a little of each

A family's cookbook

Cucumber and Melon Salad May 20, 2013

Filed under: Fruits and Vegetables,Soups and Salads — alittlemoreofeach @ 9:34 am
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In 2012, we joined a local organic Community Supported Agriculture (CSA) farm in Tampa.  Every other week, we’d pick up bags of wonderfully fresh vegetables, some of which I’d never heard of before.  Tatsoi? Dino Kale? Hakurei turnips?

Needless to say, our palettes expanded, and sometimes I struggled to find ways to use our produce.  Like the radishes.  One or two, I know how to handle (chop up in a salad – easy enough!), but eight? Ten? Thankfully, I found two different cold salad recipes through Pinterest that allowed me to use the radishes in really delicious ways.  This one is based on a Weight Watchers recipe and is such a wonderful and refreshing summer dish.  Tangy citrus, fragrant mint, sweet melon, crisp and slightly spicy radishes all combine into a beautiful and healthy salad.  While the original recipe calls for the veggies and melon to be sliced on a mandolin, I chose to dice the cucumbers and melon and thinly slice the radishes.  Scooping the melon with a baller would also work.  The recipe also calls for honeydew, and as you can see in the photo I sometimes use cantaloupe.  They are equally delicious.

melon salad

Sometimes I deconstruct the salad for little palettes that aren’t keen on radishes or mint yet. They inhale the melon and cucumber.

 

Ingredients

1 medium English cucumber

6-8 fresh radishes

1/2 medium honeydew melon

1/2 cups mint leaves, julienned

1/4 cup fresh lemon or lime juice

1 Tbl sugar

 

Directions

Combine all ingredients in a bowl and chill for at least two hours before serving.

 

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Cucumber and Melon Salad December 24, 2012

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 10:31 am
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Mint leaves.

Mint leaves. (Photo credit: Wikipedia)

Prep Time: 10 minutes

Ingredients (serves 8)

  • 1 medium English cucumber(s), thinly sliced
  • 1 1/2 cup(s) fresh radish(es), thinly sliced
  • 1/4 medium honeydew melon, cut into thin slices
  • 1/2 cup(s) mint leaves, fresh, cut into thin ribbons
  • 1/4 cup(s) fresh lemon juice
  • 1 Tbsp sugar

Instructions

Combine all ingredients in a medium mixing bowl; chill for at least 2 hours.

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Sugar Snap Salad

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 10:15 am
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Ingredients

  • 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon (or more) fresh lemon juice
  • 1 teaspoon white (or red) wine vinegar
  • 3/4 teaspoon sumac plus more for garnish
  • 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
  • 4 ounces feta, crumbled
  • Freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh mint (or more or less to taste)

Instructions

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

Whisk oil, 1 tablespoon lemon juice, vinegar, and 3/4 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. Can be made a day ahead. Cover dressing and salad separately and chill.

Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice.. Garnish with mint and sprinkle with sumac.

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