Grilled Watermelon Wedges with Balsamic Reduction

Here's one last recipe from my Blooming Glen Farm demo last week--and this one is probably the most unusual of the ones I made that day.  But it was also the one that was completely scarfed up by samplers.

I love grilling fruit.  I think it really brings out flavors that you might miss from the raw fruit.  Watermelon is no exception.  You just have to make sure that you don't grill it for too long or it will get pretty mushy.  (If you missed it, click here for a grilled cantaloupe and peach recipe from my demo in July.)

This dish has that sweet and salty thing going on, which I love.  And I think you'll love it, too!  It will be the talk of your picnic.

GRILLED WATERMELON WEDGES WITH BALSAMIC REDUCTION
Serves 4-6

You can cut up the watermelon to serve as a salad if you wish.  I like serving it in wedges as an interesting finger food.

INGREDIENTS
2 1/2 lb watermelon, preferably seedless
1/4 cup balsamic vinegar
Vegetable oil
Kosher salt
1/2 cup feta cheese (or goat cheese)
Pepper
Extra-virgin olive oil (optional)

• In a small saucepan, bring vinegar to a simmer over med-high heat.  Cook until reduced to a thick syrup.  Set aside.
• Preheat grill to high.
• Cut watermelon into half-moon slices.  Brush both sides of melon with oil.
• Clean and oil the grill grates.  Grill watermelon about 2 min per side or until grill marks appear.  Transfer to a plate and season with salt.  When cool, cut into smaller wedges.
• Place wedges on a platter.  Drizzle with balsamic reduction and sprinkle with crumbled cheese.  Finish with pepper and a little extra-virgin olive oil if you wish.

Grilled Zucchini Salad with Roasted Tomato Vinaigrette

Zucchini--it's one of those veggies that just seems to come at you non-stop through the whole summer.  You can saute it, bread it and fry it, make muffins or bread, even make pickles out of them.  You have to be fairly creative to come up with different ways to make zucchini without getting into a rut.

Well, at my Blooming Glen Farm demo last week, I made a delicious dish using zucchini and the wonderful tomatoes and herbs that are available now.  This should help you out of that zucchini rut.  And it doesn't get much better when you use farm-fresh veggies!

GRILLED ZUCCHINI SALAD WITH ROASTED TOMATO VINAIGRETTE (adapted from Hot and Sticky BBQ by Ted Reader)
Serves 8

INGREDIENTS
6 plum tomatoes
5 Tbsp extra-virgin olive oil
4 Tbsp balsamic vinegar, divided
1 Tbsp garlic, chopped
1 Tbsp oregano, chopped
Salt and pepper
4 zucchini, sliced lengthwise into 1/2" thick slices
1 large sweet onion, sliced into 1/2" thick slices
1/4 cup basil, chopped
2 Tbsp Parmesan cheese, grated

• Preheat grill to medium-high.  Clean grill grates.
• Place tomatoes on grill.  Reduce heat to medium and roast, turning occasionally, 10-15 min or until charred and tender.  They will be soft and the skins will split.  Remove from grill and let cool.  Remove skins and place tomatoes in food processor.
• To the tomatoes, add 3 Tbsp oil, 2 Tbsp vinegar, garlic and oregano.  Pulse until smooth.  Season with salt and pepper to taste.  Set aside.
• Place the zucchini and onion on a sheet pan or in a large bowl.  Toss with 2 Tbsp oil, 2 Tbsp vinegar and salt and pepper to taste.  Oil grill grate and grill vegetables for 10-15 min or until tender and slightly charred.  Remove and let cool slightly.  Chop into bite-sized pieces.
• Transfer zucchini and onion to a bowl.  Add vinaigrette, toss and season to taste.  Garnish with basil and Parm. 

Swiss Chard with Pine Nuts and Raisins

When I do demos at Blooming Glen Farm, people often ask what to do with Swiss chard.  My old standby is just to saute it with some onion and garlic.  It's really good that way.  But for my demo last week, I wanted to find a different way to prepare chard.

I found an interesting idea in an old Cooking Light magazine that I tweaked a little bit and it came out great.  It's a raw preparation--the leaves marinate to tenderize a little bit.  It's very summery--fresh tasting and doesn't heat up your kitchen!  Even kids will like it.  My son, Jake, who isn't crazy about cooked greens, really loved it.

SWISS CHARD WITH PINE NUTS AND RAISINS (adapted from Cooking Light magazine)
Serves 4

INGREDIENTS
1 1/4 lb Swiss chard, leaves removed, stems reserved for another use
2 Tbsp lemon juice
1 1/2 tsp extra-virgin olive oil
1/2 tsp salt
1/8 tsp pepper
1/2 cup raisins
2 Tbsp pine nuts, toasted

• Slice the chard leaves crosswise into very thin shreds.  Place in a large bowl.
• Whisk together the juice, oil, salt and pepper.  Drizzle over the chard and toss.  Add raisins and nuts.  Toss to combine.
• Let stand about 15 min before serving.

Tomato, Pine Nut and Arugula Pesto Pasta

Here's another recipe I made for my demo at Blooming Glen Farm last week.  I've made this dish for a number of clients and it's always a big hit.  It's really easy and, when you use fresh ingredients, so tasty!

(By the way, congratulations to Tom, Tricia and all the folks at Blooming Glen Farm for becoming certified organic!  It's a lot of work to get that designation.  Way to go!)

Back to the food.  This pesto is great with pasta, although you could even use it as a sauce for grilled meat.  It stands on its own really well, but feel free to add some grilled chicken or, as I did in the photo below, some Italian sausage.

Enjoy!

TOMATO, PINE NUT AND ARUGULA PESTO PASTA (from America's Test Kitchen Quick Family Cookbook)
Serves 4

INGREDIENTS
12 oz cherry tomatoes
3/4 cup arugula
1 oz Parmesan cheese, grated (about 1/2 cup)
1/4 cup pine nuts, toasted
1 small pepperoncini, stemmed, seeded and minced
1 garlic clove, minced
1 1/4 tsp lemon zest
1 tsp lemon juice
Salt and pepper
Pinch red pepper flakes
1/3 cup extra-virgin olive oil
1 pound pasta

• Cook pasta al dente according to package directions.
• Process tomatoes, arugula, Parm, pine nuts, pepperoncini, garlic, 1 tsp salt and pepper flakes in a food processor until smooth, 30-60 seconds.  Scrape bowl as needed.
• With processor running, slowly add oil until incorporated.  Transfer to a bowl and season with salt and pepper to taste.
• Toss in the pasta and serve.

Tomato Pineapple Salsa

Another fun demo day at Blooming Glen Farm on August 19, so you know what that means!  More recipes to share with you.

The first was probably the most popular all day--and the simplest.  Chop, squeeze, stir, serve.  Gotta love it.  Yes, it's another salsa, but there's a little tangy twist from fresh ginger in this one.  It's really great as a dip with tortilla chips, but try it as a condiment for grilled fish and meat.  Oh yeah.

TOMATO PINEAPPLE SALSA

Makes about 2 cups

INGREDIENTS

2 cups tomato, diced

2/3 cup pineapple, diced

1 small jalapeno (or other hot pepper), minced (or more to taste)

1 Tbsp lime juice (or more to taste)

1 Tbsp cider vinegar

2 tsp ginger, grated

2 Tbsp cilantro, minced

Salt and pepper

• Combine all ingredients in a bowl.  Serve.  

Cucumber Salad with Chile, Mint and Basil

Here's the last recipe from my demo last week at Blooming Glen Farm.  This one is probably my favorite--I just love the flavors that are in it.  It's kind of a Thai-type of thing going on--sweet, sour, spicy.  I actually made this for one of my clients today.  You'll love it, too.

Oh, and if you like these recipes, check back after my next BGF demo on August 19.  I'll be posting more.

But for now, enjoy this crisp and fresh salad.  Perfect for a side with some grilled meat.  I used Kirby cucumbers at the farm--they're the smaller ones used to make kosher dill pickles.  They have very small seeds, so I didn't seed them.  If you're using the larger, slicing cucumbers, you'll want to seed them to get rid of a lot of water and the tough seeds.  I also left out the peanuts at the farm due to allergy concerns.

CUCUMBER SALAD WITH CHILE, MINT AND BASIL (adapted from Cook's Country magazine)

Serves 4

INGREDIENTS

4 cucumbers (or 8 if using the smaller Kirby variety), peeled, halved lengthwise, seeded and sliced thinly

1/3 cup white wine vinegar

1 Tbsp lime juice

2 tsp vegetable oil

1 1/2 tsp sugar

1 tsp salt

1/8 tsp pepper

1 Tbsp fish sauce

2 hot peppers (Thai bird chiles or jalapenos, for example), seeded and minced

1/4 cup mint, chopped

1/4 cup basil, chopped

3 Tbsp peanuts, toasted

• Evenly spread cucumber slices on a paper towel-lined baking sheet.  Refrigerate while preparing dressing.
• Bring vinegar to a simmer in a small saucepan over med-low heat; cook until reduced to about 2 Tbsp, 4-6 min.
• Transfer vinegar to a large bowl and set aside to cool to room temperature, about 10 min.  When cooled, whisk in lime juice, oil, sugar, fish sauce, chiles, salt and pepper.
• When ready to serve, combine cucumbers, mint and basil with the dressing.  Let stand 5 min; then retoss and sprinkle with peanuts.

Grilled Cantaloupe and Peach Salad

I love grilled fruit.  Grilling brings out the sweetness and really intensifies the flavors.  You don't have to grill fruit for very long (in fact, too long and they'll get too mushy).  This salad, that I made at my Blooming Glen Farm demo, is a nice mix of flavors and textures.

I used lettuce at the farm since spinach and arugula weren't available and it was great.  But the spinach and arugula add even more variety to the flavors.

GRILLED CANTALOUPE AND PEACH SALAD (adapted from Cooking Light magazine)
Serves 6

INGREDIENTS
1 Tbsp soy sauce
3-4 ripe peaches, pitted
3 Tbsp lime juice
3 Tbsp honey
1 Tbsp canola oil
1/4 tsp garlic, minced
1/8 tsp kosher salt
3 cups baby arugula, about 3 oz
3 cups baby spinach, about 3 oz
1/2 cup celery, thinly sliced
1/2 cup red onion, thinly sliced
1/4 tsp pepper
1 cantaloupe, seeded and cut into 6 wedges
3 Tbsp walnuts, chopped and toasted

• Preheat grill to medium-high.  Clean and oil the grate.
• Place peaches, cut-side down, on grill.  Grill for 2-3 min or until starting to get grill marks and flesh is starting to soften.
• Rub more oil on grill grates and place cantaloupe slices on grill for about 1-2 min per side, or until starting to get grill marks and flesh is starting to soften.
• In a small bowl, whisk together soy sauce, lime juice, honey, oil, garlic and salt.
• Combine arugula, spinach, celery, onion and pepper in a large serving bowl.  Remove melon from rind and dice into bite-sized pieces.  Dice peaches as well.  Toss with greens.  Drizzle with dressing to taste.

Smoky Potato Salad

Here's another tasty dish from my demo at Blooming Glen Farm.

Potato salads are always a favorite at picnics and this one is a winner.  It's got a light, but flavorful dressing and the great taste of the grill.  Best of all, no par-cooking the potatoes needed in this recipe.  Cook them all the way on the grill--just as long as you use the right size.

Give it a try!

SMOKY POTATO SALAD (adapted from Cook's Country magazine)
Serves 8

I went a little easy on the chipotle at the farm just in case some folks didn't like much spice.  But feel free to add as much or as little as you like.  Remember that chipotle chiles are smoked jalapenos, so they'll not only add heat, but a smoky flavor.

INGREDIENTS
6 slices bacon, chopped
3 Tbsp red wine vinegar
2 Tbsp mayonnaise
2 tsp chipotle chiles in adobo sauce, minced
Salt and pepper
3 Tbsp olive oil, plus extra for brushing
3 pounds red potatoes, small (about 2"), unpeeled and halved
1 large onion, sliced into 1/2" thick rounds
4 scallions, thinly sliced

• Preheat grill to high.
• Cook bacon in a 12" skillet over medium heat until crisp, 7-9 min; transfer to a paper towel-lined plate.  Reserve 2 Tbsp bacon fat.
• Whisk vinegar, mayo, chipotle, 1/2 tsp salt and 1/2 tsp pepper in a large bowl.  Slowly whisk in 3 Tbsp oil until combined.  Set aside.
• Clean and oil the grill grate.  Turn heat down to medium.
• Toss the potatoes with the reserved bacon fat and 1/2 tsp salt.  Brush onion rounds with oil and season with salt and pepper.  Place potatoes, cut side down, and onions on grill and cook, covered, until charred on first side, about 10-14 min.
• Flip potatoes and onions and continue cooking, covered, until well browned and potatoes are tender, another 10-16 min.  Transfer all to a rimmed baking sheet to cool slightly.
• Cut potatoes into bite-sized pieces and coarsely chop the onions.  Add potato, onion, scallion and bacon to the dressing and toss.  Season with salt and pepper to taste.  Serve warm or at room temperature.er to taste.  Serve warm or at room temperature.

Grilled Eggplant Salad

Here's another dish that I made at my Blooming Glen Farm demo last week.  This is easy, quick and really tasty--nice fresh flavors of lemon and tarragon.

Use globe eggplant for this recipe--the Asian eggplants are too thin and turn to mush pretty quickly.  I used cherry tomatoes instead of regular ones--just halved them.  Parsley can be used if you don't have or don't like tarragon.

GRILLED EGGPLANT SALAD (adapted from The Barbecue Bible by Steven Raichlen)
Serves 4

INGREDIENTS
1 pound eggplant
2 medium tomatoes, seeded and cut into 1/4" dice
3/4 cup tarragon, chopped
2 scallions, finely chopped
1 garlic clove, minced
2 Tbsp extra-virgin olive oil (or more to taste)
2 Tbsp lemon juice (or more to taste)
Salt and pepper

• Preheat grill to high.
• Place eggplant on hot grate until flesh is very soft, turning as needed, 15-20 min for smaller eggplants or up to 30 min for large.  Transfer to a cutting board to cool.
• Cut stem end from eggplant and pull skin off.  Cut into 1/4" dice and transfer to a serving bowl.  Stir in tomato, tarragon, scallion, garlic 2 Tbsp oil, 2 Tbsp lemon juice, salt and pepper.  Taste for seasoning and adjust to taste.

Asian-Flavored Slaw

Last week, I was happy to do another demo at Blooming Glen Farm.  It's always so fun to make dishes there for the folks picking up their shares.  I get to cook in a beautiful setting, using the best ingredients you can find (and that were grown right there) and I get to talk to people who really appreciate and enjoy good food.

Here's the first recipe of the 5 that I made there.  All are pretty simple, have great flavors and use seasonal ingredients.  So try them!

ASIAN-FLAVORED SLAW (adapted from The Barbecue Bible by Steven Raichlen)
Serves 4

I used red cabbage because that's the kind of cabbage the farm had.  And since peas aren't in season, I didn't include them.

INGREDIENTS
1 garlic clove, minced
1 Tbsp ginger, minced or grated (or more to taste)
5 Tbsp rice vinegar (or more to taste)
2 Tbsp sugar (or more to taste)
1 Tbsp sesame oil
2 Tbsp black sesame seeds or toasted white sesame seeds
3 cups Napa cabbage, shredded (see note above)
2 medium carrots, peeled and shredded or grated
1/2 medium bell pepper, thinly sliced
4 scallions, white minced and green thinly sliced lengthwise
1/2 cup snow pea pods, whole, trimmed, stringed and thinly sliced (see note above)

• Combine garlic, ginger, 5 Tbsp vinegar, 2 Tbsp sugar and 1/2 tsp salt in a large bowl.  Whisk until sugar dissolves.  Then whisk in oil and seeds.
• Stir in cabbage, carrots, pepper, scallions and peas.  Toss to mix.
• Adjust seasoning as needed.
• Serve within 4 hours of making.   

Grilled Cantaloupe

I love grilled fruit.  Grilled pineapple with a little cayenne and brown sugar is great.  Have you ever grilled peaches?  Try using a recipe I posted a while ago for Grilled Peaches with Bourbon Honey.

The final recipe I made at Blooming Glen Farm a couple weeks ago used their delicious sweet cantaloupes.  I grilled cantaloupe wedges basting with a sweet glaze, then cut the melon into chunks.  You could very easily cut it into chunks before grilling and slide onto skewers for a nice serving presentation.  Get fancy if you want and garnish it with some minced mint.

However you do it, it's a tasty way to end a meal--especially served with a little ice cream! 

GRILLED CANTALOUPE WITH HONEY-CINNAMON GLAZE
Serves 6

INGREDIENTS
1 cantaloupe, seeded and cut into wedges
1/3 cup honey
1/4 butter
2 Tbsp brown sugar
1/2 tsp cinnamon

• Preheat grill to high.
• Combine honey, butter, brown sugar and cinnamon in a small saucepan.  Heat on grill until butter melts and all are combined.  Brush cantaloupe with glaze.
• Place melon on grill and cook until starting to soften, about 1-2 min per side, basting with more glaze as needed.
• Remove from grill and let cool slightly.  Remove flesh from rind, cut into chunks to serve.  Drizzle with remaining glaze.

Dude! What is on this Corn?

Corn on the cob--yet another great flavor of the summer.  Usually, I don't like to cover up the flavor too much if it's good corn.  Just a little butter, salt and pepper.  But once in a while, you have to make an exception.

This recipe is a take on a street food popular in Mexico.  It's grilled corn doused in a creamy, cheesy coating with just a little spice.  As Tom Murtha of Blooming Glen Farm said when he tasted it, "Dude!  What is on this Corn?".  Well, I'll tell you....

MEXICAN-STYLE GRILLED CORN (from Cook's Illustrated)
Serves 6

INGREDIENTS
1/4 cup mayonnaise
3 Tbsp sour cream
3 Tbsp cilantro, minced
1 medium garlic clove, minced
3/4 tsp chili powder
1/4 tsp black pepper
1/4 tsp cayenne (optional)
4 tsp lime juice
1 oz Pecorino Romano, queso fresco or Cotija cheese (about 1/2 cup)
4 tsp vegetable oil
1/2 tsp kosher salt or 1/4 tsp table salt
6 large ears of corn, husked and silk removed

• Preheat grill to high.
• While grill is heating, combine mayo, sour cream, cilantro, garlic, 1/4 tsp chili powder, pepper, cayenne, lime juice and cheese in a large bowl; set aside.  In a second bowl, combine oil, salt, remaining 1/2 tsp chili powder; add corn and toss until coated.
• Grill corn, turning occasionally, until lightly charred on all sides, 7-12 min total.
• Remove from grill and place in bowl with mayo mixture; toss to coat evenly.

Choka

I always like to grill--but especially in the summer, I try to find as many ways to cook on the grill as I can.  This recipe is easy and if you've already gotten the grill fired up, why not make an appetizer for before dinner?

If you grill whole eggplant long enough, the flesh inside becomes very soft and mushy--perfect for a dip.  Be sure to use the thin Asian eggplants--they will get to the desired consistency much quicker than globe eggplants.

Serve the dip with tortilla chips, pita chips, crackers or whatever you have on hand.  It's great hot off the grill, but still really tasty at room temperature.

CHOKA (GRILLED EGGPLANT DIP) (from The BBQ Bible by Steven Raichlen)
Serves 8

INGREDIENTS
2 pounds thin eggplant
8 garlic cloves, cut in half lengthwise
1/2 cup plain yogurt
1/4 cup cilantro, chopped
3 scallions, finely chopped
2 tsp ground coriander
2 tsp fresh grated ginger root
2 Tbsp lemon juice
2 Tbsp vegetable oil
Salt and pepper to taste

• Preheat the grill to high.
• Make slits around each eggplant and insert a half clove of garlic in each slit.
• Grill eggplant, turning occasionally, until skin is charred all over and the flesh is very soft, about 20-30 min.  Transfer to a plate to cool.
• Open the skin and scrape the flesh out into a medium bowl (with the garlic) and mash to a course puree with a fork.  Stir in the rest of the ingredients and serve.

Watermelon and What?!

Another true flavor of summer is watermelon. 

Getting a fresh, sweet, ripe watermelon on it's own is good enough to please the ol' taste buds.  But I'm always on the lookout for interesting flavor combinations.  So here's a salad that I made that puts together ingredients that you may not think would go so well.

But they do!  Sweet, salty, savory--it's all there!  Try it!

WATERMELON SALAD WITH FETA, OLIVES AND BACON
Serves 6

INGREDIENTS
1/3 cup extra-virgin olive oil
3 Tbsp lemon juice
2 tsp kosher salt
1 tsp hot sauce
1/2 tsp black pepper
8 lbs watermelon (preferably seedless), cut into 1 1/2" chunks (about 10 cups), chilled
1 cup feta cheese, crumbled (or more to taste)
1 cup kalamata olives, coarsely chopped (or more to taste)
1 small sweet onion, cut in 1/2" dice
1 cup mint, coarsely chopped
5 sliced bacon, cooked until crispy and coarsely chopped

• In a large bowl, whisk together oil, juice, salt, hot sauce and pepper. 
• Add watermelon, feta, olives and onion.  Toss gently.
• Garnish with mint and bacon.  Serve chilled.

Tomato, Peach and Mozzarella Salad

Time for some recipes from my last demo/tasting at Blooming Glen Farm a couple of weeks ago.  It's always great to use the great ingredients that the farm provides--especially this time of year.  (Just love tomatoes!)

This salad is a bit of a play on a traditional Caprese Salad--tomato, basil, mozzarella, olive oil.  But this includes some other flavors--notably, another great summer flavor: peach.  Compared to the tomato, there isn't much peach in the salad, but it's so tasty to get a little burst of that sweet fruit every now and then while eating the salad. 

For the best flavor and look, use tomatoes in a variety of colors.  It doesn't get much simpler than this.  And it doesn't get much tastier!

TOMATO, PEACH AND MOZZARELLA SALAD (adapted from Hot & Sticky BBQ by Ted Reader)
Serves 6

INGREDIENTS
6 large tomatoes, different colors and varieties
3 peaches, peeled and diced (I didn't peel mine and it was fine)
1 sweet onion, thinly sliced
3 green onions, thinly sliced
2 large balls of fresh mozzarella, diced
1/4 cup basil, thinly sliced
1/4 cup extra-virgin olive oil
3 Tbsp balsamic vinegar
Salt and pepper to taste

• Core tomatoes and dice.  Place in a large bowl and add peaches, onion, green onion, mozzarella and basil.
• Drizzle with olive oil and balsamic.  Season with salt and pepper to taste.

Grilled New Potatoes

I must admit, I've never been a huge potato fan.  I like them, but could do without them for the most part.  However, fresh new potatoes, like we get from Blooming Glen Farm, are a whole different story.  They're tender and creamy and so flavorful. 

Here's a recipe that I made last week at my farm demo.  The aioli is light and fresh tasting and makes a great accompaniment to the potatoes--as well as a spread for a sandwich or dipping veggies or...all sort of stuff.

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY (from Bobby Flay on foodtv.com)
Serves 8

INGREDIENTS
3 lb new potatoes, small
1 1/2 cup mayonnaise
6 garlic cloves, coarsely chopped
1/4 cup lemon juice
2 tsp lemon zest
Salt and pepper
Olive oil
1/4 cup parsley, chopped

• Put potatoes in Dutch oven or large pot and cover with cold water.  Bring to a boil, season with salt and cook until almost tender, about 15 min.  Drain and, when cool enough, cut in half.
• Preheat grill to medium.
• Combine mayo, garlic, lemon juice and zest in a blender and blend until smooth.  (You can do this in a bowl with an immersion blender if you wish.)  Season with salt and pepper to taste.  Set aside.
• Brush potatoes with oil and sprinkle with salt and pepper.  Grill, cut side down, until golden brown and just cooked through.  Remove to a platter.  Drizzle with aioli and sprinkle with parsley.

Can't Beet 'Em

Beets.  Most people either love them or hate them.  But they are becoming more and more popular as people try them in new ways and as their great nutritional value becomes more well known.  (You can read a previous post for a little more info.)

For me, the only way I remember eating beets as a kid was pickled.  And I love them like that (the Dutchie coming out in me). 

I do believe, though, that roasting them best brings out the great flavor and sweetness that beets are known for.  Roast them, skin them, chop them up and serve them with some good extra-virgin olive oil, salt and pepper--and you've got yourself a tasty side dish.

Citrus pairs really well with beets, and the recipe below--another one that I made at Blooming Glen Farm last week--is a great summer side dish.  You may even convert some beet-haters with this one!

ROASTED BEET SALAD WITH BLOOD ORANGES AND ALMONDS (from America's Test Kitchen Healthy Family Cookbook
Serves 4

At the farm, I used regular navel oranges (since blood oranges aren't in season) and instead of arugula (again, out of season), I used red leaf lettuce and dandelion greens.  To prepare the oranges, cut the top and bottom off of the orange.  Using a sharp knife, slice away the peel to reveal the pulp.  Cut into quarters and then slice each quarter into 1/2" pieces.  For best flavor, follow the recipe and toss the warm beets in the dressing.  But you can roast the beets ahead of time and it will still be tasty.

INGREDIENTS
2 lb beets, greens removed
2 Tbsp extra-virgin olive oil
4 tsp sherry vinegar
Salt and pepper
2 oz arugula (about 2 cups)
1 cup feta cheese
2 Tbsp sliced almonds, toasted
2 blood oranges (see above)

• Adjust oven rack to middle position and heat to 400 degrees.  Wrap beets in foil individually and place on a rimmed baking sheet.  Roast until a skewer or paring knife meets little resistance, 45-60 minutes.
• Remove beets from oven and open foil.  When cool enough to handle, rub off skins using a paper towel.  Slice into 1/2" thick wedges and, if large, cut in half.
• Meanwhile, whisk oil, vinegar, 1/4 tsp salt and 1/4 tsp pepper in a large bowl.  Add sliced beets, toss to coat, let cool to room temp, about 20 min.
• Add arugula to beets and toss.  Season with salt and pepper to taste.  Sprinkle with cheese and almonds.

A Great E"scape"

One of the items that Blooming Glen Farm (and many other CSAs) offer during the early summer are garlic scapes.  These alien-looking things are the stalks of the garlic plants that are cut off so the energy of the plant can go toward the bulb instead of the stalk.  But you don't want to let them go to waste.

Problem is, many people don't quite know what to do with these garlicky tasting things. 

They're great chopped up and simply sautéed in some olive oil with salt and pepper--either alone or as an addition to other veggies.  I've also tossed them in oil, salt and pepper and thrown them on the grill until they're tender.  A good accompaniment to some grilled meat or fish.

Probably the most popular way to use them is in a pesto.  If you like garlic, this is a quick and versatile way to use scapes.  Use it tossed with pasta (like I did at the farm this week along with some fresh green beans).  It's also really tasty as a condiment for grilled fish or meat or even on some grilled bread brushed with olive oil.  Yum! 

Like other pestos, freeze your extra in ice cube trays.  When they're frozen solid, remove them to a zipper freezer bag and then you have ready-made pesto whenever you need it. 

GARLIC SCAPE PESTO
This makes a good amount of pesto.  If you want less, or have less scapes to use, just adjust the ingredients accordingly.

INGREDIENTS
1 lb garlic scapes, chopped in 3" pieces
1 cup Parmesan cheese, grated
1/2 cup pine nuts
1/2-1 cup extra-virgin olive oil

• Put garlic scapes in food processor and puree until evenly chopped.
• Add Parmesan and pine nuts and process until smooth.
• With processor running, slowly add oil until emulsified and to your desired consistency.

Squash Pickles

Yesterday, I was fortunate to once again cook at my CSA, Blooming Glen Farm.  I've done this for a number of years--making some tasty recipes from the great produce that the folks are picking up.  It's always fun to talk food with people who really appreciate it!

I'll be there again on August 8.  Looking forward to it!

I promised that I'd post the recipes that I made, so that's what I'm doing.  Here's the first. 

SUMMER SQUASH PICKLES
These tangy pickles--slightly sweet and spicy--are a great addition to any picnic!

INGREDIENTS
4 cups zucchini and/or yellow squash, cut in 1/8" slices
1 cup sweet onion, thinly sliced
3 garlic cloves, thinly sliced
1 cup white vinegar
1/2 cup sugar
3/4 tsp crushed red pepper
1 tsp mustard seed
3/4 tsp kosher salt

• Combine squash, onion and garlic in a large bowl or in jars.
• Combine rest of ingredients in a small saucepan and bring to a boil.  Stir until sugar is dissolved.
• Pour hot liquid over veggies, cover and refrigerate for 24 hours.  It's that simple!

Watermelon Pico de Gallo

This is the best time of the year for watermelon.  Sweet and juicy--it's one of those things (along with tomatoes and peaches) that just says "SUMMER". 

For most folks (Jake, for example), just chomping down on a slice of watermelon is the best way to eat it.  But watermelon is actually a great ingredient to use in ways that you might not expect--like in this recipe, for example.

This is one of the recipes I made at Blooming Glen Farm last week.  It was a big hit with all who tasted it.  So here's the simple receipe. 

Watermelon Pico de Gallo
Serves 6

Serve as a salsa with tortilla chips.  It's also great as a condiment with grilled fish or meat.

INGREDIENTS

2 medium tomatoes, diced

16 oz watermelon, diced slightly larger than the tomatoes

1 Tbsp red onion, finely diced
1 jalapeno, diced (remove seeds and veins, if a less-spicy dish is desired)
1 Tbsp cilantro, chopped
Juice of half a lime (or more, to taste)
Salt, to taste

1. Combine all ingredients in a medium bowl, toss gently and chill for about an hour. Adjust seasoning, if necessary.