Sunday, August 4, 2013

salads of summer

I've spoken before about how my friends, the Dunhams, have gifted some of their CSA produce to us - and (lucky for me) this happened again! Here are two recipes for light, chilled summer salads.
1/2 pound orzo
1 pound snap peas, trimmed and halved
2 small yellow squash, cubed
juice from half a lemon (maybe a little more)
3-4 tablespoons EVOO
3 tablespoons Parmesan, shredded
Bring a pot of salted water to a boil, add orzo (following time guidelines for pasta). When you have three minutes left on the pasta, add zucchini and snap peas. When timer is up, drain in a colander and return to pot. Add EVOO, Parmesan, lemon juice and S&P. Chill for a bit in the fridge and enjoy. 
1 & 1/2 cups quinoa
1/2 pound sugar snap peas (or string beans - or some of both) - blanched in boiling water
1/3 cup EVOO
3 tablespoons red wine vinegar
1/2 roasted pumpkin seeds
small onion, sauteed
1/2 pound small tomatoes (heirloom variety if possible)
Prepare quinoa according to package and set to the side. Trim snap peas or beans and half them - also half the tomatoes. Saute onions and mix in a small bowl with EVOO, vinegar, S&P. In a large bowl, place quinoa, blanched/drained peas or beans, tomatoes and pumpkin seeds - toss together. Pour dressing over top and toss again - taste for seasoning and adjust to your liking. 
My friend Jill and I made this last night using farm fresh produce (I only contributed the pumpkin seeds and a bit of stirring - a very nice Saturday night!). This salad makes a delicious light dinner and can be paired with grilled chicken or fish.
A warm thank you to Jill, Ethan and Mimi for providing the integral veggies for these cool summer salads!

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