(WFRV) – Edible Communities is the largest media organization dedicated to telling local stories about the sustainable efforts of the farmers, chefs, food artisans, fishermen, vintners and home cooks who keep us fed.
In this segment, Selena Darrow from Rooted In Inc. and Jamie Popp from Edible NEW magazine discuss what’s coming in each issue and some delicious recipes perfect for summer.
Mizuna salad
material:
Labneh:
-1 cup whole milk Greek yogurt
Lemon-brushed Tomato Vinaigrette:
– ½ cup Adams Heirloom Lemon Blush Heirloom Tomato Sauce with Basil
– 2 tablespoons of champagne or white wine vinegar
– 1 tablespoon of honey
– 1 teaspoon minced garlic
-1/2 cup extra virgin olive oil
-Kosher salt and freshly ground black pepper
salad:
-5 ounces of Mizuna salad
-1 cup fresh blueberries
-1/2 cup pecans
– A few thinly sliced red onions
– A slice of hard bread
direction:
Labneh:
- Spoon the yogurt into a fine mesh strainer and place over a bowl, being careful not to let the bottom of the strainer touch the bottom of the bowl.
- Place in the refrigerator overnight and drain.
Lemon-brushed Tomato Vinaigrette:
- Combine tomato sauce, vinegar, honey and garlic in a bowl and mix until well combined.
- Slowly add the olive oil and mix until combined.
- Season with salt and pepper.
- Cover and store in the refrigerator overnight.
To plate the salad:
- Add 1/4 cup labneh to each of 4 plates. Use the back of a spoon to spread a strip of labneh onto each plate.
- Add 1/2 cup vinaigrette to a large bowl.
- Add the salad and mix gently.
- Place equal portions of dressed vegetables on each plate. Top each salad with equal portions of blueberries, pecans, and red onion. Serve with crusty bread.
For more recipes, look for Edible NEW magazine at your local YMCA or farmer’s market.
