CSA Week Four

In the basket:

lettuce, cabbage, carrots, potatoes, rhubarb, onion, parsley, thyme, leek, pattypan squash, beets, green beans, eggs



Things made so far:

Onions - gourmet hot dogs two ways: One with grilled sweet onions, dijon mustard, and cheddar and one with sour orange relish and avocado

Parsley - Bulgar Salad with Grilled Chicken and Parsley Pesto

Leek (subbed for shallots), lettuce, cabbage - Fiesta Chicken Salad with Lime Cilantro Vinagarette

(adapted by The Bon Appetit Cookbook)

Salad:

3 cups thinly sliced red leaf lettuce
3 cups thinly sliced napa cabbage
1 cup diced grilled chicken
2 each seeded chopped roma (plum) tomatoes
1 thinly sliced red bell pepper
1 can drained black beans
1 diced avacado
1 cup sweet corn kernels
1/4 cup pumpkin seeds

crumbled tortilla chips (to taste)
crumbled feta cheese (to taste)

Lime Cilantro Vinaigrette:

1/2 cup chopped shallots (or leeks)
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
2-3 minced garlic cloves
1/2 cup vegetable oil

Instructions:

Salad:
Combine all ingredients in large bowl except cheese.

Vinaigrette:
Combine first 4 ingredients in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Can be made a day ahead, cover and refrigerate, bring to room temperature before using.)

Dress and toss the salad right before using - add tortilla chips, cheese and pumpkin seeds to taste.