Lemon Lime Salad Dressing

From Lyle, posted by Debbie Jagoda

Thursday, July 16, 2015 at 9:00:00 am

Here's the dressing that Lyle made for the salad he and Sharon brought to the CSA potluck picnic.  It was tangy and light - just right for a salad at a picnic or on any warm summer evening!

Lemon Lime Salad Dressing 

1      Tbl.  lemon juice
1      Tbl.  lime juice
1.5   Tbl. white vinegar
1       tsp. honey
1/8    tsp. salt
1.8    tsp. finely ground black pepper.

 Place lemon juice, lime juice and vinegar in a small mixing bowl. Add honey.  Mix until honey is dissolved.  Then add salt and pepper. Mix again until salt has dissolved.


Chickpeas and Greens in Tomato Sauce with Mint

Debbie Jagoda

Thursday, July 9, 2015 at 12:00:00 am

At our CSA potluck picnic a couple of weeks ago, we had salad with lemon-lime vinaigrette, vegetable lasagna, salmon croquettes, chickpeas and greens in tomato sauce with mint, and fruit salad.  Each dish was delicious, and I hope to post all of the recipes here.  For starters, here’s the recipe for the chickpeas and greens in tomato sauce with mint.

I started with a recipe from Live Earth Farm,  but made substitutions that worked for me. You should do the same. (Don’t leave out the sumac though!  It is a Middle Eastern spice with a wonderful flavor.  I’ll be happy to recommend some places where you can get it locally.)

Chickpeas and Greens in Tomato Sauce with Mint

Serves 4

1 can garbanzo beans (chickpeas)
1/2 c. olive oil
1 onion, cut into thin wedges
2 cups jarred tomato puree
1 tsp. sweetener of choice
1/4 tsp. cinnamon
2 cloves garlic, chopped
4 cups of kale or other greens
3 Tbs. fresh chopped mint
2-3 Tbs. fresh lemon juice
1 1/2 Tbs. ground sumac

1. Heat the oil in a large heavy-bottomed frying pan, add the onion and cook on low heat about 5 minutes or until softened and starting to turn brown.
3. Add the tomato puree to the onions with the sweetener, cinnamon, and garlic. Cook for 2-3 minutes or until softened.
4. Wash the greens and pat dry. Trim any stems and finely shred the leaves.
5. Add to the tomato mixture with the chickpeas and cook 3-4 minutes until the greens start to wilt. Add the mint, lemon juice, and sumac.
6. Season and cook for 1 minute. Serve immediately.

Note: For Potluck, I doubled this recipe.

Based on this recipe:
Warm Swiss Chard and Chickpea Salad with Sumac
Posted by Rebecca Masto