Autumn Salad with Horseradish Vinaigrette

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For the salad:

3/4 pound brussels sprouts, halved lengthwise

3/4 pound cauliflower florets

3 cups 1/2-inch cubes of butternut squash

2 tablespoons extra-virgin olive oil

1 tablespoon white balsamic

3/4 teaspoon sea salt

1 teaspoon freshly ground pepper

1/2 teaspoon ground nutmeg

A few pinches of cayenne

1 cup cooked white beans, rinsed and drained

1/2 cup pomegranate seeds

2 cups arugula

For the vinaigrette:

1 tablespoon prepared horseradish

1 clove garlic

1/2 shallot

1 teaspoon honey

2 tablespoons white wine vinegar

1/4 cup extra-virgin olive oil

Sea salt and freshly ground pepper

Handful of chives and/or parsley (optional)


Ultimate Caprese Salad

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Real talk: This caprese salad recipe should be made when the tomatoes are peaking-at the farmers’ market, you should be able to smell them before you see them. The moment only comes around once a year, so make the most of it (which is to say, do very little with them).


Corn Fritters & Tomato Salad with Red Chile Crème Fraîche

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The flavors of the tomatoes are developed by marinating in a fresh, mixed herb dressing and then further enhanced with a drizzle of chile-flavored crème fraîche.  A crispy outside and a tender interior makes the corn fritters delectable on their own, but when used to sop up the tomato juices on your plate they become nothing less than completely addictive.