Watermelon Mojito Salad, Corn Salsa, and Cucumber Salad by Chef Elana Levitz from the Gendler Grapevine Fresh Stop Market
The summer's heat is in full swing. Cool off with three of Elana's dishes! This week we got organic non-gmo corn, and boy was it sweet!
Watermelon Mojito Salad
1/4 tsp salt
1/4 cup fresh lime juice
4 tbsp. of powder sugar (optional, and use organic cane sugar for an alternative)
12 ounces of blackberries
4 cups of watermelon
1 pound of strawberries
Dice watermelon and place in bowl
Mix in blackberries and slivers strawberries
Juice two/ three lime into a snail mixing bowl
Whisk (optional) sugar and salt into lime juice
Pour over watermelon and berries
Add mint and toss
4 ears of corn
2 tbsp. Olive oil
1 can of Black beans
Cut corn off ear. Chop the onion, tomato and pepper. Place the onion in a pan and sauté until translucent. Add pepper and corn and lightly sauté. Place the sauté mix in a bowl and add the black beans a and diced tomatoes. Salt to taste. Squeeze lemon juice over the salsa and sprinkle cumin to taste. Tear and chop cilantro and jalapenos to bowl. Mix and serve with chips or plantains.
Cucumber and Onion Salad
Toasted Sesame seed
Sweet chili sauce (optional)
Slice cucumber thinly. Thinly sliver onion in a half moon pattern. Toss both into mixing bowl. Combine 3 tbsp. of white or rice vinegar with 1 tbsp. of sugar. Put 1 tbsp. of soy sauce and 1 tbsp. of sesame oil in the mixture. Add chili sauce if desired and toss into salad. Garnish with roasted sesame seed. Serve cold.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.