Notes From Nikki-Watermelon Skewers and more

Watermelon Skewers
With a little of Claire's mint and this summer's bounty of watermelon (including Inverbrook's ;-)), you'll be able to whip this up in no time. I give full credit to a friend of mine, Kirsten, for introducing me to this dish years ago. It is always well received. Perfect for a potluck or picnic.

Ingredients

One watermelon, cut into bite-sized chunks and threaded onto skewers
A generous handful or two of mint (depending on the size of your melon), minced
1-2 Tbsp (or more) honey (depending on the sweetness of your melon)
Juice of 1 small lime
Pinch of sea salt

Instructions

Toss together the mint, honey, lime, and sea salt (or throw everything in a food processor and give it a whirl).
Spoon this mixture over the skewers and serve.

Enjoy!

Squash Puree
I don't know how many of you picked up the delightful white, winter squash that Claire's neighbor offered up last week when you picked up your Inverbrook share, but if you did, and you are still wondering what in the world to do with it, I came up with the following dish that I absolutely loved. It was creamy and sweet, and served as breakfast, believe it or not, for many a morning this past week. Give it a try. Any winter squash will work, really. A hot meal on a summer morning isn't exactly in season, I realize, but somehow it fits. Trust me.

Ingredients

2-3 white winter squash (or other winter squash), roasted in a 400 degree oven until very tender, then cooled, peeled, seeded, and chopped
1/4 C chicken or vegetable broth (or water)
Glug olive oil (or a pad of butter), plus a drizzle for topping
1-2 Tbsp honey
1 Tbsp fresh thyme leaves, plus an extra sprig for garnish
Sea salt
Fresh ground pepper

Chopped toasted almonds (optional)
Crumbled feta (optional)


Salad with Crispy Zucchini, Tomatoes, and Avocado Dressing

What a treat it was to get salad greens again in August! Check out this recipe that uses the greens, zucchini, and tomatoes from your Inverbrook share.

Ingredients

One large summer squash, quartered and sliced
1 Tbsp olive oil
1-2 medium large tomatoes, chopped

1 bag lettuce mix

1 ripe avocado, pit and skin removed
2 Tbsp lime juice
Handful of chopped cilantro
1 clove of garlic, smashed
2-3 Tbsp chopped chives
1 Tbsp olive oil
2 Tbsp sour cream
Sea salt
Fresh ground pepper

Instructions

Crisp the zucchini in the olive oil, in a frying pan over medium heat, in one layer (working in batches, if necessary), turning once, until nicely browned on both sides. Set aside.
Process the avocado, lime juice, cilantro, garlic, chives, olive oil, sour cream, sea salt, and pepper until smooth (add a bit of water if it is too thick). Taste and adjust accordingly.
Toss the salad greens with as much of the dressing as is desired.
Top with the tomatoes and zucchini and serve.

Enjoy!