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 Dressing1/2 small melon (cantaloupe or other kind), puréed & strained1 cup EVOO1 hot pepper, minced1 banana pepper, mincedS&P to tasteEmulsify 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 DishPurple viking potatoes, cubedMix of sweet and hot peppers, dicedCorn kernels cut from two cobsS&P to tasteBlanch 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 Salad1 cucumber, peeled and slicedCherry tomatoes, halvedSplash of EVOO and vinegar of choiceS&PLettuce BlendMelon DressingSlice of cantaloupe or watermelonFresh basilStir 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.