FARM FRESH RECIPES

Grilled Ciabatta Panzanella

INGREDIENTS

• 2 large beefsteak tomatoes, chopped • 1 medium English cucumber, chopped • ½ cup chopped fresh basil • ¼ cup chopped fresh parsley • ¾ tsp kosher salt • 2 medium shallots, finely chopped • ½ cup plus 2 tbsp extra virgin olive oil • ¼ cup plus 2 tbsp red wine vinegar • ½ tsp freshly ground black pepper • 1 loaf (16 ounces) ciabatta bread, halved lengthwise • 1 garlic clove, halved • 2 packages (8 ounces each) fresh mozzarella pearls, drained

DIRECTIONS

1. Prepare outdoor grill for direct grilling over medium heat. In medium bowl, toss tomatoes, cucumber, basil, parsley, and ¼ teaspoon salt. In large bowl, whisk shallots, ½ cup oil, vinegar, pepper, and ¼ teaspoon salt. 2. Brush cut sides of bread with remaining 2 tablespoons oil; sprinkle with remaining ¼ teaspoon salt. Place bread, cut sides down, on hot grill rack; cover and cook 10 minutes or until lightly toasted and grill marks appear, turning once. Rub cut sides of bread with garlic; tear into bite-size pieces. Add mozzarella, tomato mixture, and bread to oil mixture; toss to combine.

ZOODLE, CHICKPEA & AVOCADO SALAD

INGREDIENTS

• 3 medium zucchini • 3 Roma tomatoes, chopped • ½ small white onion, finely chopped • 2 cans (16 ounces each) reduced sodium garbanzo beans (chickpeas), drained and rinsed • 1½ tbsp chopped fresh mint leaves • 1½ tbsp extra virgin olive oil • 1 tbsp fresh lemon juice • ¾ tsp ground cumin • ½ tsp kosher salt • ¾ tsp freshly ground black pepper • 1 ripe avocado, peeled, pitted and diced • 1 cup reduced-fat crumbled feta cheese

DIRECTIONS

1. Holding box grater with largest holes facing up, run zucchini along holes to create long strands or zoodles. 2. In large bowl, toss zoodles, tomatoes, onion, beans, mint, oil, lemon juice, cumin, salt, and pepper; fold in avocado and cheese.

NOTES A mandolin-style grater or spiralizing tool can also be used to create the zoodles.

If not serving immediately, cover and refrigerate up to 2 hours. Fold in avocado and cheese just before serving.

ZUCCHINI & SUMMER SQUASH RIBBON SALAD

INGREDIENTS

• 2 tbsp fresh lemon juice • 2 tsp chopped fresh chives • ½ tsp honey • ¼ tsp kosher salt • 1/8 tsp freshly ground black pepper • 1 pinch ground red pepper • 3 tbsp extra virgin olive oil • 2 small yellow squash and/or zucchini, thinly shaved with vegetable peeler • ½ cup halved grape tomatoes • ½ cup whole milk ricotta cheese

DIRECTIONS

1. In medium bowl, whisk lemon juice, chives, honey, salt, black pepper, and red pepper; whisking constantly, drizzle in oil until emulsified. Add squash and tomatoes; toss to combine. 2. Serve salad dolloped with cheese.

GRILLED CORN WITH PARMESAN SPREAD & BASIL

INGREDIENTS

• 3 garlic cloves, grated or minced • 1 tbsp olive oil • ½ cup mayonnaise • ¼ cup grated Parmesan cheese plus additional for sprinkling (optional) • 2 tsp fresh lemon juice • ½ tsp crushed red pepper flakes • 6 ears of corn, silks and husks removed, cut crosswise in half • Nonstick cooking spray • ¼ cup coarsely chopped fresh basil leaves

DIRECTIONS

1. Prepare outdoor grill for direct grilling over medium-high heat. In small skillet, cook garlic in oil over medium heat 1 to 2 minutes or until golden brown, stirring frequently; cool. 2. In small bowl, stir mayonnaise, cheese, lemon juice, pepper flakes, and garlic mixture. 3. Spray corn with cooking spray. Place corn on hot grill rack; cover and cook 10 to 12 minutes or until golden brown, turning frequently. 4. To serve, brush corn with mayonnaise mixture; sprinkle with additional cheese, if desired, and basil.

FRESH CORN, CHERRY TOMATO & AVOCADO SALAD

INGREDIENTS

• 6 medium ears of corn, silks and husks removed • ¼ cup extra virgin olive oil • 2 tbsp fresh lemon juice • 1 tsp Dijon mustard • ¼ tsp ground red pepper • ¼ tsp kosher salt • ¼ tsp freshly ground black pepper • 2 cups halved cherry tomatoes • ½ cup finely chopped red onion • 2 tbsp chopped fresh chives • 1 large avocado, cut into ½-inch pieces • 1/3 cup small whole basil leaves

DIRECTIONS

1. Heat large covered saucepot of salted water to boiling over high heat. Add corn and cook 3 minutes or until corn is crisptender. Rinse corn with cold water; drain and cut kernels from cobs. 2. In large bowl, whisk together oil, lemon juice, mustard, red pepper, salt, and black pepper; stir in tomatoes, onion, chives, and corn. Fold in avocado and basil.

WATERMELON PICO DE GALLO

INGREDIENTS

• 1 jalapeño pepper, minced • 2 cups finely chopped seedless watermelon • ½ cup finely chopped kiwi • ½ cup finely chopped yellow bell pepper • ¼ cup finely chopped red onion • 2 tbsp chopped fresh cilantro • 2 tbsp fresh lime juice • ¼ tsp kosher salt • 1 (9-ounce) bag tortilla chips

DIRECTIONS

1. In large bowl, toss jalapeño, watermelon, kiwi, bell pepper, red onion, cilantro, lime juice, and salt until combined. Serve with tortilla chips.

COOL MELON SALAD

INGREDIENTS

• 6 cups assorted melon balls • 3 tbsp chopped fresh mint leaves • 3 tbsp fresh lime juice • 3 tbsp honey • 2 tsp lime zest

DIRECTIONS

1. Place melon balls in serving bowl. In small bowl, whisk remaining ingredients until well combined. Pour mint mixture over melon; toss until well combined.

NOTES Melon varieties to try in this salad include cantaloupe, casaba, honeydew, and watermelon.

TOOLS NEEDED

A melon baller works best for this, but rounded measuring spoons work well also. For a larger melon ball, you could even use an ice cream or cookie dough scoop.

HOW TO MAKE MELON BALLS

1. Cut the melon in half and remove the seeds. 2. Holding the melon baller flat against the melon or at a slight angle, push down until the melon baller has fully sunk into the flesh. 3. Rotate the melon baller 180°.

GRILLED WATERMELON SALAD

INGREDIENTS

• 1 large red onion, cut into ½-inch-thick rounds • 3 tbsp canola oil • 1 seedless watermelon (about 3 to 4 pounds), rind removed, cut into 2-inchthick half moons • 1 cup crumbled feta cheese • 2 tbsp balsamic vinegar • 1 tsp kosher salt • ½ tsp freshly ground black pepper • 2 cups arugula or baby spinach for garnish, optional

DIRECTIONS

1. Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of onion rounds with 1 tablespoon oil. 2. Place watermelon and onion on hot grill rack; cook 10 to 12 minutes or until watermelon and onion are charred, turning once halfway through cooking. Remove from grill; let stand 5 minutes. 3. Cut watermelon into about 1½-inch chunks and chop the onion. In large bowl, toss cheese, vinegar, salt, pepper, watermelon, onion, and remaining 2 tablespoons oil. Serve immediately over arugula, if desired.

WATERMELON-BASIL LEMONADE

INGREDIENTS

• Approximately 12-15 leaves fresh basil, stems removed • 1½ cups water • ¾ cup granulated sugar • 2 tbsp lemon zest • 1 (7- to 8-pound) seedless watermelon, rind removed, cut into large chunks (about 12 cups) • 1½ cups fresh lemon juice (from about 6 large lemons)

DIRECTIONS

1. Roughly chop half the basil leaves. (You should have about ¼ cup.) In small saucepot, heat water and sugar over medium heat 3 to 5 minutes or until sugar dissolves, stirring frequently. Remove saucepot from heat; stir in lemon zest and chopped basil. Let stand 10 minutes. 2. Meanwhile, in blender or food processor with knife blade attached, in batches if necessary, purée watermelon until smooth. Into large pitcher, strain watermelon purée through fine-mesh strainer; discard solids. Into same pitcher, strain sugar mixture; discard solids. 3. Stir in lemon juice. Refrigerate at least 2 hours or up to 3 days. Stir in remaining basil leaves just before serving.

CAPRESE SALAD

INGREDIENTS

• 2 fresh tomatoes • 8 ounces fresh mozzarella cheese • ¼ cup coarsely chopped fresh basil leaves plus additional leaves for garnish • 3 tbsp balsamic vinaigrette • ¾ tsp kosher salt • ¾ tsp freshly ground black pepper

DIRECTIONS

1. Slice tomatoes and mozzarella into equal thickness. 2. On 2 salad plates, alternately stack tomato and cheese slices. 3. Liberally sprinkle chopped basil on top and drizzle each with 1½ tablespoons vinaigrette in and around tomato-cheese stacks. Season with salt and pepper to taste.

MINI BLT TOMATO CUPS

INGREDIENTS

• 2 slices thick-cut smoked bacon • 24 cherry tomatoes • 2 ounces cream cheese, softened • 2 tbsp mayonnaise • 1/8 tsp fresh ground black pepper • ¼ cup packed baby arugula

DIRECTIONS

1. In large skillet, cook bacon over medium heat 8 minutes or until crispy, stirring occasionally. Transfer to paper towel-lined plate; cool. Crumble into bite-size pieces. 2. With sharp knife, trim off about 1/8-inch-thick slice from stem end of tomatoes. With ¼ teaspoon measuring spoon, carefully scoop out pulp and seeds from tomatoes making sure bottom and side of tomatoes are intact. Place tomatoes, cut side down, on paper towel-lined cookie sheet; let stand 10 minutes to drain. 3. In small bowl, combine cheese, mayonnaise and black pepper until smooth. Transfer to small zip-top plastic bag; snip off bottom corner. Place 1 arugula leaf in each tomato; fill with cheese mixture. Top with bacon pieces.

GRILLED PEACH, ARUGULA,PICKLED RED ONION & GORGONZOLA CROSTINI

INGREDIENTS

Pickled Red Onion

• 2 cups cold water • ¼ cup apple cider vinegar • ¼ cup granulated sugar • 2 tbsp kosher salt • 1 small red onion, halved and thinly sliced

Crostini and Grilled Peaches

• 1 loaf (16 ounces) French baguette, sliced diagonally ½-inch thick (about 12 slices) • 3 tbsp extra virgin olive oil • ½ tsp kosher salt • ¼ tsp freshly ground black pepper • 3 medium ripe peaches, halved and pitted • ½ cup crumbled Gorgonzola cheese

Toppings

• 2 tbsp extra virgin olive oil • 2 cups lightly packed arugula • ¼ cup sliced almonds, toasted • ¼ cup balsamic glaze

DIRECTIONS

Pickled Red Onion

1. In small saucepot, heat water, vinegar, sugar, and salt to a boil over high heat; remove from heat and cool 8 minutes. Add onion; let stand at room temperature at least 2 or up to 6 hours.

Crostini and Grilled Peaches

2. Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of baguette slices with 2 tablespoons oil; sprinkle with salt and pepper. Place baguette slices on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once. 3. Brush cut sides of peaches with remaining 1 tablespoon oil. Place peaches, cut side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear. 4. Place crostini in single layer on rimmed baking pan; top with cheese. Place pan directly on hot grill rack; cover and cook 2 minutes or until cheese melts.

Toppings

5. Drain onion, reserving 2 tablespoons pickling liquid in medium bowl. Whisk oil into reserved liquid; add arugula and toss to coat. Cut peaches into wedges. 6. Top crostini with arugula mixture, onion, peaches, and almonds; drizzle with balsamic glaze.

NOTES Crostini and peaches can also be grilled on a grill pan over medium-high heat. To toast almonds: In large skillet, cook almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.