Serves 6 (dinner-sized portions); Recipe by Courtney McDonald
Ingredients:
-1 medium watermelon, rind removed (discard) and diced into 1 inch chunks
-4 large heirloom tomatoes, hulled and diced into 1 inch chunks
-3 ears fresh corn, kernels removed
-1/2 medium red onion, thinly sliced
-juice and zest of 2 limes
-1/4 cup extra-virgin olive oil
-1/4 cup chopped fresh cilantro or basil leaves
-salt, to taste
-chili powder, to taste
-1 cup cotija cheese, crumbled
In a large mixing bowl, combine the diced watermelon, tomato, corn kernels and sliced red onion. Add the lime juice, olive oil, and chopped cilantro, stir gently. Season to taste with the salt and chili powder. Transfer salad to a serving bowl and crumble the cotija cheese over the top. Serve immediately!
Category: Side Dish
PlacerGrown ingredients used: Meyer Lemons, Wine
Ingredients:
Instructions:
Heat oil in 12 inch skillet over medium high heat until simmering. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes. Increase heat to high and cook, stirring occasionally, until liquid had completely evaporated, about 8 minutes longer. Add butter, reduce heat to medium, and continue to cook, stirring once every minute, until mushrooms are dark brown, about 8 minutes longer. Add shallots, garlic and parsley and cook until softened, about 3 minutes. Add Madeira and cook until liquid has evaporated, about 2 minutes. Season with salt and pepper to taste, turn out into a heated vegetable dish, and sprinkle with fresh lemon juice, serve immediately with a crusty bread. Serves 8 to 10.
Serves 6 – recipe by Courtney McDonald
Ingredients:
-1/4 cup extra-virgin olive oil
-1 large yellow or white onion, thinly sliced
-4 cloves garlic, thinly sliced
-2 medium butternut, kabocha or other hard squash, peeled
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