Peach Salad with Roasted Beets, Goat Cheese, Pistachios, & Raspberry Orange Dill Dressing

“I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived.” 
― Henry David Thoreau, Walden

Autumn, tinged in bittersweet emotion, is arriving on the familiar formation of goose wings. As a teacher and stepparent, next month I welcome the school routine and falling back into regular working, sleeping, and eating patterns. While I will miss late morning coffee sessions pond side with our three noisy and entertaining ducks — Lucky, Dante, and Beatrice — I am ready to embrace the next chapter. Living on a farm I find that I trust my senses more to announce the transition of seasons in the landscape. I analyze the birds circling the sky, measure the way the morning light radiates with a golden filter through the pasture, and I capture various spicy scents in the air. With a renewed concentration I anticipate watching our honeybees visit the gladiolas and sunflowers in our yard (they will be blooming soon) and imagine their amber honey in our mugs of tea this winter. I take nothing for granted. Every moment of beauty I witness becomes a fleeting reminder of nature’s last dash for vibrancy before everything is covered in white fleece.

Lucky, Dante, and Beatrice

The new pond that John is building. It has a “rushing river” (inspired from our honeymoon in Alaska) and a waterfall.

Weather wise, it has been a challenging Upper Peninsula summer. While the lake levels took full advantage of rain, I heard friends and family mourn lackluster gardens. On the contrary, my husband John and I grew the best garden we both have ever had. We were fortunate to acquire a hoop house last year with a grant from the USDA. John, always the industrious workaholic, braved icy fall and spring weather constructing its massive structure and we were able to start planting in April. We were thrilled to harvest broccoli, peas, and beans the first week of July (greens much earlier), and in addition to eating fresh produce, I have been canning, blanching, and freezing at a steady rate. Our goal is to put up enough vegetables to get us through until next summer. It has been a lot of work, but it is worth it knowing where our food comes from – our own backyard.

It’s been a dream come true to have this incredible hoop house.

It has been a dream come true to pick fresh greens daily for salads and have a variety of fresh kitchen herbs at my fingertips. While I always have felt that my happy place was my classroom, I also enjoy letting my creativity bloom in the kitchen. As I always say, there is a close relationship to cooking and writing poetry.

John and Avalon picking peas.

Lukas and John picking cabbage for sauerkraut.

The salad recipe that I am sharing with you today was created in celebration of a visit from my Muskegon in laws. While my husband John fired up the grill to prepare barbequed pork ribs (raised on our farm) I prepared sweet potatoes, cheese bread, broccoli, and assembled a salad with fresh greens that I hoped to be beautiful on both the eyes and the taste buds. I combined fragrant and rosy peaches with earthy and sweet roasted beets, plump and tart raspberries, crunchy and buttery pistachios, and creamy goat cheese and gorgonzola. The dressing honors my Scandinavian roots with the addition of tangy dill (beets and dill are a wonderful flavor combination). I think that I achieved my goal, but you will have to try it and see for yourself.

I made one large family style salad and it served five adults. This salad would also make a fantastic Mason jar salad (remember to layer the dressing first and the greens last so the salad does not get soggy).

Ingredients for salad:

  • Large bag or clamshell of greens (I used leaf lettuce, spinach, and baby kale)
  • 2 fresh sliced peaches
  • 1 pint of raspberries
  • 1 bunch of beets (3 or 4…salt and pepper and a couple Tablespoons of cooking oil)
  • ½ log of goat cheese
  • ½ of a small brick gorgonzola cheese
  • 1/2 cup of pistachios

Ingredients for dressing:

  • 1 cup white balsamic vinegar
  • ¼ cup of olive oil
  • 1 pint of raspberries
  • ¼ cup of dill
  • 1 clove minced garlic
  • 1 Tablespoon onion
  • Zest and juice of one orange
  • Salt and pepper to taste

Preparing beets can be a bit messy but their sweet flavor and silky texture makes them worth the mess.

Cut the beets into several pieces. Scrub well and leave the peelings on. If you have smaller beets you can cut in 1/2 or thirds. Once they are done roasting the peels will slide right off. Roast the beets for 40 minutes at 450 degrees (time may vary depending on your oven). After 20 minutes give them a toss. Let the beets cool before making the salad. The beets can be prepared the night before.                                                                                                                                                       

To make the dressing you can chop the berries, onion, and dill, finely mince the garlic and whisk all of the ingredients together. However, the best method that I have found is to put all the ingredients into the blender and give it a good pulse. If you want to make the dressing more visually pleasing you can add some chopped dill to the final product.

Store in the refrigerator in a cruet or Mason jar and give it a good shake before serving. Leftover dressing will last for a few weeks in the refrigerator.

Arrange the greens, beets, raspberries, peaches, and cheese in a large bowl or on a platter. Pour on the dressing and sprinkle with pistachios (the dressing could also be served on the side). I did not toss the salad since I wanted the lovely beets, peaches, and berries to be on the top. Serve and enjoy!

Printable recipe: Peach Salad with Roasted Beets, Goat Cheese, Pistachios, and Raspberry Orange Dill Dressing

I hope that your transition from summer to fall is a peaceful one. The Waldos will be celebrating a Marquette county autumn with apples from our orchard. Since our family time and being self-sufficient is important to us, we will be making apple crisp for weekend breakfasts to go along with John’s homemade waffles. I will be busy canning apple pie filling and applesauce for our winter table. I hope to squeeze out a few more front porch sessions watching our roosters Shakespeare and Hamlet strut around the yard as the sweet hens and Harriet the turkey warble and free range. Maybe you will join me for some virtual hot apple cider? Make sure that you stop by my Facebook page or leave a comment here for how you are celebrating the autumn and not forget to tell me what you think about this salad.

John bought me a pressure canner to preserve our harvest.

Green beans!

Our shelves are filling up fast.

Shakespeare and Harriet.

Our honey bees stopping to take a drink from the pond.

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Broccoli & Zucchini Jar Salads with Creamy Cucumber Dill Dressing

Broccoli & Zucchini Jar Salads with Creamy Cucumber Dill Dressing by Produce with Amy“We need space to be productive, we need places to go to be free.”
― Laure Lacornette

My promise to you, and myself, is that this post will be short and to the point. My weekend to-do list is lengthy and I have many new and healthy recipes to share.

Since I started posting Mason jar salad recipes a couple of years ago, they have been the most popular recipes on my blog. Weekly I receive comments, questions,  and messages of thanks. I love hearing from my readers and it fulfills me to know that my recipes are helping others eat more fruit and vegetables and embrace a healthy lifestyle. Believe me – you help me too!

Glowing Green Mason Jar Salad with Avocado VinaigretteIf you are new to Mason jar salads I recommend that you read this post for tips: Mason Jar Salads: Fresh, Visually Appealing, and Versatile.

I also have to give a huge shout-out and thanks to Tammy at Organize Yourself Skinny for linking my Glowing Green Mason Jar Salads on her post The Ultimate Mason Jar Salad Tutorial and Recipe Round Up. What an honor it is to be included in one of her posts.

For today’s salad I spiralized zucchini to add to the bottom layer and marinate in the dressing. While I am not a fan of kitchen gadgets, I love my spiralizer and this weekend I will be using it to cut ribbons of zucchini to incorporate into a vegetable lasagna (instead of pasta). Here is a link to the spiralizer that I purchased: Paderno World Cuisine Spiralizer.

The dressing in this salad is one of my favorites and I shared it in a previous post. The combination of cucumber and dill is one of my favorites: Creamy Cucumber & Dill Dressing.
Creamy Cucumber and Dill Dressing

BROCCOLI & ZUCCHINI JAR SALADS WITH CREAMY CUCUMBER DILL DRESSING

I divided the following ingredients in this order in 7 – one quart Mason jars:

*4 Tablespoons of Creamy Cucumber Dressing (link to recipe above)
*1 medium spiralized zucchini (you could also slice the squash)
*Sunflower seeds (I added 2 Tablespoons per jar)
*1 quart of halved cherry tomatoes
*1 head of chopped, blanched broccoli (to blanch broccoli I bring a pot of water to a boilBlanched Broccoli and immerse the chopped broccoli and cook for 3-4 minutes. I take out of the boiling water and instantly immerse in a bowl of ice water. The ice water shocks the broccoli and it is lightly cooks, turns bright green, and retains some of its crispness)
*Romaine lettuce
*Croutons (the croutons were an experiment. They did get soggy after sitting in the jars for a few days. I did not mind this since it reminded me of a panzanella salad. However, if you want your croutons crisp – I would recommend leaving them out and add them right before eating your salad)

Pin this recipe HERE.
Broccoli & Zucchini Mason Jar Salads with Creamy Cucumber Dill DressingThe dressing in this salad works well with the broccoli and zucchini and I hope that you enjoy it. I love being able to prep salads once and being able to eat healthy all week. This weekend I am creating a new jar salad recipe with an autumn theme. It will feature crisp apples and a glorious pear dressing – so stay tuned.

In the meantime, make sure you check out my other Jar Salad Recipes. Thank you for stopping by and please feel free to share my recipes with others. I would love to hear from you. Healthy food prep may take time but remember that we are worth all the hard work. Cheers to our health!

Produce with Amy


 

Spectrum Salad with Chili Lime Dressing

Spectrum Salad with Chili Lime Dressing Three Ways by Produce with Amy “Why do two colors, put one next to the other, sing? Can one really explain this? no. Just as one can never learn how to paint.” 
― Pablo Picasso

Summer salads are here – but to be fair – salads are my favorite year round. It is not that I think that you have to eat salads to be healthy, but I love the endless variety of fresh vegetables, fruit, homemade dressing and the creativity that comes with coming up with different flavor and nutrient combinations. All school year I made jar salads for lunch  and the last couple of months I have enjoyed making pasta salads. If you like pasta salad you might want to check out my recipe for Vegetable Filled Pasta Salad with Artichoke Hearts, Capers, and Dill which I have received many positive reviews.

In May I started making bento-styled lunches in three cup Pyrex containers. Instead of making Mason jar salads a week in advance, I would use the leftovers from dinner and other vegetables that I had on hand and make a couple at a time. I would drizzle with homemade dressing, and like always, I would add two teaspoons of extra virgin olive oil to each salad for portion control.

Lunch1

Fresh cilantro, tomatoes, asparagus, cilantro, mixed vegetables, broccoli, sweet potatoes, and chili lime dressing.

Lunch

Whole wheat spaghetti with Brussels sprouts, broccoli, asparagus, grape tomatoes, cucumbers, celery, carrots, capers, green garlic olives, kalamata olives and my Greek Vinaigrette Dressing.

Lunch 2

Edamame, broccoli, tomato, and asparagus dressed with chili lime dressing over rice. Eat warm or cold.

When I make salads, I like to bulk them up with ingredients that are going to have staying power. I love to add beans or raw nuts for protein and whole wheat pasta, other grains, or quinoa. For the salad that I am sharing today, I decided to use rice noodles – because I thought they would work well with the spicy chili lime dressing. My husband Mike loves rice noodles and I usually have them on hand. They come in a variety of textures (for this salad I used a thicker noodle) but the thin strands would work well too.

When I made the salad I prepared it three ways – in a jar, plated, and in rectangular Pyrex containers – so you could see the salad multiple ways. I love to create vibrant salads, since we eat with our eyes first, and I think that taking time to artfully arrange food helps deepen our enjoyment and brings eating to a new level.

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How much of each ingredient you use will depend on how many salads you want to create. I made two Mason jar salads, three Pyrex salads (three cups), and one plated salad with the following:

SPECTRUM SALAD WITH CHILI LIME DRESSING

  • 1 quart of cherry tomatoes halved Rice Noodles
  • 5 carrots peeled and chopped
  • 1 yellow bell pepper chopped
  • 1 head of broccoli, steamed (I used one large bag of frozen since that is what I had on hand)
  • 1 twelve ounce bag of edamame (I find mine the “healthy” freezer section. I always make sure the edamame that I purchase is organic)
  • 1/2 head of purple/red cabbage, chopped
  • Rice noodles, cooked (I used 1/2 of a 16 ounce package)

Homemade Chili Lime Dressing by Produce with Amy

CHILI LIME DRESSINGChili Sauce

  • 1 cup of rice vinegar
  • 1 lime (juice and zest. If you are using bottled lime juice, one lime rendered 1/4 cup)
  • 1 clove of minced garlic
  • 2 Tablespoons of sesame oil (sesame oil has a very distinct taste and I love to use it to stir fry vegetables as well)
  • 2 Tablespoons of tamari or soy sauce
  • 1 Tablespoon garlic chili sauce (I purchase this sauce at Target and many grocery stores carry it in the Asian food section. Warning — chili sauce is SPICY so you may want to add a little at a time. I like heat so I even added more after mixing)
  • 1 Tablespoon of finely chopped onion (I used red onion but green onions would be great for this dressing)
  • 1 Tablespoon of finely chopped fresh ginger root (ginger has a very strong taste and if you are not used to it, I suggest adding a little at a time)
  • Fresh cilantro, finely chopped (1 used 1/4 cup. If you do not like cilantro, parsley would work well)
  • Sprig of fresh mint finely chopped, (since I have it in my garden, I add mint to everything in the summer)
  • Fresh chives, finely chopped (the same as the mint)

Normally, when I make dressing, I use my Vitamix blender. However, for this dressing, I wanted a chunkier consistency so I added all the ingredients into a pint-sized mason jar, put the lid on and gave it a good shake. I added 4 Tablespoons of dressing to the bottom of the two Mason jars and divided the rest between the other salads.

PRINTABLE RECIPE:SPECTRUM SALAD WITH CHILI LIME DRESSING by producewithamy

Plated Spectrum Salad by Produce with AmySpectrum Salad in a Jar by Produce with AmySpectrum Salad in Pyrex Containers

I hope you enjoy this salad as much as I did. I am going to make different varieties this summer and I think it will be great with different stone fruit (especially nectarines and peaches).

Please make sure you stop by my Facebook page, sign up for email updates of my posts, and follow my posts on Pinterest, Tumblr, Instagram, and Twitter.

If you try this recipe, please let me know what you think. I love hearing from other health-minded individuals and the tweaks and additions that others make to fit personal tastes. Thank you for joining me in the journey to eat more fruit and vegetables. Together we can thrive and embrace a healthy lifestyle. I look forward to sharing more recipes with you!

My poppies started to bloom this week.

My poppies started to bloom this week.

My light pink peonies loved today's rain and started to unfurl.

My light pink peonies loved today’s rain and started to unfurl.

 

 

 

Summon Spring Jarred Salads with Asparagus, Strawberries, and Pineapple Vinaigrette

Summon Spring Jarred Salad with Asparagus, Strawberries, and Pineapple Vinaigrette“If winter comes, can spring be far behind?” 
― Percy Bysshe Shelley

Even though I try to be the kind of person who views the glass as half full and presses my heart full of optimism, believe me when I say that I am giving winter the evil eye. Yes, I live in the Upper Peninsula of Michigan. Yes, I have lived here for most of my forty-two years. Yes, I acknowledge that the precipitation is vital to our water supply. Still, I find myself wistful for long hikes and the verdant green spikes of my spring flower gardens as nature awakens and tingles with life. I watch the birds puff up their feathers outside our windows and I eagerly anticipate long summer days filled with warmth and all of the possibility that we can gather in a few short months (alas, before the cold returns). I do not want to wish time away but I pray that March brings with it at least a hint of mild temperatures.

As I stated in my last post, I am behind in sharing my recipes. Therefore, I will get right to Asparagusthe point with my latest jarred salad recipe. When I went to the grocery store yesterday I wanted to let the produce selection partly inform my menu (the planner in me already had a list compiled) and a brief scan of the produce section determined that my salad would contain asparagus and strawberries (what speaks more of spring than both of those ingredients). The asparagus was thin and tender and the strawberries (though not as sweet as they could be) were red and promised a juicy and sweet accompaniment to spinach.

If you are familiar with my blog you know all about Mason jar salads. However, if you just found your way here I suggest you check out this post for some basic tips and advice on creating these versatile and lovely layered salads.
Pineapple Vinaigrette Dressing by Produce with Amy

PINEAPPLE VINAIGRETTE DRESSING

  • 1 cup of fresh pineapple
  • 1/4 cup of rice vinegar (or your choice of vinegar. I always recommend that you add a bit of vinegar at a time and taste the dressing as you go. I like my dressing on the tart side so I often add even more vinegar than my recipes call for)
  • 1/8 cup of raw apple cider vinegar (raw apple cider vinegar has many health benefits and I really enjoy its tartness)
  • 1/4 cup of extra virgin olive oil (I leave the oil out of the dressing and add 2 teaspoons to each jar for portion control)
  • 1 garlic clove
  • 1 teaspoon of onion
  • Salt and pepper to taste

If you do not add the full amount of vinegar you may want to add a little water to thin the dressing. I love the combination of the sweet pineapple with the savory onion and garlic and the tangy vinegar. This dressing is so good you may want to make extra (it would be fantastic sprinkled over steamed vegetables). The vinegar in the dressing will naturally preserve it and it will keep in the refrigerator for over a month. I like to store my dressings in one pint Mason jars.

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SUMMON SPRING JARRED SALAD WITH ASPARAGUS AND STRAWBERRIES

I layered the following ingredients in five one quart Mason jar salads:

Blanching involves a quick immersion in boiling water and placing the vegetable instantly in an ice bath. This process allows the asparagus to turn vibrant green and remain crisp.

  • 3 Tablespoons of Pineapple Vinaigrette (I also added 2 teaspoons of extra virgin olive oil)
  • Asparagus (I cut off one inch of the woody stem and cut it into three pieces. I blanched the asparagus by immersing it in boiling water for two minutes and directly dropping it into an ice-bath. This brings out the best of the nutrients but it still retains some of its crispness.)
  • Strawberries cut in 1/2 (1 and 1/2 containers)
  • 1/4 cup of raw almonds (add the protein of your choice. I use raw nuts or beans)
  • Avocado (I used three avocados)
  • Kiwi slices (I used three kiwi)
  • Spinach
  • Balsamic vinegar (I added a little under a Tablespoon of vinegar to the top of each salad. I love the combination of balsamic vinegar and strawberries but I did not want to muddle the color of the pineapple dressing for the photos.)

Printable recipe: Summon Spring Jarred Salad with Asparagus, Strawberries, and Pineapple Vinaigrette

Pin this recipe HERE.

Summon Spring Jarred Salads with Asparagus, Strawberries, and Pineapple Vinaigrette by Produce with Amy

I am really looking forward to my lunches this week and I think that they will help put me in a spring state of mind. Maybe you will make a batch too and help me in giving winter the evil eye. Together we will thrive and have a productive week that is bursting with fruit and vegetables.

Please make sure you stop by my Facebook page and give it a like and check out my other salad recipes.

Summon Spring Jarred Salad with Asparagus, Strawberries, and Pineapple Vinaigrette