On Tuesday night, we had gazpacho topped with hard-boiled eggs and croutons along with a watermelon and blue cheese salad served in the hollowed-out rind of the melon. I stuck the melon rind in the freezer so that the salad was nice and cold. The dressing was a simple-but- delicious combo of honey, lemon, and olive oil.
Tonight, we had a farmer's market feast after picking up our first C.S.A. from Jill and Keith and making the rounds to see our favorite vendors. I prepared an arugula & strawberry salad accented by tiny disks of
panko-coated goat cheese. The dressing was simply a good olive oil, 10-year-old balsamic, shallots, and a drizzle of honey. Our main course was marinated shitake skewers over carrot and ginger risotto. One of our favorite farmers, Van Cheeseman, grows the meatiest and most flavorful shitake mushrooms you will ever taste.
I can't tell you how much I am looking forward to this summer and all of its bounty.
Fresh & Smoky Gazpacho
1 spring onion bulb
1 cucumber (peeled & seeded)
4 medium tomatoes
1 celery stalk
1 fresh jalapeno
1/2 lemon (juiced)
1/4 cup marinated roasted red peppers
3 tablespoons olive oil
1 small can fire-roasted tomatoes
1 tablespoon golden balsamic
2 hard boiled eggs (chopped)
2 cups croutons
All but the can of tomatoes, eggs and croutons goes into a food processor. Pulse until chunky, but not liquidly. Place into a large bowl. Empty can of tomatoes into the food processor and turn on until liquid. Combine with vegetable mixture, and refrigerate for half an hour. Stir, and top with eggs and croutons.