Roasted Beet & Winter Green Salad

by Jill Ishii-Campbell

6 medium beets, cut into wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 cup walnuts
1-2 cups chard or kale, sliced
1 bunch of green onions, sliced

3 tablespoons olive oil
6 tablespoons golden balsamic vinegar
1 tablespoon white

Tuscan Kale and Apple Salad

Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten

Top with Lemon Vinaigrette Dressing

1 lb Tuscan kale (also called Dinosaur or Lacinato kale)
2 large Honey Crisp apples, unpeeled, cored and julienned
Lemon Vinaigrette

Remove stems and center rib from kale leaves and discard. read more...

Wild Rice Salad with Nettles

by Wendy Dion and Dan Walker/ The Yoga Lodge

Wash: 1 cup uncooked wild rice or ½ c. wild rice and ½ c. quinoa, white, or brown basmati rice

Bring to a a boil in a medium saucepan with: 3 ½ c. vegetable stock & 1 read more...

Couscous Salad with Mint, Parsley, and Tomatoes

from Wendy Dion and Dan Walker/ The Yoga Lodge
by Patricia Wells

(The couscous is quick to make, however, for wheat/gluten allergy use quinoa or a mixture of quinoa and rice. The fresh herbs are the highlight of the dish. We have a short season for read more...