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Harvest Hibiscus Salad

by By Josh and Tomo Kramer of Shrub Farm

harvest hibiscus salad made with roasted delicata squash, goat cheese, pecans and kale made with Shrub Farm Hibiscus & Orange Shrub

We love having this on a windy PNW evening to feel warm and cozy from the inside out!

Pairing roasted squash with delightful toppings like goat cheese and dried cranberries, it hits all the right notes of hearty, healthy, and a little bit sweet. It’s drizzled with a Hibiscus &  Orange Shrub vinaigrette, too, for an added boost of digestive goodness.

Photo by Habiba Sial

Harvest Hibiscus Salad

INGREDIENTS

For the salad

  • delicata squash
  • olive oil
  • salt and pepper
  • kale
  • lemon juice
  • fun add-ons like goat cheese, dried cranberries, and pecans

For the dressing

  • 3 tablespoons Hibiscus & Orange Shrub
  • 1 tablespoon minced shallot
  • 1 teaspoon honey
  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • pinch of salt and pepper
METHOD
  1. Preheat the oven to 425 F.
  2. Cut the delicata in half lengthwise and scoop out the seeds. Save for roasting or discard. Cut the squash in smile-shaped slices. Arrange on a baking sheet and drizzle with olive oil, salt, and pepper. Bake for 15 minutes. Flip them over. Bake for another 10 or 15 minutes until cooked through.
  3. For the kale, massage with lemon juice until it becomes tender and bright green.
  4. To make the dressing, add all ingredients to a jar and shake until combined.
  5. Top the kale with the delicata, the shrub dressing, and any other seasonal toppings your heart desires.

Learn More

Learn more about this local business, the health benefits of raw vinegar, and find more recipes at Shrub Farm's website, Instagram, and Facebook.

Read our profile of Shrub Farm and it's sister business, Apple State Vinegar, at Local Vendor Profile: Shrub Farm.

Zesty Cilantro Lime Quinoa Salad

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

vegetarian quinoa salad

With lots of lime juice and zest as well as fresh cilantro, this salad is sure to brighten your day. Also, quinoa, pumpkin seeds, black beans, and spinach are all great sources of magnesium! Per serving this salad has 119mg of magnesium, which is approximately 30% of RDA.

Photo by Selva Wohlgemuth

Zesty Cilantro Lime Quinoa Salad

INGREDIENTS

For the Dressing

  • 1/4 cup extra virgin olive oil
  • 1/8 cup apple cider vinegar
  • zest and juice of 1 large lime
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chipotle powder (or more
    if you like it spicy)
  • 1/2 teaspoon sea salt

For the Salad

  • 1/2 red onion, finely diced
  • 1/2 cup chopped cilantro
  • 1 1/2 cups cherry tomatoes, diced
  • 1/3 cup roasted & salted pumpkin seeds
    (I use Eden Organic Spicy Pumpkin Seeds)
  • 1 can black beans, rinsed and drained
  • 2 1/2 cups cooked and cooled quinoa*
  • 2 cups raw baby spinach
  • avocado (optional)
  • queso fresco (optional)
METHOD
  1. In a large bowl, whisk to combine all the dressing ingredients. Then add the chopped onion, stir, and allow to marinate. This softens the onion and makes it less spicy.
  2. Meanwhile chop and prepare the rest of the salad ingredients. As you finish prepping the salad ingredients, toss them on top of the dressing. Finally, when all salad ingredients are in the bowl, mix everything together. The longer the salad sits, the more flavor it has.
  3. Optional: Garnish salad with avocado or crumbled queso fresco.

*To make the quinoa: In a medium sauce pan add 1 cup quinoa, 1 3/4 cup fresh water, and 1/4 teaspoon sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 10–15 minutes until the water has been absorbed. Fluff and allow to cool.

Benefits of Magnesium

Read Selva's Ask the Nutritionist column from the April 2018 issue of the Co-op News to learn about the health benefits of magnesium and it can helps alleviate muscle cramps and spasms and provide other health benefits.

Stone Fruit & Halloumi Summer Salad

by Lisa Samuel, Co-op News contributor

stone fruit, halloumi, salad, summer, organic, healthy, recipe

This salad is a perfect way to celebrate the beginning of summer! And it’s the place to break out the good flaky sea salt. That little bit of salty crunch is perfect! For those unfamiliar with Halloumi, it is a mild, firm, white cheese used especially in cooked dishes. The Mt. Vikos Halloumi carried at the Co-op is imported from Cyprus and made from sheep’s milk.

Serves 8

INGREDIENTS
  • 8 ounces halloumi, sliced
  • 2 nectarines, sliced
  • 2 peaches, sliced
  • 1 cup cherries, halved and pitted
  • 2 avocados, sliced
  • Zest and juice of one lemon
  • Flaky sea salt, to taste
  • Pinch of red pepper flakes, to taste
  • Fresh herbs (like parsley, cilantro, basil, or savory), to taste
  • Extra virgin olive oil, to taste
METHOD
  1. Heat a cast iron skillet over medium heat. Add the halloumi slices in a single layer and cook a few minutes on each side, until golden brown. Remove from the heat and let cool.
  2. Add all of the ingredients to a large bowl except for the avocado. Gently fold the ingredients together to coat the fruit and cheese with the lemon and olive oil. Add the avocado and top with additional sea salt and olive oil, if desired. Serve immediately.

Note: You can use any fresh herbs you like in this recipe. I especially love savory right now.

PNW Kale Salad

by Kristin Edwards, Downtown Deli

kale salad with fresh mushrooms and carrots

This salad is vibrant and crisp, and the ingredients are available all year round!

Kale is one of the healthiest vegetables on the planet. High in fiber, and chock full of calcium and vitamins, it is also a good source of minerals, copper, potassium, iron, manganese, and phosphorus. Bonus—it’s delicious! Source: webmd.com

PNW Kale Salad

Serves 4 to 6

INGREDIENTS for the DRESSING
  • 2½ heaping tablespoons minced fresh ginger
  • 1 ounce water
  • 2/3 cup lemon juice
  • 2 tablespoons minced peeled garlic
  • ½ teaspoon sea salt
  • ¼ cup nutritional yeast
  • ½ cup extra virgin olive oil
INGREDIENTS for the SALAD
  • 6 cups shredded kale, packed
  • ½ cup sliced shiitake mushrooms
  • 1¼ cup sliced green onion
  • 1 cup diced red bell pepper
  • 1½ cup shredded carrot
METHOD
  1. Combine first six dressing ingredients. Slowly add olive oil, whisking vigorously to emulsify.
  2. Combine salad ingredients in a large bowl, mixing well.
  3. Add the emulsified dressing and toss to fully coat the salad with the dressing.

Stephanie Says

The cheese case can be overwhelming. Don’t know where to start? These selections offer something to please everyone.

Take Home Dinner Tonight!

From the Co-op Deli kitchens to your oven. Choose from a rotating selection of four delicious entrees. Need dinner in a flash? Grab a Co-op deli take-and-bake entree, and simply add a salad or side dish. Boom! You’re done!

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