Monday, August 15, 2011

Cucumber, Tomato, Chick Pea Salad

We got a butternut squash in our CSA box this week. I was shocked. Especially since sweat was beginning to puddle in my shoes. Guess that means summer is close to an end.

This simple recipe includes so many of my favorite summer flavors, so I'm putting it in the weekly rotation until all the ingredients play out. It won't be long before they'll all be a distant memory.

1 medium cucumber, peeled if you like, and cut into quarters
sea salt
2 small tomatoes, chopped
1/2 small Vidalia onion, chopped
Sprinkle of Wildtree Dill Dip Blend*
Drizzle of Natural Grapeseed Oil*
1 15oz. can of Garbanzo Beans, drained and rinsed
Salad greens

* Email here for details and/or to order.

  1. Slice cucumber and place in a colander. Sprinkle with sea salt and let sit in sink while preparing remaining salad.
  2. Combine remaining ingredients up to and including beans in a medium size bowl. Toss to coat. 
  3. Shake cucumbers in colander and lightly press out water. Add to bowl. Toss to coat.
  4. Let sit in refrigerator for an hour or more to bring out flavors or serve over salad greens immediately.
  5. Enjoy!

Monday, August 8, 2011

Lemon, Basil Pesto Meal (No heat involved)

It's almost too hot lately to keep the computer running, but I'm sacrificing for the 3 folks who read this blog with a dinner I surprised myself with just last night. It's pretty quick and definitely cool, which we need on these 105 Heat Index days.

I have modified my pesto slightly to include some salad greens. The reason is 2-fold:
  1. It keeps the pesto green.
  2. It gets salad greens in my child without complaint.
The meal is enough for two generous servings, but quantity of ingredients can easily be increased to serve more. The pesto made enough for the meal several times over. Or just to dip with crackers or slather on bread for an appetizer.

Ingredients for Pesto
1-2 garlic cloves, peeled
1/4 cup pine nuts
juice of 1 lemon
1/4-1/3 cup olive oil
1/2 salad spinner filled with fresh basil, parsley, and salad greens
sea salt to taste

Directions for Pesto*--put all ingredients in a food processor and turn it on. Taste and adjust seasonings.

Ingredients for Meal
1 can tuna, drained
1 summer squash, washed and cut into chunks
5-8 grape tomatoes, washed and quartered
Pesto to taste
Salad greens

Directions for Meal--put tuna, squash, and tomatoes in a bowl. Add pesto and toss to coat. Serve over salad greens.

*I love having extra pesto around for a quick salad side. Try putting on chopped summer squash or mix with tomatoes and feta or add to lightly steamed carrots. Simple and fast, and the taste is divine!