Nourish of Evansville

July's Runner Up!

Thanks for subscribing to our blog! Each month Chef Melissa researches 10's of 100's of new meals to create something new and tasty for our followers and clients who wish to eat healthy local fare while creating an economically and environmentally sustainable table for their family. We network with local farmer's markets and inquire with our suppliers to make sure that we can acheive our mission and satisfy your palate!

This month we're getting our spoon into some fresh local fruit from Joe Englebrecht's Orchard! Sweet and savory, cool and hot flavors are featured--check out our new peach and blackberry compote served atop a the tenderest pork loin, local melon salad and a hearty Native American salad with quinoa, roasted corn and black beans. We've added delicious sweet potato fries on the side!

Some of her recipies are a secret, while others are accessible to any foodie. But we only have room for the best of the best recipes for our meal plans :). We've decided to feature a great recipe we discovered that would go great on a hoosier july table, that we did not select for our menu, so you can try it at home! All recipes taken from outside sources will give credit to the original author.

Chopped Veggie Salad with Watermelon and Feta Cheese

epicurious.com

Bon Appetit | June 2008

by Rozanne Gold

This type of chopped salad was once common breakfast fare in Israel

Ingredients

1lb Campari or plum tomatoes, diced, drained

1 & 1/2 cups dieced, seeded watermelon

1 large green bell pepper, seeded, cut into 1/3 inch cubes

1/2 large cucumber, seeded, cut into 1/3 inch cubes

1/2 cup very thinly sliced mild radishes

3Tbs olive oil, divided

10oz feta cheese, broken into small cubes (~2 & 1/2 cups), divided

2 green inions, chopped, divided

1/4 cup thinly sliced fresh mint leaves, divided

1/2 cup plain Greek-style yogurt

1tsp dried oregano

Salt and Pepper to taste

Preparation

Toss first 5 ingredient and 2 tablesoons of oil in large bowl. Add half each of cheese, green oinions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.