Salads & Vegetables Recipes

Elissa’s Wheat Berry Salad

Recipe from Marcia Maynard
Cabot Hills Maple

Step 1: Maple-Ginger-Soy Dressing

Combine:
2 tbsp. Vermont maple syrup (I use grade B)
2 tbsp. olive oil
2 tbsp. lemon juice
4 tsp. soy sauce
2 tsp. mustard
2" piece of ginger, finely minced (about 1½ tbsp.)
1 small garlic clove, finely minced
1 pinch cayenne pepper (optional)
1 tsp. sesame oil (optional)
(If in a rush, you can dump this all directly onto your
salad fixings)

Step 2: Carrot & Wheat Berry Salad

Combine:
2 c. grated carrots
2 c. cooked wheat berries
½ c. raisins

Add the Maple-Ginger-Soy dressing to taste.

This salad will not look ‘dressed,’ so mix well and taste often. This recipe takes substitutions and additions quite well. Try adding/substituting apple slices, shredded red or green cabbage, scallions, red onion, grapefruit sections, orange sections, baby spinach, walnuts, dried cranberries, grated beets or whatever you have on hand.

Maple Glazed Parsnips

2 cups of parsnips, peeled and cut into rounds (you could also use carrots)
1 Tbs. maple syrup
1 tsp. melted butter
3 Tbs. walnuts, chopped and toasted
Olive or vegetable oil to drizzle

Preheat oven to 400 degrees. Put parsnips in an oiled baking pan, drizzle with oil, sprinkle with salt and pepper to taste. Bake about 20 minutes until soft. Combine maple syrup and butter and pour over veggies, then put into a bowl, top with walnuts and serve.

Maple and Mustard Roasted Root Vegetables

1 lb 2 oz each carrots and parsnips, peeled & trimmed. You can also use brussels sprouts, turnips, potatoes, onions, beets--feel free to experiment!
1/4 cup olive or vegetable oil
2 Tbs. maple syrup (medium or dark)
2 Tbs.wholegrain mustard
Chopped parsley

Preheat oven to 375. Cut the root vegetables into similar sized pieces. Mix the oil, maple syrup and mustard, salt and pepper (to taste) in a roasting pan. Add the vegetables and coat the vegetables with the mixture, using your hands or a large spoon. Cover with foil and roast for one hour, removing foil after 30 minutes, until vegetables are cooked. Garnish with chopped parsley and serve.
 

Fruit Salad 

Cut up your favorite fruit and mix them in a bowl--pour maple syrup over the fruit and stir gently. You can also mix maple syrup with orange or lemon juice and zest and stir into the fruit for an acidic accent. In summer, use melon pieces with your favorite berries and/or plums, peaches or cherries. In the winter try apple pieces, orange or grapefruit segments (these will keep the apple pieces from turning brown) and/or pears.