CSA Farm Box Salad

Summer is in full swing, and my farm box overflows with veggies. This simple salad uses it all in one delicious dish that’s light enough for a side or substantial enough for a main.

Ingredients

Handful of mixed herbs, rinsed and chopped (such as: basil, parsley, cilantro, thyme, mint and rosemary)
Cutting board full of mixed veggies, rinsed and chopped (such as: lettuce, spinach, tomatoes, cucumbers, celery, green beans, radishes and zucchini)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon salt
Optional: 1/4 cup feta or goat cheese, chopped
Grilled chicken, fish or legumes

Directions

In a large bowl, combine the olive oil and balsamic vinegar in a 1:1 ration. Whisk in the salt until thick and combined. Stir in the chopped herbs. Toss in the chopped veggies, cheese and protein.

Serves 4
Takes 10 minutes

Gingersnap-Mascarpone Fruit Tart


This recipe is really fast to make and nicely highlights the fresh fruit, which doesn’t actually get cooked.   You can use peaches, nectarines, cherries and/or strawberries in this recipe, which is mostly from Bon Appetit via Smitten Kitchen.

Preheat the oven to 350.

Grind 36 good quality gingersnap cookies (bonus points if you make your own!) in a food processor.  Add 6 T.melted butter and process until the crumbs are uniformly moistened.  Press onto the bottom and sides of a 9″ tart pan with a removable bottom (a pie pan will work too).

Bake the crust for 8 minutes.  Allow to cool completely.

In a bowl, beat together one 8-ounce container mascarpone cheese, 6 ounces cream cheese, room temperature; 1/4 cup sour cream, 1/4 cup sugar, 1 teaspoon grated lemon peel and 1/4 teaspoon vanilla extract.  Spread the filling over the cooled crust and refrigerate for at least 2 hours or overnight.

Pit and thinly slice fruit to make 4 C. (Peel peaches if using).  Arrange over the filling.  Serve immediately or refrigerate.