Asian Spinach Salad
Makes 4 servings

1 lb fresh spinach, washed and trimmed
1 tablespoon soy sauce
1-1/2 tablespoon sesame oil
1 tablespoon sesame seeds, toasted
2 cloves garlic, minced
1 teaspoon sugar
1 tablespoon rice wine vinegar
freshly ground pepper, to taste

1. Steam spinach until tender, about 3 minutes. Drain and squeeze out as much water as possible. Chop coarsely.

2. In bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper; mix well. Add spinach to sauce, and toss to coat. Serve hot or cold.

Basil Pesto

4 cups (packed) basil leaves
2-3 cloves garlic
1/2 cup pine nuts (or walnuts, pecans, pumpkin seeds)
1/2 cup (scant olive oil
salt to taste

1. Combine in food processor on low to medium until it forms a smooth paste.

2.Toss with hot drained pasta.

3. Top with grated Parmesan cheese.

Carrots and Olives
As submitted to the Battenkill Valley Farmstead Cookbook

2 cups chopped carrots
1/3 to 1/2 cup chopped olives
2 Tablespoons olive oil
salt, to taste

1. Saute the carrots, olives and salt until carrots start to brown, or to desired firmness. (Only a little olive oil is needed, the cooking olives will give off more oil.)

2. Serve, warm, as an accompaniment to roasted lamb or pork, or on a toasted slice of bread, as an appetizer.

Cilantro-Salsa Steaks
makes 4 servings

4 small rib eye steaks, 1 inch thick
1 cup salsa
1/4 cup fresh lime juice
3 tablespoons vegetable oil
1/2 cup chopped cilantro
1 teaspoon cumin
3 cloves garlic, crushed
red pepper flakes, to taste

1. Place steaks ina shallow dish in a single layer. Do not overlap.

2. In a mixing bowl, combine remaining ingredients and pour over steaks. Cover and marinate in refrigerator overnight.

3. Remove steaks from marinade (discard) and grill to desired doneness over hot coals.

Colorful Arugula Salad
makes 4 servings

1 large head green leaf lettuce
1 bunch arugula
1 large red bell pepper
1/2 lb mushrooms
for dressing:
1 tsp Dijon mustard
1 tablespoon balsamic vinegar
salt and pepper, to taste
1/4 tsp minced garlic
1/3 cup olive oil

1. Remove stems, and thoroughly wash, rinse, and dry lettuce and arugula. Tear into bite-size pieces, and place in salad bowl.

2. Slice pepper into fine julienne, and slice mushrooms. Add to bowl.

3. Put dressing ingredients in jar with tight fitting lid. Shake well.

4. Pour dressing over salad; toss to coat. Serve immediately.

Prospector Salad
makes 6 servings

2 large heads butter (boston) lettuce, washed, dried, torn
1 bunch parsley, chopped
1 can hearts of palm, drained and sliced crosswise
1/2 cup English Walnuts
1/2 lb blue cheese, chopped

for dressing
1/2 cup white vinegar
2 tablespoons sugar
1/4 teaspoon garlic powder
salt and pepper to taste
1 cup peanut oil

1. Arrange lettuce on plates and sprinkle with parsley

2. Top each plate with hearts of palm, walnuts and blue cheese

3.Make dressing:Whisk together vinegar, sugar, garlic powder, salt and pepper. Whisk inoil added in stream. Or, combine all ingredients in a jar and shake to emulsify.

4. Dress to taste with vinaigrette. (You may have dressing left over)

note: Tastes best with walnuts toasted dry or in butter with a little seasoned salt.

Salad of Baby Greens
makes 8 servings

8 cups baby greens or mesclun
1 cup sliced fresh strawberries
1 cup toasted pine nuts
bottled red wine vinaigrette dressing

1. Divide baby greens among 8 salad plates.

2. Add strawberries and pine nuts.

3. Serve at once with dressing on the side.

Note: toast pine nuts by cooking 2-3 minutes