Quick Combos: Radishes, Summer Squash, Tomatoes, Cucumbers, Green Beans
Crunchy radishes are a Farmhouse favorite on sandwiches. Layer thinly sliced radishes on lightly toasted Easy Tiger 9 grain slathered with chevre. Sprinkle with Texas Jurassic Salt and freshly ground black pepper.
Summer squash salad is a fantastic make-ahead dish. Shave squash paper thin and toss with a small handful of chopped basil and parsley, 2 T crumbled feta and this week’s Basic Vinaigrette recipe. Serve right away or keep for up to 2 days.
Tomato basil grilled cheese is life-changing: layer thinly-sliced tomatoes, whole fresh basil leaves, and grated Full Quiver raw milk cheddar on Easy Tiger sourdough and toast in a skillet with butter until cheese is melted.
Crunchy cucumbers make a quick lunchbox meal with Asian flair. Slice and toss with our Basic Vinaigrette recipe made with rice wine vinegar and a few drops of toasted sesame oil. Toss with chopped toasted peanuts or sesame seeds and serve with chilled buckwheat noodles, Asian greens, or add grilled meat for protein.
We love meltingly tender long-simmered crock pot green beans. Pinch off stem ends and place whole beans in a crockpot. Add 2 chopped fresh tomatoes, 1 onion thinly sliced, 6 cloves garlic (peeled but left whole) 1/2 c vegetable or chicken broth and drizzle with 4 T olive oil. Season to taste with salt and pepper and cook on high for about 4 hours until beans are falling-apart tender. These make a great Meatless Monday supper with hot brown rice.