All posts in “spring salad mix”

roasted beet spring salad

Roasted Beet, Spring Lettuce and Goat Cheese Salad with Walnuts

Spring! It’s almost here and we are ready for a shift on the dinner table! This salad does just that. Serve this beautiful spring salad alongside a roast chicken and some roasted baby new potatoes with rosemary and you have a classic farmer’s market menu. Have you heard the expression “spring chicken”? It refers to a smaller size bird that used to only be available in the spring.

Roasting beets could not be easier. Wash and wrap in a parchment lined foil pouch (I like to avoid having food in contact with aluminum foil if I can). Roast the beets at 350° until a fork-resistant tender – depending on size it should be about 25-30 minutes. Cool and the skin will slip off easily with the edge of a spoon. Go ahead and roast a few – they are great all week in your menus.

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RECIPE: Salmon Croquettes with Spring Salad Mix

Salmon Croquettes with Spring Salad Mix and Mustard Lemon Caper Sauce

As we prepare for spring, our springtime menu calls us to lighten up a bit, doesn’t it? My thoughts turn to eating more seafood and salads, frittatas and lighter broth soups. What can we make this week as we use the seasonal produce from the CSA. I’ll share my ideas with you and hope they will inspire your own this week.

Vegetables in this menu: Spring Braising Greens, Spring Onions, Red Beets, Spring Salad Mix to include Pea Tendrils,Early Radishes and Red Russian Kale (for the large boxes).

The pea tendrils are popping out of the salad bag, and so I am going to prepare salmon with lemon caper sauce, topped with spring salad mix. You can probably find Atlantic salmon, but easier is to buy the wild Alaskan salmon in the can and make croquettes. They are delicious this time of year and make a great Friday night dinner during Lent.

(serves 2-3 ppl)

Mix together in a bowl –

  • 1 can wild Alaskan Sockeye Salmon
  • ½ c. freshly grated bread crumbs (from some good leftover french bread is the best!)
  • 1 farm fresh egg
  • ¼ c. small diced onion
  • ¼ c. small dice celery
  • 2 TBSP. chopped fresh parsley
  • ¼ tsp. sea salt
  • ¼ tsp cracked black pepper
  • ¼ tsp red pepper flakes (optional to taste)

Mix together and form into biscuit size croquettes, or patties. Lightly saute in 1 tsp olive oil until lightly browned on one side, then turn and brown the other side. Cook uncovered in pan for about 10 minutes. Remove to platter and keep warm.

Lemon Mustard Caper Sauce

  • 1 tsp dijon mustard
  • 1 tsp finely diced shallot
  • 1 TBSP freshly squeezed lemon juice
  • ¼ c. good extra virgin olive oil
  • 1 TBSP capers, drained.
  • ¼ tsp cracked sea salt and pepper

Place Salmon Croquette on warm plate. Top with spring salad mix with pea tendrils. Drizzle with lemon mustard caper sauce and serve with some warm crusty french bread with a sliver of butter. If you really want to heft it up, toss some baby potatoes with olive oil and roast in the oven on 425 for about 30 minutes. Sprinkle with freshly cracked sea salt and pepper and a dust of fresh grated parmesan cheese just as they come from the oven. Your family will love you!