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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