Pink Waldorf Salad
serves 2 as main, 4 as side
Let’s elevate the earthy beet this spring!
Growing tips: You can have homegrown beets all year round by planning ahead. Sow seeds after the last frost for a late spring crop. Sow seeds in mid-summer for a fall crop. Sow seeds in early fall for a winter crop. There are so many varieties, choose a couple to try this year!
Salad
1 bunch beets, tops removed
2 apples (I like pink lady)
2-4oz blue cheese
½ cup whole walnuts
Vinaigrette
¼ cup sunflower oil
2 Tbsp Apple Cider Vinegar
Lemon juice
Salt and pepper to taste
1. Preheat oven to 425 F.
2. Wrap your beets in foil, or place them in a covered dish. Bake for about 25-30 minutes, until you can pierce with a fork. Let stand in foil, or cover for 5 minutes to help loosen the skin, then peel and cut into bite-sized pieces.
3. Meanwhile, chop the apples into nice large chunks, cut or rip the beet greens into your preferred salad greens size, crumble the blue cheese, and break the walnuts up a bit.
4. For the vinaigrette, use apple cider vinegar or a white balsamic. That will lend a little sweetness and not stain the beets darker. Whisk the oil, vinegar, citrus, salt, and pepper together. Toss the beets and apples in the vinaigrette. Place the beets and apples on top of a bed of greens, then finish with the blue cheese and walnuts.
Radish Top Pesto Pasta
serves 4
For me, one of the first signs of spring is when I start to see radishes in the markets. They are such a bright signal that mother nature is waking up, and their peppery earthy flavor packs a punch in spring salads. Store your radishes by cutting the green tops off at the base and removing the radish bulb. Store the two components in separate bags or containers. That will keep the greens and radish firm and ready to cook.
For this recipe, use whatever extra greens you have on hand like spinach, kale, or arugula. Basil works well, too. I serve this dish warm, but this recipe makes a fantastic chilled pasta salad, especially for spring picnics. You can use the pesto on its own as a pizza topping or mixed into yogurt as a dip!
Growing tips: Radishes are an easy first veggie to grow. They don’t take up a lot of room and can be grown in small containers. Keep thinning your crop by picking plants that are bunching together so they have enough room to grow. Toss the mini radishes into your lunch salad!
Pasta
1 lb raditore or penne pasta
Sea salt, for water
Pesto
1 bunch radishes, tops and roots separated
1 handful arugula greens
2-3 cloves garlic
¼ cup olive
4 Tbsp creamy goat cheese
Salt and pepper
1. Bring a large pot of water to the boil, salt generously. Cook the pasta according to the maker’s instructions. Meanwhile, chop the radishes into bite-sized pieces, and brown in a 10-inch pan over medium-high with a glug of oil until tender. About 5-7 minutes.
2. Meanwhile, combine all pesto ingredients in a food processor. Pulse until smooth. Add oil until you are satisfied with the consistency. I prefer a slightly thicker pesto, to make it looser slowly add more oil. Season to taste.
3. Toss your cooked pasta with the pesto until coated. Serve with more cheese and cooked radishes. Store leftovers in the fridge for up to 2 days.
Scallion & Arugula Chimichurri Sauce
Makes 2 cups
Chimichurri is a great pantry staple to have in your repertoire! It has more oil than pesto and is spiced with lots of red pepper. This bright spring chimichurri sauce doubles as a marinade and an accompaniment for grilled beef, chicken, or veggies–I particularly like this sauce on top of roasted romanesco or cauliflower. Scallions are usually one of the first spring alliums (the onion family) to make an appearance at the farmer’s market. You can swap in spring onions or leeks if you want to mix it up.
Growing tip: Arugula is a great first-time salad green to grow. Simply sow the tiny seeds on the soil surface and keep watered. Harvest your greens by cutting the greens at the base of the plant. If you have the space, sow 2 patches in your garden 2 weeks apart. This method of succession planting ensures you will have an ample supply of arugula greens!
From the Market
1 bunch scallions, chopped thinly
(about 1 cup)
1 cup chopped arugula greens
From the Pantry
¼ cup Aronia berry or sherry vinegar
Salt & pepper
1 cup chopped arugula greens
1 Tbsp sesame oil
2 Tbsp coconut aminos
½ cup olive oil
½ tsp red pepper flakes
Cilantro for garnish (optional)
1. In a medium bowl, toss the sliced scallions with vinegar and a pinch of salt. Let sit for 10 minutes. The vinegar will mellow out the raw onion taste of the scallion.
2. Make sure that your greens are finely chopped. You can substitute any flavorful greens you have on hand like basil, parsley, etc. Add the arugula, olive oil, and red pepper flakes to the scallion mixture.
3. Mix the sauce thoroughly, and season to taste with salt and pepper. Use immediately as a sauce on grilled meats or veggies, or use as a marinade overnight. This sauce keeps in the fridge for 4 days…but it doesn’t usually last that long!
Meet Chef Diana Smedley, your guide to seasonal cooking in Lancaster County.
Chef Diana gets it, life’s busy! She’s here to help parents, home cooks, and aspiring vegetable lovers by making it easy to enjoy seasonal, sustainably grown local food.
Chef Diana is the co-founder of Lancaster Local Provisions (LLP), a farm-fresh food delivery service based in Lititz, PA. She works with sustainable local farms and small-batch food producers to curate extraordinary gift boxes, farm share boxes, and seasonal recipes.
Check out all of Chef Diana’s simple recipes and storage tips at chefdianaskitchen.com
Happy Cooking!
