Hello everyone! Did you enjoy the first homegrown sweet corn of the season as much as we did? For our family, that is the true start of summer. And while your family may finish the corn in your share in one meal, if you occasionally find you have an ear or two left, I have a suggestion. You’ll find the recipe titled “Mediterranean Chickpea Salad” is quite versatile. Since I had an extra (cooked) ear of corn, I cut off the kernels and added them to this salad. Some variations of this recipe called for halved cherry tomatoes, so if you have some extra, add those as well. Please don’t be put off by the large serving amount (12). This salad stores well, the flavors are enhanced the next day, and it’s perfect for lunch at work. Or stuff it into whole wheat pita bread for a refreshing summer sandwich. If you prefer to cook your own chickpeas (aka garbanzo beans) use 1 1/2 cups of cooked chickpeas in your recipe.
Are leeks a new vegetable for some of you? Even though they look like a giant onion, they do not have a strong onion taste. In fact, they have a rather sweet mild taste, which becomes more noticeable when they are grilled. As an alternative to our recipe, “Caramelized Grilled Leeks”, you could add them to veggie shish kabobs. Just remember to take the time to clean and rinse out the layers carefully, as mentioned in our recipe.
The simple “Cucumber and Tomato Salad” recipe pairs well with chicken, fish or shrimp. It includes the green bell peppers found in this week’s share.
From time to time, I like to include recipes that are easy for kids to make. I thought the “Frozen Melon Bites” from Rachael Ray would be one of these. Since I didn’t have raspberry jam on hand, I tried them with strawberry jam, and we really enjoyed them.
Have a safe, fun week ahead!
As we embrace Week 16, we can't help but reflect on the wonderful journey we've had with you all. Your support and enthusiasm...