“It was
and the world smelled of roses. The sunshine was like powdered gold over the grassy hillside.”
-Maud Hart Lovelace
Vibrant Summer Pasta Salad
16 ounces rotini pasta
1 pint cherry tomatoes, halved
½ small red onion, julienned
1 medium cucumber, sliced
1 can chickpeas, drained
½ cup mixed olives
Vinaigrette
6 tablespoons olive oil
4 tablespoons red wine vinegar
4 teaspoons Dijon mustard
2 teaspoons honey
4 large garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon sea salt
1 Cook pasta based on the package instructions. Set aside to cool.
2 Place prepared vegetables in a large mixing bowl.
3 Whisk together vinaigrette ingredients until emulsified.
4 Toss pasta with prepared vegetables, olives, chickpeas, and vinaigrette. Adjust seasoning to taste and serve.
Serves 2 people
PREP TIME 20 MIN
COOK TIME 8 MIN
KOREAN BBQ BURGERS:
•2 Beyond Burger® patties
•2 sesame seed burger buns, toasted
•1 tbsp soy sauce
•1 tbsp sugar
•1 tbsp garlic, pre-minced
•1 tbsp ginger, pre-minced
•4 tbsp kimchi aioli (recipe below)
•1 cup Korean slaw (recipe below)
•Olive oil, as needed
KIMCHI AIOLI:
•1 cup vegan (or regular) mayonnaise
•1 cup kimchi, finely chopped
•¼ cup gochujang
•¼ cup agave nectar or honey
•⅛ cup sweetened or seasoned rice
wine vinegar
•Kosher salt, to taste
KOREAN SLAW:
•2 cups green cabbage, shredded
•1 cup carrot, cut into matchsticks
•1 cucumber, cut into matchsticks
•¼ cup soy sauce
•¼ cup sweetened or seasoned rice
wine vinegar
•2 tbsp chili flakes
•2 tsp salt
INSTRUCTIONS
1.To prepare the slaw, whisk together the soy sauce, vinegar, chili flakes, and salt. Fold in the cabbage, carrots, and cucumbers. Season to taste and refrigerate overnight.
2.To prepare the aioli, whisk together all of the ingredients and season to taste. Set aside and refrigerate overnight.
3.For the burgers, mix together the burgers, soy sauce, sugar, garlic, and ginger. Reshape the beef into two patties.
4.Preheat a nonstick skillet over medium-high heat. Drizzle with olive oil and sear the burgers for 4 minutes on each side.
5.Lay the toasted burger buns on a clean surface, cut-side up.
6.Spread the kimchi aioli evenly over the buns and transfer the cooked burgers to the bottom slices.
7.Top each burger with a pinch of Korean slaw, finish with the top bun, and serve immediately.
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At
Valley, we produce nourishing food on small organic family farms where families manage the care of animals and the earth. Through our cooperative’s standards and practices, we promote respect for the dignity and interdependence of all life.
Serves 2 people
INGREDIENTS
BLISS BOWL
•1/2 Tbsp raw honey
•1/4 cup walnuts
•1 tsp black sesame seeds, chia seeds, or hempseeds
•1 Tbsp goat cheese
•2 - 1/2 inch thick slices baguette gluten free if desired
•3/4 cup cooked quinoa
•1 1/2 cups baby spinach
•1 rainbow trout fillet baked or grilled and flaked
•1 1/2 cups rainbow-colored fruits and veggies (diced mango, radish, carrots, cucumber, purple cabbage, steamed asparagus; whole blueberries, blackberries, etc.)
•1/2 avocado pitted, peeled, and sliced
•Edible flowers optional
•Fresh herbs (dill, mint, etc.) optional
DRESSING
•1 lemon freshly squeezed
•1 lime freshly squeezed
•1 1/2 Tbsp extra-virgin olive oil
•1 1/2 Tbsp white miso gluten free if desired
•1 1/2 tsp matcha green tea powder
•Salt and pepper to taste
INSTRUCTIONS
1.Heat skillet over medium-high heat. Add honey. Once it begins bubbling, toss in walnuts. Cook just until golden brown. Transfer to parchment and coat in sesame seeds, chia seeds, or hempseeds. Allow to cool.
2.Preheat oven broiler for 5 minutes. Spread goat cheese on baguette slices. Broil until golden brown around edges. Remove from oven and cool.
3.In small bowl, whisk together dressing ingredients.
4.In large bowl, toss together quinoa and spinach.
5.Divide mixture between 2 serving bowls. Top each bowl with flaked trout, rainbow-colored fruits and veggies, avocado, and honeyed walnuts. Garnish with edible flowers and fresh herbs, if desired.
6.Drizzle each bowl with dressing. Tuck a baguette slice into each and serve.
Onions, radishes, zucchini, watermelon rind, carrots and of course the Queen of All Pickles, the cucumber! It’s easier than you think whether it’s a quick pickle or you’re planning to “putting up” for the months to come.
Gather it Up
•3 Cups Vinegar (if you’re feeling fancy, substitute Apple Cider or White Rice vinegar for Distilled White)
•3 ½ Cups Water
•2 TBL Salt
•2 ½ – 3 lbs of your favorite thing to pickle cut into bit-sized rounds or spears.
•Add-ons (pick your favorites or use them all!) – Fresh dill, red pepper flakes, fresh jalapeno slices, garlic cloves, mustard seed, coriander.
•Mason Jars with lids
Next
•Boil vinegar, water & salt together for 10 minutes
•Let cool for 5 minutes
•Pack veggies and add-ons in jars
•Pour vinegar, water & salt mixture into jars
•Close the lid nice & tight
•Let cool to room temp on your counter
•Store in refrigerator for 5-7 days