Recipes

Recipes

By Daniella Kratz of Farmhouse Lab

Roasted Kabocha Squash Salad

Ingredients (4 Person):

1/2 lb herb salad

1/2 kabocha squash

3 tbsp Pumpkin Seeds

4 tbsp grated Manchego

4 tbsp EVOO

6 tbsp FHL Green Pumpkin Real Food Dressing

Directions:

1. Wash and dry the herb salad

2. Half a kabocha squash and remove seeds

3. Cut thin slices of one half of the squash, assemble on a baking sheet and coat with EVOO, roast on 375F for about 25 mins, or until golden brown

4. Assemble the herb salad on a platter or in a bowl

5. Layer with the roasted squash

6. Dress with our Green Pumpkin Dressing

7. Sprinkle with raw or roasted pumpkin seeds

8. Grate some manchego cheese over everything

Snap Pea & Radish Spring Salad

Ingredients (4 Person):

2 heads of Red Butter Lettuce

2 large radishes

1 English cucumber10-15 snap peas

1 bunch of pea tendrils

6 tbsp FHL YUP!Please Real Food Dressing

Directions:

1. Wash and dry the salad and the produce

2. Assemble the butter lettuce in a bowl

3. Trim the ends of the snap peas, crack them open and fold them open

4. Slice the radishes and the cucumbers

5. Layer, snap peas, radishes, cucumbers onto the salad, top it with some pea tendrils

6. Dress with our YUP!Please Real Food Dressing

Read more recipes at https://issuu.com/rareluxuryliving/docs/raremagazinesustainablepages/120