So our CSA share started back up a couple of weeks ago and I have to say that it always delights me. It’s like getting a surprise each week–a box full of vegs, some that normally I wouldn’t seek out. It definitely stretches cooking creativity (just try searching “pac choi” and see what you get…nada!)
Yet, it also reminds me that fresh, local ingredients require NO work. The simpler the better. The boys loved this salad, which proves that if you expose kids early enough to unusual flavors, they’ll be open to trying just about anything, including food they don’t recognize (aka “green” foods are not the universal enemy).
Watermelon arugula salad
- 1 bunch arugula (about 4c)
- 3 c chopped seedless watermelon
- 4 tbsp crumbled feta
- 3 tbsp chopped mint
- Drizzle of high quality balsamic vinegar
Layer ingredients. This is so easy I feel guilty calling it a recipe. Enjoy!
Sometimes it’s the simple things. Cobb salad makes everyone happy. Here are some technique tips to prep the ingredients.
- Bacon. Use a broiler pan in the oven to get crisp bacon, while the fat drips through. It’s nice to not have to monitor a greasy pan.
- Hard boiled eggs. Place in muffin pan and bake at 325 for 30 min. Drop into ice water. Super easy to peel! Shout out to Inside Kel’s Kitchen for highlighting this FoodNetwork tip!
- Avocado. Cut in half, use the back end of a chef knife to remove the pit. It’s always easier to slice avocados in the skin and then turn them inside out.
- Chicken. Easiest thing to have on hand for either chicken or pork 4-3-2-1 spice rub (4 tsbp salt, 3 tsbp brown sugar, 2 tsbp paprika, 1 tbsp cayenne).
- Tomatoes. Always salt and pepper!
- Blue cheese. Don’t skimp on fancy ingredients. Buy less, but buy the best.
Serve over romaine.
Blue cheese dressing
- 1/4c buttermilk
- 1/2c sour cream
- 1/3c mayo
- 2 oz blue cheese
- Dashes Worcestshire and Frank’s Red Hot
- 2 green onions chopped
- Salt and Pepper
Mix together and adjust to taste (creamier, cheesier, spicier!)