The first official day of the summer season is Thursday, June 20th! There is so much to love about warmer weather, especially juicy, firm, and vibrantly colored, hand-picked produce and premium farm-to-table meats! Shop locally, buy seasonally, and consume your selections as soon as possible to receive the most potential health benefits. These FRESH recipes were collected from some of the best local farms in Lexington County and will not disappoint your family!
Collard and Blueberry Walnut Salad
Submitted by: Christine Jackson, W.P. Rawl & Sons, Inc.
INGREDIENTS:
- 5 c. Nature’s Greens® Shredded Collards
- 1/2 c. Versatile Veggies® Diced Celery and Onion
- 1 c. red bell pepper, chopped
- 1 whole avocado, chopped
- 1 c. dried blueberries
- 1/2 c. homemade balsamic vinaigrette
- 1 c. walnuts, chopped
Balsamic Vinaigrette Dressing
- 1 tbsp. extra virgin olive oil
- 1 1/2 tbsp. balsamic vinegar
- 1 tsp. Dijon
- 1 tsp. Italian herb seasoning
- 1 tsp. fresh squeezed lemon
- 1/4 tsp. minced garlic (optional)
- Mix ingredients; drizzle on salad.
DIRECTIONS:
- In a large bowl, toss together collards, celery, onion, bell pepper, blueberries and avocado.
- Pour dressing over vegetables and toss to completely coat; cover and chill for 1 hour.
- Just before serving, toss with walnuts. Enjoy!
Grilled Steak Salad with Roasted Potatoes and Mexican Vinaigrette
Submitted by: Courtney Rabun Miller, Rabun Ranch Beef
INGREDIENTS:
- 24-32 oz. Rabun Ranch Steak, grilled
- Steak seasoning to taste
- 3 lb. fingerling potatoes
- 1-2 tbsp. olive oil
- Salt to taste
- 4 handfuls mixed greens
- 12 red radishes (thin sliced or shaved)
- Mexican Vinaigrette to taste
Mexican Vinaigrette
- 2/3 c. olive oil
- Juice from 2 limes
- 1 charred jalapeno, deseeded
- 1/4 c. cilantro (not chopped), packed tight
- 1 clove garlic
- 1 tbsp. honey
- 1/2 tsp. oregano
- 1/2 tsp. cumin seed
- 1/2 tsp. salt
DIRECTIONS:
- Preheat oven to 425 degrees & prepare the grill.
- Slice fingerling potatoes in half, cover with olive oil and salt to taste.
- Bake fingerlings for 25-30 minutes, until brown and crispy.
- Char all sides of the jalapeno lightly on the grill.
- Grill steak to your preference, set aside to rest.
- Prepare Mexican Vinaigrette and blend until uniform.
- Slice the radishes.
- Serve with a handful of greens, 1/4 potatoes, 1/4 radishes, 1/4 steak, and top with a drizzle of vinaigrette. Enjoy!
Clean Green Salad
Submitted by: Liesa Beverly, “The Mom”, Glorious Greens
INGREDIENTS:
- 1 lb. bag Glorious Greens Salad Mix of choice
- 2 small beets, slivered
- 1 carrot, grated
- 3 radishes, sliced
- 2 hard-boiled eggs, chopped
- 5 scallions, sliced
- 3/4 c. Glorious Greens Brassica Mix Microgreens
- Basic Vinaigrette to taste
Basic Vinaigrette
- 1/2 c. extra-virgin olive oil
- 3 tbsp. vinegar of choice
- 1 tbsp. Dijon mustard
- 1/2 tbsp. maple syrup or honey
- 1 medium garlic clove, pressed or minced
- 1/4 tsp. fine sea salt, to taste
- Freshly ground black pepper, to taste
DIRECTIONS:
- Combine Clean Green Salad ingredients until thoroughly mixed.
- Mix Basic Vinaigrette ingredients; stir with a small whisk or a fork until uniform.
- Taste and adjust vinaigrette as necessary. If the mixture is too acidic, dilute with a bit more olive oil, or balance the flavors with a little more maple syrup or honey.
- Serve immediately with a drizzle of vinaigrette, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days.
Note: Pairs well with fresh, sourdough bread also available at Glorious Greens
