-4 to 6 lg. tomatoes, ideally heirloom varieties, cut into
1 1/4-inch cubes (use some of your cherry tomatoes too!)
-1 small seedless watermelon, cut into 1 1/4-inch cubes
-1 t. kosher salt
-¼ c. extra-virgin olive oil
-2 T. sherry vinegar
-Kosher salt and freshly ground black pepper to taste
-1 c. feta cheese, torn into large crumbles
Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine.
Add salt and let stand 5 to 10 minutes while you prepare the dressing.
Whisk together the oil and vinegar and season with salt and pepper to taste.
Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
-16 oz. orzo pasta
-1/2 c. extra virgin olive oil
-6 cloves of garlic, 3 finely minced, 3 sliced
-4 c. or about 8 oz. fresh baby spinach, packed, cut into thin strips
-1 sm. head of radicchio, quartered and cut into thin strips
-pinch of red pepper flakes
-3/4 c. sun-dried tomatoes packed in oil, cut into thin strips (or use your cherry tomatoes from your box)
-3 T. capers
-2 lemons, zest and juice
-sea salt and freshly ground pepper to taste
Cook orzo in boiling salted water until al dente, about 8 minutes.
Drain in a fine mesh strainer, but reserve 1 cup of pasta water for later.
In a deep skillet, heat the extra virgin olive oil (you can use the oil
from the sun-dried tomatoes and just add to it if you don’t have 1/2 a cup). Add both the sliced and minced garlic and cook for about 30 seconds. You want the garlic to be a bit fragrant, but not brown.
Add in the spinach and radicchio along with a pinch of salt and a pinch of the red pepper flakes. Cook, stirring occasionally, until the spinach and radicchio is just wilted and their color is bright. Add in the sun- dried tomato capers and orzo and stir for about 30 seconds. If pasta is not moist enough, add reserved pasta water in small amounts until you get your preferred consistency. Remove the skillet from the heat.
Add lemon juice and zest. Season with salt and pepper to taste. Serve warm or at room temperature. Enjoy!
-2 English cucumbers
-5 T. extra-virgin olive oil
-2 T. champagne vinegar
-1 jalapeño pepper, seeded and finely chopped
-Kosher salt and freshly ground black pepper, to taste
-1 pint mixed sungold and red cherry tomatoes
-Pinch of hot red pepper flakes
Cut a 3-inch section of cucumber, unpeeled, into ¼-inch
dice and set aside. Peel and seed the remaining
cucumbers, cut into chunks, and place in a food processor.
Pulse the cucumbers until they are liquefied but still retain
some chunkiness (you may need to work in batches).
Remove to a large bowl and stir in 4 tablespoons of the
olive oil, the vinegar, jalapeno, and salt and pepper.
Set the gazpacho aside.
In a 12- to 14-inch sauté pan, heat the remaining table-
spoon of olive oil over high heat until just smoking. Add
the tomatoes to the hot pan and toss gently until they are
heated through and just beginning to burst.
Divide the gazpacho evenly among four bowls. Scatter a
few tomatoes and the diced cucumbers, sprinkle with red
pepper flakes, and serve immediately. Enjoy!
1 lg. cucumber, peeled and thinly sliced
1 sm. red onion, thinly sliced
2 c. cherry tomatoes, cut into halves
½ c. minced parsley
2 T. red wine vinegar
¼ c. extra virgin olive oil
1 t. honey
½ t. dry mustard
½ c. fresh chopped dill
¼ t. salt
½ t. black pepper
Place the cucumbers, onions, tomatoes, and parsley in a large salad bowl.
In a small bowl whisk together the vinegar, olive oil, honey, mustard, dill, salt and pepper.
Pour the dressing over the vegetables and toss well. Can be served at room temperature or chilled for
several hours. Enjoy!
Adapted from blog follower MegaNice9 at
vegetarianunderground.com… Read the rest