Fresh Corn Salad
Crisp, crunchy and spicy, this side salad is even better the second day!
Ingredients:
3 cups corn kernels, cut from husks
1 heirloom tomato, seeded and diced, or 2 cups cherry tomatoes, halved or quartered if large
2 sweet peppers, seeded and diced
1 Anaheim chile pepper, seeded and diced
½ Walla Walla sweet onion, diced
1 garlic clove, minced
¼ cup chopped parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sea salt and fresh ground pepper
Method:
1. Combine corn, tomato, peppers, Anaheim chili, sweet onion and garlic in a small mixing bowl.
2. Toss in the garlic and parsley and combine, then drizzle with olive oil and red wine vinegar. Taste and season with salt and pepper, as desired.
Variation: Try adding in 1 cup of this week’s canned Italian borlotti beans!
Mediterranean Favorites Recipes
The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like lemons, frying peppers, zucchini and cucumbers continue to ripen during this sunny early fall. Take advantage of this bounty with a menu starring peppery Greek sausage, our signature chicken stock to incorporate into a traditional Avgolemono soup and savory Halloumi cheese fit for frying. A light and crisp Greek wine and a sun-dried tomato-kissed Pomodoro loaf complete this feast of Mediterranean delights.
Here are a few recipes ideas for the week:
Tzatziki Sauce
This signature Greek condiment is wonderful served with this week’s sausage and a side of sliced sliced tomatoes and cucumbers, or sautéed onions and peppers.
Fried Gatherer’s Gold Peppers with Halloumi Cheese
Golden, gooey cheese nuggets are tossed with peppers and lemon for this flavorful starter.
Grilled Halloumi & Vegetable Kabobs
These kabobs are incredibly colorful, accented by Halloumi cheese and fresh oregano.
Avgolemono Soup
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.
Greek Eggplant with Lemon Vinaigrette
Roasted eggplant, tossed with a light, lemony vinaigrette
