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

S&P

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!