Tomato-Watermelon Salad

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Tomato-Watermelon Salad

Tomato-Watermelon Salad

Ingredients

  • 5 cups (3/4-inch) seeded watermelon cubes
  • 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 small red onion, quartered and thinly sliced
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Romaine lettuce leaves (optional)
  • Cracked black pepper to taste

Instructions

  1. 1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
  2. 2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.
http://www.knowyourfarms.com/tomato-watermelon-salad/

By |July 29th, 2013|Recipe Type, Salad|Comments Off
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Beet, Orange, and Apple Salad

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Beet, Orange, and Apple Salad

Beet, Orange, and Apple Salad

http://allrecipes.com/recipe/beet-orange-and-apple-salad/detail.aspx

Ingredients

  • 1 1/2 pounds beets
  • 2 cups shredded beet greens
  • 1 large orange
  • 2 Granny Smith apples - peeled, cored and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon raspberry vinegar
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 2 tablespoons unsalted sunflower seeds, toasted

Instructions

  1. Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
  2. Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
  3. Trim and peel off skins; cut into 8 wedges.
  4. Peel and section orange. In a bowl, combine orange sections, beets and apples.
  5. Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
  6. Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
http://www.knowyourfarms.com/beet-orange-and-apple-salad-2/

Food journalist Michael Pollan talks about why we should eat local.

By |May 15th, 2013|Apples, Beets, recipe, Recipe Type, Salad|Comments Off
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Kale Salad

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Kale Salad

Kale Salad

http://www.connoisseur4thecure.com/2012/02/04/kale-is-a-superfood/

Ingredients

  • ½ bunch kale, washed and torn into bite sized pieces
  • 2- 3 tablespoons toasted walnuts (pumpkin seeds, pine nuts, or almonds are also good)
  • 2 tablespoons pomegranate seeds
  • For the dressing:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice (I used a Meyer lemon)
  • 1 teaspoon Dijon mustard
  • Splash (about 1 tablespoon) pomegranate juice
  • Salt and pepper

Instructions

  1. Wash kale and dry and tear into bit size pieces. Make the dressing by combining the olive oil and lemon juice. Whisk in the Dijon mustard, pomegranate juice, and salt and pepper. Toss kale in dressing. Place kale in a serving dish and top with toasted walnuts and pomegranate seeds. Enjoy as a light dinner or lunch.
http://www.knowyourfarms.com/kale-salad/

Why eat local? 

By |May 1st, 2013|Kale, recipe, Recipe Type, Salad|Comments Off
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Shaved Summer Squash Salad with Prosciutto Crisps

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Shaved Summer Squash Salad with Prosciutto Crisps

Shaved Summer Squash Salad with Prosciutto Crisps

http://www.myrecipes.com/recipe/shaved-summer-squash-salad-50400000113014/

Ingredients

  • 1 medium zucchini
  • 2 medium yellow squash
  • 1/4 teaspoon salt
  • 2 tablespoons thinly sliced fresh mint
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 3 thin slices prosciutto (1 ounce), chopped
  • 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese

Instructions

  1. Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.
  2. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.
  3. Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
  4. Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.
http://www.knowyourfarms.com/shaved-summer-squash-salad-with-prosciutto-crisps/

By |March 15th, 2013|recipe, Recipe Type, Salad, Squash, Summer Squash, Zucchini|Comments Off
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Summer Peach and Tomato Salad

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Summer Peach and Tomato Salad

Summer Peach and Tomato Salad

http://www.myrecipes.com/recipe/summer-peach-tomato-salad-10000001988538/

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

Instructions

  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.
http://www.knowyourfarms.com/summer-peach-and-tomato-salad/

Here are some ways to incorporate local food into your everyday routine!

By |February 28th, 2013|Peaches, Salad, Tomatoes|Comments Off
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