Cucumber and Tomato Salad with Melon Dressing and Viking Potato, Corn & Pepper Side Dish
It's Week 4 and your veggies are about to have a big rowdy summer party on your plate. Let's get things started, shall we?
Recipes by Farmers' Chef James Edwards and Charlotte Coman.
Melon Dressing
1/2 small melon (cantaloupe or other kind), puréed & strained
1 cup EVOO
1 hot pepper, minced
1 banana pepper, minced
S&P to taste
Emulsify melon juice and EVOO by shaking in a large glass jar with a lid. Add next three ingredients. Shake again. Set aside.
Potato, Corn & Pepper Side Dish
Purple viking potatoes, cubed
Mix of sweet and hot peppers, diced
Corn kernels cut from two cobs
S&P to taste
Blanch potatoes: Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add potatoes. Boil for 2-5 minutes, or until potatoes can be pierced with a fork. Transfer potatoes from pot to ice water, and remove from water when slightly cooled. Sautée peppers and corn kernels. Add blanched potatoes and S&P.
Cucumber & Tomato Salad
1 cucumber, peeled and sliced
Cherry tomatoes, halved
Splash of EVOO and vinegar of choice
S&P
Lettuce Blend
Melon Dressing
Slice of cantaloupe or watermelon
Fresh basil
Stir together cucumber, tomatoes, EVOO, vinegar, and S&P. Toss lettuce with cucumber/tomato mixture and melon dressing. Serve atop slice of melon and sprinkle with ribbons of fresh basil.