etc.--would be nice.  And it is!  

Ingredients:

• 1 cup water
• 1/2 cup sugar
• 1/2 cup fresh mint leaves

Directions:

1. Bring the water and sugar to a boil in a small pan, over medium-high heat. Whisk to dissolve the sugar.
   
2. When liquid is just at a boil, add mint leaves.
   
3. Reduce heat to a simmer and let cook (without stirring) until mixture is very slightly thickened (10 to 15 minutes)
   
   
   
   
   
4. Remove from heat and let stand 10 to 15 minutes. 
5. Remove and discard mint leaves.
6. Let syrup cool to room temperature, then transfer to a covered glass jar/container. 
   
7. Store in the fridge.
8. Use in cocktails, lemonade, iced tea, etc.!

 

Moroccan Couscous Bowls with Meatballs

In past years, my work has sponsored field trips to various historic sites for the staff each spring or summer.  It was a sort of morale event--there was lunch, transportation, etc.  Last year, however, Covid-19 made this impossible.  But we did have a virtual event in its place: a cooking class

The institution hired a very cool chef/company called Roots for the Soul and sent participants ingredient lists. We all cooked together, and finished in time for eating at a regular dinner time.  I had a really nice time, and made a very tasty meal@  

I saved the recipe and I'm thinking I should make it again soon.  It was a very springy-summery meal!

Ingredients:

Yogurt Sauce:

• 1 cup plain whole-milk yogurt (not Greek) 
• 3 scallions, trimmed & finely sliced 
• 1/4 cup mint leaves 
• 1 garlic clove, minced 
• 1/4 tsp red pepper flakes 
• Salt & pepper, to taste 

Couscous:

•  8 dried apricots, cut into bits 
• 1/4 cup white wine vinegar or red wine vinegar 
• 1/4 cup warm water 
• 3 scallions, trimmed & finely sliced 
• 1/2 cup mint leaves, lightly packed 
• 2 cups peas, fresh or frozen 
• 1/2 cup almonds, toasted 
• 1 cup couscous 
• Juice of 1/2 lemon, other half reserved for garnish 
• 1/4 cup extra-virgin olive oil 
• Salt & pepper, to taste

Meatballs:

• 1 lb ground meat (I used turkey, but could be lamb, beef, impossible meat, etc.)  
• 3 scallions, trimmed & finely sliced/chopped 
• 1/4 cup mint leaves 
• 1 tsp cumin, ground 
• 1.5 tsp kosher salt 
• 1/8 tsp cayenne 
• 1 Tbsp dry white wine or white wine vinegar 
• 1/4 cup breadcrumbs 
• 1 egg 
• Extra-virgin olive oil 

Directions:

• BEFORE YOU START COOKING 

1. Place apricots in small bowl with vinegar & warm water. 
2. Soak until they are plump, about 30 minutes, then drain and rinse (if desired). 
3. Slice and soak all scallions in ice water for 20 minutes then drain. 

• MAKE THE YOGURT SAUCE

1. Mix yogurt, scallions, mint, garlic and red pepper flakes in a bowl with salt & pepper, to taste. Adjust red pepper flakes, salt and pepper as needed. 
2. Set sauce aside to let flavors develop, for at least 30 minutes. 

• START THE COUSCOUS

1.  Bring 1 cup of water to boil
2. Remove from heat and mix couscous into water with a spoon. 
3. Cover with lid and let absorb for 5-10 minutes. 
4. Fluff with fork, add lemon juice, 1/4 cup of olive oil and generous amount of salt and pepper. 
5. Toss throughly, let cool to room temperature. 

• MAKE THE MEATBALLS

1. Preheat oven to 450℉. 
2. Gently blend ground meat, scallions, mint, cumin, salt, cayenne, wine and breadcrumbs with fingers, or wooden spoon. Be as gentle as possible to not over process meat, which will make it tough. 
3. Once mixed well, take a small piece and fry it in small skillet. Taste cooked sample for seasoning, add more spices if needed. The meatballs should be highly seasoned. 
4. If seasonings are to your liking, mix egg with a glue of olive oil, then add to the meat mixture gently until fully-combined. 
5. Using a tablespoon, or scooper, shape the meat mixture into total of 16 meatballs. 
6. Arrange all meatballs on lined baking sheet. 
   
7. Bake meatballs for 8-10 minutes, or until fully cooked.  

• FINISH THE COUSCOUS: 

1. While the meatballs cook, gently add apricots, scallions, mint, shelled peas, and almonds to the couscous. 
2. Adjust seasoning and add more salt, pepper, lemon and olive oil as needed. 
    

• TO SERVE: 

1. Divide couscous into four bowls
2. Top each portion with four meatballs, a drizzle of yogurt sauce and lemon wedge. 
3. Serve additional sauce on table. 
   
   
   

Makes 4 servings, each with 4 meatballs.