Thank you to Chef Gayla Bonke of
Chatham Street Cafe & Catering for joining us at market with two delicious salads featuring seasonal market ingredients. Thanks also for the recipes!
Panzanella Salad with Beans and Greens
Yields 8 to 10 servings
1 bunch red chard or mustard greens , trimmed and roughly chopped
1 bunch kale or turnip greens – trimmed and roughly chopped
(both bunches to total approximately 1 lb, once trimmed)
2 TBS olive oil
½ loaf day old French, Italian or ciabatta bread, cubed
1 cup chopped sundried tomatoes, drained
1 or 2 cans cannellini or white beans, drained
3 TBS balsamic vinegar
6 TBS olive oil
1 tsp kosher salt
½ tsp freshly ground pepper , more to taste
Trim and chop greens and place on a cookie sheet lined with foil, drizzle two tablespoons olive oil over greens and cover with another piece of foil and fold sides and ends together to form an envelope like tent for baking. Place in a 400 degree oven and roast for 20 minutes. Remove, un-tent and let cool slightly. Be careful to not get burned by the steam.
In a large bowl combine bread, sundried tomatoes and cubed bread, whisk olive oil and vinegar and salt and pepper together, add greens to bread mixture and toss with the dressing. Serve immediately as a side dish or main vegan entrée.
Orzo Pasta Salad
Yields 8 to 10 servings
1 lb. orzo pasta (small rice shaped pasta)
1 cup chopped sundried tomatoes
8 oz crumbled feta cheese
1/3 cup olive oil
½ cup finely chopped parsley or cilantro
Salt and pepper to taste
Bring a stockpot full of boiling salted water to a rolling boil, add orzo and cook til al dente’, approximately 8 minutes. Drain and place in a large bowl.
Add sundried tomatoes, crumbled feta, chopped parsley or cilantro, olive oil and salt and pepper. Toss and serve, or cover tightly with plastic wrap and refrigerate. Set salad out for a few minutes prior to serving to take the chill off.
This salad is also great at room temperature. To make this more of a hearty main course, toss in some roasted chicken or cooked shrimp.