NEWS
Homegrown: Salads
“As the garden grows, so shall the gardener.” -Unknown
Salads = bland and boring. Wrong! Salads aren’t necessarily a favorite for a lot of people, especially hearty eaters. It’s time to flip the script on typical lame salads. If you think salads are boring, it’s because you’ve been eating boring salads! Step aside iceberg lettuce and bland dressings, crave-worthy salads are taking over.
Greens Care/Harvesting
You grew all those beautiful greens and veggies, now what? Time to pick and eat! Lettuce is one of the easiest veggies to grow and harvest. Once your lettuce reaches the size you want, it’s ready! Keep in mind cutting lettuce in the morning gives you the best flavor. Whether loose leaf or head lettuce, you can either cut an entire bundle at ground level or cut a few leaves at a time. Alternating your cuttings allows the lettuce to regrow so you have a constant supply. Lettuce grows quickly, so cut from the outside and enjoy the new growth a couple weeks later.
Salad Components
Every mouth watering salad has a few key elements that make it satisfying. Lettuce and dressing just won’t cut it. Once you get the hang of what makes a tasty salad, you can ditch the recipes and start creating your own with ingredients straight from the garden. Use these five elements for restaurant quality salads you’ll actually WANT to eat.
Greens: Lettuces, kale, chard, arugula, spinach, cabbage, endive, mocrogreens, etc.
Protein: Chicken, steak, shrimp, salmon, eggs, cottage cheese, etc.
Crunch: Almonds, walnuts, quinoa, pumpkin seeds, apples, croutons, etc.
Color: Peppers tomatoes, shredded carrots, radishes, strawberries, blueberries, etc.
Tip: “Eat the rainbow!” Try to incorporate as many colors as you can for a variety of flavors tha’s also nice to look at!
Tasty Extras: Feta, parmesan, noodles, bacon, herbs, olives, dried fruit, avocado, sesame seeds, etc.
Time to dress it up! Drizzle your salad creation with your favorite store-bought dressing or learn to create your own. Just like the salad itself, dressings have a simple formula that you can doctor up as much or as little as you’d like. Just decide if you’re in the mood for a creamy dressing or a vinaigrette, and let’s get to it!
Creamy Dressing:
3 parts creamy base (plain greek yogurt, mayo, sour cream, creme fraiche)
1 part flavor (garlic, herbs, soy sauce, onion, shallots, dijon, ginger, etc)
Liquid to thin (lemon juice, lime juice, water, milk, etc)
-Whisk together creamy base and flavor ingredients. Slowly add liquid component until dressing is thinned out slightly, just enough to coat the greens. Salt and pepper to taste.
Vinaigrette:
3 parts oil of choice
2 parts acid (vinegar, wine, or fresh fruit juice)
1 part flavor (garlic, herbs, soy sauce, onion, shallots, dijon, ginger, etc)
-Whisk all ingredients in a bowl or shake in a mason jar. Salt and pepper to taste.
Tip: Make your dressing ahead of time to really let the flavors develop. Don’t dress your salad until you’re ready to eat. Nobody wants a soggy salad!
Recipes
Vietnamese Salad with Noodles
Step away from the stove with this cool, refreshing, and tasty pick-me-up.
*This is a large salad and serves about 6 people, so make for leftovers or cut recipe in half for a smaller portion.
4 cups lettuce, sliced (I used Romaine)
8 oz. rice noodles (angel hair pasta works too)
2 carrots, shredded
2 cucumbers, seeded and shredded
4 green onions, sliced
1 ½ cups bean sprouts
⅓ cup cilantro, chopped
½ cup fish sauce
½ cup rice vinegar
¼ cup sesame oil
3 TBSP sugar
2 cloves garlic, minced
¼ TSP crushed red pepper flakes
1 lime
½ cup peanuts, chopped
-Cook the rice noodles according to directions on the box. Rinse under cold water, drain, and add to a large bowl.
-Mix in the lettuce, carrots, cucumbers, bean sprouts, and cilantro with noodles.
-To make the dressing: whisk the sesame oil, fish sauce, rice vinegar, sugar, garlic and crushed red pepper in a bowl.
- Pour ¾ of the dressing over the salad mixture and toss to coat. Add more dressing to taste.
-Sprinkle with more cilantro, green onion, peanuts, and a squeeze of lime.
-Optional: top with your favorite protein for a full meal. I like to use teriyaki chicken.
BLT Chopped Salad
A salad spin on the classic summer sandwich, my husband Kev’s fave!
2 cups arugula, chopped
2 cups lettuce, chopped (I used butter lettuce)
1 pint cherry tomatoes, halved
5 slices bacon, sliced and cooked to a crisp
1 cup cooked sweet corn, fresh or canned
1 avocado, cubed
4 oz. feta cheese, crumbled
2 green onions, sliced
Juice of 1 lime
1 TBSP olive oil
Salt and pepper
-In a large bowl, mix the lettuce, arugula, tomatoes, corn, and avocado.
-Drizzle with olive oil and lime juice. Toss well to coat.
-Top with bacon and feta cheese.
-Salt and pepper to taste.
Grilled Peach Salad with Prosciutto
This sweet, smoky, and savory salad is as delicious as it looks.
6 cups greens of choice (I used arugula, but you can mix it up!)
2 peaches, pitted and cut into 6 wedges each
¼ cup balsamic vinegar
2 TBSP honey (kick it up a notch with spicy honey, e.g Mike’s Hot Honey)
1 TBSP olive oil
2 oz. prosciutto, cut into ¼ inch strips
2 TBSP goat cheese, crumbled
Salt and pepper
-Bring balsamic vinegar to a boil in a small saucepan over medium-high heat.
-Reduce heat and simmer until vinegar is reduced to about 2 tablespoons (about 2 minutes).
-Remove from heat and stir in honey. Cool to room temp.
-Grill peach wedges on high heat for 30 seconds on each side. You want those gorgeous grill marks but the peaches to still be firm. Remove from grill and set aside.
-Whisk oil, pepper, and salt in a large bowl. Add your greens/arugula and toss to coat.
-Serve your greens/arugula on a plate, top with grilled peaches and prosciutto.
-Drizzle with balsamic glaze and goat cheese.
Remember: Salads should be interesting, flavorful, and filling. Drop a pic of your salad creations in the comments, we’d love to see what you come up with! I’ll be on vacation next week, but tune on Wednesday for some exciting Benoit Greenhouse announcements!
-Megan
Homegrown: Herb Drinks & Cocktails
“Fresh herbs really belong anywhere you put them.” -Alex Guarnaschelli
With all this extra time at home, there’s never been a better time to perfect your favorite cocktail, or three! You don’t have to be a top notch mixologist to enjoy the best summer-ready mixed drinks on your own patio. Adding an earthy flair to any beverage with fresh herbs is easy and nearly impossible to mess up. Now grab a glass, and lets get drinkin’!
Using Herbs in Drinks
Common Herb Flavor Profiles/Pairings
Mint:
One the most popular drink additions
Cool and refreshing
Pairs well with lemon, lime, and most fruits
Basil:
Mild semi-sweet spice, anise flavor
Pairs well with berries, cucumber, lemon
Thyme:
Earthy Flavor with a hint of mint
Pairs well with grapefruit, lemon, and berries
Sage:
Distinct Flavor with hint of pine, citrus & pepper
Pairs well with apple, honey, & citrus
Cilantro:
Distinct lemon-ginger flavor with a hint of sage
Pairs well with spicy peppers & citrus fruits
Rosemary:
Fragrant lemon, woodsy flavor with a hint of pepper
Pairs well with lavender and citrus
Lavender:
Sweet, floral flavor
Pairs well with lemon, berries, & honey
Techniques
There are many different ways to add fresh herbs and complimentary flavors to a drink. For the recipes below, you just need to know about muddling and infusing.
“Muddle” :
to press ingredients against the side or bottom of glass to release flavors, using a muddler (or bottom of a wooden spoon if you don’t back a muddler).
Tip: Herbs are delicate, so don’t over-muddle. Just break them up enough to release the oils/juice and flavors.
“Infuse” :
to immerse herbs, spices, and fruits in your drink of choice and letting sit until the flavors have seeped into liquid.
Non-Boozy Drinks
Infused Waters, Teas, or Lemonades
Simply fill your jug/bottle of water or lemonade with any fresh herbs and fruits from the above list. I like to use at least one fruit for a little sweetness and at least two herbs for a more complex taste. The flavors will deepen throughout the day. Mix and match! Try out multiple combos to see what you like best. A couple of my favorites are lavender lemonade and cucumber water with lemon and mint.
Tip: Turn it up a notch by using your favorite sparkling water!
Cocktails
Mandy & Megan’s Gin and Tonic
Our official friendship drink! Trust us, we’ve experimented plenty with this one and it.is.delicious. You’re welcome!
2 oz gin (Mandy likes Bombay Sapphire. I’m a Hendrick’s girl)
2 lime wedges
Tonic water
½ cucumber, sliced into rounds or ribbons
Handful of basil leaves
1 sprig mint
-Muddle 3 mint leaves, 3 basil leaves, and 1-2 slices of cucumber in bottom of glass.
-Add gin and stir.
-Add ice to fill about ¾ of the glass, top off with tonic water.
-Garnish with lime wedge and additional cucumber, mint, basil to taste.
Cilantro Jalapeno Margarita
Refreshing with a kick. The perfect summer drink, especially with tacos or chips and salsa! Feel free to use your favorite pre-made margarita mix for a quick cocktail.
1 lime wedge
1 oz fresh lime juice
1 jalapeno, sliced into ¼ inch rounds
2 sprigs of cilantro
1 ½ oz tequila
1 oz Cointreau
½ oz simple syrup
Optional: Salt, sugar, chili powder, or Tajin to rim the glass
-Muddle leaves of 1 sprig cilantro and 1 slice jalapeno in bottom of cocktail shaker or pint glass.
-Add tequila, Cointreau, lime juice, simple syrup, and ice.
-Cover and shake.
-Pour into glass, garnish with lime wedge and additional jalapeno to taste.
*Alcohol enhances the spice of the jalapenos, so tread lightly. You can always add more, but can’t remove the spice once it’s there.
Disclaimer: Our pup, Penny, stole my jalapeno off the counter so I had to use a red chile pepper for the photo!
Rosemary Old Fashioned
An herbal spin on this classic whiskey cocktail.
2 oz rye whiskey
¼ oz simple syrup or rosemary simple syrup (recipe below)*
2 dashes of orange bitters, or bitter of choice
1 orange peel slice
Several sprigs (4-5) of rosemary
-In a rocks glass, combine the whiskey, simple syrup (regular or rosemary), and orange bitters. Add ice and stir. Garnish with a sprig of rosemary and orange peel.
*Optional: Rosemary Simple Syrup
-Combine equal parts water and white sugar in a pot on stove.
-Add 3-4 sprigs of fresh rosemary, and heat until simmering.
-Once simmering, remove from heat and let sit 10 minutes.
-Remove rosemary sprigs after 10 minutes.
Get creative and try creating an original concoction of your own. If it fails, who cares? The fun is in the experimentation. See you next week to discuss how to turn a boring salad into something you actually ENJOY eating!
Slainte!
-Megan
Homegrown: Kale
“No rules. Don’t be afraid to do whatever you want. Cooking doesn’t have rules.”
-Masaharu Morimoto
Repeat after me: Kale is our friend! Kale doesn’t have the best reputation with a lot of folks, and I’m here to change that! Ten years ago, I thought the best way to use kale was to throw it right in the trash.
I didn't want anything to do with it, until I branched out one day and made some kale chips (recipe below) for my greens-loving husband. They were addicting and just like that my kale loathing days were over.
Known as a “superfood”, kale is loaded with vitamins A, C, and K; calcium, fiber, and antioxidants. It has a longer shelf life than many other greens, and most importantly - it's downright delicious.
KALE BASICS
There is no perfect time to harvest your kale. Pick earlier in the season (late spring, early summer) if you prefer smaller leaves, later in the season if you like larger leaves. After the first harvest, kale keeps growing, giving you new greens every one to two weeks. Be sure to cut from the outside lowest part of the plant, since new growth starts in the center. Grab the base of the stems, cut one to two inches above the ground. Store your fresh kale in a plastic bag in the fridge for up to a week. Don't wash until you’re ready to use.
Now let’s get to the fun part...the cooking and eating!
KALE SALAD WITH GINGER DRESSING
This is the perfect, unique salad for any neighborhood party or healthy night at home. Add your favorite protein for an easy, quick meal. Grilled shrimp or teriyaki chicken are my favorite add ons.
Tip for the BEST, non-bitter kale salads: Massage the kale! Pamper it! Sounds silly, but massaging the kale with oil before using in salads softens the leaves and gets rid of the bitter taste.
SALAD
1 bunch of kale (a large handful of stems with leaves cut from your garden, or about 8 oz)
2 carrots, grated
3 green onions, thinly sliced
½ red bell pepper, thinly sliced
½ cup cilantro, chopped
1 TSP lime juice
½ TSP sesame oil
¼ cup chopped peanuts
1 TBS sesame seeds
Optional: Sriracha hot sauce
DRESSING
¼ cup soy sauce (I prefer reduced sodium soy sauce) or coconut aminos
2 TBSP rice wine vinegar
1 TSP sesame oil
1 TBSP honey
1TSP freshly grated ginger
Pinch of black pepper
Pinch of garlic powder
-Whisk together all dressing ingredients in a bowl or shake in a mason jar until well combined.
-Rinse kale, remove leaves from stems, and coarsely chop the leaves. Discard stems.
-In a large bowl, mix the kale leaves, sesame oil, and lime juice.
-Using your hands, massage the kale until the leaves become soft, bright green, and slightly wilted.
-Add the carrots, red bell pepper, cilantro, and green onions.
-Drizzle with dressing and toss to evenly coat.
-Sprinkle with sesame seeds and peanuts.
-Add sriracha for heat if desired.
*Store in an airtight container in the fridge for 3-5 days.
Get creative with toppings and feel free to substitute your favorite salad dressing. Not ready for a full on kale salad? Ease into it by mixing half kale and half your regular go-to greens.
BAKED KALE CHIPS
I have converted many kale haters (myself included) with these chips! Perfect for snacking- anytime, anywhere.
1 bunch kale (a large handful of stems with leaves cut from your garden, or about 8 oz)
1 TBSP olive oil
1 TSP salt- regular or seasoned salt
Parchment paper
Optional for extra flavor: Soy sauce, curry powder, Parmesan cheese, etc.
You can add any flavor to these, get creative!
-Preheat oven to 350°, line baking sheet with parchment paper.
-Remove kale leaves from stems and rinse well with water.
-Lay leaves on paper towels to dry, the kale needs to be SUPER dry. Large leaves can be torn to “chip” size if needed.
-In a large bowl, add the kale and olive oil, usually 1 TBSP or just enough to evenly coat all the leaves. (Optional: I like to add a few dashes of soy sauce (my secret to the best kale chips around!) at this step for added flavor. You can also add curry powder, Parmesan cheese, or whatever your favorite spices are! ) Use your hands to evenly coat all the leaves in oil and sauce/spices if you used them.
-Place the leaves on parchment paper lined pan in a single layer. Make sure they are laying flat and not folded over, or they won’t crisp properly. Don’t crowd the kale! You might need to do a couple batches.
- Pop in the oven for 12 minutes, or until nice and crispy! Watch carefully, they can burn quickly.
-Lightly sprinkle with salt to taste and enjoy! (If you used soy sauce, you can skip the salt at the end).
*Best if eaten right away, but they can be stored for a few days in an airtight container at room temp.
KALE PESTO
A new take on your classic basil pesto. Spread on warm crusty bread, mix in scrambled eggs, use as a sauce on pasta, or add a zing to your favorite sandwich. I mean, what doesn’t taste better with a little (or a lot) of fresh pesto?
Food processor
3 cups packed chopped kale leaves (mix in a handful of basil leaves for a more traditional pesto flavor)
3 cloves garlic
3/4 extra virgin olive oil
¾ cup raw almonds, walnuts, or pistachios (you can use any nut, really)
2 TBSP fresh lemon juice (about 1 lemon)
⅓ cup grated Parmesan cheese
Salt and pepper to taste
Optional: red pepper flakes for a little kick
-Pulse the nuts and garlic in a food processor until garlic is minced.
-Add the kale (and basil if using), lemon juice, a pinch of salt, and red pepper flake (if using) and continue to pulse.
-Add the olive oil and process until pesto is to your desired consistency.
-You can add more oil if it seems dry.
-Add parmesan at the end and pulse until just blended.
-Transfer to a bowl and adjust salt, pepper, and lemon to taste.
*Makes about 2 cups pesto. Store in an airtight container in fridge for up to a week, or freeze in an ice cube tray or mason jar for fresh summer pesto all year round.
Tune in next week for some fresh herb cocktail ideas and remember: there are no mistakes, only experiments!
-Megan
Introducing our newest blog series "Homegrown" with Megan Pierson
Mandy Benoit: I am so excited to introduce our new blog series “Homegrown” by my dear friend, avid gardener, & incredible cook Megan Pierson. She intends to discuss best practices for vegetable gardening and a variety of delicious ways to make use of your vegetables & herbs.
Mandy Benoit: When and how did you start cooking and gardening? When did the “sparks” fly?
Megan Pierson: I became obsessed with food in college after a life changing dinner at Girl & The Goat in Chicago. Something went off inside of me and I wanted to learn about and eat everything I could get my hands on. I’m thrilled by the ingredients, the cooking, the dining, the eating- every aspect. As for gardening, it's always been a part of my life. I am inspired by my Mom who I’ve watched in her garden and learned from my whole life. For years I’ve grown houseplants (yes, I’m a crazy plant lady!), herbs, and perennials. I was recently encouraged by my great friend Mandy Benoit, of Benoit Greenhouses, to take things a step further and grow my own fresh ingredients in a backyard vegetable garden. Mixing my passion for cooking and gardening has been SO much fun.
Introducing Megan Pierson the author of our new Homegrown blog!
Megan : Fresh, quality ingredients make every meal taste better, but using ones you grew yourself is just the most incredible feeling! From tending the very first planting, to watching the veggies/herbs grow (I become quite attached to them!), and then using them to create something delicious in the kitchen is SO rewarding. This year my husband and I planted our first veggie garden and I was clueless at the beginning. It’s been a huge learning curve and I still have a lot to learn. I can't wait to share my experiences, recipes, successes and mishaps with you all.
Mandy: I can’t wait to share next weeks recipes with you!! All inspired by Kale!!
Thank you!! Have a great week!!
Mandy Benoit
Meet our newest family members!!!
I am so excited to introduce you to Valentine, Tony, & Basil, our baby mini cows!!!
We’ve had them for just over a week!
We had a very excited crew waiting for them to arrive.
The baby cows were a little less excited. More like terrified after a bumpy 2.5 hour ride in a trailer. Tony was terrified.
Basil & Valentine doing whatever they could to not leave the trailer.
After a little bit of an adventure getting them to their new home (in the back of the garden center) They nervously got to check out their new lodging.
Apparently newborn mini calves aren’t too interested in hay.
Their lodgings keep getting a little bit fancier. Luke, Tyler, & Vince created a pasture area for them yesterday!!
We get to bottle feed these amazing beautiful babies 2 times per day and they are just starting to love being brushed. Baths will be next!! We can’t wait to introduce our new little ones to you this fall!! THANK YOU FOR READING!!! Have a great day!!