basil dressing | Canalside Community Food

This herby, mayonnaise-based salad dressing is a California classic. It’s also great on top of a piece of grilled fish or roasted vegetables. Green Goddess Dressing Ingredients 1/4 cup crème fraiche or soured cream 2 tablespoons good mayonnaise (ideally, you’ll make your own . . .) 2 anchovy fillets, chopped 1 garlic clove, roughly chopped 1 tablespoon fresh chives, chopped 1 tablespoon fresh parsley, chopped 2 tablespoon basil, chopped 1½ teaspoons freshly squeezed lemon juice ¼ teaspoon freshly ground black pepper Preparation Combine all the ingredients in a blender or food processor, and blend until the mixture is bright green

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Here is a good use of Canalside basil if you’re tired of pesto. The Moosewood describes this as a ‘creamy, green, slightly sweet dressing’ and note that customers sometimes ask if they can buy a couple of pints to take home. Try it on lettuce, grated carrot, and sliced cucumber for a simple side salad. If you don’t have a set of cup measures, you can measure the carrots and onions in measuring jug. A US cup is 8 fluid ounces, so ½ a cup of grated carrots is 4 fluid ounces, and ¼ cup of chopped onion is 2

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With a significant amount of lettuce in the share as growth ramps up with the arrival of warm weather, it’s timely to share some inspiration for this summer share staple. The growers ‘cut and come again’ with our salad leaves as it allows us to keep cropping* the same plants until they bolt** ready to set seed*** later in the summer. We’re currently harvesting the first batch of outdoor lettuce. Later successions of sowings will mean we can keep harvesting lettuce right through until the end of the summer and into early autumn. This means that we can offer a

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With new season carrots appearing in the share for the first time this week, there’s an opportunity for an interesting way to use the fronds, saving them from the compost heap. Carrots tops have a grassy, parsley-like flavour that makes them ideal for blitzing into a quick and simple pesto. It’s sensational served with roasted carrots, spread on toast, tossed through pasta or stirred with a few glugs of olive oil to make a delicious salad dressing. Carrot top pesto IngredientsBunch of carrots (tops only) – for best results discard any tougher larger stems and just use the feathery ones½

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Everyone knows roasted vegetables are good. Adding a punchy caper and parsley vinaigrette makes them even better. You can use different vegetables (potatoes, say), and you can also vary the vinaigrette by adding harissa paste, or using basil or mint instead of parsley.Served with rice or another grain to soak up the vinaigrette, this makes a good weekday dinner. You can add some salted yoghurt if you want additional creaminess (and protein). Roasted Parsnips and Squash with Caper VinaigretteServes 3-4 IngredientsFor the roast veg700g parsnips, peeled700g squash or pumpkin120ml olive oil4 medium red onions (optional)4 sprigs of thyme2 sprigs of

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Warm Japanese noodles and bright green vegetables, tossed with a sharp, gingery dressing make a quick and delicious dinner. The whole thing comes together in under 25 minutes. I think you could add some toasted, chopped peanuts to the top, as well. The dressing is also very good tossed onto shredded cabbage and kohlrabi, for a punchy slaw. Charred broccoli and bean soba noodle salad Serves 2 Ingredients For the salad 450g French beans and/or broccoli (any combination) 2 red onions, peeled and cut into 8 wedges 2 tbsp rapeseed oil ¼ tsp salt 200g soba noodles, or a mixture

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