Too much of a good thing, is a good thing!
We are In the peak of our spring season and happy to bring you 10 items in your weekly share: Tender Panisse Lettuce, Sweet Onion with edible tops, Red Radish, Curly Kale, Sweet Baby Carrots, Dill, Arugula, Green Cabbage, Snow Peas, and Strawberries.
I was a little concerned it wouldn’t all fit in the box but I made it work, I hope you enjoy this bountiful spring share and don’t forget to share your recipes with us by tagging @frogsongcsa on Instagram. You can also send a recipe to my email and I would be delighted to share it on our blog next time we feature the item.
Here are a few recipe ideas using the ingredients in your share:
Garden Salad featuring tender Panisse lettuce, red radish, and snow peas tossed in a Dill Vinaigrette.
1 tablespoon white wine vinegar
1/4 teaspoon salt
2 tablespoons minced fresh dill
1/2 tablespoon Dijon mustard
1/2 tablespoon minced shallot
1/4 cup extra-virgin olive oil
In a small bowl, whisk together the vinegar and salt until the salt dissolves. Add dill, mustard and shallot and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth and emulsified. Pour dressing over salad and toss until all ingredients are evenly coated.
Greek Tzatziki Sauce with Garlic and Dill– Thick and creamy Greek yogurt is blended with cucumbers, dill, lemon and garlic to create a healthy and addictive tzatziki sauce.
- 2 cups plain Greek yogurt
- 2 cups diced cucumber or shredded
- 1/2 cup fresh dill minced
- 1/4 cup lemon juice
- 2 cloves garlic grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Combine all ingredients in a medium bowl check for seasoning. Add more dill, lemon, garlic or salt/pepper if you wish! Serve immediately or store in the refrigerator for up to 5 days.
Strawberry Cucumber Salad with Feta and Dill- Eating Made Easy.Com
Only 5 ingredients + dressing, this simple salad is quick to assemble and makes a perfect summer side dish. The fresh dill is my favorite part – so unexpected and flavorful.
Strawberry Kale Salad with Walnuts- The Lemon Bowl.Com
This massaged kale salad is made with juicy strawberries, toasted walnuts and nutty Parmesan cheese. Add some arugula to your salad for an added zing.
Braised Cabbage with Carrots and Onion–Dinner at the Zoo.Com
Savory dish to go alongside some corned beef or roasted chicken.
Apple Cider Vinegar Cabbage and Carrot Slaw- Eating Bird Food.Com
Quick and easy apple cider vinegar coleslaw with shredded green cabbage and carrots. Flavorful, healthy and mayo-free. This salad is pretty low in calories, oil-free and is perfect for serving as a light and refreshing side salad or as a crunchy topping for green salads, grilled meat, fish tacos, burgers, or bbq sandwiches.
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/4 cup apple cider vinegar
- 2 Tablespoons maple syrup
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground celery seed
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground pepper
- In a large bowl toss together shredded cabbage and carrots.
- Combine vinegar, maple syrup, dry mustard, celery seed, salt and ground pepper in a small bowl. Pour dressing over cabbage mixture and toss to coat. Let mixture sit for at least 10 minutes in the fridge, stir and serve. This recipe can be made ahead of time and will taste better after having a little time to marinate.