Recipe: Yellow Squash and Watermelon Salad
INGREDIENTS
6 cups cubed seedless watermelon
2 medium yellow summer squash, chopped
2 medium zucchini, chopped
1/2 cup lemon juice
12 fresh mint leaves, torn
1 teaspoon salt
8 cups fresh arugula or baby spinach
1 cup (4 ounces) crumbled feta cheese
PREPARATION
More Recipes
Local Food Cooking Demonstration and Tasting “Get’s Corny!” with Cornerstone Garlic Farm!
As we celebrate Guilford Local Food Week at the Market, we are also celebrating the end of summer corn! Natalie Foster, of Cornerstone Garlic Farm, led us in a cooking demonstration that included how to easily cut corn from the cob (using a sharp...
Local Food Cooking Demonstration with Michael Magnes – Falling for Vegetables
September 22, 2017 Bruschetta 8 roma tomatoes, chopped in cubes 1/3 cup red onions, minced 5 or 6 basil leaves, finely chopped 3 garlic cloves, minced 1/2 cup red wine vinegar 1/2 cup olive oil 1 loaf french baguette, cut in 1/4 inch slices (lightly...
Fresh Field Peas with Pot Liquor
Fresh Field Peas Ingredients: 2 slices bacon, cut into ½-inch pieces (alternate cooking fat options: 1-2 Tbsp ghee, coconut oil or olive oil) 1 small yellow onion, chopped 1-2 cloves of garlic, minced 2 cups broth (chicken, beef,...