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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!
Recipe

Sautéed Kale with Kohlrabi

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Recipe of the week, June 14:
Sautéed Kale with Kohlrabi

Ingredients:

  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 teaspoon grated lime zest
  •  2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pounds kale (2 bunches), stems and center ribs discarded
  • 5 garlic cloves, finely chopped
  • 1/3 cup salted roasted pistachios, chopped

Directions:

  • Very thinly slice kohlrabi with slicer.
  • Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
  • Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.
  • Read more on epicurious.com