Talk about a refreshing summer lunch! This Watermelon Greek Salad recipe from the National Watermelon Promotion Board is the perfect way to beat the heat this summer while using up leftover watermelon, kale or feta.
● 3 cups kale, finely chopped
● 2 cups diced watermelon, seeded
● 2 cups peeled and diced English cucumber
● ½ cup diced red onion
● 1/2 cup Kalamata olives, cut in halves
● 4 tablespoons extra-virgin olive oil
● 2 tablespoons balsamic vinegar
● 1 teaspoon minced garlic
● 1 tablespoon chopped fresh mint
● Freshly grated pepper
● 1/2 cup crumbled feta cheese
In a large bowl, add kale, watermelon, cucumber, onion and olives.
In a small bowl, whisk oil, vinegar, garlic, mint and pepper.
Pour dressing over salad and toss thoroughly. Top with feta cheese.
Serve and enjoy!
Preserve summer’s bounty with this sweet cherry jam from Washington State Cherry Farmer April Clayton. This jam is great on sandwiches, toast or even just straight out of the jar.
Got a crisper drawer full of last week’s veggies? Throw ’em in a stew! Try this hearty beef stew from Missouri cattle farmer Luella Gregory.
These Chili Loaded Baked Potatoes are the perfect weeknight meal or game day treat. Try this recipe from the Mushroom Council!
This burger recipe from the Mushroom Council combines all of the tasty meatiness of beef without the heft. And it’s a great way to use up any extra mushrooms you might have!
Sink your teeth into this tasty no-bake peanut butter pie recipe from Georgia peanut farmer Casey Cox!