Southwestern Turkey Salad

– from the kitchen of Gretta Irwin, executive director Iowa Turkey Federation

Ingredients:

8 ounces rotini or wagon wheel pasta, cooked according to package directions

2 cups cooked cubed turkey

1 can (4 ounces) sliced black olives, drained

2 ounces Monterey Jack cheese with peppers, cut into ¼ inch cubes

2 cups seeded and chopped tomatoes, divided

4 green onions, thinly sliced

1 teaspoon cilantro

3 tablespoons light olive oil

2 tablespoons white wine vinegar

1 teaspoon minced garlic

½ teaspoon cumin

½ teaspoon chili powder

Directions:

In large bowl, combine pasta, turkey, olives, cheese, one cup tomatoes, and green onion.  In blender or food processor, combine cilantro, remaining tomatoes, oil, vinegar, garlic, cumin, and chili powder.  Process until smooth.  Combine dressing and salad mixture, toss to coat.  Serves six.

Back to story http://www.ag.iastate.edu/stories/2011/11/talking-turkey-for-more-than-60-years/

Beet Salad

– from the kitchen of Jen Bousselot (’01 plant health and protection, MS ’03 sustainable agriculture), Iowa Master Gardener coordinator (courtesy Sarah Haynes, new EARTH program coordinator)

Ingredients:

The farmers market shopping list for this recipe includes:

- 4 or 5 beets

- local goat cheese

- raw walnuts or almonds

- fresh arugula or mâché (depending on freshness and availability, another baby green can be substituted)

Olive oil

Salt

Pepper

Balsamic vinaigrette

Directions: Set oven at 375 F. and chop four to five regular sized beets into chunks.  Peel or give the beets a good scrub.  Place them in a cake pan, drizzle olive oil, salt, and pepper to taste and wrap the whole pan in aluminum foil.  Bake for around 45 minutes.  This can be done in advance of the meal.  Beets are done when easily sliced with a knife.  If roasting over five beets this may take well over an hour.  To serve, further slice the beets into bite sized slivers.  Toss with balsamic vinaigrette and layer over a platter of greens.  Top the lovely beet vinaigrette mixture with crumbles of goat cheese, toasted walnuts, and salt and pepper to taste. Serves four.

(Drop quote: “Yummy, fresh side dish for a harvest meal.  Portions of walnuts, cheese and vinaigrette are really up to individual preference.  Sugar coating the nuts over low heat with some maple sugar is a nice touch.  This is a great flavor combination.  So just have fun!)

Back to story: http://www.ag.iastate.edu/stories/2011/11/homegrown-lifestyle-a-course-and-way-of-life/

Black Bean Salad

– from the kitchen of Susan Thompson, STORIES writer

Ingredients:

1 can (15 ounces) black beans, drained

1 can (16 ounces) corn, drained

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

½ cup red onion, diced

1 teaspoon cilantro

¼ cup olive oil

4 tablespoons red wine vinegar

1 teaspoon lime juice

Ground pepper

Salt

Tortilla chips

Directions: Seed and dice bell peppers.  In a salad bowl combine bell peppers, onion, corn kernels, and cilantro. Toss to mix. Add olive oil, vinegar, and lime juice.  Salt and pepper to taste.  Toss again.  Add black beans, toss again, and serve with tortilla chips. Serves six to eight.

Sweet and Tangy Coleslaw with Orange and Fennel

– from the kitchen of Elisabeth Huff-Lonergan (MS ’91 animal science, PhD ’95 ), professor animal science

Ingredients:

1/3 cup apple cider vinegar

2 tablespoons vegetable oil

3 tablespoons fresh orange juice plus 1 teaspoon orange zest

¼ teaspoon pepper

1 pound (about 6 cups) shredded cabbage

1 teaspoon table salt

¼ cup sugar

½ small fennel bulb, cored and thinly sliced

1 tablespoon minced fennel fronds

¼ cup golden raisins

Directions: Combine vinegar, oil, orange juice and pepper in a medium bowl.  Place in freezer until well chilled (glass or metal bowl works well for this).  Chill for at least 15 minutes and up to 30 minutes.  While the mixture chills, toss the cabbage with the salt and sugar in a large, microwave safe bowl.  Cover with a plate and microwave on high for one minute.  Stir briefly, recover, and microwave again on high for 30-60 seconds until the cabbage is partially wilted and reduced in volume by one third.  It should still be a little crunchy.  Transfer the cabbage to a salad spinner and spin off excess moisture.  Alternatively, squeeze excess moisture from the cabbage with paper towels.  Remove vinegar mixture from the freezer, add cabbage, orange zest, fennel, fennel fronds, and raisins.  Toss to combine.  Refrigerate until chilled, about 15 minutes.  Toss before serving.

Back to story: http://www.ag.iastate.edu/stories/2011/11/examining-enzymes-for-prime-cuts/