Balmy evenings and dining alfresco are reasons enough to love summer. We have one more: an abundance of fresh, in-season produce. Whether you harvest from your backyard garden, your local farmer’s market, or your neighborhood grocery or produce store, we recommend you take your summer recipes for a walk on the wild side by pairing your favorite seasonal fruits and veggies with our versatile living butter lettuce and superfood powerhouses upland cress and living organic watercress.
Why not start with one of NPR’s popular blog suggestions? The Salt shares “What to do with Weird Farmer’s Market Vegetables”. You may come across an odd bulbous-shaped vegetable which is called kohlrabi. Don’t be scared of its tough exterior. This cousin of the turnip is refreshing when thinly sliced and paired with tender butter lettuce leaves, as recommended in Food 52’s Kohlrabi Salad with Lemon Caper Dressing.
Adding colorful fruits like tart cherries and sweet peaches to summer salads is another way to enjoy summer’s bounty. Try making our Stone Fruit Watercress Salad as a light, refreshing and healthy side dish to grilled chicken breast or salmon filet.
Stone Fruit Watercress Salad
1 bunch of Live Gourmet® Brand Living Upland Cress
2 small ripe peaches
A handful of tart cherries
¼ cup of chopped walnuts
¼ cup of shredded parmesan cheese
Drizzle of olive oil and balsamic vinegar
- Wash and trim Live Gourmet® Brand Living Upland Cress
- Cut the peaches in bit-size pieces
- Cut the cherries in half and pit them
- Chop the walnuts
- Mix the ingredients and top with parmesan cheese
- Drizzle olive oil and balsamic vinegar
Now, pour yourself a glass of home-made lemonade, iced tea, or a crisp white wine and enjoy your garden fresh meal!