Salty River Farm Recipes

Dressing:
1/4 cup olive oil
1-2 tablespoons lemon juice or white wine vinegar
30g basil
1 teaspoon Dijon mustard
1 clove garlic, peeled and crushed
Salt and freshly ground pepper to taste

500g zucchini or scallopini, julienne or noodled
1/2 cup sliced, pitted black olives
1/3 cup thinly sliced sundried tomatoes

Place all the dressing ingredients in a food processor and blend until smooth, season to taste.

Put the zucchini, black olives and sundried tomatoes in a bowl and pour over the dressing, turning to coat. Transfer to a serving bowl or platter and enjoy!

Here at Salty River Farm we love to grow edible flowers. We have traditional edible flowers such as calendular, nasturtium, cornflower, dianthus, viola and borage. But we also often let our vegetables flower as their flowers can be so delicious and pretty - chinese broccoli flowers and kale flowers taste just like their parents and look lovely scattered through a salad. Rocket flowers give a peppery zing. Sage flowers can be whipped through sweetened cream cheese for a gorgeous cake icing. And my favorite of all is to fold nasturtium petals through butter - a very pretty and delicious spread.

Crunchy, sweet, salty, creamy - caesar salad is so easy to throw together and is so delicious. I haven't been specific with quantities for lettuce, bread or bacon - this is flexible to your taste and how many people are going to enjoy it!

Here's how we put ours together:

Caesar cos leaves
1 cup mayo - we love best foods mayo
1 sm clove garlic, chopped or grated finely
1 Tbsp Olive oil
2 Tbsp lemon juice
Salt and freshly ground pepper
1 tsp Mustard - we use Earthbound Honey's Honey Mustard
Bread to make croutons - we adore Gourmet Gannet's sourdough
Bacon - Salash Deli make amazing spec with no nitrates
Parmesan cheese - grated

To make croutons - cut bread into 1.5cm cubes. Rub through olive oil, salt and pepper. Toast in oven until a bit crunchy and lightly golden.

Grill or fry bacon until a bit crispy. Let cool, then dice into small 1cm pieces.

Make dressing by combining mayo, garlic, mustard and lemon juice, then season with salt and pepper to taste.

To assemble - brush or coat cos leaves with dressing. Lay leaves down in a single layer on a platter, scatter over croutons, bacon and then parmesan. For larger quantities, make another layer on top.

 

½ cup packed coarsely chopped coriander
Juice from 1 golden lime
½ cup sour cream
½ cup mayo
1 tbsp Earthbound Honey's apple cider honeygar
salt and pepper to taste

Place lime juice, vinegar and coriander together in a blender or food processor. Process until well blended and smooth. Stir through sour cream and mayo until smooth and creamy. Season to taste with salt and pepper, and cover and refrigerate until ready to use. Put some away in a jar for later in the week, it will keep for 5 days. Use as a dressing with salads or veges, a dip, a spread in wraps or sandwiches or sauce with bbq chicken or meat.

This is one of our all time favorite recipes here at Salty River Farm. We eat it warm in the winter with toasted crusty baguette, or cold in the summer. Here's the recipe:

Lettuce - either Cos or the Baby Lettuce Leaf Mix
2 tbsp fresh Dill, chopped
3 cups cooked chicken - I usually poach the chicken for this
Bunch spring onions sliced thinly
1/4 cup green olives, pips out and sliced
1/3 cup olive oil
1/4 cup lemon juice
salt and freshly ground black pepper

Combine the lettuce, chicken, onions, olives and dill in a serving bowl. Combine oil, lemon juice, and salt and pepper in a screw-top jar, shake well. Just before serving, add the dressing to the salad and toss gently to combine. Enjoy!