Newsletters: 14 July, 2010

Excerpt from the Market Newsletter originally published on 14 July, 2010. View the full newsletter for all the photos and links.

Cooking, and reading about cooking
After all that heat last week I started looking for some recipes that didn’t require any cooking (there’s only so much you can do with pre-cooked, frozen hamburger patties and a microwave, and it gets monotonous). Here’s a couple of no-heat salads from a pretty little book the Market Manager lent me. We’ll probably be seeing more from this book as the season progresses.

Traditional Greek salad
salad:
7 oz Greek feta cheese, cut into 1-inch cubes
1 lettuce such as romaine or escarole, shredded or sliced
4 tomatoes, quartered
1/2 cucumber, sliced
12 black Greek olives, pitted
2 Tbsp. chopped fresh herbs such as oregano, parsley, mint, or basil
dressing:
6 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 garlic clove, crushed
pinch of sugar
salt and pepper to taste
Whisk the dressing ingredients together and set aside. Put lettuce, tomatoes, and cucumber into a large salad bowl; add the cheese cubes and toss together. Whisk the dressing again, pour it over the salad and toss. Serve garnished with the olives and chopped herbs.

Spring clean salad
2 dessert apples, cored and diced
juice of 1 lemon
large chunk of watermelon, seeded and cubed
1 head Belgian endive, sliced into rounds
4 ribs celery with leaves, coarsely chopped
1 Tbsp. walnut oil
Mix apple cubes and lemon juice so apples will not go brown. Add remaining ingredients except oil and mix gently. Stir in the walnut oil.

Both of these recipes are from…

Book!
Salads : creative salads to delight and inspire. Love Food, 2009. — Recommended by your Market Manager, Connie.

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