- Green beans
Lakeside's Tiny Acre:
- Red radishes
- Fresh garlic
- Globe eggplant
- Red raspberries
From Eating Local: The Cookbook inspired by America's Farmers by Janet Fletcher; modified for green beans
Green Beans with Arugula, Walnuts, and Ricotta Salata
3 TBSP extra virgin olive oil
1 1/2 TBSP fresh lemon juice
2 TBSP finely minced shallot
Kosher or sea salt and freshly ground black pepper
Green beans ends trimmed
3/4 pound walnut halves, toasted and coarsely chopped
Arugula, thick stems removed
1/4 pound ricotta Salata cheese (Can substitute for feta if ricotta is unavailable)
In a small bowl, whisk together the olive oil, lemon juice, shallots, and salt and pepper to taste.
Bring a large pot of salted water to a boil over high heat. Add the green beans and boil until they have lost their crispness but are still firm about 5 minutes. Drain in a sieve or colander and immediately run under cold running water until cool. Drain again and pat thoroughly dry.
Put the green beans, walnuts, and arugula in a salad bowl. Add enough dressing to coat the greens lightly and toss; you may not need it all. With a cheese plane or vegetable peeler, shave the ricotta Salata over the salad and toss again. Taste and adjust the seasoning. Serve immediately.
From Bon Appetit June 2017
Grilled Fattoush with Halloumi and Eggplant
5 tablespoons olive oil, plus more for grill
½ cup halved pitted Castelvetrano or other green olives
3 tablespoons salted, roasted pistachios
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
Kosher salt, freshly ground pepper
1 tablespoon dried thyme
1 tablespoon toasted sesame seeds
¼ teaspoon garlic powder
2 6-inch pitas
2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)
2 tablespoons olive oil, plus more for grill
1 8-ounce package Halloumi cheese (Can substitute either mozzarella or gouda cheese, if halloumi unavailable)
2 large Persian cucumbers or 1 small English hothouse cucumber
1 pound tomatoes, halved, cut into wedges if large
½ cup torn mint leaves
¼ cup dill sprigs
Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.
Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8–10 minutes for eggplants. Transfer to a platter and let cool slightly.
Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.
Tear pitas and Halloumi into chunky pieces then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.