All posts tagged: Salad

Watermelon Salad

What you need: Watermelon, 1 1/2 cups per person Crumbly cheese like feta or goat Olive Oil Salt + Pepper My grandfather always put salt on his watermelon, telling me it made it sweeter. In his honor I give you this salad. For me this is summer on a plate. Dice your watermelon into bite sized pieces, i prefer larger chunks. Arrange a nice pile of melon on your plates. Top with a nice dose of crumbly cheese. Sprinkle with salt and pepper, then put a light gulg of the olive oil over the dish. Vola! You can make this in a large bowl too, but I like making a special plate for each person.

Summer Beans with Mustard Vinaigrette

We have three type of beans in our boxes this week: Romano, Dragon Tongue, + Chinese noodle. You can make this recipe with any combo of summer bean! What you need: 1 lb fresh summer beans 2 Tablespoons Red Wine Vinegar 1 Tablespoon dijon Mustard 1 teaspoon mustard seeds, optional 2 Tablespoons Olive Oil Garlic Clove, made into paste Salt + Pepper Fresh Herb, for serving Cook beans in a large pot of boiling salted water until bright green and tender, 8-10 minutes. Use a slotted spoon to transfer beans into ice bath. Combine the rest of the ingredients to make vinaigrette. Toss cooled beans with vinaigrette! Finish with your favorite fresh herb! Add salt and Pepper to taste.

I love Kale Salad

This recipe is how I got Gabriel to LOVE kale, and I hope it makes you a convert, too. What you need: 1 bunch Kale Olive Oil Lemon Juice Salt + Pepper Your favorite cheese Oven Preheat oven to 410F, no hotter! Wash and strip leaves off kale stems. With your hands, rip leaves into smaller pieces, think bite sized. Take half the leaves and place on baking sheet with a glug of olive oil, salt + pepper. Toss with your hands to coat and make one layer of kale on the baking sheet. Bake for 10-15 minutes, until kale is crisp but not burnt Meanwhile, massage the raw kale…if you’ve had kale and not liked it, it probably wasn’t massaged. This might sound weird, but do it! Toss the raw kale with a squeeze of lemon juice and a small pinch of salt. (You just slated the baking kale.) Crush with your hands until leaves soften, and the fibers break down. You’ve now massaged kale! Take 2 tablespoons Olive Oil + 1 tablespoon lemon …