(GNFF stands for Good Natured Family Farms - Fresh and delicious foods...available at your local Balls Price Chopper)

Strawberry Green Leaf Salad with Carrot Vinaigrette
Serves 4
For Salad: Combine 1 cup of washed and chopped GNFF Leaf Lettuce and 1 cup washed and chopped GNFF Curly Endive,

¼ cup washed and sliced Strawberries,

½ cup shredded GNFF White Cheddar Cheese,

½ chopped GNFF tomato, and a handful of croutons.
For Dressing: Combine by whisking ¼ cup Extra Virgin Olive Oil,

2 T good quality White Vinegar,

1 T GNFF Honey,

½ t Garlic Powder,

¼ t Kosher Salt,

¼ t Freshly Ground Pepper,

and ¼ Cup Finely Grated Carrots.

Substitute seasonal Fruits and Greens as they become available

• 1 cup sunflower seed oil
• ½ cup rice wine vinegar
• 1 pint strawberries rinsed and stems cut off
• 3 cloves garlic peeled
• 2 tablespoons Dijon mustard
• Salt and pepper to taste

Yield 4

Ingredients                                                   Amount

Squash                                                             2

EVOO                                                        6T + or more to taste

S&P                                                              to taste

Vinegar                                                            2T

Dijon Mustard                                                   1 t

Arugula or Mixed Greens                                 4 C

Pumpkin Seeds, toasted                                  2 T

Parmesan, fresh shaved                                  2 oz

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Yield: 4

Ingredients                                                               Amount

Squash                                                                      2

EVOO                                                                      6 T + more to taste

S&P                                                                          to taste

Vinegar                                                                      2 T

Dijon mustard                                                             1 t

Arugula or mixed greens                                             4 C

Pumpkin seeds, toasted                                              2 T

Parmesan, fresh shaved                                              2 oz

Method:

Split and seed squash. Cut into cubes. Toss with EVOO and S&P and roast at 350° for 15 minutes. Remove from oven and set aside.

Prepare vinaigrette by whisking vinegar, mustard, S&P. Drizzle EVOO into mixture, whisking until emulsified. Season  as needed.

Toss greens with roasted squash and dressing. Garnish with pumpkin seeds and shaved cheese.

Ingredients

I cup quinoa, rinsed

2 cloves garlic, crushed

1/2 cup scallions, chopped

1 cup cherry tomatoes, halved

1 cup cucumber, chopped

1/2 cup radish, chopped

2 tablespoons fresh mint, chopped

Ingredients                                                Amount 

Baby Spinach                                          1 large package

Granny Smith Apple, unpeeled                         1

Extra Sharp Cheddar Cheese, cubed                1 C

Walnuts, toasted                                              ¼ C 

Dressing: 

Olive Oil                                                           ½ C

Balsamic Vinegar                                               ¼ C

Pure Maple Syrup                                              ¼ C 

Combine dressing. Season to taste with S&P. Toss Salad to coat before serving.