08 Jul Watermelon and Tomato Salad

Try adding feta cheese for a variation

Ingredients:

  • 3 medium heirloom tomatoes, cut into ¾ inch pieces
  • 2 cups seeded watermelon, cut into ¾ inch pieces
  • 1 large cucumber, peeled, seeded, and cut into ¾ inch pieces
  • 1 avocado, peeled, pitted and cut into ¾ inch pieces
  • 1 T chopped mixed fresh herbs (basil, mint, chives)
  • ¼ tsp ground coriander
  • 3 T olive oil
  • 3 T balsamic vinegar
  • Salt and pepper

Directions:

1.  Mix together tomatoes, watermelon, cucumbers, avocado and herbs in large bowl.

2.  Separately mix coriander, oil, vinegar, and salt and pepper to taste.

3.  Toss to combine.

 

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20 Aug Cantaloupe Salad with Basil, Fresh Mozzarella & Onions

Ingredients:

  • 1 medium Cantaloupe, cut into 1 inch cubes
  • 10-20 leaves of sliced Basil, (reserve a few whole leaves for garnish)
  • 10 Green Olives, sliced
  • 1/4 Red Onion, thinly sliced
  • 1 cup fresh Mozzarella Balls, sliced into quarters
  • 1 ½ tablespoons Olive Oil
  • 1 tablespoon Red Wine Vinegar
  • 2 tablespoons Lime Juice, from 1 Lime
  • Salt and Pepper to taste

Directions:

1.  In a large bowl, toss the Cantaloupe, Basil Strips, Olives, Red Onions and Mozzarella Balls together. Lightly dress the salad with a long pour of Olive Oil and even longer drizzle of Red Wine Vinegar. Toss with the Lime Juice. Generously Salt and Pepper the salad and taste.

2.  This Salad is great straight away but even better chilled for a few hours before serving, to allow the flavors to really meld.

 

Choosing a Cantaloupe:

Look for a fruit that is light tan with green lines across it. Avoid melons with mostly green or white underlying color. The melon should be heavy for its size, and firm but not rock hard.

Sniff the spot where the melon was severed from its stem. The melon should smell fresh and fragrant with a hint of sweetness. If you can’t smell anything, it’s under ripe. An unpleasant smell means it’s no longer good to eat. Push your fingers on the round section where the vine was attached. It should be slightly soft.

Shake the cantaloupe next to your ear. If you hear seed rattling about inside, it’s ready to eat.

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18 Jun Summer Tomato, Onion & Cucumber Salad

Ingredients:

  • 3 tablespoons Rice Vinegar
  • 1 tablespoon Canola Oil
  • 1 teaspoon Honey
  • 1/2 teaspoon Salt
  • 1/2 teaspoon freshly Ground Pepper, or more to taste
  • 2 medium Cucumbers
  • 4 medium Tomatoes, cut into 1/2-inch wedges
  • 1 Vidalia or other Sweet Onion, halved and very thinly sliced
  • 2 tablespoons coarsely chopped Fresh Herbs, such as Flat-Leaf Parsley, Chives and/or Tarragon

Directions:  

1.  Whisk Vinegar, Oil, Honey, Salt and Pepper in a large shallow bowl.

2.  Remove alternating stripes of peel from the Cucumbers. Slice the Cucumbers into thin rounds. Add the Cucumber slices, Tomatoes and Onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.

3.  Just before serving, add Herbs and toss again.

Makes: 6 servings, about 1 1/2 cups each, 58 calories per serving

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24 Apr Roasted Asparagus Salad with Goat Cheese and Bread Crumbs

Ingredients:

  • 1 thick slice Crusty  Bread or 3 thick slices Baguette cut into 1/2-inch cubes
  • 1 pound Asparagus Spears , trimmed
  • 4 tsp. Extra-Virgin Olive Oil
  • Sea Salt and freshly Ground Pepper
  • 1 Tbsp. Lemon Juice
  • 3 ounces fresh Goat Cheese , crumbled
  • Zest of 1 Lemon , removed in long, thin strips

Directions:

1.  Preheat oven to 425°. Arrange Bread Cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.

2.  Arrange Asparagus on sheet. Drizzle with 2 teaspoons Olive Oil, and season to taste with Sea Salt and Pepper. Toss to coat. Roast, rolling Asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.

3.  Sprinkle Lemon Juice over Asparagus, then scatter Bread Crumbs on top. Drizzle remaining Olive Oil; top with Goat Cheese and Lemon Zest. Season to taste with Salt and Pepper. Serve immediately.

Serves 4

Extra idea: These flavors would also work together harmoniously as a canapé—the Goat Cheese spread thin on Crustless Bread, the Asparagus steamed and sliced thin, the Lemon Zest curled on top.

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03 Aug Marinated Vegetable Salad

Ingredients

  • 1/2 cup olive oil, 1/4 cup white wine vinegar
  • 1 tbp Italian seasoning
  • 1 tbp Dijon mustard, 1 tbp minced garlic
  • 3/4 tsp salt, 1/2 teaspoon sugar
  • 1/2 tsp ground black pepper
  • 3 cups cauliflower florets
  • 2 cups cherry tomatoes
  • 1 cup bottled cherry peppers, halved
  • 3 medium zucchini, cut into bite-size pieces
  • 3 carrots, peeled and cut into bite-size pieces
  • 1 small onion, thinly sliced

Directions

1. In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion.

2. Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally- 8 servings

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27 Jul Watermelon, Heirloom Tomato, and Feta Salad

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped mixed fresh herbs
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 4 heirloom tomatoes, cut into chunks
  • 1 cup (1-inch) cubed red seedless watermelon
  • 1 cup (1-inch) cubed seeded yellow watermelon
  • 1/4 cup vertically sliced red onion
  • 1/2 cup crumbled feta cheese

Directions

1.  Whisk together first 4 ingredients in a large bowl.

2.  Add tomato, watermelon, and onion; toss to coat.

3.  Sprinkle with cheese; toss gently. Makes 6 servings.

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27 Jul 3 Melon Mozzarella Salad

Ingredients

  • 3 cups cubed cantaloupe
  • 3 cups cubed watermelon
  • 3 cups cubed honeydew
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons honey
  • 8-ounce container mozzarella bocconcini, drained and cut in half
  • 2 teaspoons minced jalapeno (optional)
  • 1/2 teaspoon salt

Directions

1.  Place the melon cubes in a large bowl. Add the basil and combine well.

2.  Drizzle the honey over the melon. Add the mozzarella, jalapeno (if desired), and salt. Toss again and serve. Serves 4-6

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20 Jul Blueberry Spinach Salad

Ingredients

  • 8 cups baby spinach leaves
  • 1 cup fresh blueberries
  • 1/2 cup crumbled blue cheese (soft blue cheeses like gorgonzola work well in chunks, too)

Directions

1.  Pick over the spinach leaves, removing any bruised or wilting leaves and large, fibrous stems. Clean and dry the spinach leaves. Place them in a large serving bowl or divide between 6 to 8 individual salad plates.

2.  Sprinkle spinach with blueberries and blue cheese. Drizzle on dressing of your choice and serve immediately. Vinaigrette or Blue Cheese dressing works well.

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29 Jun Summer Peach and Tomato Salad

Simplicity has never looked so beautiful. A stunning combination of skin-on peaches and heirloom tomatoes of various colors, sizes, and shapes creates a sweet-savory salad that pairs well with grilled pork

Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 1/4 cup thinly vertically sliced red onion
  • 1/2 pound ripe peaches, pitted and cut into wedges
  • 1/4 pound heirloom beefsteak tomatoes, cut into thick wedges
  • 1/4 pound heirloom cherry or pear tomatoes, halved
  • 1 tablespoon sherry vinegar
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 2 tablespoons small basil leaves or torn basil

Directions

1.  Combine first 4 ingredients in a large bowl.

2.  Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.

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22 Jun Farmers’ Market Pasta Salad

Ingredients

  • 2 cups Halved Baby Heirloom Tomatoes
  • 2 small Zucchini, thinly sliced into half moons
  • 1 small Red Bell Pepper, cut into thin strips
  • 1 cup Fresh Corn Kernels
  • 1 cup Diced Firm, Ripe Fresh Peaches (about 2 medium)
  • 1/2 cup thinly sliced Green Onions
  • 1 (8-oz.) package Penne Pasta*
  • 2 cups Shredded Smoked Chicken (about 10 oz.)

Vinaigrette

  • ½ cup Extra Virgin Olive Oil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup freshly grated Parmesan cheese
  • ¼  cup chopped Fresh basil
  • ¼  cup chopped fresh cilantro
  • 3 tablespoons fresh lemon juice

Directions

1.  Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.

2.  Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter.  *1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted

Cook the pasta al dente (1 or 2 minutes shorter than package directions specify) so it holds its shape when tossed with the vegetables and vinaigrette.

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