Raw Beet and Feta Salad


1 medium red or Chioggia beet, raw

1 golden beet, raw

2 carrots, raw

4-8 ounces of feta

½ cup raisins

2 tablespoons each olive oil and balsamic vinegar

Optional, chopped green onions



Grate root veggies using large side of the grater.  Place veggies in large bowl and toss.  Mix in raisins, feta, and green onions.  Whisk together oil and vinegar.  Drizzle oil mixture over salad and toss.  Keeps well in fridge for several days.

Submitted by Anna


Black-eyed pea salad

I made it up so it’s totally flexible regarding amounts, ingredients, and presentation!

Two cups cooked black-eyed peas (cook in the usual way for dry beans)

Chopped seasonal vegetables according to availability (prob’ly not everything you can get your hands on!), e.g. cucumber, celery, colored pepper, carrot, radish, tomato, asparagus, avocado–even pantry items like olives or hot peppers if you like them!

3-4 tablespoons extra-virgin olive oil
2 tablespoons lemon or lime juice; or, if you prefer, balsamic vinegar (have you tried the sweet aged balsamic?)
1 tablespoon chopped fresh cilantro or parsley
1/2 cup crumbled feta or other cheese
1/4 cup slivered spring onion or chopped scallions; red onion in winter
Sea salt and black pepper, freshly ground
If you like spicy, a few pepper flakes or a dash of cayenne

Whisk oil and juice or vinegar in a salad bowl until combined. Stir in black-eyed peas, herbs, salt & pepper, chopped vegetables, feta, onion; toss to coat. Serve at room temperature or chilled; if you have an abundance of salad greens, make a bed of them on a platter and arrange the bean salad on top.

Original recipe submitted by Ms. Eleanor

Chickpeas with Spinach

2 cups cooked chickpeas, drained (soak overnight, simmer two hours, add a little salt)

1 onion or shallot, chopped

2 garlic cloves, chopped

2 teaspoons olive oil

1 teaspoons dry dill weed, or 2 tablespoons fresh dill weed, finely chopped

1/2 lb fresh spinach, cleaned and chopped A sprinkle of sea salt

2 tablespoons lemon juice




1. Sauté onion and garlic in oil for 2 minutes on medium 2. Add chickpeas and dill. Stir-cook for 5 minutes.

3. Add chopped fresh spinach, handful by handful.

4. Sprinkle with salt to taste and 2 T lemon juice, cover and cook 5 minutes.


Serve hot in wide bowls with crumbled feta or goat cheese scattered on top.


Submitted by Eleanor


Spring Salad with Black Coco Beans


• 1 cup black coco beans soaked & rinsed

• 3 cups water

• 1 tablespoon stone ground mustard

• 2 tablespoons lime juice (or lemon)

• 1 tablespoon apple cider vinegar

• 1 teaspoon salt

• 1/4 cup extra virgin olive oil

• 3 or 4 red radishes, diced small

• 3 or 4 green onions, minced

• 1/4 cup minced cilantro (or parsley)


Put soaked and rinsed beans and water in a pot and bring to a boil over high heat. Turn heat to low, and cook until the beans are tender but still hold their shape (less time than cooking beans for soup).

Fresh dried beans will be done in less time, so begin testing them after 30 minutes until they’re done.

Whisk together the mustard, lime juice, cider vinegar, and salt, then slowly add the olive oil, whisking continuously. Drain the cooked beans well, dump them in a bowl, and pour the marinade over while the beans are still warm so they’ll absorb more flavor as they cool. When beans have cooled to room temperature, add the vegetables and herbs and toss.


Like many bean dishes, this salad is best if you let it rest a few hours for the flavors to mature.

Submitted by Eleanor; adapted from the website of cedar circle organic farm in vermont.


1 cup sorghum grain (milo)
3 cups water
1/4 cup chopped fresh oregano
2 green onions, chopped
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoons grated lemon zest
1 cup peeled, chopped English cucumbers
1/3 cup toasted pumpkin or sunflower seeds (or pine nuts or other nuts)
1 cup crumbled feta
1/8 teaspoon cayenne
1 teaspoon sea salt

1. Bring the water to boil in a pot, then add the sorghum/milo grain.
2. Simmer for 30-40 minutes or until somewhat soft, like cooked rice.
3. Cool sorghum to room temperature, fluffing with a fork.
4. In a large bowl, combine the other ingredients.
5. Add the cooled sorghum.
Adjust salt and pepper.

Note: As you assemble the salad, you might choose to use less than the total amount of grain that you have cooked; start with one cup and add what seems optimal.

Adapted from Jesse Cool’s recipe posted on the Whole Grain Council’s website.

Quinoa Salad with Nuts and Herbs — packs well as lunch or travel meal

In a large bowl, mix the salad ingredients:

2 cups cooked quinoa
1/2 cup chopped hazelnuts, pecans, or almonds, lightly toasted
1/2 cup chopped fresh parsley
1/4 to 1/3 cup chopped fresh mint
chopped green onions (or minced red onion or shallot)

Whisk the following dressing and toss into the salad:

1/4 cup olive oil
juice of half a lemon (or of a whole baby lemon) a little drizzle of honey salt and pepper

Chill for twenty minutes, toss again, and see if it needs more salt before serving on a bed of greens.

Quinoa salad cries for variations and substitutions: Use other fresh herbs, such as cilantro or basil; use lime or orange instead of lemon; add chopped celery, including a minced leaf or two, red pepper, cucumber, avocado or halved grapes; include garbanzo beans or corn kernels; put in a bit of diced leftover meat; add a dash of cumin and cayenne if you like a little spiciness.

Recipe adapted from Judith Finlayson, from The Complete Whole Grains Cookbook.

Beet Salad with Goat Cheese and Toasted Hazelnuts


Beets, 4 – 6, all alike or different colors, quartered and roasted.

Salad Greens: Arugula or mixed or baby greens.

Some thinly sliced fresh onion, red or white, or shallot.

Quail Croft Goat Cheese

Hazelnuts, cut in half and toasted (Nootka Rose or Holmquist)

A few dried cranberries or cherries.

[…and if you like, bits or slices of orange and/or avocado]

Vinaigrette–an olive oil / balsamic vinegar and/or lemon juice / honey / sea salt mixture is nice.



A nice way to roast the beets is to it is to peel and quarter them and coat them with the vinaigrette to roast in a hot over for about 15 minutes. That way they’re pre-dressed. Cut them smaller when they’ve cooled a bit if you want to.


Whisk the vinaigrette and mix with the greens, onion or shallot, nuts, dried berries. Drizzle a little vinaigrette on the avocado and orange bits if you want those in your salad too and add them to the greens mixture. Place this part of the salad in a serving bowl,  mound beets on top and crumble the goat cheese over everything. Sprinkle with some fancy salt and fresh ground pepper.

The melding of three recipes, hunted, gathered, and combined by Eleanor


La vinaigrette traditionnelle avec moutarde

Traditional Mustard Vinaigrette

2 tsp strong Dijon mustard

2 Tbs vinegar

10 Tbs olive oil

salt & pepper to taste

optional: freshly chopped tarragon, chives, parsley, basil shallots and garlic

Mix all ingredients thouroughly.  Serves 4 people.  Quantities can easily be increased many times over for larger groups or for future uses.

Adapted from Roger Verge’s Cuisine of the South of France by Robert Verge

Broccoli Pepper Salad

Serves 2

This vibrant salad is best if served slightly warm or at room temperature. It makes a nice colorful addition for picnic fare and pot lucks – just increase the ingredient quantities as needed.

¾ pound Broccoli florets, washed, leaves removed
½ Large red pepper
1 Very small red onion
Zest of 1 orange (optional)
1 Small orange, washed and dried
1 teaspoon Frozen orange juice concentrate
2 teaspoons Sherry wine vinegar
3 Tablespoons Extra virgin olive oil
1 pinch Cayenne
Salt and freshly ground pepper to taste
2 Tablespoons Lightly toasted pine nuts

1. Place the broccoli in a steamer basket and cook over high heat until crisp but fork tender and still bright green, about 5 minutes. Remove broccoli from the pot, drain and quickly run under cold water to stop the cooking process. Set aside.

2. Cut the pepper into slices from stem to blossom end, then cut the slices in half. Set aside. Cut the red onion in half from stem to blossom end, thinly slice each half.

3. If using the optional orange zest, remove the zest with a microplane or zester. Cut the remaining rind off the orange; cut the segments between the membranes and slice each section in half. Set aside.

4. Make the vinaigrette by mixing together the orange juice concentrate, vinegar, olive oil, cayenne and salt and pepper.

5. In a medium bowl mix together the broccoli, peppers, onions, orange segments and pine nuts. Toss with just enough vinaigrette to moisten the vegetables. Sprinkle with orange zest if using. Serve immediately.

Make Ahead Tip: Prepare all the ingredients and store them separately, then toss together with the vinaigrette just before serving. If you mix everything ahead, the flavors will muddle and the broccoli will lose its color.

Skagit Valley Co-op Kale Salad

When Eleanor, Anna and I went on our pork, kraut, pickles, eggs and honey field trip a couple of weeks ago, we had this salad at the Co-op deli. I re-created it that same night at home and had it again. So simple, so good, so healthy.
You’ll need:
sesame seeds
peanut oil
sesame oil

Heat peanut oil in skillet.
Sautee kale until wilted.
Toss with roasted sesame seeds, sesame oil, garlic, salt/pepper. Eat right away or let cool.
This is again one of those things that taste better the next day.

From: Eleanor Hartmann :: Sun, Feb 07, 2010

I did an expanded version:

I chopped sweet kale that had overwintered in my garden and steamed it briefly till it was bright green, then removed it from the heat.

Meanwhile, I set up a pot to boil a few strands of buckwheat soba noodles. I also put a small iron pan on the burner at medium and toasted a tablespoon or two of sesame seeds–keep an eye on ’em ’cause they’ll burn quickly.

In a bowl I mixed a good glug of sesame oil, a spoonful of shoyu and another of rice vinegar, plus two big cloves of garlic, chopped, and a sliver of ginger, chopped.

I happened to have a small bit (maybe an ounce) of Matt Marinkovich’s smoked cod in the fridge so I chopped that into morsels and put it in the bowl.

I also had some frilly red seaweed (dulce) I had ordered for the co-op so I chopped in some of that, along with a few leaves of corn salad and sorrel I found in the garden.

…maybe a sprinkle of salt.

I mixed it all together for a room temperature lunch dish. The folks who happened by liked it so much their chopsticks were chasing the last bits from the bowl after it was all consumed!

Anna, how’d you make yours?