Recipes | Crossroads Community Food Network

Salad with Strawberries and Radishes

Makes 4 servings

Ingredients:

  • 1 head of lettuce
  • 1 bunch radishes
  • 1 quart strawberries
  • 1/2 cup olive oil
  • 1/4 cup vinegar (white wine or balsamic)
  • 1 tsp honey, molasses, or dark brown sugar

Directions:

Wash the produce. Quarter the strawberries and thinly slice the radishes. Tear or cut the lettuce. Mix in a bowl.

For the dressing, pour the liquid ingredients (or dark brown sugar) in a jar, shake well, drizzle over salad.

Black Bean Confetti Salad

This recipe, adapted from FoodPrints, is perfect for summer as a side or vegetarian taco filling!

Makes 4-6 servings

Ingredients:

  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • ¼-½ head purple cabbage, diced
  • 2 cans black beans, drained and rinsed
  • 1 cup cilantro
  • ½ cup olive oil
  • ¼ cup lemon juice, lime juice, or a combination
  • ¼ tsp salt
  • ½ tsp cumin
  • ½ tsp cayenne pepper (optional)

Directions:

In a bowl, place the black beans, diced bell peppers, and cabbage. Finely chop the cilantro and add to the bean mixture.

In a jar, add the olive oil, lemon/lime juice, salt, cumin, and cayenne pepper (if using). Close the lid and shake to mix well.

Add the dressing to the bean mixture and toss to mix well.

Tip: You can use the other half of the cabbage as “boats” to eat the salad.

Peach Salsa

Sweet and savory! Courtesy of Market to Mealtime, University of Maryland Extension.
Ingredients:
  • 2 peaches, washed, peeled, and chopped
  • 1/2 red bell pepper, washed and chopped
  • 1/2 cucumber, washed and chopped
  • 2 green onions, washed and sliced
  • 2 jalapeno peppers, washed, seeded, and finely chopped
  • 2 T. honey
  • 1 lime, juiced
Directions:
In a large bowl, combine all ingredients. Cover and chill, serve with baked tortilla chips.

Piña Colada Green Smoothies

Another great version! Green smoothies are great for breakfast or a snack, as they will provide you with a lasting source of energy. Fruits are a good source of energy, but eaten alone will only provide short bursts of energy (they contain lots of sugars, which are quickly metabolized). Because of their high content of veggies, green smoothies have a balanced sugar content. They are also full of vitamins and minerals.
Ingredients:
  • 1 cup fresh or frozen pineapple
  • 1-2 pieces additional fruit (banana, pear, apple, and/or avocado, for example)
  • 3 handfuls leafy greens (kale, spinach and/or collards, for example)
  • 1 cup coconut milk
Directions:
Simply blend together. You can refrigerate all the ingredients beforehand so that the smoothie is chilled. You can even freeze the pineapple beforehand to make it even colder if that’s preferable.

Big Fat Greek Salad

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Ingredients:
  • 3 tomatoes
  • 2 cucumbers
  • 2 bell peppers
  • 1 can or jar pitted black olives, drained and sliced
  • 1/2 small red onion, sliced thin
  • 1 small bunch fresh  parsley leaves
  • 1 handful fresh oregano leaves, minced
  • 1 small block feta cheese, crumbled
 Dressing Ingredients:
  • 1 part red wine vinegar + 3 parts olive oil (i.e. 1/4 cup vinegar + 3/4 cup oil)
  • Salt and pepper, to taste
Directions:
Shake dressing ingredients in a jar with a tight fitting lid. (Kids love to help with this part.)
Chop tomatoes, cucumbers, and peppers into bite-sized pieces.
Toss everything together in a large bowl.
Enjoy chilled or at room temperature. Leftovers will keep in the fridge for a couple of days.

 

Beet Feta Fritters and Zesty Sour Cream Sauce

Beetroot and feta fritters
Ingredients:
  • 4 cups chopped beets (approximately 8 medium beets)
  • 6 tablespoons flour
  • 8 tablespoons feta cheese, crumbled
  • 2 teaspoons each chopped dill and mint
  • 4 eggs
  • 1 clove garlic
  • salt and pepper to taste
  • 4-6 tablespoons canola oil (for frying)
Directions:
Wash and peel beets.
Chop beets, either via food processor or by chopping finely with a knife.
Combine chopped beets, dill, mint, garlic, feta, eggs, salt, pepper, and flour.
Heat canola oil in skillet over medium to high heat.
Once the oil is hot, form patties from the beet mixture and carefully place in the skillet; cook until lightly browned (about 5-7 minutes on each side).
Top with zesty sour cream sauce (see recipe below) or other sauce of your choosing!
Zesty Sour Cream Sauce
Ingredients:
  • 1 cup sour cream
  • 1 1/2 tablespoons lemon juice
  • 1/4 teaspoon lemon zest
  • 1 small garlic clove, minced
  • salt and pepper to taste
Directions:
Combine all ingredients and mix well. Add additional salt, lemon juice/zest, and garlic to taste.