Kegel's Produce : Services : Recipes

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Recipes

Grilled Vegetable Hero

Ingredients:
2 large zucchini, sliced lengthwise
1 large red bell pepper, quartered lengthwise, seeded
1 large firm tomato, cut horizontally into 4 slices
6 tablespoons bottled Italian salad dressing
2 tablespoons chopped fresh basil plus 8 large whole basil leaves
2 Italian sandwich rolls with seeds, split lengthwise
4 thin slices Provolone cheese

Directions:
Prepare barbecue (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll with ½ tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper. Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut side up, on plates. Grill vegetables until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on baking sheet, about 10 minutes.
Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll. Serves 2; can be doubled.

Bon Appétit

Chicken Salad With Peaches And Walnuts

Ingredients:
Also good made with melon or orange
2 large ripe peaches or nectarines
2 cups dried cooked chicken
½ cup thinly sliced red onion
½ cup poppy seed salad dressing
6 cups mixed baby lettuces
½ cup chopped walnuts, toasted

Directions:
Cut 1 peach into 1/3-inch pieces; place in large bowl. Add chicken and onion. Toss with enough dressing to coat. Cover and chill 15 minutes to 2 hours. Add lettuces and walnuts to chicken mixture and toss to coat, adding more dressing, if desired. Mound salad on large plate. Cut remaining peach into thin wedges. Garnish salad with peach wedges and serve. Serves 4.

Bon Appétit

Watermelon Salad With Serrano Vinaigrette

Ingredients:
For vinaigrette:
1 cup olive oil
2 tablespoons fresh lime juice
2 tablespoons Champagne vinegar
1/4 cup finely chopped shallot (1 large)
1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
For watermelon and pickled rind:
1 (6-lb) piece seedless watermelon
1 cup rice vinegar (not seasoned)
2 tablespoons sugar
For salad:
1/2 lb arrugula (6 cups)
1/2 lb feta, crumbled (2 cups)
1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)

Directions:
Make vinaigrette:
Whisk together all vinaigrette ingredients and chill in an airtight container at least 8 hours to allow flavors to develop. Shake or whisk before using.
Prepare watermelon and pickled rind:
Remove and discard outer green skin from watermelon with a sharp knife. Using a vegetable peeler, shave enough 2-inch-long pieces from white rind to measure 1/2 cup. Transfer to a heatproof bowl. Reserve remaining watermelon.
Stir together rice vinegar and sugar in a 1-quart heavy saucepan and bring to a boil. Carefully pour boiling-hot vinegar mixture over white rind shavings and let stand at least 1 hour. Trim and discard remaining white rind from watermelon, then cut watermelon into 18 pieces (about 3-inch squares).
Make salad:
Toss arrugula with just enough vinaigrette to coat and salt to taste.
Divide arrugula among 6 plates, then place 1 watermelon piece in center of each plate. Top each with a scant 1/4 cup feta, then top with another watermelon piece and more feta. Top each with a final watermelon piece for a stack of 3 on each plate.
Remove pickled rind from vinegar with a slotted spoon and drain on paper towels. Top watermelon stacks with pickled rind and chile slices, then drizzle remaining vinaigrette around salads. Makes 6 servings.

Gourmet