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Sweet Grilled Magenta Melons

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Ingredients:

  • 1 large cantaloupe, peeled, halved, and seeded, cut into 1⁄2-inch-thick slices
  • 1⁄4 cup olive oil
  • 1/4 cup basil, minced
  • 1/4 fresh lime juice
  • 2 TBSP honey
  • Salt to taste

Directions:

  1. Heat honey, lime juice over low heat until honey is dissolved. Mix in minced basil. Reduce until you get a thick, syrupy consistency
  2. Build a :
    • medium-heat fire in a charcoal grill
    • or, heat a gas grill to medium
    • or heat a cast-iron grill pan over medium.
  3. Toss cantaloupe with oil and grill, turning once, until charred all over, 10–12 minutes
  4. Transfer to a serving platter and drizzle with syrup.
  5. Grab napkins (you’ll need them!) and eat!
CSA members, Newsletters, Recipe

Watermelon salsa

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Ingredients

  • 1 cup watermelon
  • 1 cup diced cucumbers
  • 1 cup diced peppers (any combo!)
  • ½ cup diced onion
  • 2 TSSP lime juice
  • ⅓ cup chopped parsley
  • 2 TBSP olive oil
  • Salt and pepper to taste
  • Optional (use a jalapeño to add some heat!)

Directions

  1. Scoop out and dice up the innards from one half of your melon. Save the shell to make “bowl” with which you can serve your salsa!
  2. Mix the rest of the ingredients together in a pyrex dish
  3. Blend lime juice, oil, parsley together to make dressing.
  4. Toss everything together and then serve in the watermelon shell!
CSA members, Newsletters, Recipe

Thai pesto soba salad

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Ingredients:

Pesto

  • 1 bunch red basil
  • 4 garlic cloves
  • 1 TSBP sesame oil
  • 2 TSBP olive oil
  • 1/4 cup dry roasted peanuts
  • 1.5 tsp rice vinegar
  • 1/2 tsp red pepper flakes
  • 1 TBSP agave syrup
  • 1 tsp soy sauce
  • 1 TBSP lime juice (+ zest if using fresh)

Soba salad

  • 1 package soba noodles (prepare per package)
  • 2 carrots, shredded
  • 1/2 cabbage thinly shredded
  • 1 cucumber, diced
  • 1 fennel bulb, thinly sliced (optional)
  • Tofu (optional)

Directions:

  1. Put pesto ingredients into Cuisinart or blender and whir together until smooth.
  2. Cook noodles per the package. Rinse with cold water and store in fridge until ready to serve.
  3. Prepare salad vegetables. Mix with noodles and toss with dressing
  4. Top with tofu and sesame seeds.
CSA members, Newsletters, Recipe

Dilly potato salad

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Dilly potato salad
  • Servings: 4-6
  • Difficulty: medium
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Dilly potato saladIngredients

  • 1 bag new yukon nugget potatoes, unpeeled, scrubbed
  • 1 cup green beans, chopped into 1-inch pieces
  • 8 dill pickles, chopped
  • 3 celery stalks, chopped (about 1 cup)
  • 1 small red onion, chopped (about 1 cup)
  • 3 hard-boiled eggs, peeled, chopped
  • 2/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh dill, minced
  • 1/4 tsp cayenne (optional)
  • Salt and pepper to taste

Directions:

  1. Place potatoes in medium-sized pot and cover with a few inches of salted water. Bring to a boil and cook until fork-tender, about 30 minutes. Drain and cool completely.
  2. Meanwhile, blanche green beans in a pot of boiling water for 1-2 min until al dante. Remove from heat and cool in icy water bath.
  3. Cut cooled potatoes into chunks and transfer to large bowl. Add pickles, green beans, celery, onion, and eggs. Combine mayonnaise, mustard, vinegar, and dill with immersion blender. Stir about half of dressing into salad, tossing to combine evenly. Add more dressing to taste, and season well with salt and pepper.
CSA members, Newsletters, Recipe

Summer summer squash soup

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Summer summer squash soup
  • Servings: 2-4
  • Difficulty: medium
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Squash Soup

Ingredients:

  • 1-2 large summer squash, sliced and quartered, or chopped if preferred
  • 2 scallions, white and green parts chopped
  • 1/2 medium onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon fresh dill
  • 1 garlic clove, minced
  • Ground black pepper, to taste
  • 3 cups vegetable or chicken stock
  • 1 lemon, juiced
  • 1/2 cup sour cream

Directions:

  1. In a large pot, sauté squash, garlic and onion in the butter until the onion is tender, 5-7 minutes.
  2. Season with pepper to taste, then add dill, stock and lemon juice.
  3. Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender
  4. Remove from heat and add the milk or cream.
  5. Purée with immersion blender.
  6. Garnish with scallions and parmesan cheese.