.

RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Arugula Orange Salad with Toasted Sesame Vinaigrette

A spicy-sweet citrusy salad! Please consider leaving a picture or comment if you decide to try this recipe!

Source: naturalcomfortkitchen.com (Entered by Ariana Giddens)
Serves: 2
Vegetarian!

Ingredients
2 tablespoons Pumpkin seeds
3/4 pound Sweet potatoes (peeled)      View Available Products
Sea salt
Black pepper
3 1/2 tablespoons Olive oil (divided)      View Available Products
1 teaspoon Dijon mustard
a few drops Honey      View Available Products
1/4 teaspoon Orange zest (grated and finely chopped)
1 1/2 tablespoons Orange juice
2 teaspoons Rice wine vinegar
2 teaspoons Cilantro (chopped)
1/2 tablespoon Toasted sesame oil
2 large handfulls Arugula      View Available Products
2 ounces Crumbled feta cheese (divided)      View Available Products
2 Scallions (white and light green parts thinly sliced)
1 Orange

Step by Step Instructions
  1. Preheat oven to 350, spread the pumpkin seeds out in an even layer on a baking sheet and toasting them for 5 to 10 minutes, stirring once halfway through cooking. They could also be toasted in a skillet for 10 to 15 minutes, stirring frequently.
  2. Grate the sweet potatoes on the coarse side of a shredder, then gently toss them with salt & pepper.
  3. Heat a cast-iron skillet over medium add 1 1/2 tablespoons olive oil. Add the potatoes in a single even layer. Press them down and together with a spatula, then reduce the heat slightly and let cook for 10 to 15 minutes. Meanwhile prepare the vinaigrette:
  4. Whisk the mustard, honey, orange zest, orange juice, vinegar, and cilantro together in a small bowl. Whisk the sesame & olive oils in until very well combined. Taste and season with salt as desired.
  5. Cut the potatoes into 4 sections with the spatula, then flip each one over and let cook for 10 to 15 minutes
  6. Cut an orange into even wedges, then carefully remove the peel & pith from each one.
  7. Combine the arugula, scallions, and half of the crumbled feta in a bowl and gently toss the mixture with the dressing. Remove the potato wedges from the skillet and drain them on a paper towel.
  8. Top each potato wedge with the salad, some crumbled feta and pumpkin seeds, and an orange wedge.

Comments

Comments added by fellow market members.