It’s lovely to get off the Island in late February, but it’s a bit of a letdown to come back in early March. I went only as far south as Delaware, which isn’t exactly the tropics, but it was just enough warmer and greener to feel spring-like. Here, spring is a long way away and the chilly wind is a constant companion. (At least we have baby lambs!) Our first day back, I craved something light and green for dinner but knew we needed something comforting, too.
I popped in Cronig’s and was delighted to find local greens from Island Grown (another plus to being back on the Vineyard.) Gorgeous baby kale and pea shoots got me thinking about a favorite warm salad that features tiny roasted root vegetables. I found a head of escarole, grabbed some carrots, potatoes, and sweet potatoes, nabbed a hunk of feta cheese, and headed home. I found some lemon thyme in my garden that survived the snow and freezing temps and put some of that in the vinaigrette.
This March-on-the-Vineyard Roasted Root Veggie Salad can take on any kind of cheese, nuts, or dried fruit, and the warm shallot vinaigrette can be served at room temperature, too. While there’s lots of room for variation, I recommend sticking with the technique for roasting small-diced veg at a high temp; you’ll get the best texture and flavor. (FYI, you can serve those veggies alone as a side dish, too.) Serve this salad as a light vegetarian supper or as a base for sliced steak or chicken.
I’m a fiend for these hearty vegetable and greens salads, so like Vanna White, allow me to direct you to the other marvelous options we have on cookthevineyard.com.
Some have grains added to them so they are particularly filling:
Warm Salad of Farro, Brussels Sprouts and Spinach with Cilantro and Peanut Vinaigrette
Quick-Roasted Beet, Arugula & Strawberry Salad
Kale Salad with Sweet Potato Fries and Blackberry-Lime Dressing
Others are swell show-offs for seasonal veggies:
Rosemary-Roasted Cauliflower, Lemon, and Shallot Salad
Farm Stand Salad with Roasted Fingerlings, Spring Onions, Shiitakes and Snow Peas.
When you’re done salad-ing for the week try Vineyard Open-Faced Egg Sandwiches with Local Bacon, Cheddar & Asian Greens for supper one night.
Friday or Saturday night, I think this Sheet Pan Lemon Salmon with Crispy Potatoes would be nice.
Or Crispy Sheet Pan Chicken with Baby Potatoes, Cherry Tomatoes, and Smoked Paprika. That’s good anytime!
And Sunday, maybe Tuscan Kale, Leek and White Bean Soup with Bacon, Parmigiano & Rustic Croutons.
And now I’m going out to the garden to give my chives a pep talk – they’re a couple of inches tall. The rhubarb can’t be far behind.
Happy March and we’ll see you on Instagram @cookthevineyard. Be sure to follow us if you haven't already.
WHAT'S OPEN, WHAT'S HAPPENING ON THE VINEYARD
If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings.
OPEN HOUSE
• Catboat Coffee in Tisbury Marketplace in Vineyard Haven is having an open house on Saturday, March 11, and Sunday, March 12, from 9 a.m. to 3 p.m. each day.
FUN RAISER
7th Annual Meat Ball, Saturday, March 11
The Martha's Vineyard Agricultural Society hosts the 7th annual Meat Ball on Saturday, March 11, from 5:30 to 10 p.m. at the Agricultural Hall in West Tisbury. There will be a buffet dinner of Island-raised meat (with vegetarian options) prepared by Everett Whiting and Charlie Granquist of Slough Farm. Bring the whole family — and your own place settings and beverages — and dance to the music of the PickPocket Bluegrass Band. Buy your tickets in advance here.
