Farm to Table: Chives, Red Potatoes, Cauliflower, Broccoli, Snow Peas

Happy Farm to Table Friday! This week’s dinner was hearty and delicious, with the mashed potatoes anchoring the meal (so good!). The potatoes also allowed us to add in some other veggies, making good use of all of our produce. We paired our dishes this week with chicken breasts that were brined and grilled. The brine kept the chicken very moist while grilling. Here’s what was on the menu this week:

Complete mealMashed Potatoes with Broccoli, Cauliflower & Bacon

Sour Cream with Chives

Snow Peas in Orange Ginger Butter

Grilled Chicken Breasts

From Bailey:
Mashed Potatoes with Broccoli, Cauliflower & Bacon
Sour Cream with Chives

Ingredients:

  • 1 lb Bacon
  • About 3 lbs of Red Potatoes
  • 1 Head of Cauliflower
  • 1 Head of Broccoli
  • 1/2 cup shredded Cheddar Cheese
  • 1 bunch Chives
  • Sour Cream
  • 1 stick Butter
  • Salt and Pepper (to taste)

Start by cooking the bacon in a pan until it’s crispy, let it cool then crumble it. You can do this right before you cook the rest or earlier in the day.

 Taters and broccoli

I started using two burners. On one start a large pot of boiling water for the potatoes. Chop them into quarters and, when the water is boiling, put in the potatoes. When they are soft when prodded with a fork they are done. You can peel the potatoes if you want to, either way will work.

Steamed cauliflower

On the other burner I started a steamer. First I cleaned and chopped up the head of cauliflower, then steamed the cauliflower until it was soft to a fork poke. Put the cauliflower in a large plastic bowl, then do the same thing with the head of broccoli. You don’t need to change the water in the steamer, just throw it in.

 Mashed cauliflower with masher

Take a potato masher ( I know, so old-fashioned, but I usually use an electric mixer and this time I used the old fashioned hand potato masher and loved the results! I’m a convert to manual) and mash up the steamed cauliflower really well.

Added broccoli

Next add the steamed broccoli and mash it up. Then add the cooked potatoes and mash them into the broccoli/cauliflower mix. After the potatoes are mostly broken up, add a stick of butter and mix it in. Your mixture should have a pretty smooth consistency.

Adding bacon

Next, add about a cup of shredded cheddar cheese and the bacon crumbles. You can add salt and pepper as well.

 Ready to serve mashers

On the side dice up some chives and just mix them into some sour cream. I did about 1/4 cup of chives into about 3/4 cup of light sour cream. I served them on the side, so dollop away!

Chopped chives Chived sour cream

From Megan:
Snow Peas in Orange Ginger Butter

Ingredients:

  • 3-4 cups of Fresh Snow Peas (or Sugar Snap Peas)
  • 1 small Ginger Root, peeled and grated
  • 2 Tbsp Butter
  • Orange Marmalade
  • Apple Cider Vinegar
  • Black Pepper to taste

Trim the ends of the peas. Cook the peas in a small amount of salted, boiling water for about 3 minutes, then drain well. Your peas should still be crisp, don’t overcook them or they will get soggy (blech!)

 Trimmed Peas Cooked Peas

While your peas are cooking, melt the butter in a pan, then add the grated ginger and cook for about a minute.

Peeling Ginger Grated Ginger

Next add a few spoonfuls of the orange marmalade, a splash of cider vinegar, and some pepper to taste. Stir the sauce until the marmalade has completed melted.

 Adding Marmalade Orange Ginger Butter

Pour the Orange Ginger Butter over the drained peas, and toss to coat. Serve immediately.Farm to Table Dinner

Advertisements

Baked Oatmeal Recipe

In my quest to be a Gluten Free I ran across some problems at breakfast. If I go somewhere and sit down I’m okay, eggs and potatoes will do, but what about my jaunt into the local coffee shop? No muffins, bagels, croissants or biscotti for me.

Recently I went to my local coffee shop St. Thomas Roasters and they had Baked Oatmeal. I asked about the recipe and it was gluten free, yay! Their oatmeal was very simple, just some brown sugar. As I sat there I couldn’t help thinking of all the better things I could put into my own baked oatmeal… so I did!  I made my first attempt with peaches, and it was good but it needed a bit of tweaking. Here is the recipe I used for my second (and very successful attempt).

Baked Oatmeal with Blueberries and Bananas

Baked Oatmeal IngredientsDry Ingredients

  • 2 cups rolled oats
  • 1.5 teaspoons cinnamon
  • a dash of salt
  • 1 teaspoon baking powder
  • 3 tablespoons brown sugar

Liquid Ingredients

  • 2 cups milk ( I used Organic Fat Free)
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 teaspoon agave syrup (or maple syrup). If you don’t have agave, add more brown sugar.
  • 3 tablespoons melted butter, slightly cooled

The Add-Ins
You can use whatever fresh fruits, dried fruits, or nuts that you like. Here is what I used:

  • 2 fresh Bananas, sliced
  • 1/2 cup fresh Blueberries
  • Grated peel of one small Lemon
  • Juice of 1/4 lemon wedge.

Preheat your oven to 375. Butter an 8×8 pan and set it aside.
Combine all the dry ingredients in a bowl and set aside.

Dry Ingredients

Combine all the liquid ingredients, leaving 1/2 the butter in the dish. Mix them with a whisk and set the bowl aside.

Wet Ingredients

Mix your Add-Ins together in a small bowl.

Diced Bananas and Blueberries

Next, add the fruit mixture to the dry ingredients and combine. Then move them into the buttered baking dish.

Mixed Fruit and Oats 2

Pour the liquid mixture over the oat mixture. Use your spoon or scraper to gently move the liquid around, making sure all the oats are covered.

Ready to Bake

Next I took 1/3 cup of crushed almonds and spread them over the top, then drizzled the rest of the melted butter over the top.

Put in the oven and bake 35-45 minutes. Let it cool a bit and enjoy!

Baked Close Up - Copy

I usually cut mine into 9 pieces. Each piece will have around 200 calories depending on what you add and how much sugar you use. In the fridge it will keep about a week, I like to warm my piece in the microwave and drizzle a little milk on it. If you make your own version, please let us know what delicious combos you’ve tried!

~ Bailey

Farm to Table Friday: Beets, Spring Onions, Swiss Chard

This week’s Farm to Table Friday Dinner was inspired to be a Belgian-style Feast! We were so excited to eat this meal, that we forgot to take a good picture of the completed recipes together (oops!), so enjoy photos of the individual completed dishes with their respective recipes. Warning – we made a LOT of food (we had to call in reinforcements to help us eat it all!), so it’s a lengthy – but delicious – post. Here’s what was on the menu:

Mussels with Beer, Shallots, and Garlic
Mussels in Bacon, Apple, and Potato Cream Sauce
Pasta in Cream Sauce with Sauteed Swiss Chard Ribs
Beet Salad with Goat Cheese and Pecans

Full Dinner

From Bailey:
Mussels Two Ways

As soon as we settled on a goat cheese beet side salad, I was drawn right to mussels! Yum! Okay, well..I’ve never made mussels. I’ve eaten many but never attempted them on my own. I will say it was a successful adventure. First of all, mussels are not that expensive. I got 2 pounds for six dollars at our local Wegmans. I bought three bags for 6 people and started to plan.

For both recipes I started by cleaning off the mussels. I put them in a sink of cold water and cleaned off the shells. If any were open, I tapped the shells on the counter. If they closed, then they were still alive and okay to eat. If not, they needed thrown away. I had to throw away only about 6 out of the six pounds. Next I put them in the fridge and got ready to prepare the sauces.

Mussels with Beer, Shallot and Garlic
  • 3 lbs Mussels
  • 1 bottle Palm or other Amber Beer
  • 1/2 stick of butter
  • 1/4 cup mined garlic
  • 1/4 cup diced shallots
  • 1/4 cup chopped spring onion

Diced Shallots   Chopped Spring Onion   Minced Garlic

This one was traditional but very easy.  I started with a 1/2 stick of butter in the pan. I got the pan hot then added minced garlic and diced shallots. I sauteed these in the pan and got everything browning. When the pan was ready, I deglazed the pan with a bottle of Palm beer. (Go Belgium!) I let the beer get warmed up, then added about 1/4 cup of diced spring onion. Next I added about half of the mussels. I put a lid on the pan and waited. Every few minutes I’d hold the lid down and toss the mussels around in the liquid, mixing them up. When the shells were all opened, in to a bowl went the mussels, ready to eat!

Deglazed Palm Pan Garlic Beer Mussels

Mussel in Bacon, Apple & Potato Cream Sauce
  • 3 lbs Mussels
  • 3/4 lb diced bacon
  • 1/4 cup diced shallots
  • 1 tablespoon minced garlic
  • 1/4 cup spring onions
  • 2 Granny Smith Apples
  • 1.5  pounds diced fingerling potatoes
  • 1/3 cup apple cider vinegar
  • 1 bottle Hoegaarden or similar beer
  • 1 pint heavy cream
  • dash of salt and pepper

  Diced Bacon in a pan  Diced Potatoes  Chopped Apple

This one was slightly more complicated, but not too bad. I started, instead of using a big saute pan, I used a large pot. I started out with about 3/4 lb of diced bacon. I cooked this in the bottom of the pan until the bacon started to get crispy. Next I added 1/4 cup of shallots, and about a tablespoon of minced garlic along with about 1/4 cup of the spring onions and two diced granny smith apples and about 1.5 pounds of diced fingerling potatoes and a dash of salt and pepper. After this all cooked down, I deglazed the pan with about 1/3 cup of apple cider vinegar, a pint of heavy whipping cream,  and a bottle of Hoegaarden beer. Next  I let the liquids heat up then when the potatoes seemed mostly cooked with a fork test, I added the mussels. I put the lid on the pot and let them cook until the mussels were done.

Pan of potatoes, bacon, etc Completed creamy mussels

From Megan:
Swiss Chard Ribs in Cream Sauce

Creative CookingI had never made anything using Swiss Chard Ribs before, but when I saw this recipe, I knew I had to give it a go! Swiss Chard leaves can also be eaten, but for this dish, I used the vibrantly colored, mild tasting ribs. We were cooking so many things simultaneously for this dinner that we ran out of burners and had to get a little creative…


Ingredients:

  • 2 cups of chopped Swiss Chard Ribs
  • ¼ cup of Butter
  • 1 diced Shallot
  • ½ cup of chopped Spring Onions
  • 1 pint of Heavy Cream
  • 1 lb. of Pasta (we used this gluten free option)
  • Salt and pepper

Chopped Swiss Chard RibsStep One: Separate the ribs from the greens, and cut the ribs into 1/2-inch pieces.

Step Two: Blanch the ribs by boiling them in lightly salted water for 3 minutes, then draining them and transferring them immediately into ice water until cooled. Once cooled, drain again and set aside.

Swiss Chard in ButterStep Three:  Melt butter in a saucepan on medium heat. Add the blanched ribs, diced shallot, and chopped spring onions. Simmer for 4 minutes.

Step Four: Add heavy cream and cook, stirring frequently, until cream reduces by two-thirds. While the cream is reducing, cook pasta, drain, and transfer to a serving dish.


Step Five:
Once the cream has finished reducing, season to taste with salt and pepper, remove from heat, and toss with the pasta. Serve immediately.

Pasta with Cream Sauce Pasta with Swiss Chard Cream Sauce

Beet & Goat Cheese Salad

I’m not a big fan of beets. At all. In fact, most of my beet-cooking adventures have ended horribly, so I was a little apprehensive when I found out that beets would be on our menu this week. When we saw this recipe, though, it sounded too tempting to pass up!

Ingredients:

  • 8 cups mixed Baby Greens
  • 4 small Beets
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Honey
  • 4 oz of Goat Cheese
  • Pecans

Step One: Wisk together the Balsamic Vinegar, Olive Oil, and Honey to make a dressing, and set aside.

Step Two: Wash, trim, and peel the beets, then cook until tender. Beets can be boiled, baked, or microwaved… we opted to chop them into cubes and microwave them since we were short on time. Lesson learned: make sure you use a well fitting lid in the microwave. If you don’t, your microwave will look like something exploded in it.

   Beet Ready to Chop    Diced Beets   Beets in a Sink   Microwave Beets

Step Three: Add the cubed, cooked beets to the salad greens. Add the honey balsamic dressing and toss to coat.

We put the goat cheese and pecans in separate serving bowls and let everyone add their own to taste. The combination of the honey balsamic dressing with the creamy goat cheese really made this salad pop. Those flavors took center stage, while the beets added subtlety and depth to the overall flavor and texture.

Chicken and Pasta in Chardonnay Tomato Sauce

Have you ever been in the mood for pasta, but the thought of red sauce just seemed too heavy? Sure, you could use a different sauce, but then you’d miss out on that yummy tomato flavor. Never fear – I have the solution to your pasta dilemma!

When I’m looking for a lighter take on traditional tomato-based pasta sauces, I like to make a Chardonnay Tomato sauce to serve with chicken and pasta! This dish still has the richness of the tomato flavor, without the weight of a traditional red sauce. The wine adds a freshness that makes this dish perfect for warm weather!

Chardonnay Tomato Pasta with Chicken

  • 1.5 lbs of cubed Chicken BreastIngredients
  • 1.5 cups of quartered Campari Tomatoes (or whole grape tomatoes)
  • Minced Shallots (to taste)
  • Minced Garlic (to taste)
  • 187mL of Chardonnay
  • Extra Virgin Olive Oil
  • Concentrated Chicken Stock
  • Salt & Pepper
  • Pasta

Step One: Add olive oil, shallots, and garlic to a pan. Heat until fragrant, then add the chicken. While you are doing this, begin boiling a pot of salted water for the pasta of your choice.

Garlic and Shallots

Step Two: Add the wine to the chicken, and cook until the wine reduces by half.Chicken and Wine

Step Three: Add the tomatoes and the condensed chicken stock (I used two stock packets), and continue to cook, stirring regularly, until the stock has dissolved and the tomatoes are mostly disintegrated. Your sauce should have a deep pink color.

Tomatos and Chicken Chicken Stock Gel White WIne Tomato Chicken

Step Four: Remove the tomato/chicken/wine mixture from heat and set aside. Strain your pasta and place in a bowl. Pour the tomato/chicken/wine mixture over the pasta and stir to coat.

    White Wine Tomato Pasta

Step Five: ENJOY!

For a different take on this, use whole grape tomatoes instead of quartered Campari tomatoes – the sauce will be lighter, with the chardonnay and chicken really taking the spotlight. The tomatoes will hold more of their shape for satisfying bite-sized pops of flavor.

Happy Cooking!
~Megan

Farm to Table Friday: Kohlrabi, Peas, and Garlic Scapes

Welcome to our first farm to table dinner post! This year, the lovely ladies of Common Plate (that’s us!) decided to split a CSA (Community Sustained Agriculture) share from  Strites Orchard in Harrisburg, PA. We plan to use items from the CSA each week to make an original Farm to Table dinner.  Below are the recipes we used to create our first installment of our new weekly series: Farm to Table Friday!

Farm to Table DinnerPenne with Garlic Scape Pesto and Peas
Sauteed Kohlrabi
Grilled London Broil*

*The London Broil has nothing to do with the CSA, but we marinated it and grilled it to medium rare. It was delicious!

From Bailey:
Penne with Garlic Scape Pesto and Peas

Our CSA box included some interesting items this week. We got got fresh shelled peas and garlic scapes. I had never even heard of a garlic scape, but through my research about it I learned that it’s best used to make pesto or hummus. I decided to go with pesto.

Pesto StuffPesto Ingredients
Please note that all amounts are estimated.  You may need to adjust as you go

  • About 6 garlic scapes
  • 1/2 cup good quality olive oil
  • 1/2 cup shredded parmiaggiano reggiano cheese
  • 1/3 cup roasted unsalted almonds
  • 1/2 cup fresh chopped basil
  • Salt and pepper to taste.

When I made this pesto I first tried to do it in the blender which did not work. I currently only own a 2 cup food processor, so I thought I wouldn’t be able to make it all fit, but I found it was better to work in the processor in small batches than the blender blunder.

Peas in ShellThe first thing we did was shell all the peas, then steam them until they were done. Then we put them to the side.

To make the pesto don’t use a blender like I started out, just go right to the food processor.

Start with the almonds and get them well ground, add in the salt, pepper and basil. Chop a few times, then add in the garlic scapes. To use the scapes chop them up into smaller pieces before adding them in.

Garlic Scapes     Diced Scapes

Next, after grinding the scapes a few times, add in the olive oil, then finally the Parmesan cheese. It’s okay if the mixture is kind of thick, because when the pesto is heated it will cover the pasta well.

Pesto in Food Processor 1 Pesto in Processor 2

To make the final pasta, start with the pasta of your choice, long or short. I chose Trader Joe’s  Gluten Free Corn Pasta. Boil the pasta according to the directions, drain, then set aside. Start by putting some olive oil or butter in a large saute pan. Add the peas, then add the pasta and the pesto. Turn gently until all pasta is covered, and voila! There you go, a delicious side dish! Cover it with grilled chicken or sauteed shrimp for a great entree.

Peas in a Pan IMG_1195 Pesto Pasta

From Megan:
Sautéed Kohlrabi

Raw KohlrabiI had never seen, eaten, or prepared kohlrabi before… heck, I’m not even sure if I had ever even heard of it before it showed up on our CSA preview list! But part of the fun of belonging to a CSA is getting to try new things, so I determined to make a kohlrabi side dish. How hard could it be, right?

Once it arrived, however, I realized that I REALLY had no idea what I was doing. The thing looked like an alien. Several Google searches and helpful Youtube videos later, I decided to tackle sautéed kohlrabi. Thankfully, it’s surprisingly easy to prepare once you realize that it is not, in fact, an alien life form.

Cutting KohlrabiStep One: Remove any leaves from the bulb (ours came pre-removed). From what I’ve learned, the leaves can also be prepared, but the bulb seems to be the most popular part.

Step Two: Use a knife or vegetable peeler to remove the tough, pale green skin on the bulb. Then cut the bulb into thin, matchstick-like spears.

Step Three: Boil the kohlrabi in salted water until softened (about 5-10 minutes), then drain, pat dry, and set aside.

Step Four: Melt enough butter to cover the bottom of a frying pan. Add some minced shallots, and heat until fragrant.

Saute KohlrabiStep Five: Add the kohlrabi to the frying pan, and sauté until it begins to turn golden. Sprinkle a pinch nutmeg on top, and toss to combine.

Kohlrabi has a texture similar to a potato, and the taste is what you might expect if a broccoli and a parsnip had a (very tasty) lovechild. The mildness of the kohlrabi plays well with the butter, and the nutmeg gives it just enough of a kick to pull out some the earthiness of the flavor. New favorite vegetable? I think so!

~ ~ ~

We hope you enjoyed the first installment of Farm to Table Friday!
Happy Cooking!

Restaurant Review: smoke BBQ in Harrisburg, PA

Every month, a group of us check out a different BYOB restaurant in Central PA – it’s a blast! Last month we hit up smoke BBQ, a recently opened purveyor of hickory smoked goodness!

The atmosphere is inside is laid-back and welcoming, and the decor is the perfect blend of modern and rustic. The menu was had a lot more options than you might expect from a barbeque restaurant, with a number of options for people who aren’t meat-eaters. The small plate options – while still inspired by traditional BBQ fare – felt more upscale (think bacon-wrapped dates, smoked gouda mac&cheese, pork belly).

Comeback Special Tacos


House Salad Bailey’s Take!
The thing that I like the most about smoke BBQ is how unique it is. Lately a lot of BBQ places have opened up in this area, and they are all similar. smoke BBQ, however, has an artisan flare that I appreciate. From their use of local ingredients to the real sugar soda in the fountain. On our trip to smoke I shared two delicious appetizers, homemade mini corn dogs with honey and mustard and the jalapeno-bacon glazed pork belly. For my main course I regained my (mostly) gluten-free bearings and had the large house salad. It is topped with roasted peppers, tomatoes, and the coup de grace: A cornmeal crusted crispy goat cheese ball. I like any excuse to eat goat cheese and this is a good one. My salad was also topped with smoked chicken and an amazing smoked tomato vinaigrette. I could eat this salad any day!

Megan’s Take!Boss Dawg with Slaw
Mmmm….BBQ. Nothing screams comfort food like a big ol’ pulled pork sandwich. Add some bacon, grilled onions, cheddar, slaw, and a bacon + chile reduction? I’m in heaven! The culinary masterpiece of which I speak is the Boss Dawg! The flavors in this sandwich layered beautifully, I was very impressed! I also tried the Animal Fries, which were smothered with aged cheddar, fried onions, bacon, and BBQ – they were also delicious!

The portions size of most of the small plates were perfect to whet your appetite without filling you up. The sandwiches were HUGE, so I was a little too stuffed to try dessert this time around… just means I’ll have to go back to try more!

You can find more information about all the deliciousness that smoke has to offer by visiting http://www.hickorysmokedgoodness.com/

Maryland Style Pit Beef Recipe

A summer tradition at my house is the use of the smoker. I’m sure later this summer there will be some smoked deliciousness posts. For Memorial Day we wanted to try something new, so we decided to make Maryland Style Pit Beef. I was shocked to learn that it’s not smoked, just grilled. That makes this recipe easy for anyone to make! Pit beef is a Maryland summer-time tradition and it’s easy to understand why. It’s crusty spicy edges and perfect-medium rare middle make it an amazing summer sandwich.

Maryland Style Pit Beef

First mix up your dry rub:

  • 2 Teaspoons of Old Bay Seasoning
  • 1 Teaspoon of Sweet Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Black Pepper

You may find that you need to mix up more rub depending on the size of your meat. I think I actually tripled this when I made it, but I had two pieces to cook.

5-27 - 1 Pit Beef Ingredients               5-27 - 2 - Pit Beef Spices

Other ingredients:

  • A piece of Top Round (ours were about 3 lbs each)
  • Rolls
  • Horseradish or Horseradish Spread (see below for recipe)
  • Veggies for on sandwiches.

Making Maryland Pit Beef is deceivingly simple. Begin my rubbing the top round with the pre-mixed dry rub. Let it sit in a container, uncovered or lightly covered, in the fridge for 2-3 days. This gives the rub a chance to absorb into the meat and start to break it down and tenderize a little bit.

5-27 - 3 - Pit Beef Raw                     5-27 - 4 - Pit Beef Rubbed

After the meat has sat for a few days, fire up the charcoal grill. Get it nice and hot, then grill the meat for only about an hour. It can be longer if you meat is a larger piece. You want the internal temperature to be 120. This will have your meat rare on the inside. If you don’t want rare, cook it a little longer, but be aware that cooking it too long will make the meat tough.

5-27 - 5 - Pit Beef cooking      5-27 - 6 - Pit Beef Temped 

5-27 - 7 - Pit Beef RestingThe next step is to let the  meat rest, you can even let it cool down completely if you want. When you slice it, go against the grain and slice it as thin as possible. If you are lucky like I am, your husband can take it to work and slice it on the a real meat slicer!
After it’s sliced, reheat if you need to, serve and enjoy! Traditionally this is put on a good roll with a horseradish spread which is easy to make. Just mix to taste!

Horseradish Spread:

  • Mayonnaise ( I use my own homemade, see The Truth About Mayonnaise )
  • Prepared White Horseradish
  • Salt & Pepper
  • A dash of Lemon Juice

Even if you don’t live in Maryland you can now enjoy one of their greatest culinary delights!
~ Bailey

Crabby Potato Salad Recipe

One of my favorite summer salads is Crab Potato salad.  I like any excuse to eat crab, and combining it with these amazing fresh summer ingredients makes the best summer side dish.  Don’t feel committed to any of the portions in this salad, feel free to add more of anything or less. You could add onions, cabbage,  mash the potatoes, or do many other tweaks to make this recipe your own. This is my version:

Crabby Potato Salad:

  • 2 lbs Red Potatoes
  • 1/2 cup cooked Corn-on-the-Cob
  • 1/2 cup diced Celery
  • 1 cup Mayonnaise ( I always make my own. see: The Truth about Mayonnaise)
  • 1 tbsp Lemon Juice
  • 1 1/2 tsp Old Bay Seasoning
  • 1 cup crabmeat (Canned works fine, I usually buy some fin and some lump just to mix up the textures)

First boil, cool, then cube the potatoes.

Boiling Potatoes   Boiled Potatos

Next, dice the celery and cut the corn off the cob. Make sure to cook the corn first and let it cool completely.

Chopped CeleryCutting Corn Cut Corn

Add together the potatoes, corn, celery, crab, and lemon juice and toss around.

Crab Potato Salad

Mix the Old Bay seasoning into the mayo, then add to the potatoes. This way you avoid clumps of seasoning getting stuck to the veggies!

Old Bay Mayo

Combine all the ingredients and keep chilled until service. Since I use homemade mayo, I try to always keep this inside if possible; if not, keep a lid on it lightly and put it in a bowl of ice to keep chilled.

Crabby Potato Salad

This makes a delicious side dish for any summer picnic – Enjoy!
~ Bailey

Watermelon Salad with Feta and Basil

After a very hot and sunny weekend, I think it’s safe to say that Summer has arrived! When days get hot and humid, I like to enjoy food that is light and refreshing… like Watermelon Salad with Feta and Basil! This dish combines fresh, simple summer flavors in a way that feels complex without being too rich or heavy.

Watermelon Salad with Feta and BasilWatermelon Salad with Feta and Basil

  • One large Watermelon
  • Fresh Basil leaves
  • Feta Cheese
  • Olive Oil
  • Salt
  • Pepper

– Cut the watermelon into bite-sized cubes and put in a bowl. (If anyone knows a quick & easy way to do this part, I would LOVE to know your secret!)

– Tear or mill about a cup of FRESH basil leaves and add to the bowl. I use an herb mill and absolutely love it!

– Crumble feta cheese on top of the watermelon cubes and torn basil. I used about 1/2 a block of feta, but you can add more if you want a richer taste. As you add more cheese, you will start to lose some of the watermelon taste, and the salad will get pretty milky, so don’t go too crazy with it!

Watermelon Salad

– Drizzle the ingredients with olive oil, add coarse salt & freshly ground pepper to taste, then toss everything together!

Watermelon Salad 2

The result is a refreshing and unexpected combination of flavors and textures. I look forward to making this salad every summer… especially to take on picnics or to enjoy at an outdoor concert!

Happy Cooking,
Megan