Watermelon and Feta Salad
Watermelon Feta salad is cool, sweet and salty. This is the Greek inspired salad we have been eating almost daily in this heat wave! Paul was initially somewhat hesitant to embrace this funky salad, but after 4 bowl in one evening, I think we would both agree, watermelon and feta are surprisingly good friends in this delicious salad. In these dog days of summer, this crisp quick salad is only five minutes away. It also tastes great with refreshing glass of basil lemonade.
Yield: serves 4 as a side dish
Ingredients:
- 2 1/2 cups watermelon, cut into 1/2 inch cubes (approximately half a small watermelon)
- 8 ounces fresh feta cut into 1/2 inch cubes
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- handful of fresh mint leaves for garnish
Steps:
- Whisk together lemon juice, olive oil and salt in a small bowl until well combined.
- Combine watermelon and feta in a serving bowl. Pour over the lemon juice mixture, and gently mix to combine.
- Garnish with fresh mint leaves and serve immediately.
Spring Picnic Orzo Salad with Asparagus & Feta
We love outdoor eating, and as temperatures rise in Northern Indiana, we've been honing our pasta salad line-up for the picnic season. Spring Picnic Orzo Salad with Asparagus and Feta is an edgier alternative to the traditional picnic classic. In our pasta salad, we replaced the larger pasta with small rice shaped orzo, added crunchy asparagus, bell peppers and cherry tomatoes, and tossed it with an assertive garlicky lemon vinaigrette, herbs and feta. Enjoy this early picnic season with Spring Picnic Orzo Salad with Asparagus and Feta.
For other grain based picnic ready salads try our Hearty Quinoa & Chickpea Salad, Spring Buckwheat Grouts Salad, Wild Rice & Quinoa Salad with Mushrooms & Asparagus.
Marinated Feta with Rosemary & Juniper
This past weekend we had our first outdoor dinner party of the season and I had an edible centerpiece in mind while concocting this marinated feta with rosemary and juniper. This dish captures the soft light and open skies of an evening in early spring. Marinated feta is a fresh take on a cheese course that delivers a surprising burst of lemon and woodsy flavor to salty cubes of feta. We served marinated feta as an accompaniment to Paul's grilled Greek chicken and vegetables. The leftover feta, which grows more flavorful as it sits, can be added to grain dishes, mixed into omelets, pureed into dips or stuffed into veggies. The olive oil and herb mixture made a tasty addition to a salad vinaigrette, and would be delicious on pasta or used to sop up with crusty bread.
Andean Corn and Cheese Salad
Andean Corn and Cheese Salad is one of our quickest, easiest, and most delicious vegetable salads. In the tradition of Andean cuisine, this dish relies on the simple flavors of local fresh vegetables to create a balanced and vibrant dish. I love the way the bright fresh flavors in this salad are contrasted with soft salty chunks of creamy queso blanco. This recipe is adapted from one of our favorite cookbooks of the year: Gran Cocina Latina by Maricel Presilla. This beautifully compiled and thoroughly researched tome is an incredible resource for people interested in exploring the diverse and vibrant food of Latin America.
Grilled Romanesco Cauliflower With Cashews
Some things in nature just make your jaw drop. For me, Romanesco cauliflower does this every time. Maybe it is memories of my mathematician grandfather explaining the geometric beauty of the perfect fractal florets spiraling into a hundred mirrored pyramids. Maybe it is because Romanesco is quite frankly the weirdest looking vegetable I've ever seen. Or maybe it is that despite its unusual looks, Romanesco is also a great tasting vegetable: a firm textured, sweet and earthy cross between cauliflower and broccoli. If you are lucky enough to get a hold of one of these green fractal beauties, our Grilled Romanesco Cauliflower with Cashews is a salty smoky side that shows off every gorgeous floret. We keep the dish simple to highlight the star ingredient, while adding a little smokey char, gently tossed with lemon, sage, salt and pepper and accompanied with some seasonal vegetables and nuts. A unique and delicious side salad to match this stunning vegetable.
Hearty Quinoa & Chickpea Salad
Paul and I work at the same hospital, and often get to eat our lunches together. This also means that we both share equally in the misery that is a bad lunch day. A few weeks ago, one memorably mediocre lunch involved a leftover potato soup, which turned a nasty viscous texture when reheated. Disgusted, we foraged in our desks and put together a 'desk picnic' of stale pretzels and pastel mints, that tasted faintly of the ‘spring grass’ candle they were sitting beside in my desk drawer. Shuddering at the thought of that big batch of potato soup waiting at home as future lunches, I went on a lunch-making-blitz. My goal was a flavorful and colorful mix of filling grains, beans, vegetables, herbs, nuts and cheese that would energize us throughout the day. I started experimenting and prepping big bunches of grains, beans, veggies and vinaigrettes on the weekends for ready-made lunches for the week. This recipe for Hearty Quinoa and Chickpea Salad is a delicious variation that we have been happily eating all week.
