Prep time: 15-20 minutes
Cook time: 5 minutes
1 clove Garlic- minced
1pt Grape Tomatoes
1lb green beans
2 C cubed watermelon
1 sliced leek
2 ears roasted corn
Salt & pepper
For the sauce:
1 T lemon juice
2 T Red wine vinegar
2 t dijon mustard
1 T honey or sorghum
3 T olive oil
3 T yogurt
Salt & pepper
In a large pot, boil salted water. While water comes to a boil, prepare an ice bath to shock your vegetable and stop the cooking process. Also, preheat your oven to 350f.
Once water comes to boil, add green beans. The green beans should cook for 1-3 minutes and they will turn a beautiful vibrant green color. As soon as they are done, plunge them directly into the ice bath. Set aside until later.
Next, brush your 2 ears of cleaned, corn with husks removed, with olive oil and season with salt and pepper. Place on a baking sheet and roast in the oven for 15 minutes.
In the meantime, half all of your grape tomatoes, cube your watermelon, slice the leek into thin slices, and put all ingredients into a bowl.
Next grate the garlic into a small bowl, along with the zest of the lemon and 1T of the Juice. Add in the red wine, mustard, honey, yogurt and salt and pepper. Whisk to combine and then slowly stream in your olive oil.
Chiffonade (very thin slice) some basil and add into the dressing. Taste the dressing for seasoning. It should be bright and tangy but also well balanced with the sweet honey and salt.
Once you have your dressing made, toss all of your veggies and coat with dressing.
Serve this dish room temp or cold. It only gets better as it sits and absorbs the dressing!
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.