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Showing posts from August 20, 2017

Greek Watermelon Salad by Ric Orlando

Greek Watermelon Salad
This is the very trendy, most delish salad on the block. Sometimes a dish takes off because it is that good. This is easy, just assemble, dress and eat. Just make sure the onion are thin and the melon and tomatoes are a bit beefier cut. Texture is key here.
Arrange on a platter slices of watermelon watermelon peeled cucumbers sweet onion tomatoes
Dress with red wine vinegar and olive oil. Sprinkle with salt and pepper.
Garnish with crumbled feta and Kalamata olives.
Finish with roughly chopped fresh herbs…mint for sure, maybe some dill or parsley.

Thai Melon Salad by Ric Orlando

Here is another recipe from my Coxsackie Farmer's Market demo...Melon Love!

Thai Melon Salad This is super refreshing, clean and surprising. Bring it to a pot luck BBQ. Its great with smokey grilled fods or its also delish spooned on top of a bowl of steaming hot rice. Yet another great way to use up any leftover melon. Use whatever melon you have for this. Makes about a 6 cups. Note- Allergic to Peanuts, use cashews, sunflowersseeds or nothing. Want it Vegan?use tamari instead of fish sauce....
 1  cupwatermelon – large dice, seeded 1 cup honeydew, large dice 1 cup Canteloupe, large dice 1 medium cucumber, peeled, quartered lengthwise,  and sliced thin 1 red onion, peeled quartered lengthwise,sliced thin 1 big   not so ripe tomato, quartered and sliced I medium carrot, peeled, sliced lengthwise then sliced into very thin half moons. 1 tsp crushed red pepper small bunch of mint, chopped handful of bail, or Thia basil, roughly chopped pinchsalt pinchpepper 1 1/2 cupspeanuts -- chopp…

Late Summer Green Gazpacho By Ric Orlando

--> GREEN GAZPACHO I made tyhis at the Coxsackie Farmer's Market Wednesday, August 23rd! It was all eaten in a few short minutes. This is as refreshing as can be, and yet another way to use up the leftover melon. It is also perfect for using slightly soft, over ripe melon. Makes about 2 quarts 1/2 cup white wine vinegar Juice of one orange Juice of 3 limes 1 large honey dew 6 tomatillos cups tomatillos 3 medium cucumbers 4 sprigs cilantro 1 small onion, peeled and diced 1 clove garlic 1 green hot pepper of your choice, I like serranos salt
We are using a blender for this one. Bring a small pot of water to a boil. We want to lightly soften the tomatillos sodrop the peeled tomatillo in the water and cook for about two minutes then strain and rinse under cool water to stop the cooking. Neatly dice nice about one cup of honeydew meat and reserve for the finished soup. Chunk up the rest, so seeds and skin obviously. Do the same with the cucumber…peel and neatly dice one and peel and chunk…