Musings from a CSA Shareholder: Savory Watermelon Salad

As I first mentioned after my community supported agriculture post, I am writing a “Musings from a CSA Shareholder” series. This series offers recipes featuring seasonal crops found in the garden, at the farmer’s market, and/or included in CSA shares during the summer months. Previous posts featured recipes for zucchini chipsraspberry lemonadeescarole salad, and roasted potatoes and leeks.

Today’s recipe spotlights watermelon. This seasonal ingredient needs no introduction. A quintessential aspect of summer fare, this light and refreshing fruit shines on its own. However, watermelon also shines when paired with other seasonal ingredients. Try the salad below featuring this sweet fruit as a canvas for other savory flavors.

Savory Watermelon Salad

Ingredients: 

1 small watermelon (chopped into 1 inch cubes)

4 tbsp. Feta cheese

Zest of 1 lime

1 small red onion (sliced thinly)

2 tbsp. olive oil

Kosher salt to taste

Black pepper to taste

Method:

Arrange watermelon cubes on the bottom of a serving platter.

Sprinkle Feta cheese on top of the watermelon cubes.

Layer red onion slices on top of the watermelon cubes and the Feta cheese.

Add the lime zest on top of the salad ingredients.

Drizzle olive oil on top of the salad ingredients. Season with Kosher salt and black pepper to taste. Enjoy!

Has anybody ever tried watermelon in a savory salad? Also, what are your favorite recipes featuring watermelon?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

Advertisements

Musings from a CSA Shareholder: Roasted Potatoes and Leeks

As I first mentioned after my community supported agriculture post, I am writing a “Musings from a CSA Shareholder” series. This series offers recipes featuring seasonal crops found in the garden, at the farmer’s market, and/or included in CSA shares during the summer months. Previous posts featured recipes for zucchini chipsraspberry lemonade, and escarole salad.

Today’s recipe spotlights leeks. Do leeks usually play a secondary role in your recipes, with their distinct flavors masked in soups and stews? If so, try this recipe for roasted potatoes and leeks! Not only do the leeks play a starring role here, but their vibrant hue also enhances the aesthetic of this side dish.

Roasted Potatoes and Leeks

Ingredients: 

1 medium leek (chopped)

1/2 lb. red potatoes (cubed)

1 sprig Rosemary

2 cloves garlic (minced)

1/8 cup olive oil

Kosher salt to taste

Black pepper to taste

Method:

Preheat the oven to 375 degrees.

Place chopped leeks, cubed red potatoes, minced garlic, and a sprig of Rosemary onto a baking sheet.

Drizzle the ingredients on the baking sheet with olive oil. Use both hands to toss the ingredients together, coating them with the olive oil.

Season the ingredients on the baking sheet with Kosher salt and black pepper to taste.

Roast for about 35 minutes, or until the potatoes and leeks are tender.

 Remove the roasted potatoes and leeks from the oven, and set aside to slightly cool. Enjoy!

Has anybody ever roasted leeks? Also, what are your favorite recipes featuring leeks?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

Musings from a CSA Shareholder: Escarole Salad

As I first mentioned after my community supported agriculture post, I am writing a “Musings from a CSA Shareholder” series over the next couple of weeks. This series offers recipes featuring seasonal crops found in the garden, at the farmer’s market, and/or included in CSA shares during the summer months. Previous posts featured recipes for zucchini chips and raspberry lemonade.

Today’s recipe spotlights escarole, an excellent substitute for Romaine lettuce. This green is a blank canvas for dishes such as tacos, sandwiches, and salads. Enjoy this recipe for escarole salad.

Escarole Salad

Ingredients for Salad

 1 cup escarole (chopped)

2 tbsp. crumbled blue cheese

2 tbsp. roasted hazelnuts (chopped)

1 medium heirloom tomato (chopped)

Ingredients for Salad Dressing

2 tbsp. lemon juice (freshly squeezed)

1 tsp. honey

1/8 cup extra virgin olive oil

Salt and pepper to taste

Method

To prepare the salad dressing, pour all ingredients in a Mason jar. Shake the Mason jar to emulsify. Set aside.

To prepare the salad, top the chopped escarole with crumbles of blue cheese, roasted hazelnuts, and chopped heirloom tomatoes.

Drizzle salad dressing onto escarole salad. Enjoy!

Has anybody ever tried escarole as a substitute for Romaine lettuce or another type of green? Also, what are your favorite recipes featuring escarole?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

Musings from a CSA Shareholder: Raspberry Lemonade

As I mentioned after my community supported agriculture post, I will be writing a “Musings from a CSA Shareholder” series over the next few weeks. This series offers recipes featuring seasonal crops found in the garden, at the farmer’s market, and/or included in CSA shares during the summer months. Last Sunday’s post featured a recipe for zucchini chips.

Today’s recipe spotlights raspberries. These versatile summer berries add a sweet or a savory element to a recipe depending upon the ingredients they are paired with. From jams and smoothies to scones and sorbets, raspberries offer a tart bite with sweet undertones to a variety of culinary concoctions. Enjoy this recipe for raspberry lemonade, which was created for our family by my sister, Elizabeth.

Elizabeth’s Raspberry Lemonade

Ingredients:

1/2 cup sugar

1/2 cup water

1/4 cup raspberries (frozen)

3/4 cup freshly squeezed lemon juice

3 cups ice cold water

Method:

Heat the sugar and the 1/2 cup of water in a medium saucepan until the sugar is dissolved. Set this simple syrup aside.

Add the lemon juice, raspberries, and simple syrup to a blender. Blend until combined.

Strain the mixture through a sieve. Discard the solids.

Pour this mixture into a pitcher. Add the 3 cups of ice water. Stir. Enjoy!

If you’re not a fan of raspberries, no worries! Try a variation with thyme lemonade or cucumber lemonade.

Has anybody ever tried raspberry lemonade? Also, what are your favorite recipes featuring raspberries?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

Musings from a CSA Shareholder: Zucchini Chips

In continuation of last week’s community supported agriculture post, I will be writing a “Musings from a CSA Shareholder” series over the next several weeks. This series will offer recipes featuring seasonal crops found in the garden, at the farmer’s market, and/or included in CSA shares during the summer months. Enjoy!

This recipe spotlights zucchini, a quintessential summer crop. Elevate its subtly sweet flavor with the savory components required for these zucchini chips.

Zucchini Chips

Ingredients:

2 zucchinis

3/4 cup Panko breadcrumbs

4 tbsp. Parmesan cheese (grated)

1/2 tsp. basil (finely chopped)

1/2 tsp. oregano (finely chopped)

1/2 tsp. thyme (finely chopped)

1 large egg

1 ounce water

Olive oil (to drizzle)

Kosher salt to taste

Black pepper to taste

Method:

Preheat the oven to 375 degrees.

Slice the zucchinis into rounds approximately 1/8 inch thick.

Prepare the breadcrumb mixture by thoroughly combining the following ingredients in a large mixing bowl: finely chopped herbs, grated Parmesan cheese, Panko breadcrumbs, and desired amounts of Kosher salt and black pepper.

Prepare the egg mixture by thoroughly whisking the following ingredients in a large mixing bowl: the cracked egg and one ounce of water.

Submerge the zucchini rounds into the egg mixture and then into the breadcrumb mixture. Place the zucchini rounds onto a baking sheet. Drizzle the zucchini rounds with olive oil.

Bake for about 10 minutes, or until the Panko breadcrumbs turn golden brown and the zucchini rounds are crisped.

 Remove the zucchini chips from the oven, and set aside to slightly cool. Enjoy!

Has anybody ever tried zucchini chips? Also, what are your favorite recipes featuring zucchini?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie