Suzanne J. Zoubeck, Founder and Organizer for Green Thumbs CSA in Huntington, New York
Sugar Snap Peas, Snow Peas and Asparagus over Mesculan Greens
1 lbs. sugar Snap peas, washed, trimmed and blanched
1 lb snow peas, washed, trimmed and blanched
1 lb asparagus, washed, trimmed and blanched
1 yellow pepper- cut into julienned strips
1 small cucumber, seeded and sliced
1 pt cherry tomatoes, cut in half
Mesculin Salad or any mixed greens
Dijon Tarragon Vinaigrette
2 cloves garlic
1 Tb. whole grain mustard
1 Tbs aji mirin
2 Tbs brown rice vinegar
2 Tbs lime juice
¼ t. sea salt
¼ t. freshly ground pepper
½ cup olive oil
1 Tbs. chopped tarragon
1 Tbs. chopped parsly
Bring a large pot of water to a boil. Have ready a large bowl of ice water. Blanch the sugar snap peas and asparagus for 2 minutes and the snow peas for only 30-45 seconds, depending on desired softness. Drain and immediately put in ice water. Drain again and lay out on dish towel to dry.
Meanwhile, in a food processor, make the salad dressing.
Place all of the vegetable in a bowl, except for the lettuce. Pour dressing on top. This can be served immediately over the mixed greens, or it can keep in the fridge for a couple of days, marinating.
Fresh Berry Torte
Preheat oven to 350 °
Ingredients
¾ cup organic sugar
½ cup unsalted butter
½ cup organic unbleached flour (sifted optional)
½ cup organic Whole Wheat pastry flour
1 tsp. baking soda
Pinch salt
2 organic eggs
1 pint berries (strawberries sliced) raspberries or blueberries
Sugar, lemon juice and cinnamon
Directions
Cream sugar and butter in a bowl. Add flour, baking powder, salt and eggs. Beat well.
Spoon batter into spring form pan of 8, 9, or 10 inches. Place berries on top of batter. Sprinkle lightly with sugar and lemon juice depending on sweetness of fruit. Sprinkle with 1 teaspoon of cinnamon.
Bake for one hour. Remove and cool to lukewarm and serve with whipped cream or ice cream or sprinkle with powdered sugar. Refrigerate or Freeze if desired.