Let’s Eat! Summer Fruits and Vegetables
Couscous Salad
Ingredients
· 1 10 oz. box of instant couscous (1 1/4 cups)
· 2 cups boiling water
· 1 teaspoon olive oil
· 2 cups halved cherry tomatoes
· 1 cup diced seedless cucumbers or kirbies
· 1/4 cup sliced scallions
· 1/2 cup canned chick peas
· 2 tablespoons toasted pine nuts
· 1/2 cup crumbled feta cheese
· 1/2 cup red wine vinegar vinaigrette
Red Wine Vinegar Vinaigrette:
· 2 tablespoons red wine vinegar
· 5 tablespoons extra virgin olive oil
· 1 teaspoon Dijon mustard
· 1 teaspoon kosher or sea salt
· 1/2 teaspoon freshly ground black pepper
Preparation
1. In a large mixing bowl combine the couscous, boiling water and olive oil.
2. Quickly stir with a fork and cover the bowl with a pot cover or large plate so that the steam stays in the bowl.
3. Let sit for 5 minutes and then fluff with a fork to break up the grains.
4. Let cool to room temperature or place in the refrigerator to chill.
5. While the couscous is chilling, prepare the vegetables.
6. Just before you’re ready to serve, combine the couscous with all the chopped ingredients.
7. Toss gently to combine.
8. Add the vinaigrette and toss again.
9. Serve immediately.
10. In a small bowl combine the vinegar with the mustard, salt and pepper.
11. Using a fork, stir until the salt is dissolved and the mustard completely mixed.
12. Add the olive oil and whisk with the fork until it has combined with the vinegar.
13. Add immediately to the salad.
14. If it sits for a while, re-mix it before adding to the salad because if it has separated back into oil and vinegar the couscous grains may absorb it unevenly.
Culinary Tours Fontina & Vegetable Melts
This vegetarian appetizer features rich dijon mustard, creamy Fontina cheese, and a variety of delicious local vegetables.
Ingredients
· 1 yellow pepper
· 1 zucchini
· 1 tbsp Full Circle Market Organic Extra Virgin Olive Oil
· 1 loaf Food City Fresh French Bread
· 1/2 cup Food Club mayonnaise
· 2 tbsp Food Club Dijon mustard
· 1 cup Full Circle arugula leaves
· 2 heirloom tomatoes
· 1 1/2 cup shredded Culinary Tours Fontina Cheese
· 1/2 cup Shortcuts red onion
Preparation
1. Preheat broiler to high.
2. Cut red onion into thin slivers.
3. Place yellow pepper on broiler pan 4 inches from heat source; broil, turning as skin chars until pepper is charred and soft.
4. Place pepper in a small paper bag to cool.
5. Reduce over to 400F.
6. Sauté shin zucchini slices in oil in a skillet over medium heat until lightly browned on both sides.
7. Remove skin and seeds from pepper, cut into strips.
8. Cut bread into 4-inch pieces; slice each piece in half.
9. Arrange bread pies, cut sides up, on a baking sheet.
10. Combine mayonnaise and mustard, spread over cut surfaces of bread.
11. Layer arugula, zucchini slices, quartered tomato slices, pepper slices, pepper strips and cheese evenly on mayonnaise.
12. Bake 7 to 8 minutes or until cheese is melted and sandwich is heated through.
13. Top with red onion slivers.
Note: Fontina is a softer cheese, which shred more easily if placed in the freezer for 15 minutes before shredding.
Summer Squash Casserole
· 1 clove garlic, peeled
· 1 1/2 cup Food Club Whole wheat panko breadcrumbs
· 2 tablespoons extra-virgin olive oil
· 6 medium summer squash (about 3 pounds), cut into rounds
· 1 small ripe tomato, diced
· 2 tablespoons chopped fresh basil, plus more for garnish
· 1 teaspoon coarse kosher salt
· Freshly ground pepper to taste
· 1 cup shredded Italian blend cheese
· ½ cup Culinary Tours shredded Parmesan cheese
Preheat oven to 375 degrees.
Combine half of the breadcrumbs (3/4 cup), squash, tomato, basil, salt and pepper in a large bowl to combine.
Coat a 9 by 13 inch casserole dish with cooking spray. Spread half of the squash mixture in the casserole dish. Top with half (½ cup) of the Italian cheese blend. Add the remaining squash mixture and cover the casserole with foil. Bake until the squash is fork tender, about 50 to 55 minutes.
Increase oven temperature to 450 degrees F. Remove foil, top with the remaining Italian cheese blend, Parmesan, and the remaining breadcrumbs. Bake uncovered until the cheese is melted and the topping is golden brown, 12 to 15 minutes.
