Dinner: Farm to Table

The best part of the CSA is eating fresh, we-know-where-it-comes-from, organic food. Saturday morning is pick up, Saturday afternoon is prepping and cooking.

I nosh when I am working, tasting as I go, so dinner is not a huge affair. Tonight, I roasted these beautiful beets*: red, yellow and white. They were super sweet and we ate them straight up.



Then we had this fresh green salad with multicolor carrots*, cucumbers*, and quinoa that I had already made. I dressed it with Cindy’s dressing, a recipe that was given to her by one of her students:

The McKenna’s Favorite Homemade Salad Dressing
1/4 cup olive oil
1/4 cup white balsamic vinegar
1 tablespoon agave
1 tablespoon dijon mustard
S and P, to taste

Place all ingredients into a jar and shake well. Store in the refrigerator. Enjoy!

*CSA 2013 Week #6

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