Salad Fest 2013: That’s a Wrap

Whoa.  3 weeks of non-stop salads have us feeling svelte and satisfied.

We  couldn’t be more excited about all of the amazing participation over the past few weeks.  It’s been amazing to see recipes from our foodie friends and to see what’s cooking in the kitchens of people like indie rock icon Sarah Lewitinn, eFlirt Expert Laurie Davis, and fashion writer Faran Krentcil.

We did our best to get a variety of salads from Sweet to Savory to Slaw… We traveled the globe giving you something from Japan and something from Italy

We hope Salad Fest 2013 rocked your kitchen as much as it did ours.

saladfest3Here’s the rundown of all the recipes that were featured in Salad Fest 2013.  

Feel free to let us know which ones were your favorite OR keep the Salad Fest fun alive and keep tweeting, facebook’ing and instagram’ing your favorite salads using the hashtag #SaladFest2013.

Healthy Cooking Camp’s Fresh Herb Salad

Amie Valpone of Healthy Apple’s Sesame Brown Rice Salad

Jamie Mendel of Studio Eats’ Massaged Kale Salad

Arielle Fierman of Be Well with Arielle’s Japanese Carrot Ginger Dressing

Robyn Youkilis of Your Healthiest You’s Detox Quinoa Salad

Sarah “Ultragrrrl” Lewitinn’s Colorful Pasta Salad

Sarah Kagan of Beyond the Batter’s Kohlrabi, Carrot and Apple Slaw

Laurie Davis, eFlirt Expert’s Date Night Salad

Quinn Asteak aka Health Coach Quinn’s Peachy White Bean Salad

Stone Barns Center for Food and Agriculture’s Carrot & Cabbage Slaw

Jaime K of Save the Kales’ Chickpea Strawberry Summer Salad

Holli Thompson of Nutritional Style’s Quinoa and Bean Salad with Mango

My New Roots’ Chakra Fruit Salad with Enlightened Tahini Sauce

Faran Krentcil’s Watermelon Mozzarella Salad

Healthy Cooking Camp’s Italian Tuna + Bean Salad

Health Ninja’s Tempeh & Grilled Peach Salad with Blackberry Cilantro Pesto

Katie Dalebout of Wellness Wonderland’s {Sweet Salty Spicy, Simple} Breakfast Salad

Bon Appetit, Campers!

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Stone Barns’ Carrot & Cabbage Slaw #SaladFest2013

This is a very exciting and fruitful time at the farm.  It’s changing constantly and we are SBC logoharvesting new veggies every week.  The Farm Market and CSA are overflowing with fresh produce.

One summer staple that all the farmers and staff at Stone Barns love is a slaw.  You can mix in pretty much any ingredient you like, kohlrabi, raddish, fresh herbs, cucumbers, corn…but we particularly love the classic combo of cabbage and carrots.

Crisp, sweet and refreshing, these crops are the perfect pair for a seasonal slaw!

Use the amounts listed below, or, just use what you have to create the ratio of cabbage to carrot that you like—you can’t go wrong.

For other versions of a classic slaw try our Beet Carrot and Cabbage Slaw and Kohlrabi Slaw.

SBC cabbage carrot slaw

Carrot & Cabbage Slaw

  • 1 head napa cabbage, shredded
  • 1 bunch spring carrots (the baby ones you’ll find at the Farm Market), shredded
  • 1/4 cup fresh spearmint, chopped (substitute cilantro or basil)
  • 1/2 cup almonds, sliced (optional)

Dressing

  • Juice from 1 lemon
  • 1 teaspoon sesame oil
  • 1/2 teaspoon honey (or to taste)
  • Salt and pepper to taste

Directions

Mix together slaw ingredients in a large bowl.

Shake dressing ingredients together in a lidded jar, or whisk well in a bowl.

Pour dressing over slaw in thirds, tasting as you go to get the right mix, toss and serve.

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Stone Barns Center for Food and Agriculture is a non-profit farm with social change mission which is to change the way America eats and farms.  Come explore our fields. Stroll through our pastures. Walk our woodlands. Talk with our farmers. Support our cause. 

For more recipes visit or to see our calendar of events visit our site www.StoneBarnsCenter.org

The farm is open Wednesday-Sunday from 10-5pm and is located at 630 Bedford Road Pocantico Hills, NY 10591, just 25 miles north of Manhattan.

The Farm Market is open every Sunday from 10-4pm.

 

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Quinn Asteak’s Peachy White Bean Salad #SaladFest2013

asteaks-poultry_portraitI’m a little obsessed with this recipe.  I call it a salad because I’m not quite sure what else to call it.  It could be a salsa (throw some blue corn chips in that sucker) or a side dish (it’s great with quinoa or creamy polenta), but for the sake of #SaladFest2013 it will be a bean salad.

It’s a great mix of sweet, savory and unexpected that makes this a perfect salad for any occasion.

I love having this out when friends come over or keeping it in the fridge to dole out into meals throughout the week.  I’ll put it over a bed of greens, with some grains, or even add some grilled shrimp on top.

Peaches are perfectly ripe right now, so carpe diem you guys!  Try this peachy white bean salad and let me know your thoughts in the comments below.

quinn asteaks peachy white bean salad
Peachy White Bean Salad
Servings: 8ish
Time: 15 minutes

  • 2 cups white beans (cannellini beans, preferably OR you could use roasted corn)
  • 2 medium cucumbers, diced
  • 1 red onion, finely diced
  • 5-6 peaches, diced
  • 1 jalapeño pepper, finely diced (optional)
  • 1 cup cilantro, roughly chopped
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon lime juice
  • 1 Tablespoon fig-infused vinegar (or white balsamic vinegar)
  • 1/2 teaspoon cumin
  • Sea salt, to taste
  • Black pepper, to taste

Directions

Slice the cucumbers in half lengthwise, scoop out the seeds using a spoon, then finely dice the cucumber.

Next,  finely dice your onion, peaches (keep any juices that spill onto your board), jalapeño (if using–remember to take out the seeds!) and roughly chop your cilantro.  Put everything in your bowl.

Rinse your beans and add them to the bowl too OR if you’d rather use corn, sauté it with a little butter, salt and pepper.

Pour in the olive oil, lime juice and vinegar.  Season with cumin, salt and pepper and mix well.

Allow it to sit for at least 20 minutes to let the flavors marry together.  Serve cool or at room temp with corn chips, over polenta, fresh, wild-caught fish or on it’s own as a salad.

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Quinn Asteak is a fashion-stylist turned farming enthusiast, board certified Health Coach and Healthy Cooking Expert.  She is the owner of Health Coach Quinn and a co-founder of {Healthy} Cooking Camp, which both aim to teach people that cooking with whole foods can be easy, enjoyable and incredibly delicious. She believes that healthy should taste as good as it feels and is dedicated to empowering people to change their relationship with food in order to look and feeling their best.

She was featured in Daily Candy as one of the “top ways to look and feel better”, and has also been in NYLON magazine, PeopleMag.com, SELF, The Huffington Post, Well + Good, Vital Juice, The Examiner and Your Bella Life to name a few.  Connect with Quinn on Facebook, Twitter or Instagram (@QuinnAsteak) for yummy pics and cooking tips.

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