Arugula, Peach and Blue Cheese Salad from Cook With What You Have
This is such a bright, sweet and crunchy salad for mid-summer. Use any blue cheese you like or substitute feta or fresh goat cheese.
Substitute a handful of croutons or torn, toasted bread for the toasted seeds or nuts
- 1 large peach, peeled and sliced
- 3 cups arugula, washed, dried and torn, if large
- 3 cups lettuce (more or less), washed, dried and torn or cut into bite-sized pieces
- 2 tablespoons red onion (wonderful with torpedo onions), thinly sliced
- Handful of basil leaves, torn or chopped
- 1/4 cup toasted sunflower seeds or almonds or hazelnuts, roughly chopped if using nuts
- 1.5 ounces blue cheese, crumbled (or feta or fresh goat cheese)
- Salt and freshly ground black pepper
- 2 tablespoons wine vinegar
- 3-4 tablespoons olive oil oil
Put the greens, peaches, herbs, onion, seeds and cheese in a salad bowl. Drizzle with vinegar, oil and add salt and pepper. Toss gently and taste and adjust as needed.
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Recipe Collection from Cook With What You Have
Do you ever find yourself with an abundance of produce from your CSA subscription and are not totally sure what to do with it all? Or, if you’re a farmer — maybe especially because you’re a farmer — you’re more than set with a particular ingredient but short on ideas for how to prepare it in interesting ways again and again? We all have our favorites, but variety is always good and reducing waste is a big plus! The USDA estimates that 21% of the available food supply is wasted in homes, but we know that supporters of working farms and ranches want to make a difference in this regard.
I have always loved food and cooking and all that food is, beyond the requisite calories. My childhood in West Germany and my creative, efficient, cook-with-what-you-have mother with a sprawling vegetable garden, shaped my early years. A Thomas J. Watson Fellowship in 1996 took me to rural Italy and Mexico to deepen my understanding of how and why people cook the way they do. More than a decade of involvement with Slow Food, locally, nationally and internationally brought together my interest in food systems, regenerative agriculture and the combination of joy and justice. — Katherine Deumling
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