No, that’s not a typo. This week we’ve got a salsa recipe that works with either your watermelon or your field peas. If you’re like me and want to eat your field peas just as field peas this week, then hold onto this recipe if you get to the point you want to do something different with those pretty peas.
Have we talked about combining tomato and watermelon in a salad before? Fabulous. Add some feta or goat cheese or little mozzarella balls if you like. Basil? Yum.
This recipe is from Deborah Geering, local vegetarian food writer. She suggests it’s perfect with eggs and toast. Peppers are sort of “required” for hash, so if you don’t have any, run to your favorite local farmers market and pick some up. Any pepper will do – bell peppers, fancy Italian frying peppers … even hot peppers depending on how much heat you like.
I love this recipe from Sunset magazine. Who thinks of these combinations? Love this one. And I like the idea of steaming the potatoes instead of boiling. Just be sure your potato pieces are all the same size so they’ll steam evenly.
When you see blueberries, do you automatically think – blueberry muffins? I do. Here’s a recipe from Food52 that gives those muffins a tropical twist. You could try it with coconut oil instead of butter. I haven’t – but would love to hear from you if you do.
This recipe from the fine folks at Moore Farms and Friends, and it’s given in their own words. (No peppers in this week’s box, but you could add some of those little tomatoes instead.)
Combine pecans and parsley in blender or food processor and pulse until powdery in texture. Add cheese, milk, garlic, paprika, and ground red pepper and puree until smooth. Fill cucumbers with mixture, patting into place with fork or spoon. Slice into wedges and lightly sprinkle tops with a little extra paprika.
As long as you’ve got the grill going to smoke those tomatoes (or grill anything else), how about using it to cook up a potato cake? Wouldn’t they taste great using that same smoking mixture as you’re using for the potatoes?
Chef Cathy Conway is the founder/executive chef of Avalon Catering – completely dedicated to local food. I do not remember how I got this recipe from her, but it’s delicious. I’m just loving dumplings these days.
Do you have some Riverview cornmeal leftover from last year’s boxes? Then you’re all set.
Use any seasoning mix you have in your pantry. This is just a reminder that poultry and melon are a really nice salad combination. If you still have some blueberries, throw them in. Store-bought or your favorite homemade dressing and you’re done. I wouldn’t add tomato, but a cucumber would be nice. And something for a little crunch.
