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Foothill Farm­ers Mar­ket Asso­ci­a­tion Recipe

Mixed Greens with Plums, Feta, Red Onion and Pistachios

Serves 6 —  recipe by Court­ney McDonald


  • 6 cups mixed greens, washed and spun dry
  • 3 ripe plums, pit­ted and cut into wedges
  • 1/2 red onion, thinly sliced and rinsed in cold water
  • 1/4 cup Snow’s Cit­rus Court Orange Bal­samic Dressing
  • 3/4 cup crum­bled feta cheese
  • 1/2 cup roasted and shelled pistachios
  • Salt and freshly ground black pep­per, to taste

In a large bowl, toss the mixed greens, plums and red onion.  Driz­zle enough of the bal­samic dress­ing over and toss to coat to your lik­ing.  Sea­son to taste with salt and pep­per.  Arrange salad onto 6 serv­ing plates and top with the roasted pis­ta­chios and crum­bled feta cheese.  Serve immediately.

Serves 6; Recipe By Courtney McDonald

For the pickled red onion:
-1 medium red onion peeled and thinly sliced crosswise
-1/2 cup white balsamic vinegar
-1/2 cup water
-1/2 cup sugar

In a small saucepot, heat the vinegar and water with the sugar until warm to the touch. Remove from the heat and stir until sugar is dissolved. Add the sliced onion and let marinate for at least 2 hours, or overnight. Drain the onion. The pickling liquid can be reused, refrigerated, for up to one month.

For the salad:
-2 heads lettuce, such as red leaf, green leaf or romaine, washed
-2 baskets strawberries, washed, hulled and quartered
-1/2 cup toasted and chopped walnuts
-2 Tbsp. chopped fresh mint
-1 tsp. Dijon mustard
-1 Tbsp. strawberry balsamic vinegar
-1/2 tsp. reserved onion pickling liquid
-3 1/2 Tbsp. extra virgin olive oil
-salt and pepper, to taste
-1 pickled red onion
-1/2 cup goat cheese (optional)

Tear the lettuce into bite-sized pieces and place in a large mixing bowl. Toss with the strawberries, walnuts and fresh mint. Set aside. In a separate small mixing bowl, whisk together the dijon mustard, strawberry balsamic and pickling liquid. Slowly drizzle in the olive oil, whisking constantly until incorporated. Pour over the lettuce and toss until evenly coated. Season with salt and pepper, top with the pickled red onion and goat cheese (optional). Serve immediately.

Serves 6 – recipe by Courtney McDonald

-3 fuyu or gosho persimmon, pits removed, cut into 8ths
-4 radishes, washed and thinly sliced
-2 cups winter greens such as arugula, mizuna or spinach,
washed and torn into bite-size pieces
-2 crisp apples
-juice and zest of 2 meyer lemons
-1/4-1/3 cup extra-virgin olive oil
-1/2 cup chopped toasted walnuts
-salt and pepper, to taste

Place the persimmon wedges, sliced radish and greens into a large mixing bowl. Dice the apples into large chunks and add to the bowl. While tossing gently, slowly add the meyer lemon juice and zest. Next add the olive oil and toss. Season to taste with salt and pepper. Transfer salad to a serving bowl, top with the chopped walnuts and serve immediately!

Serves 6; Recipe by Courtney McDonald

-2 bunches tender kale (any variety), stems removed, leaves torn into bite-size pieces
and washed thoroughly
-1 Tbsp fresh meyer lemon Juice
-3 Tbsp. extra-virgin olive oil
-1 large onion, any variety, sliced into ½ inch rings
-1 tsp. fresh thyme leaves
-2 cloves garlic, smashed
-1/2 cup crumbled goat cheese (optional)
-1/2 cup toasted and chopped pistachios
-salt and pepper, to taste

Preheat oven to 400 degrees F. In a small baking dish, toss the onion with 1 Tbsp. olive oil, the thyme leaves and the garlic. Season with salt and pepper and roast until tender and beginning to caramelize – about 20 minutes. Remove from the oven and set aside.
While onion is roasting, place the washed kale in a large mixing bowl. Blot dry with paper towels and toss with the lemon juice and remaining olive oil. Season to taste with salt and pepper. Let rest until onions are cooked.

Add the hot roasted onions to the kale. The kale will wilt slightly. Transfer to a serving bowl and top salad with the crumbled goat cheese (if using) and pistachios. Serve immediately.

Recipe by Courtney McDonald; Serves 6

-1/2 pound green beans, trimmed, blanched and shocked in ice water
-1/2 pound yellow wax beans, trimmed, blanched and shocked
-1 pound fingerling potatoes, washed and roasted until tender and cooled
-1 bunch radish, trimmed and sliced
-1 torpedo onion, thinly sliced
-2 small mild sweet peppers, thinly sliced
-1 pint cherry tomatoes, halved
-1/2 pound smoked albacore tuna, flaked
-3 farm-fresh eggs, hard boiled and quartered
-salt and pepper, to taste

In a large mixing bowl, toss the beans, roasted potatoes, radish, onion, peppers, cherry tomatoes and smoked albacore. Add the dressing, season to taste and toss to combine. Transfer to a serving dish and top with the smoked albacore. Garnish with the sliced egg and serve with bread and olive puree (recipe follows).

Serves 6; Recipe by Courtney McDonald

-1 head cabbage, any variety
-2 Tbsp. extra-virgin olive oil
-juice of 2 limes
-1 tsp. ground cumin
-1 clove garlic, minced
-1/4 cup chopped fresh cilantro
-1/2 red onion, thinly sliced
-4 radishes, thinly sliced
-salt and freshly-ground black pepper, to taste

Trim the outer leaves and stem end of the cabbage. Cut the cabbage in half lengthwise. Using a sharp knife, thinly slice the cabbage crosswise. Place the sliced cabbage in a large mixing bowl with the olive oil, lime juice, cumin and garlic. Toss well and let sit for about 10 minutes to wilt slightly. Add the remaining ingredients, toss well and season to taste with salt and pepper. Serve immediately.

Serves 6; Recipe by Courtney McDonald

-1 pound small zucchini, ends removed
-1/2 pound small yellow squash, ends removed
-1/2 medium red onion, thinly sliced and soaked in ice water for 30 minutes
-1 basket mixed cherry tomatoes, cut in half
-1 large Armenian cucumber or 4 lemon cucumbers, thinly sliced
-1/4 cup chopped fresh mint or basil
– juice of 2 lemons
-1/4 cup extra-virgin olive oil
-1 large colorful heirloom tomato, thinly sliced
-Salt and freshly ground black pepper, to taste

-3/4 cup crumbled goat cheese
-1/2 cup toasted pine nuts
-1 cup chopped kalamata olives

Over a large mixing bowl, use a vegetable peeler to cut the zucchini and yellow squash into long, thin ribbons. Drain the soaked red onion and carefully toss with the squash along with the cherry tomatoes, sliced cucumber and chopped mint or basil. Add the lemon juice and olive oil and toss carefully to coat all ingredients. Season to taste with salt and pepper.

On a large serving platter, arrange the sliced heirloom tomato in a single layer to create a base for the salad. Season with salt and pepper. Arrange the squash salad on top of the tomato slices, garnish with the goat cheese, pine nuts and chopped olives, if using. Serve immediately.

Serves 6; Recipe By Courtney McDonald

-6 slices bacon
-2 bunches spinach, washed, long stems removed
-2 ripe Fuyu persimmons, peeled and sliced
-1 tart green apple, cored and sliced
-2 Tbsp. chopped green onion
-1/2 cup toasted and chopped walnuts
-1 Tbsp. apple cider vinegar
-salt and pepper, to taste

Cook the bacon in a heavy skillet on the stove top to desired doneness. Drain on paper towels and keep warm, reserving ¼ cup hot bacon fat. Set aside.

In a large bowl, combine the spinach, persimmon, apple, onion and walnuts; toss to combine. Add the vinegar and mix well. Slowly drizzle in the warm bacon fat, toss well. The spinach should wilt slightly with the heat. Crumble in the cooked bacon and toss to combine all ingredients. Serve immediately!

Note: This salad would be fantastic with a little crumbled blue cheese!


Serves 6; Recipe by Courtney McDonald

-1 loaf good-quality crusty bread, sliced ½ inch thick
-1 tbsp olive oil
-1 clove garlic, finely chopped
-1/2 cup extra-virgin olive oil
-3 Tbsp. balsamic vinegar (or lemon juice)
-2 large heirloom tomatoes, hulled and diced into 1 inch chunks
-4 ears fresh corn, kernels removed
-1/2 medium red onion, thinly sliced
-I Armenian cucumber, halved lengthwise and sliced
-1 basket cherry tomatoes, halved
-1/4 cup torn fresh basil leaves
-salt and pepper, to taste

Preheat oven to 400 degrees F. Line the bread slices on a cookie sheet in a single layer and brush with the 2 Tbsp. olive oil. Toast in the preheated oven until edges begin to brown, about 7 minutes. Remove from the oven to cool slightly. When bread is cool enough to handle but still warm, tear into 1-2 inch chunks and place in a large mixing bowl. Toss with the chopped garlic, remaining olive oil and balsamic vinegar. Add the chopped tomatoes, corn kernels, red onion, cucumber, cherry tomatoes and basil
leaves. Season well with salt and pepper and toss to coat evenly. Serve immediately.

Serves 8; prep time – 15 minutes

-1 small pkg. pea shoots, rinsed and dried
-1 small pkg. sunflower greens
-4 ears yellow corn, shucked
-1 basket cherry tomatoes, rinsed and halved
-1/4 cup julienned fresh basil leaves
-2 tsp. dark balsamic vinegar
-2 Tbsp. + 2 tsp. XV olive oil
-salt and pepper, to taste

Cut the corn kernels from the cob and place in a medium-sized mixing bowl. Add the pea shoots, sunflower greens, halved cherry tomatoes and fresh basil. Toss together. Slowly add the balsamic vinegar and olive oil and continue tossing. Season to taste with salt and pepper and serve immediately. Enjoy!

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