We hope you spend time with family and friends during this long holiday weekend. And for those of you who made it through the first week of school – congratulations! It’s always challenging to adjust to new routines so we hope you’re able to slow down, share a delicious meal with loved ones, and spend time outdoors this weekend. Be sure to join us tomorrow for a seasonal cooking demo with local foodie Nicole Cardon. Trust us – you never want to miss what Nicole is whipping up. And if you need a little inspiration for your holiday cookouts, check out these two simple recipes below.
- 2 Eggplants
- 1 Bag Arugula (or lettuce of choice)
- 3 Medium-Sized Tomatoes (or 1 Pint Cherry Tomatoes)
- Pea Shoots
- Cheese (of choice)
- 1/3 Cup Olive Oil
- 1/4 Cup Balsamic Vinegar
- Salt and Pepper
- Slice your eggplant longways into 1/2 inch slices. Place olive oil on both sides and toss on the grill for about 1-2 minutes per side.
- In a separate bowl, combine the olive oil and balsamic vinegar. Set aside.
- Prepare plates for the salad. Dice your tomatoes and place on the salad plates. Remove the eggplant from the grill and place next to the tomatoes on each plate. Top with arugula, pea shoots and cheese.
- Drizzle with oil and vinegar and season with salt and pepper (to taste). Enjoy!
- 1.5 Pounds Potatoes
- 1/2 Cup Whole Milk Plain Yogurt
- 1 Onion
- 1 Bag Arugula
- 1 Bunch Dill
- Salt and pepper (to taste)
- Bring a pot of water to a boil and add the potatoes. Bring to a simmer and allow the potatoes to cook for 15-20 minutes, or until the potatoes can be pierced with a fork. Drain the potatoes in a colander and allow to cool.
- Slice the potatoes into bite-sized pieces and add to a large bowl.
- Dice the onion and cut the arugula and dill into small pieces.
- Once cooled, toss the potatoes in the yogurt. Add the onion, arugula and dill to the mixture. Season to taste with salt and pepper.
- Refrigerate for at least one hour before serving. Enjoy!