Butter Leaf Summer Salad
- 1 head butter leaf lettuce
- 1 small head radicchio, roughy shaven or chopped
- 2-3 soft boiled eggs
- 1/2 C halved cherry tomatoes
- 1 cob corn, boiled, kernels removed
- 1-2 radishes, finely sliced with mandolin
- 1/4 English cucumber
- 2 medium carrots, finely sliced
- 1/4 C chopped chives
- 1/2 T Dijon mustard
- 1 1/2 T sherry vinegar
- 1/4 c olive oil
- 1 T honey
- Salt to taste
Whisk together the ingredients for the dressing until emulsified—refrigerate until serving.
Combine all salad ingredients
Pour dressing over salad and serve.
Recipe from Reluctant Entertainer
Eggplant with Honey
- 2 baby eggplants
(sliced into 1/2″ rounds)
- 1 C rice flour
- 1 C cold water
- 1 tsp smoked paprika
- 1/4 tsp salt
- oil for frying
- chopped parsley (optional)
Mix the rice flour, water, salt and smoky paprika to make a thick batter.
Measure the oil in a large skillet. You want it about a 1/4″ deep. It’s hot when the oil seems to ripple on the surface.
Working in batches, coat the eggplant in the batter and fry on both sides until golden brown, about 3 minutes per side.
When finished, move to a paper towel lined plate. Sprinkle with a little salt.
To serve, place a few slices on a plate and drizzle with honey. Crumble a little feta cheese over top. Top with chopped parsley.
Recipe from Lydia’s Flexitarian Kitchen
Watermelon & Blackberry Lemonade
- 1 C sugar
- 2 C cold water
- 6 sprigs fresh rosemary. Remove leaves from half of the sprigs
- 8-9 pounds of watermelon
- 6 ounces fresh blackberries
- 1 3/4 cups freshly squeezed lemon juice (from about 12 lemons)
- 1 liter Chilled club soda or seltzer water
Make The Rosemary Simple Syrup: Combine sugar, half of the water, and all the rosemary (sprigs and leaves) in a medium saucepan and bring to a simmer over medium heat. When sugar is dissolved, remove from heat, and add remaining water. Set aside until flavor is well steeped (it should have a strong rosemary flavor but not taste bitter), about 30 minutes.
Prepare The Watermelon Juice: Meanwhile, cut watermelon rind off and discard then cut watermelon flesh into 1-inch pieces. Process watermelon in batches in a food processor until very smooth. Fill 1/2 to 3/4 full — it will take about 4 to 5 batches to puree. Be careful to not over fill the food processor, otherwise liquid will overflow. Strain twice through a sieve to remove pulp.
Make The Watermelon Lemonade: Place the berries in a large pitcher and smash on the berries with the back of a wooden spoon to roughly break up. Add watermelon juice, simple syrup, and lemon juice and stir to combine. Place in the refrigerator to chill thoroughly, at least 2 hours.
For an individual serving, fill a glass halfway with ice, fill 2/3 with lemonade then top with sparkling water, stir to combine, and serve. Or, to serve all the lemonade at once, add sparkling water to lemonade, stir to combine then serve over ice.