This orzo salad is a dish that screams "Welcome to Summer!" with its crisp vegetables, fresh dill, and tangy red wine vinaigrette. It's the perfect side for any barbeque, or a light main-course lunch that will make all your co-workers jealous.
Turnips often get the short end of the stick in the root vegetable family, placing behind all others in popularity besides maybe the rutabaga. I suggested this recipe in the March Farmscape newsletter (sign up here), but it is too good not to feature in its own post. It's adapted from this recipe Gourmet's September 2009 issue.
We finally harvested the last batch of the root vegetables in our garden to make way for our next round of summer plants. This salad, adapted from October 2010's Bon Appetit, is a beautiful blend of winter vegetables and springtime flavors. I served this as a side to these quinoa-kale cakes, but the salad was really the highlight of the meal.
After I made purple cabbage sandwiches, I was still left with half of that massive head of purple cabbage. I was pleasantly surprised to see that one of our facebook friends suggested the very dish I was planning on making: rotkohl!