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Steak and Potato Salad with Horseradish Dressing

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This recipe is from Eating Well.

Steak and Potato Salad with Horseradish Dressing
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The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green beans. Reserve some of the tangy horseradish dressing if you like and toss it with lettuce as a bed for the steak salad. Serve with a glass of cold pilsner.
Servings Prep Time
4 people 45 minutes
Servings Prep Time
4 people 45 minutes
Steak and Potato Salad with Horseradish Dressing
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The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green beans. Reserve some of the tangy horseradish dressing if you like and toss it with lettuce as a bed for the steak salad. Serve with a glass of cold pilsner.
Servings Prep Time
4 people 45 minutes
Servings Prep Time
4 people 45 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat grill to medium.
  2. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives or scallion greens.
  3. Meanwhile, combine the sour cream, vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.
  4. Sprinkle both sides of steak with salt and the remaining 1/2 teaspoon pepper. Oil the grill rack. Grill occasionally, until marked and tender, 8 to 12 minutes total. Transfer to a cutting board; let the steak rest for 5 minutes. When the corn is cool enough to handle, cut the kernels from the cob. Thinly slice the steak crosswise. Add the steak and any accumulated juice and the corn kernels to the bowl with the potatoes and beans; toss with the horseradish dressing.
Recipe Notes

Make Ahead Tip: Prepare potatoes and green beans and refrigerate for up to 3 days.

Tips: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

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Summer Pesto Pizza

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From the Straight from the Earth Cookbook by Myra Goodman & Marea Goodman.

Summer Pesto Pizza
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Servings
3-4
Servings
3-4
Summer Pesto Pizza
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Servings
3-4
Servings
3-4
Ingredients
Servings:
Units:
Instructions
  1. Position a rack on the bottom of the oven and if using a pizza stone, place it on the rack. Preheat the oven to 500 degrees F for at least 30 minutes so that the stone is hot.
  2. Lightly flour a work surface and a rolling pin. Shape the dough by patting in into a flat, round disk. Then roll it out on the work surface to form a 14-in round, 1/8 to 1/4 in thick. If your pizza stone is smaller than this, adjust accordingly.
  3. If using a pizza peel or pizza pan, generously dust it with cornmeal.
  4. Transfer the dough to the prepared pizza peel, pan, or baking sheet. Brush the dough lightly with about 1 tbsp of the oil, leaving a 3/4 in border unoiled.
  5. Cover the dough with a thin layer of tomato sauce. Arrange the zucchini slices in concentric circles on the dough, leaving the 3/4 in border bare. Arrange the onion atop the zucchini and then scatter the olives over the dough.
  6. Slide the pizza off the peel and onto the preheated stone, using a jerking motion to release it. Bake for 8 minutes.
  7. Check to see that the pizza is cooking evenly, rotating if if necessary. Continue cooking until the crust is golden brown and the toppings are sizzling hot, 3 to 5 minutes more.
Pesto
  1. Meanwhile make the pesto: Put the basil, oil, pine nuts, garlic, and salt in a food processor and pulse until coarsely chopped, then puree until the mixture is smooth, stopping to scrape the sides of the bowl with a rubber spatula as needed. If not using immediately, cover and store for up to 2 weeks in the refrigerator. Return the pesto to room temperature before using.
Pizza
  1. Remove the pizza from the oven by sliding the peel under it, or use tongs to slide the pizza off the stone onto a cutting board. (If using a pizza pan or baking sheet, remove the entire pan from the oven and transfer the pizza onto a cutting board.) Using half the pesto, immediately drop teaspoons of pesto all over the top. Spread it over the topping with the back of a spoon or with a cake spatula. Sprinkle with the pine nuts and basil.
  2. Using a sharp knife or pizza cutter, cut the pizza into eight slices, and serve them hot with garlic powder and red pepper flakes, if using.
Recipe Notes

My recipe for pesto makes 1 cup and you need only about half of it for the pizza, but I believe if you are going to dirty the food processor, you should make enough pesto for a pasta dinner later in the week. While fresh pizza dough from the market works great, I've included a recipe for 100% Whole-Wheat pizza dough, which is fun to make from scratch if you have the time. It's hard to find all-whole wheat pizza dough at the market, and fresh dough is especially fun to make if you are cooking with kids. - Myra

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Early Summer Saute

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Early Summer Saute
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This dish is so simple, it's almost a surprise to discover how good it tastes: delicate, fragrant, and fresh. Although, I prefer eating with the seasons, you can find all the ingredients year-round. I named this Early Summer Saute because that's the time when these vegetables are best - when asparagus is at its peak and sugar snap peas are just beginning to hang from their vines. It makes an ideal side dish to practically any entree. - Marea
Servings
1
Servings
1
Early Summer Saute
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This dish is so simple, it's almost a surprise to discover how good it tastes: delicate, fragrant, and fresh. Although, I prefer eating with the seasons, you can find all the ingredients year-round. I named this Early Summer Saute because that's the time when these vegetables are best - when asparagus is at its peak and sugar snap peas are just beginning to hang from their vines. It makes an ideal side dish to practically any entree. - Marea
Servings
1
Servings
1
Ingredients
Servings:
Units:
Instructions
  1. Heat the oil in a large skillet over medium heat.
  2. Saute the shallot, stirring frequently, until it is fragrant and lightly browned, about 4 minutes.
  3. Raise the heat to medium-high.
  4. Add the peas and asparagus and cook, stirring frequently, for 4 minutes.
  5. Add the zucchini and cook until vegetables are crisp-tender, 4 to 5 minutes more.
  6. Turn off heat and stir in the basil.
  7. Add the lemon juice, if using, and season with salt and pepper.
  8. Serve immediately.
Recipe Notes

This recipe is from the Straight from the Earth Cookbook by Myra Goodman & Marea Goodman.

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3 Minute Swiss Chard

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Thank you to Micheline from New Earth Organic Farm for sending us this yummy local recipe!

3 Minute Swiss Chard
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Swiss Chard is one of the most nutrient-rich foods and one that is so easy to prepare. It is a great complement to almost any kind of meal.
3 Minute Swiss Chard
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Swiss Chard is one of the most nutrient-rich foods and one that is so easy to prepare. It is a great complement to almost any kind of meal.
Ingredients
Servings:
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Instructions
  1. Chop garlic and let sit for 5 minutes.
  2. Use a large pot ( 3 qt) with lots of water. Make sure water is at a rapid boil before adding the Swiss Chard.
  3. Cut off tough, bottom part of Swiss Chard stems. Add the chopped leaves to the boiling water. Do not cover.
  4. Cook for 3 minutes; begin timing as soon as you drop the Swiss Chard into the boiling water.
  5. Place in colander and press out excess water.
  6. Transfer to serving dish and toss with rest of ingredients while it's still hot.
  7. Cut into small pieces for serving.
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About Your Cooperative

The Littleton Coop is a member-owned grocery store featuring local produce, hot prepared foods, deli, bulk foods, craft beer, wine and a quality grocery selection. Member-owned Littleton Consumer Cooperative Society, Inc. strives to serve the North Country of New … Read More

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