Nothing beats the heat like this sweet and salty salad which is equally at home at an elegant brunch or a casual picnic. You can assemble the entire dish a few hours ahead of time. Just hold off on adding the dressing until right before you serve it.
Serves six as a side dish.
For the dressing:
2 to 3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil, more as needed
Salt and fresh pepper to taste
For the salad:
8 cups of 1 inch cubed watermelon
1 small red onion, thinly sliced
1/2 cup pitted black olives
3/4 cup crumbled feta cheese
8 basil leaves, cut into a chiffonade (stacked, rolled tightly, and cut into thin strips)
1/4 cup chopped fresh mint or parsley
Combine dressing ingredients in jar with a lid and shake well. Taste and adjust seasoning (it may need more lemon juice, oil, or salt, depending on your taste).
Place remaining ingredients in a bowl. Right before serving, add about half the dressing, gently mix, and taste, and adjust seasoning, adding more dressing, salt, or pepper as you see fit.
Adapted from smittenkitchen.comThese pickles are a FRESHFARM staff favorite. If you aren’t a garlic fan, you can omit this ingredient. We like them on sandwiches, chopped up and added to a salad, and straight from the jar!
Makes approximately 1 quart
8 larger or 10 smaller firm, fresh Kirby (pickling) cucumbers
2 garlic cloves, peeled
3 teaspoons kosher, coarse or pickling salt
1 to 2 tablespoons chopped fresh dill
1/2 cup white vinegar
Wash cucumbers and slice them very thinly, at least 1/8 inch. This is a great job for a mandolin, if you have one.
Either crush the garlic with the side of a knife or slice it thinly (the latter gets you more garlicky pickles).
Put 1 teaspoon salt and 1/3 of the dill in bottom of a one-quart jar, add half the sliced cucumber and garlic. Sprinkle an additional teaspoon salt and 1/3 the dill on top of cucumbers. Add remaining sliced cucumber and garlic and the last teaspoon of salt and the rest of the dill.
Pour the white vinegar on top, close the jar and give it a few shakes to begin distributing the ingredients. The liquid level will look low at first; over time the salt will draw out the moisture from the cucumbers and form a lovely pickle brine.
Put jar in the fridge and shake it once or twice over the next few hours. You can eat them within 1 or 2 hours, but they are ideal after 8 hours. They’ll keep in the fridge, submerged in their brine, for 3 weeks.
The Washington PostConcentrating the peach juices before baking helps prevent the filling from being too runny. If you want to make a lattice, check out these step-by-step directions!
1 recipe pie crust, for double crusted pie
2 3/4 pounds (about 8 medium; 6 cups sliced) peaches, peeled, pitted and cut into 16 slices each
1 tablespoon freshly squeezed lemon juice
1/2 cup plus 1 tablespoon sugar (4 ounces)
4 teaspoons cornstarch (about .5 ounce)
1/2 teaspoon pure almond extract
1 tablespoon ice cold butter, cubed
Pace the sliced peaches in a large bowl. Sprinkle them with the lemon juice, then the sugar and salt; toss to coat evenly. Let them sit at room temperature for at least 30 minutes and up to 1 hour.
Place a colander over a small saucepan; transfer the peaches and any collected liquid to the colander. Almost 1 cup of liquid should be captured in the saucepan. Place the saucepan over medium-high heat; cook for about 12 minutes, or until the juices have been reduced to a syrupy 1/3 cup.
Roll out your two crusts and place in the refrigerator while you assemble the pie. You can put the bottom crust in a metal pie dish now if you wish. Pre-heat oven to 375 and place a baking sheet on the lower rack in the oven.
Return the peaches to the large bowl and add the cornstarch and almond extract; toss gently to coat until all traces of the cornstarch disappear.
Pour the reduced syrup over the peaches and toss gently; do not worry if it hardens on contact with the fruit. It will dissolve during baking. Pour the peach mixture into the pie shell. Dot with tablespoon of cubed butter.
Use a little water to wet the rim of the bottom crust. Carefully fold the top-crust dough in half, and then again into quarters; transfer to the filled bottom crust and gently unfold on top of the peaches. Tuck the overhang under the bottom crust edge and press down all around the top to seal it. Crimp the edges in a decorative fashion and cut four 3-inch slits in the crust to vent steam. Place in the freezer for 30 minutes before baking (skip this step if using glass pie dish).
Bake for 55 minutes, rotate half way though. Cool for a few hours before serving.
Summer squash and zucchini are abundant this time of year, and this delicious salad puts them to good use, along with salty feta, fresh mint, and a garlic lemon dressing. Perfect as a side dish for any summer gathering!
1 medium zucchini
2 medium yellow squash
1/4 tsp salt
1 clove garlic, minced
2 tbsp mint, chopped
1 tbsp olive oil
1/2 tsp lemon zest
1 tsp lemon juice
1/4 tsp black pepper
1/4 cup feta cheese, crumbled
Shave zucchini/squash into thin strips using vegetable peeler. Discard seeds. Place zucchini/squash in a bowl and toss with salt. Combine garlic, mint, olive oil, lemon zest, lemon juice and black pepper for dressing. Whisk. Pour over squash mixture and sprinkle with crumbled feta. Enjoy!
This delicious simple syrup can be used to make a blueberry soda or mocktail, or make it a cocktail with vodka or gin, sparkling water, and a squeeze of lemon. A sprig of mint or basil seals the deal. If you find seconds at the market, this is a great place to use them.
1 quart blueberries
2 cups water
2 cups sugar or honey
2 tbsp vodka (optional, to extend shelf life)
Optional additions: fresh mint, basil, or ginger
Wash blueberries and remove any that are too far gone. Place in a medium saucepan with sugar and water, and bring to a boil. Reduce to a very gentle simmer, and if using ginger, add it now. Cook for 15 minutes, stirring occasionally. If using mint or basil, add after removing from the heat.
Strain through a fine mesh sieve and cool thoroughly. Add the vodka once cooled, and refrigerate in an airtight container. Syrup will keep in the fridge for up to three weeks without the vodka, and up to six weeks with it.