Summer Slaw

This cool, crunchy, savory salad makes good use of sturdy summer veggies.

Prep time:  20 minutes
Serves:  4-6

INGREDIENTS
3 scallions
2 small fennel bulbs (about 1 cup when shredded)
1/2 head arrowhead cabbage (about 2 cups when shredded)
1 Hakurei Turnip (about 1/2 cup when shredded), greens separated and coarsely chopped
4 small or 2 large carrots (about 1 cup when shredded)
1 cup chopped basil
2 tablespoons minced fresh sage
2 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
1/4 cup crumbled feta cheese
Freshly-ground black pepper

DIRECTIONS
Using a food processor equipped with the coarse shredding wheel, process the scallions, fennel, cabbage, turnip, and carrots.  Scrape vegetables into a serving bowl, and stir in the basil, sage, lemon juice and olive oil.   Serve, sprinkling with feta and black pepper.

Photos and recipe by Tod Dimmick

Alli-Yum Omelet

Creamy eggs, tangy feta, and a frame of assertive allium.  Alli-Yum.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 eggs
1 tablespoon cold water
2 tablespoons extra virgin olive oil
1 garlic scape, finely chopped
2 scallions, white and light green parts thinly sliced
3 tablespoons minced chives2-3 tablespoons feta cheese
Salt
Pepper

DIRECTIONS
Whisk the eggs in a large bowl, then whisk in the water.  Set aside.

Heat 1 tablespoon of the olive oil in your omelet pan or skillet over medium low heat and saute the garlic scape for 1 minutes.  Add the scallions and cook for another minute, stirring.  Scrape the mixture into a bowl or plate alongside the omelet pan.

Add the remaining 1 tablespoon of the olive oil the the pan.  Pour in the egg mixture, and allow to cook for a minute or two, or until the eggs are mostly solid, loosening the eggs around the edges with your spatula. Sprinkle the feta on one side of the omelet, and top the cheese with the scallion mixture, then sprinkle with the chives.  Using a spatula, gently fold the opposing side over this filling.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Warm Greens Salad with Apples and Walnuts

A crunchy, chewy, savory, satisfying salad made of hearty greens.

Prep time:  10 minutes
Cook time: 10-15 minutes
Serves:  4-6

INGREDIENTS
3-4 tablespoons olive oil
1 bunch bok choi, coarsely chopped
2 cups celery stems and leaves
3 cloves garlic, crushed
4-5 fresh sage leaves, minced
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme
1/4 cup toasted walnuts1 apple, cored, 1/2 inch dice
1/4 cup mint, coarsely chopped
1/4 cup feta cheese, crumbled
juice of 1/2 lemon
salt (optional)

DIRECTIONS
Heat the oil in a large skillet or saute pan over medium heat and cook the bok choi, celery, garlic, sage, rosemary and thyme for 10 minutes, stirring, or until the bok choi and celery stems are tender crisp.  Remove from heat, stir in the walnuts, apple, mint, and feta.  Drizzle with lemon juice, and serve, seasoning to taste with salt if necessary - don't forget feta is salty.

Photo and Recipe by Tod Dimmick

Heirloom Tomato Salad with Herbs and Feta

This colorful salad looks as good as it tastes. 

Prep time:  15 minutes
Serves:  4-6

INGREDIENTS
3 large heirloom tomatoes, sliced into 1/2 inch chunks (about 3 cups)
1 - 1 1/2 cups greens and herbs, coarsely chopped.  I used:
3/4 cup chopped arugula
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 cup chopped mint
3-4 tablespoons olive oil
2-3 tablespoons fresh lemon juice
2-3 tablespoons extra virgin olive oil
1/4 cup crumbled feta cheese
salt to taste
freshly-ground black pepper to taste

DIRECTIONS
Place the tomatoes and greens in a serving bowl, drizzle with the lemon juice and olive oil, and gently toss.  Serve, sprinkling with feta, salt and pepper.

Note:  Vary the herbs, and the proportions, according to your taste.  As long as the total volume is between 1 and 1 1/2 cups, you'll reach the right balance.

Photo and Recipe by Tod Dimmick

Parsley, Feta & Toasted Pecan Salad

A great combination.

Prep time:  8 minutes flat
Serves:   4 as a small salad, or 2 serious salad people

INGREDIENTS
2-3 cups fresh parsley, washed & coarsely chopped
1 early season apple, cored and cut into 1/2 inch chunks
1 cup cherry or grape tomatoes, halved
A few slabs of feta cheese
about 3 TB toasted pecan chunks

DIRECTIONS
Mix.  :)

Heirloom Tomato & Parsley Salad

This green and red salad offers pungent fresh greens to balance the sweetness of fresh summer tomatoes.  Feel free, of course, to substitute in other fresh greens.

Prep time:  10 minutes
Serves:  4

INGREDIENTS
1 bunch fresh flat leaf parsley, chopped (about 2 cups)
1/2 cup arugula leaves (optional)
1-2 large heirloom tomatoes, cut into 1/4 inch slices
1/3 cup crumbled feta
1/3 cup toasted pecans
Edible flowers, such as nasturtiums (optional)
Your favorite vinaigrette

DIRECTIONS
Mix.

Salad of pungent greens, feta, & cherry tomatoes

Photo:
Tod Dimmick













This dish of bitter greens paired with sweet cherry tomatoes, laced with creamy feta, and dressed with vinaigrette, is perfect for a warm late summer night. It's hard to stop eating this crunchy salad. The amounts listed are approximate, use what you have on hand.

Prep time: 15 minutes
Serves: 4

2 cups cherry tomatoes (I used Matts Wild Cherry, which are small and sweet)
1 cup arugula leaves, washed and spun dry
1 cup parsley and par-cel leaves, washed and spun dry
1/2 cup basil leaves, washed and spun dry
1/2 cup feta cheese, crumbled
2 TB red wine vinegar
2 TB olive oil
Salt and pepper to taste

Toss the tomatoes, greens and feta. Dress with vinegar and oil. Serve, seasoning to taste with salt and pepper.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes