Mid-Summer Veggie Recipes
photo credit Prairie Wind Family Farm
Herbed Vegetable Dip
“I made this dip for our CSA event last year. Pair this dip with sliced kohlrabi, zucchini, early carrots and radishes for a cool summer vegetable platter,” says Jen Miller, of Prairie Wind Family Farm, in Grayslake.
Yields 6 to 8
8 oz cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise
4 scallions, white and green parts, minced
2 Tbsp fresh parsley leaves, minced
1 Tbsp fresh dill, minced
1 tsp kosher salt
¾ tsp freshly ground black pepper
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend.
Serve at room temperature.
Grilled Romaine Lettuce Salad
“Grilling lettuce is one of our favorite ways to change up our nightly salad routine. Grilling works especially well with gem and romaine lettuces,” says Miller.
Yields: 2 to 3 Servings
1 head romaine lettuce
¼ cup olive oil
Soft, crumbly goat cheese
2 Tbsp red wine vinegar
1 Tbsp chopped parsley
1 garlic scape, chopped small
1 tsp dijon mustard
Salt and pepper
Set grill to low-medium heat. Whisk together the dressing in a jar.
Combine olive oil, juice of one lemon, vinegar, parsley, garlic scape and about a teaspoon of salt and pepper.
Cut your little gem heads into half longways. Brush them in dressing, using a brush if possible, and place onto the grill.
Cook for about two or three minutes on each side. Once blackened to your preference, remove from the grill and top with a little more dressing, crumbled goat cheese.