Tag Archives: shallot

Turkey & Radish Salad with Green Goddess Dressing

This salad combines leftover Thanksgiving turkey with crunchy daikon radishes, tender greens, and a creamy homemade green goddess dressing.   I used a food processor to slice the radishes and prepare the dressing, but the task could just as easily be completed by hand with a good knife and a mixing bowl.

Turkey & Radish Salad with Green Goddess Dressing (serves 4)
1 bag salad greens, washed and dried
4 inch section of daikon radish, sliced very thinly
1 1/2 cups cold chopped turkey
Green Goddess Dressing:
1/2 cup chopped parsley, thyme, sage, or other fresh herbs on hand
1 tablespoon minced onion (or sub. 1/4 c. chopped shallots)
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons cider vinegar
juice of 1/2 lime, about a tablespoon
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper, plus more for garnish

Chop turkey into uniform pieces, if necessary. Wash and dry the salad greens and set aside.  Cut a four-inch section off of the radish and use the disc blade on the food processor to slice the radish very thinly; set aside sliced radishes.  Fit the food processor with the chopping blade.  Mince onion/shallots in the food processor, then add herbs and pulse until chopped.  Add mayonnaise, sour cream, vinegar, lime juice, milk, salt and pepper and blend until dressing is well combined.  Toss dressing, greens, turkey, and sliced radishes.  Serve salad immediately.

If, after making this salad, you find yourself with half a daikon radish leftover, use it to make this easy radish dip and sandwich spread. Perfect for zipping up leftover turkey sandwiches!


Steak Salad with Blue Cheese and Shallots

[Printable Recipe]

It’s the middle of September, and I’m craving things like squash, sweaters and changing leaves. Unfortunately for me, it’s still unbearably hot out — way too hot for a hot meal. Salads are one of our go-to meals during the summer, and luckily for us, last week’s Greenling box was stocked with veggies perfect for salad.


Loaded with veggies, a light vinaigrette and a hearty blue cheese rounds out a perfect steak salad.

Adapted from Cooking Light

For the steak:

  • 1 lb. flank steak
  • 3 Tbsp. low-sodium soy sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. ground ginger
  • Few grinds of pepper

Lettuce and other salad veggies (we got some beautiful green bell peppers and radishes in our box, along with a big head of Bibb lettuce). Thinly sliced shallots are great with the steak, as are blue cheese crumbles.

For the vinaigrette:

  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. dijon mustard (I like the whole-grain mustard)
  • 2 Tbsp. extra virgin olive oil
  • Few grinds of pepper


  • Whisk together the soy sauce, garlic powder, onion powder, ground ginger and pepper in a bowl. Add the flank steak, trimmed of excess fat, and marinate for 15-30 minutes.
  • While the steak is marinating, prepare the salad.
  • Whisk the ingredients for the vinaigrette together and set aside.
  • Grill the steak over high heat for ~4 minutes per side (for medium-rare steak), then let rest for 3 minutes.
  • Toss the salad in the vinaigrette, then slice the steak against the grain and serve.

I made the first cut, then realized that I was cutting it the wrong way (with the grain). Oh well. I’m a do-do.

Nice, light meal for the dog days of summer. Flank steak is perfect for salads because you don’t need to gnaw at it to chew it, even when it’s rare like mine is (okay, mine is really rare. Don’t hate.). This marinade has strong flavors that stand up well to the other strong flavors in the salad, like the radishes, shallots, dijon, and blue cheese.

Local Box Meal Plan: Sept. 7-11

We’re actually going to be in Napa and Sonoma this weekend, so we won’t be getting a Local Box from Greenling this week. But I still have a few ideas for ways to use this week’s box contents, so I thought I would share them anyway.

This week, we’re getting cucumber melon and lettuce from Bluebonnet Hydroponics; eggplant and long beans from Animal Farm; canary melon, edamame and a variety of peppers from Tecalote; Texan pears and black-eyed peas from Lightsey Farms; basil or herbs from Pure Luck; shallots from Lundgren; and okra from Naegelin.

Here’s what I would have made:


  • Chicken salad with herbs and lettuce

Side Dish:

  • Quinoa salad with edamame and black-eyed peas
  • Sauteed okra with pancetta and shallots



I’m bummed we won’t be getting a box, but I can’t say that we won’t be eating and drinking well!

Local Box Meal Plan: August 17-21

It’s that time of week again! We’ll be getting our Greenling Local Box on Thursday and I’ve got to plan for it.

This week, we’re getting chives (or mint) from Pure Luck, squash blossoms from Montesino, blueberries from Berry Best, pea shoots from Bluebonnet Hydroponics or Bella Verde, a pepper mix from Lundgren, okra or eggplant from Tecalote, squash from Naegelin, peaches from Cooper Orchards, lettuce from Bluebonnet, shallots and elephant garlic from Lundgren, and a Canary melon from Tecalote.

So I’m making:


  • Melon halves with cottage cheese (don’t knock it until you try it! Cottage cheese is a great source of protein in the early morning and it’s great when paired with a sweet melon like this.)

Side dishes:

And if we get mint instead of chives, I’ll be using that in one of the cocktails I’ll be serving at my friend’s lingerie shower this weekend. Champagne, lychee and bruised mint — yummy!

Have you come up with some creative ways to use your lettuce in recipes? I find myself eating it raw most of the time.

Local Box Cooking Class at Thai Fresh

Yesterday we traveled up to Austin to attend a Greenling local box cooking class at Thai Fresh. The premise was simple: we would learn how to use the ingredients in our local box to prepare a few recipes. I had never cooked Thai food before (scratch that — I made a terrible Pad Krapao Mu a few months ago), so I was excited for the opportunity to learn a few new techniques and meet some great people!

Ever the good host, Mason started off by offering us a choice of the Parducci Zinfandel or Pinot Grigio. Parducci is located in Mendocino, California and is the first carbon-neutral winery in the US.

Cory and I both particularly enjoyed the Zinfandel. It wasn’t as tannic as other Zins I’ve had, which really let the fruitiness come through.

Mason then showed us what was in this week’s local box. Can’t wait for those beautiful portobellos!

Here’s a fun fact: whereas typical grocery stores waste 30% of their produce, Greenling only wastes 3%! And that just ends up in the compost pile.

Next — onto the cooking!

You can tell how excited Jam, one of the owners and chef at Thai Fresh, is to be cooking and eating locally. She shared lots of great tips about traditional Thai ingredients and substitutions, and about cooking in general.

We started with her recipe for Som Tum, or shredded papaya salad. Instead of papaya, however, Jam used the peaches, blueberries and figs that came in this week’s Local Box. It’s basically a fruit salad that’s dressed in a spicy savory vinaigrette. This was a really versatile recipe that can be used with any firm, not-too-juicy fruit or vegetable. Jam suggested spaghetti squash, and she’s also made it with carrots and rhubarb. I really liked the juxtaposition of the oh-so-sweet figs with the spicy chilies. Jam uses dried shrimp and fish sauce in the recipe, which I questioned at first, but it really makes the salad much more complex. Jam said during the lesson, “If you think something’s missing, it’s probably fish sauce!” It just adds a certain something. Jam also uses palm sugar in this recipe. It apparently has a lower glycemic index than agave nectar.

Did I mention that this was a hands-on cooking class? She put us to work!

Next we started the yellow curry. Much like Indian yellow curry, Thai yellow curry is traditionally made with onions and potatoes, but instead of the dry spices used in Indian curries, Thai curries always use fresh herbs and spices. Instead of the dried tumeric and curry powder used in traditional Indian curry, Jam used a container of paste that was made up of different herbs and spices. She brought out her huge mortar and pestle and regaled us of stories of making curry paste by hand when she was little.

The curry starts by frying the curry paste in the coconut milk:

Then the chicken is simmered in the liquid for about 30 minutes, and midway through the cooking time, the potatoes and onions are also added. We used bone-in chicken last night, but boneless chicken would be much quicker.

While the chicken was cooking, we whipped up a double-batch of tofu pad thai. Anyone who knows me know that tofu and I don’t get along well, but Jam told us of a place in Austin (next to the MT supermarket, for locals) that makes fresh tofu. It’s apparently much better than the packaged stuff and it’s all she uses at Thai Fresh now. And let me tell you, it wasn’t too bad!

I always thought that pad thai was one of those dishes that is insanely hard to make, so much so that you should only order it from a truck (those from Carnegie Mellon know what I’m talking about!) or from a restaurant. I was *so* wrong. It’s so quick and easy!

Jam had already soaked the noodles for us, so we started by sauteeing some shallot and scrambling 4 eggs with it:

Tell me that’s not the biggest pot you’ve ever seen!

Then gradually added the fried tofu and some chili flakes, then the noodles, and douse them in the pad thai sauce. When the noodles are coated, add the bean sprouts and baby leeks and you’re done! Good thing too, because the curry was just about ready also.

Time to eat!

We left with full bellies and new appreciation for both Thai cuisine and our weekly Local Box. If you’re in Austin and get a chance, I highly recommend you check out Thai Fresh!

Local Box Meal Plan for June 15-19

Great news — we’ve successfully moved! And I now have 2 very important things: a much bigger kitchen and a grill. You’ll see that our meal plan this week reflects my excitement over the grill!

This week, we’re getting: blueberries (Berry Best), cucumber (Buena Tierra), green bell pepper (Buena Tierra), green beans (Animal Farm), yellow squash (Naegelin), leeks (Acadian), sweet corn (Acadian), red potatoes (Guinea Hill), peaches (Caskey), shallots (Lundgren Farms), and chard or kale (Naegelin).



  • “Green” smoothie with bananas, blueberries, and chard or kale (google “green smoothie” for an explanation of what it is. I’ve never had one before, but it sounds great!)


  • Whole-wheat penne with leek pesto and a crispy leek garnish
  • Calabasita with sweet corn and yellow squash



Anyone tried a green smoothie before? What do you think?


Tomatoes have started to make their appearance here in South Texas, and I couldn’t be happier. To me, the first bruschetta of the season is what really kicks off the summer. I picked up the tomatoes and basil (I bought a pot of basil for $4. It’s a steal if I don’t kill it before next week, which, given my very black thumb, might actually happen.) at the Pearl Brewery farmer’s market, and the garlic comes from Greenling.

Bruschetta was one of the very first things that I learned how to make. I think my original version came from my mom’s Silver Palate cookbook, but now, it’s sort of a taste-as-I-go kind of thing.

Most people eat it as a topping for crostini, but I eat mine as a side with dinner. It’s a salad, but the vinegar ensures that it holds up to even the heartiest of meats.


  • 1 pint of tomatoes (I used cherry tomatoes that I quartered this time, but any ripe tomato will do. If you’re using whole tomatoes, remove some of the juice and seeds before chopping them up.)
  • 3 cloves of garlic, minced finely (After tasting it, I actually added another clove for a total of 4. I’m a bit of a fiend for garlic though.)
  • 1 shallot, minced finely
  • 6 large basil leaves, chiffonade(d?) (To chiffonade, just stack up the leaves, roll them up, and mince. It looks like long strings of basil when you’re finished.)
  • 1 tsp. red wine vinegar
  • 1/2 Tbsp. extra-virgin olive oil
  • (Lots of) salt and pepper, to taste

Combine all of the ingredients in a bowl. Taste and adjust as needed. Let sit for at least 30 minutes before eating.

Like I said, I could (and do) eat this with a spoon — no crostini necessary. Do be liberal with the salt; tomatoes are one of those foods that is made so much better with the addition of good kosher salt. These classic flavors compliment a variety of dishes. I served this alongside rack of lamb, but I’m planning on eating the leftovers with some pasta for lunch this week.