Salad

Celery Root, Apple, and Cabbage Salad with Pomegranate Molasses Dressing

April 17, 2021 by Misfits Market 2 Comments

Celery root and red cabbage are two veggies that often go untouched, so we threw together this crunchy slaw to get the most out of these two tricky ingredients. In fact, red cabbage is one of those veggies we get a lot of questions about, especially because it can be a little bitter and a little tough—plus tough to incorporate into everyday recipes. This refreshing slaw (or salad!) also includes sweet apples and a simple dressing that really lets the produce be the star.

Celery Root, Apple, and Cabbage Salad with Pomegranate Molasses Dressing

Author: Misfits Market

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Ingredients

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2 cups red cabbage, shredded, or finely sliced, with some leaves left whole
2 small apples, cored and finely sliced
1 cup celery root, finely sliced
3 tablespoons olive oil
2 tablespoons pomegranate molasses
1 tablespoon balsamic vinegar
2 teaspoons ginger, grated
1 tablespoon soy sauce
1 teaspoon honey
Salt and freshly ground pepper

Instructions

For the salad, toss to combine cabbage, apples, and celery root.
For the dressing, whisk together oil, molasses, vinegar, ginger, soy, and honey. Season with salt and pepper to taste.
Pour dressing over the salad and mix thoroughly. Serve immediately.

Bobby Flay’s Caramelized Leeks with Pistachio Sage Vinaigrette

March 26, 2021 by Misfits Market

You asked, we listened! Some of you told us that leeks are something you struggle with cooking the most, so chef-in-residence Bobby Flay is here to share one of his favorite ways to make the best of this delicious veg. Like all alliums, leeks become soft, fragrant, and flavorful when sautéed low and slow. Top off the warm leeks with a simple dressing that’s been blitzed in a food processor for a few seconds, and serve this up with your favorite main dish. Or, make it the star with a poached egg added on top.

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Bobby Flay’s Caramelized Leeks with Pistachio Sage Vinaigrette

Author: Misfits Market
Yield: 2 1x

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Ingredients

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2 tablespoons canola oil
1 leek, rinsed, sliced in half lengthwise and again crosswise into 1/2-inch pieces
Pinch of granulated sugar
Kosher salt
Freshly ground black pepper
1/3 cup plus 1 tablespoon pistachios, shelled
2 sage leaves
1/4 cup flat-leaf parsley leaves
2 tablespoons white wine vinegar
1/4 cup olive oil, plus more for drizzling
2 tablespoons shaved Parmigiano Reggiano, for serving

Instructions

Heat the oil in a large sauté pan over medium high heat until it begins to shimmer. Add the leeks into the pan in an even layer. Add the sugar and season with salt and pepper. Cook, stirring occasionally, until the leeks are soft and golden brown and caramelized, about 10 minutes.
While the leeks caramelize, make the vinaigrette. Combine the pistachios, sage, parsley, vinegar, olive oil, salt, and pepper in a food processor and process until almost smooth. Taste for seasoning and set aside.
Transfer the caramelized leeks to a shallow bowl. Spoon the vinaigrette over the leeks. Top with Parmigiano Reggiano, a drizzle of olive oil and the remaining pistachios. Serve immediately.

Mediterranean-Inspired Salad with Roasted Chickpeas

March 15, 2021 by Misfits Market

Crispy, refreshing, and flavorful, the next recipe in our Cabinet Castaways series completely transforms any canned chickpeas you may have tucked away in your pantry. Though these cooked legumes are great as-is—added to pastas, puréed into hummus, mashed onto toast—they take on new texture and flavor after a turn in the oven with lots of spices. (In fact, we often roast a full can for an easy afternoon snack that satisfies our cravings for something crunchy.) Roasted chickpeas are the perfect base for this Mediterranean-inspired salad, which is chock-full of so much produce from your Misfits Market box: cucumbers, tomatoes, onions. Packed with fresh herbs and veggies, there’s no better dish to kick off spring.

Mediterranean-Inspired Salad with Roasted Chickpeas

Author: Misfits Market

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Ingredients

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Roasted Chickpeas:

2 cups canned chickpeas, rinsed and drained
2 tablespoons olive oil
2 tablespoons za’atar or Mediterranean-style seasoning of choice
2 teaspoons sea salt

Mediterranean Salad:

1 cup red onion, diced
1/2 cup parsley, chopped
3 tablespoons mint, roughly chopped
1 cup cucumbers, diced
1 cup cherry tomatoes, diced
2 lemons
2 teaspoons sea salt
1 teaspoon ground black pepper
2/3 cup Kalamata olives, pitted and roughly chopped
Roasted chickpeas

Instructions

Preheat oven to 400 degrees.
Transfer chickpeas to a lined baking sheet pan. Toss with olive oil and za’atar and evenly spread across the baking sheet. Roast for 20-30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy.
Remove from the oven and season with more salt if necessary. Let cool.
In a large mixing bowl, add the remaining salad ingredients. Zest and juice the lemons directly on top, mix, and serve immediately. Enjoy!

Maple Dijon Acorn Squash and Kale Salad

February 17, 2021 by Misfits Market

Is there anything better than a hearty winter salad? Use butternut or acorn squash from your box to make this fragrant and filling meal. It’s great as a vegetarian-friendly main dish (boost the protein with a hard-boiled egg or extra nuts) or as a colorful side salad with roasted chicken. Consider it the perfect weeknight meal when you’re trying to get more veggies into your diet, or you just need to finish up some lingering produce.

Maple Dijon Acorn Squash and Kale Salad

★★★★★ 5 from 2 reviews

Author: Misfits Market

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Ingredients

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1 small acorn squash, sliced into small wedges
1 tablespoon Dijon Mustard
1/4 cup maple syrup
1 tablespoon avocado oil (or baking oil of preference)
1 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
3 cups kale, stems removed and massaged
1 small shallot, thinly sliced
1/2 cup pomegranate arils
1/4 cup almonds, slivered
Juice and zest of 1 lemon
1 tablespoon extra virgin olive oil

Instructions

Preheat oven to 425 degrees.
Add acorn squash wedges to a baking sheet in a single layer.
In a small bowl, whisk together the mustard, maple syrup, avocado oil, salt, and pepper. Pour mixture over acorn squash pieces and toss to coat.
Bake for 30-40 minutes, flipping halfway through, until golden brown and soft.
Prepare a bed of kale on a serving dish. Add with shallots, squash wedges, almonds, and pomegranate arils.
Top with lemon juice and zest, and a drizzle of olive oil to finish. Serve immediately and enjoy!

Grilled Cabbage Wedge Salad

January 30, 2021 by Misfits Market

This salad is a remix on a few favorite things: cabbage, which is most commonly used in slaws, and wedge salads, almost always made with chilled iceberg lettuce. We’re switching things up by grilling big hunks of cabbage to bring out their natural sweetness. Then, we add in the salty and savory elements: nutty tahini and a handful of fresh herbs. This one may very well become a new classic.

Grilled Cabbage Wedge Salad

★★★★ 4 from 1 reviews

Author: Misfits Market

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Ingredients

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1 small red cabbage, cut into 8 wedges
1 tablespoon cooking oil
1 teaspoon salt
1 teaspoon black pepper
Juice and zest of 3 lemons
1/4 cup tahini
1 tablespoon sunflower seeds or pumpkin seeds, roasted and salted
1/4 cup chives, minced
1 teaspoon dill, minced

Instructions

Bring a grill pan to medium heat.
Brush the sides of cabbage wedges with oil and season with salt and pepper. Transfer to the heated pan and cook for 9-12 minutes per side or until it begins to soften and grill marks form. Flip and repeat.
Turn off heat and transfer the wedges to a platter. Top with lemon juice and zest.
Drizzle the tahini over and garnish with the sunflower seeds, dill, and chives. Serve and enjoy!

Bobby Flay’s Frisée Salad with Bacon Mustard Vinaigrette

November 30, 2020 by Misfits Market

Frisée can be a bitter green, but not when it gets the Bobby Flay treatment. This drool-worthy dish makes the most out of this hardy lettuce for a fresh salad that’s surprisingly indulgent. We have bacon to thank for that, which is used here in two ways: first, in the form of crispy lardons and second, in a bacon fat-infused mustard vinaigrette. Poached eggs make it the ideal post-holiday brunch or a rich dish any time of year.

Watch Bobby prepare this frisée salad:

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Bobby Flay’s Frisée Salad with Bacon Mustard Vinaigrette

Author: Misfits Market

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Ingredients

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1 large head frisée lettuce, washed, dried, and torn into
pieces
1/2 pound thick-cut bacon, cut into lardons (¼-inch thick by
1-inch long)
3 tablespoons white wine vinegar, divided
2 tablespoons spicy mustard
Juice from 1/2 a lemon
Kosher salt
Freshly ground black pepper
4 cups cold water
4 extra large eggs
Tortilla chips

Instructions

Place bacon in a large sauté pan over medium heat and cook, stirring occasionally, until golden brown and crispy and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels. Reserve the bacon fat for the vinaigrette and let cool.
In a medium bowl, add 2 tablespoons vinegar, mustard, lemon juice, salt, and pepper. Whisk until combined. Then, slowly stream in the cooled bacon fat, continuously whisking until combined.
Bring water and remaining 1 tablespoon vinegar to a simmer in a high-sided sauté pan. Break the eggs, one at a time, into a ramekin and carefully slide the egg into the simmering water.
Poach for 4-5 minutes or until fully cooked. Remove eggs with a slotted spoon to a plate lined with paper towels and season with salt and pepper.
Place the frisée greens in a large bowl, add half of the vinaigrette, and toss to combine. Season to taste with salt and pepper.
Divide the dressed greens among 4 large plates and top with a poached egg. Garnish with crispy lardons, drizzle over more of the vinaigrette, and top with some crushed tortilla chips. Serve immediately and enjoy!

Radicchio, Fennel, and Orange Salad

November 22, 2020 by Misfits Market

Brighten up your Thanksgiving feast with this fresh salad made with oranges, radicchio, fennel, and pomegranate seeds. Sound like a lot? It just means a lot of flavor. Shallots, ginger, honey, and white wine vinegar round out the dressing, which takes each layer of this salad up a serious notch. The sweet and bitter flavors all come together in a perfect combo that will help balance out all the other hearty dishes on the table. Plus, it’ll please vegetarian and vegan eaters, too.

Radicchio, Fennel, Orange Salad

Author: Misfits Market

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Ingredients

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3 oranges (navel, cara cara, or blood orange will work), peeled and sliced into 1/2-inch rounds
1 orange, zested and juiced (about 1/4 cup of juice)
2 tablespoons shallots, finely diced
1 teaspoon fresh ginger, grated
1 teaspoon honey
1 tablespoon white wine vinegar
1/4 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 bulb fennel, thinly shaved with a mandoline
1 head radicchio, torn into large pieces
1/4 cup parsley leaves
2 tablespoons pomegranate arils

Instructions

In a small bowl, add 1 teaspoon orange zest with fresh orange juice. Whisk in shallots, ginger, honey, and white wine vinegar. Gradually stream in oil, whisking continuously until emulsified. Season with salt and pepper.
On a large platter, gently toss radicchio, fennel, orange rounds, and parsley. Top with remaining pomegranate seeds and fennel fronds if desired.

Lemony Brussels Sprouts, Apple, and Date Slaw

November 9, 2020 by Misfits Market

Nothing beats savory roasted Brussels sprouts. But when raw, the tiny veg packs a serious flavor punch—and crunch. Ditch your normal greens for a salad base made with shredded Brussels sprouts instead. Green or purple will work. Then, top the crunchy leaves with sweet dates, apples, and a tart lemon vinaigrette. Consider it your new side salad.

Lemony Brussels Sprouts Salad

★★★★★ 5 from 1 reviews

Author: Misfits Market

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Description

Use crunchy green or purple Brussels sprouts, plus sweet conventionally-grown dates from our Marketplace to make this bright side salad. To make it a full meal, add 1 cup of shredded roasted chicken to the raw ingredients. Mix well to combine and spoon into 10-inch tortillas to make Brussels sprouts and chicken rollups for lunch.

Ingredients

Scale

3 cups Brussels sprouts, cored and thinly sliced
6 dates, pitted and roughly chopped
2 large apples of choice, cored and diced
Juice from 1 lemon
1 tablespoon honey
1/4 cup sunflower seeds
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly-cracked black pepper

Instructions

In a small bowl, whisk together honey, lemon juice, olive oil, salt, and pepper until well combined. Taste and adjust flavors as needed.
In a large mixing bowl, add Brussels sprouts, dates, apples, and sunflower seeds. Toss to thoroughly mix.
Cover with dressing and stir to mix. Serve immediately and enjoy!

Couscous Salad with Crispy Chickpeas, Tomatoes, and Cucumbers

September 30, 2020 by Misfits Market

There’s no denying the convenience of having Bob’s Red Mill Golden Couscous on hand at all times. This teeny-tiny pasta cooks in just 5 minutes and absorbs flavors beautifully. Here, we use the couscous as a base and add some very-late-summer tomatoes and cucumbers, crispy chickpeas, and tangy feta. This is a weeknight meal at its finest.

Couscous Salad with Crispy Chickpeas, Tomatoes, and Cucumbers

Author: Misfits Market

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Ingredients

Scale

1 15-ounce can of chickpeas, rinsed and drained
2 cups chicken broth or water
10 ounces couscous
1/2 cup scallions, finely chopped
2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons olive oil, divided
1/2 cup basil, roughly chopped
1 Persian cucumber, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup feta cheese
Kosher salt
Freshly ground black pepper

Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Spread chickpeas on the baking sheet and pat dry with a paper towel. Toss chickpeas in 2 tablespoons oil and a generous pinch of salt. Roast for 25-30 minutes, until golden brown and crispy. Remove from heat and season with a few cracks of black pepper.
In a medium saucepan, bring chicken broth or water to a boil. Add couscous, simmer for 5 minutes, cover, and remove from heat. Let stand for 5 minutes, then transfer to a large bowl and fluff with a fork. Set aside and let cool.
Mix scallions, lemon juice, remaining 1/4 cup olive oil, basil, cucumbers, and cherry tomatoes in the large bowl with couscous. Season with salt and pepper to taste, garnish with feta and crispy chickpeas, and serve.

Crunchy Broccoli Slaw

September 6, 2020 by Misfits Market

Broccoli. So good for you, yet so often underwhelming. We put together this broccoli slaw to get you out of your roasting rut. Thinly sliced broccoli gets tossed together with crunchy green apple and snap peas in a yogurt-based dressing. The satisfying crunch alone makes this recipe worth it, but we haven’t even told you the best part: no oven time necessary.

Crunchy Broccoli Slaw

★★★★★ 5 from 1 reviews

Author: Misfits Market

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Ingredients

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3 cups broccoli, thinly sliced
3 cups green cabbage, shredded
3/4 cup snow peas, cut into 1/4-inch pieces
1 green apple, cut into matchsticks
1/4 cup chives, thinly sliced
1 cup Greek yogurt
1/2 cup mayonnaise
3 tablespoons lemon juice
1 clove garlic, grated
Kosher salt
Black pepper
1/2-ounce Parmesan, shaved

Instructions

Combine broccoli, cabbage, snow peas, apples, chives, and half the Parmesan cheese in a large bowl. Toss to mix well.
Rapidly whisk yogurt, mayonnaise, lemon juice, and garlic in a medium bowl until smooth. Season with salt and pepper to taste.
Add dressing to slaw and toss to mix. Finish with remaining shaved Parmesan. Serve immediately.

Notes

Dressing can be made 8 hours ahead. Cover and chill.
If prepping slaw in advance, cut and mix in apple right before serving to avoid browning.

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