Fresh from the Farm Market: Herbed Potato Salad & Strawberry Watermelon Salad


Summertime always remind me of home – when the sun is shining, a warm breeze is in the air, locusts are humming and all the flowers, fresh herbs, fruits and vegetables are in full bloom. There’s a small local farmer’s market up in Webster, NY not far from where I grew up that I used to visit with my Mom as a kid. We would buy fresh apple cider and donuts, pumpkins for Halloween and fresh corn and melons for our summer picnics. This year I went home to visit for Fourth of July weekend, and my Mom and I visited once again to buy some fresh fruit and veggies for our holiday BBQ feast.

Herman's Farm Market & Cider Mill

Herman's Farm Market & Cider Mill

I was craving some juicy watermelon and strawberries and went on a mission. There’s nothing like that first bite of sweet, cool, bright pink flesh of melon and ruby red berries in the summertime.

Fresh Watermelons

Fresh Watermelons

This Watermelon and Strawberry Salad is a simple combination of fresh watermelon, strawberries and a few blueberries mixed in with a little bit of lemon juice, sugar and water to make a simple refreshing syrup to macerate the fruit. This is how we traditionally make the fruit salad but you can also toss the fruit in a citrus infused balsamic vinegar for a tangy contrast with the sweet fruit – a good friend of mine made this salad and used Tavern on the Green Citrus which has a blend of orange, tangerine and lime essence and is just as delicious!

Ripe Juicy Strawberries

Ripe Juicy Strawberries

I found a recipe for a French Potato Salad made with salt potatoes and fresh herbs, a lightened up version from the heavier mayonnaise-laden salads from our family picnics of the past.

Salt Potatoes

Salt Potatoes

It calls for salt (or new) potatoes (red or yellow), shallots, parsley and thyme tossed in an oil, vinegar and Dijon mustard base making it light and tangy.

Italian Parsley

Italian Parsley

Fresh parsley adds some green…and the sweet shallots mixed with thyme, dill and onions gives it nice fresh flavor. I added some dried dill (you could also use fresh) and a few chopped green onions for an extra dash of flavor – délicieux!

Shallots

Shallots

Fresh market grown. Simple, fast and delicious. And most of all homemade with love, and my Mom – just like the good old days.

French Herbed Potato Salad

French Herbed Potato Salad

French Herbed Potato Salad

Ingredients

2 lbs red or yellow salt potatoes, halved
Sea salt and fresh ground pepper
1/4 c olive oil (light yellow, not extra virgin)
3 tbsp Dijon mustard
2 tbsp Champagne vinegar
1 small shallot, minced
3 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1/2 tbsp dried or fresh dill
1/4 small Vidalia onion, chopped fine
1-2 green onions, sliced

Preparation

Place potatoes in a large pot of cold salted water covering potatoes by about an inch. Bring to a boil and reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.

While potatoes are cooking, whisk together oil, mustard, vinegar, shallot, parsley, thyme and dill in a large bowl; season with salt and pepper. Add cooked potatoes and chopped onion and 1/2 of the green onions to the dressing and toss to combine. Garnish with additional green onions and parsley and serve at room temperature.

Serves 6-8. 

Recipe adapted from Martha Stewart Living.

Strawberry Watermelon Salad

Strawberry Watermelon Salad

Strawberry Watermelon Salad

Ingredients

1/2 c sugar
1 c water
1/4 watermelon, cut into cubes
3 c strawberries, halved
1/2 pint fresh blueberries
1/2 lemon, squeezed for juice
garnish: fresh mint leaves (torn into small pieces) or microgreens

Preparation

To make the simple syrup, bring sugar and water to a boil in a small saucepan, let simmer for about 5 minutes and cool.

Place watermelon, strawberries and blueberries in a large bowl and add the syrup, mixing well. Add a dash of lemon juice and garnish with mint or microgreens.

Serves 6.

Grillin’ Up Summer BBQ: Tasty Chicken Burgers and Shrimp Kabobs


Tasty Chicken Burgers and Shrimp Kabobs

Tasty Chicken Burgers and Shrimp Kabobs

Summer is finally on it’s way and along with the warm weather and sunshine comes grilling season! For Memorial Day, my beau and I went to Brighton Beach and soaked up the sun, sand and waves on a gorgeous, relaxing day. We hit the fresh fish, fruit and vegetable markets to pick up some gorgeous iced shrimp and some fresh ground chicken, pineapples, onion, cilantro and broccoli slaw and headed home to Manhattan to stoke up the fires and make some awesome BBQ rooftop-style.

Rooftop BBQ

Rooftop BBQ

Aiming to keep it light, we decided to whip up my infamous Chicken Burgers with my secret recipe made with Dale’s Steak Seasoning (a delicious find I discovered when living in Atlanta and great on anything grilled!) made with soy sauce, garlic, paprika and ginger mixed with some other spices mixed into the ground chicken (garlic, cilantro, salt, pepper and smoked paprika). We also made our signature Teriyaki Shrimp and Pineapple Kabobs marinated in Tavern on the Green‘s tasty Golden Ginger Teriyaki Sauce with ingredients of soy sauce, lemon, red wine vinegar, ginger, honey, and spices with pineapple juice and let them marinade for up to an hour. For grilling, we smoked them up over some Mesquite flavored coals to give the Chicken and Shrimp a delicious charred, smoky flavor. To top it off, we enjoyed a bottle of Sauvignon Blanc and some Broccoli Slaw and enjoyed our rooftop dinner watching the stars on a lovely, breezy summer night overlooking the East side of Manhattan. Happy Summer on it’s way!

Chicken Burgers

Chicken Burgers

Tasty Chicken Burgers

1 lb ground Chicken (breast meat)
1 lb ground Chicken (thigh meat)
1/2 tbsp Garlic Powder or 1 tbsp fresh chopped Garlic
1 tbsp Smoked Paprika
1 tbsp Dale’s Seasoning
1 tbsp Paula Deen House Seasoning
1/2 tsp red pepper flakes
1/2 cup Panko Bread Crumbs
1 bunch Cilantro, fresh chopped or 1 tbsp dried
A dash of fresh ground Salt and Pepper
4 Cheese slices, Muenster or Monterey Jack

Mix all ingredients except the cheese together with the ground chicken and mix thoroughly with your fingers in a claw motion until mixed well. Place burgers in a baking dish and cover, let marinade in refrigerator for up to 1 hour. Preheat grill with Mesquite Charcoal. Form meat mixture into 10-12 patties and grill over med-high heat for 5-6 mins each side until no longer pink. Melt cheese slices over burgers last 5 mins of grilling, covering grill to melt cheese. Serve with broccoli slaw and garlic dill pickles.

Serves 4.

Shrimp

Fresh Shrimp from the Market

Teriyaki Shrimp Kabobs

1.5 lb fresh Shrimp, peeled and deveined
1 can pineapple chunks, or 1.5 cups fresh pineapple chunks
1/2 large red onion, cut into large chunks
Tavern on the Green Golden Ginger Teriyaki Sauce
1/2 cup Pineapple juice

In a large resealable plastic bag or plastic bowl, combine shrimp with Teriyaki Sesame Marinade and Pineapple juice; cover or seal and let marinate in the refrigerator for up to 2 hours.

Drain and discard marinade. On 8 metal or soaked bamboo skewers, alternately thread shrimp, pineapple and onion. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink.

Serves 4.

Asian Broccoli Slaw

Asian Broccoli Slaw

Asian Broccoli Slaw

Recipe by Paula Deen, Food Network

2 bags (3-ounce) Ramen Noodle Soup in Oriental
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:

3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Directions

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
Serves 4-6.

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