Grilled Pac Choi Salad with Onions & Peppers

from Chef Danielle

 

Makes 4 side dish servings.

Olive oil

1 medium red bell pepper, cut into thin strips

1 small red onion, thinly sliced

½ pound pac choi or bok choy

1 teaspoon Dijon mustard

1 teaspoon honey

1 tablespoon balsamic vinegar

2 tablespoons olive oil

Salt and pepper, to taste

Brush the pepper and onion slices lightly with olive oil, then place on hot grill just until they begin to soften and

brown slightly, about 5 minutes. Remove from grill and place in a large bowl.Rinse the pac choi leaves and pat

them dry. Brush the leaves with olive oil and place on a hot grill. Grill the leaves just until they begin to wilt and brown, 3 to 5 minutes. Take the pac choi off the grill and place on a cutting board. Roughly chop the pac choi and add it to the pepper and onions.Whisk together the mustard, honey and vinegar in a small bowl. Gradually pour in the 2 tablespoons olive oil, whisking constantly until the dressing is emulsified.Pour the dressing over the vegetables and toss until evenly coated.

 

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Watermelon Gazpacho

  
1  3-pound seedless watermelon, diced (about 5 cups), divided
¼ cup extra virgin olive oil
1 Hot-house cucumber, seeded, diced (about 1 cup)
1 medium-size jicama, peeled, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
½ small red onion, diced (about 1 cup)
¼ cup finely chopped fresh basil
¼ cup finely chopped parsley ( or cilantro)
2 teaspoons lime zest
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt or to taste

1/2 cup crème fraîche or sour cream
Basil for garnish

1.     Puree 3 cups watermelon and olive oil in blender until smooth or desired consistency. Transfer puree to large bowl.
2.    Add remaining 2 cups diced watermelon and next 12 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
3.    Divide gazpacho among bowls; top with dollop of crème fraîche and a sprig of basil.

 

Tomato, Corn and Crab Salad
(from Schalgel Farm)

1 Lb Maryland lump crab meat
2 large local tomatoes
3 ears of local sweet corn
1 local onion
1/8 c brown sugar
Splash of apple cider vinegar
1 tsp Old Bay
1 bunch chopped parsley
1 bottle local white wine reduced to 1 cup.

Dice onion and tomato, remove corn from cob and toss everything together.
 

Swiss Chard Salad 
with quick-pickled cukes and radishes 
( from Carla Hall)

1 bunch swiss chard, fine chiffonade

3 kirby cucumbers, thinly sliced

1 pound assorted radishes, thinly sliced

2 fennels, thinly sliced

1/2 cup cilantro, roughly chopped

Pickling liquid:

1 1/2 cups water

2.  Prepare shallot vinaigrette:  In a bowl, blender or food processor, add shallots, garlic, ginger, Dijon and vinegar.  Process until smooth.  Slowly pour in oil while blender is running to create an emulsion.  Season with salt and pepper. 

Strawberry-Rhubarb Salsa
(Carla Hall)

1 pint strawberries, diced

2 ribs rhubarb, diced

1 sprig rosemary

2 tablespoons chives, snipped

1/4 cup red onions or 1 small shallot, finely diced

1 clove garlic, minced

2 teaspoons red wine vinegar

1 tablespoon olive oil

pinch of sugar

S&P to taste

Combine all ingredients, with rosemary twig and allow to macerate at least 30 minutes.  Remove rosemary twig.  Season to taste.