"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

DID YOU KNOW THAT MAY IS NATIONAL SALAD MONTH?

SHRIMP REMOULADE WITH TENDER GREENS

REMOULADE SAUCE

1 Tbsp. white-wine vinegar

1 Tbsp. prepared yellow mustard

2 Tbsp. Creole or country-style Dijon mustard

2 Tsp. tomato paste

1 small clove of garlic

Dash of hot sauce to your liking or whatever you have in the refrigerator or pantry

� tsp. fresh lemon juice

1 large egg

� tsp. paprika

� cup vegetable oil

3 Tbsp. chopped scallions (white and pale green parts from 2 scallions)

3 Tbsp. chopped celery

2 Tbsp. chopped fresh parsley

Coarse salt

In a food processor, combine the vinegar, mustards, tomato paste, garlic, hot sauce, lemon juice, egg and paprika. With the processor running, slowly add the oil in a steady stream. Add the scallions, celery, parsley and salt to taste; pulse briefly. Over processing may cause separation. Chill.

SHRIMP

1/3 cup coarse salt

1 Tbsp. cayenne pepper

2 Tbsp. whole black peppercorns

2 Lemons cut in quarters

1 large clove of garlic

4 bay leaves

1 medium onion, diced

1-1 � lb. large (21-25 per lb.) shrimp, and deveined, tails left on

Tender leafy greens (any combination from the farm), cut into strips

In a 6-to-8 quart pan, combine 1 gallon water with � cup of the salt, cayenne pepper, peppercorns, lemon, garlic, bay leaves and onion. Bring to a boil and simmer for 15 minutes. Add the shrimp and cook until they are just pink and barely opaque through the center, about three minutes. Pull the shrimp from the boil and put them in a large bowl. Cover with ice and then add 2 cups of the boiled liquid to the iced shrimp. Soak for 5 minutes. Add the remaining salt. When the shrimp are well chilled, drain.

Before serving, dip each shrimp in the remoulade sauce to coat and arrange on a bed of the lettuce. YOU MAY ALSO SERVE ON INDIVIDUAL CHILLED PLATES.

TIP: The remoulade sauce may be a day in advance, however, it is best to cook the shrimp an hour or so before serving. TIP: Last time I made it I placed the shrimp in the remoulade sauce and place it on avocado halves, and then serve on individual chilled plates over the lettuce.

GRILLED EGGPLANT AND TOMATO PASTA SALAD

Serves 8

SALAD

1 - 2 Oriental eggplant, peeled, cut into �-inch slices, brushed with olive oil and grilled until tender (WITH FARMER JOHNS EGGPLANT, I NOT PEEL)

4 medium tomatoes, seeded and sliced, grilled and peeled (optional)

2 large green or red peppers, roasted, peeled and seeded

8 ounces penne pasta, cooked al dente

DRESSING

� cup extra virgin olive oil

3 Tbsp. red wine vinegar

1 Tbsp. minced scallions

� tsp. minced garlic

1 tsp. salt

� tsp freshly ground black pepper

Parsley for garnish

Chop eggplant, tomatoes and bell peppers. Place in a large bowl. Add pasta and toss gently. Set aside.

Whisk oil, vinegar, scallions, garlic, salt and pepper. Pour dressing over vegetables and pasta. Toss thoroughly and garnish with parsley. Serve at room temperature.

CARROT ORANGE SALAD with FRESH DILL

1 � pounds carrots, grated

1 to 2 Tbsp. balsamic vinegar

� cup fresh orange juice

� tsp. grated orange zest

1 orange, segmented or one small can mandarin orange segments, drained

1 Tbsp. plus 1 Tbsp. fresh dill

Combine carrots, vinegar, orange juice and orange zest in a serving bowl

Stir to combine. Add orange segments and 1 Tbsp. dill. Lightly toss.

Cover and chill thoroughly.

Just before serving, sprinkle with remaining 1 Tbsp. dill.

SPECIAL SPINACH SALAD

Serves 12 or divide in half for 6 servings

2 lbs. fresh spinach and/or fresh arugala

1 to 2 cups water chestnuts, sliced thin (TIP): I always have a can in my pantry (drain)

4 eggs, hard-boiled and chopped fine

1 large red or sweet onion, sliced in rings

1 lb. bacon, fried, drained and crumbled

DRESSING

1 cup oil

� cup sugar

� cup cider vinegar

2 tsp. salt

1/3 cup catsup

Mix together dressing early in the day. Set aside.

Wash spinach and/or arugala, add other ingredients and top with dressing when ready to serve.

ANDREA'S EVERYTHING, BUT, THE KITCHEN SINK SALAD

Mixture of greens from the farm or from your HYDRO FARM systems

A mixture of herbs

Tomatoes

Onions

Radishes

Green pepper

Steamed green beans

Leftover grilled or steamed corn, remove kernels from cob and add to salad

Black or green olives

Sliced or grated raw carrots

Sliced strawberries

Chunks of cooked potatoes

Top with leftover, sliced grilled chicken, drained tuna fish, steamed shrimp, sliced leftover beef, etc., etc. "WASTE NOT, WANT NOT" check your refrigerator and YOUR PERSONAL HYDRO FARM SYSTEMS and let your imagination run wild.

Top with your favorite salad dressing. TIP: AS I MENTIONED BEFORE, DRESS YOUR INDIVIDUAL SALADS WITH PLATES CHILLED. SAVE REMAINDER DRESSING IF ANY IS LEFTOVER, REFRIGERATE AND SAVE FOR LATER USE.

LAST MINUTE TIPS: TOASTING NUTS OR SEEDS

TOASTING NUTS AND SEEDS INTENSIFIES THEIR FLAVOR, TOAST IN AN UNGREASED SKILLET OVER MEDIUM-HIGH HEAT, STIRRING UNTIL GOLDEN BROWN. THE NUTS AND SEEDS MAYALSO BE TOASTED IN A 350 DEGREE OVEN, STIRRING OCCASIONALLY UNTIL GOLDEN BROWN. WATCH CLOSELY BECAUSE THEY CAN BURN VERY QUICKLY.

TIPS ON HERBS: 1 TBSP. FRESH HERBS = 1 TSP. DRIED HERBS.

REFRIGERATE FRESH HERBS UP TO 5 DAYS. WRAP LOOSELY IN A DAMP PAPER TOWEL AND TIGHTLY SEAL IN A PLASTIC BAG.  

IF YOU HAVE ANY QUESTIONS REGARDING THESE OR LOOKING FOR AN OLD FAMILY FAVORITE OR USING PRODUCE FROM THE FARM FOR A PERSONAL RECIPE, E-MAIL ANDREA AT afreebody@verizon.net

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL