Treviso Radicchio Salad with Feta
This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.
Ingredients:
1 large head Treviso radicchio
¼ cup pitted dates
4 ounces feta cheese
¼ cup extra-virgin olive oil
2 tablespoons lime juice
Pinch of red pepper flakes
Sea salt and fresh ground pepper, to taste
Method:
1. Separate the leaves of the radicchio and rinse and dry thoroughly, then chop the leaves into large chunks. Place in a large serving bowl.
2. Slice the dates into long slivers and sprinkle over the radicchio. Sprinkle a pinch of salt and the red pepper flakes, then drizzle the olive oil over. Squeeze the lime juice and crumble the feta cheese over everything, and grind pepper freshly from a pepper mill. Toss and serve immediately.
Sweet Corn & Roasted Potato Salad with Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)
Ingredients:
3 pounds fingerling potatoes, scrubbed and halved or quartered if large
¼ cup minced parsley
2-3 tablespoons olive oil
2 cups sweet corn kernels, cut from the cob
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch fresh basil leaves, chopped
¼ cup feta cheese, crumbled
¼ cup toasted pine nuts
For dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Place the potatoes in a heavy roasting pan, drizzle with olive oil, stir to coat. Salt and pepper generously and add chopped parsley. Roast the potatoes until tender and starting to brown, turning once or twice, about 20-25 minutes. Remove from oven and cool to room temperature.
2. When potatoes have cooled, combine together with the corn kernels and sun-dried tomatoes.
3. For the dressing, combine the ½ cup of olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Toss the potato mixture enough dressing to coat lightly. Stir in the basil and feta cheese gently, season with salt and pepper and garnish with toasted pine nuts. Serve at room temperature.
Summery September Recipes
We might have turned over the page to the month of September, but the gardens continue to ripen with an abundance of late-summer gems, from luscious heirloom and cherry tomatoes to ripe, juicy melons and peaches. Also including zucchini, sweet peppers, cucumbers and Patty Pan squash, plus a beautiful bounty of herbs and greens, this week’s lineup is accented by such provisions as Pain au Levain bread, Italian olive oil and flaky sea salt, Harmony Field’s sheep’s milk feta and chicken eggs. Enjoy!
Here are a few recipe ideas for the week:
Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; serve with grilled bread crostini!
Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.
Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled vegetables.
Cucumber & Melon Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.
Cucumber & Melon Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
Ingredients:
½ very ripe Galia, cantaloupe or other summer melon, cut into ½-inch chunks
2 cucumbers, cut into ½-inch chunks
6 basil leaves, cut into chiffonade
¼ cup feta cheese, crumbled
Olive oil
Balsamic vinegar
Shelled sunflower seeds
Sea salt and fresh ground pepper
Method:
1. Toss melon, cucumber, basil, and feta in a medium bowl.
2. Mix equal parts olive oil and balsamic together in a small bowl, then drizzle over the salad, tossing to coat if desired. Finish with a sprinkling each of sunflower seeds, salt, and freshly ground pepper.
