If you’re staying in Knoxville awhile, be sure to check out our local farmers markets for treats galore! Here are a few, simple recipes to tempt your palate.
Heirloom Tomato Salad with Herbs and Capers
- Yield: 6 servings (serving size: about 1 1/4 cups tomato mixture and 1 bread slice)
- 2 cups assorted heirloom cherry tomatoes, halved
- 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
- 1/4 cup thinly sliced fresh basil
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoon drained capers, chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon extravirgin olive oil
- 2 pounds assorted beefsteak heirloom tomatoes, each cut into 6 wedges
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 (1/2-ounce) slices sourdough bread, toasted or grilled
1. Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently. Serve with bread.
Source: Cooking Light
Up next: Peppery Grilled Okra and Watermelon Slices with Mint and Lime
Peppery Grilled Okra With Lemon-Basil Dipping Sauce
- Yield: Makes 8 servings
- Cheesecloth or coffee filter
- 1 (32-oz.) container plain low-fat yogurt
- 1/4 cup chopped fresh basil
- 2 tablespoons lemon juice
- 1/2 teaspoon minced garlic
- 1/4 teaspoon sugar
- 1 1/2 teaspoons salt, divided
- 1 1/4 teaspoons freshly ground pepper, divided
- 2 pounds fresh okra, trimmed
- 2 tablespoons olive oil
- Garnish: freshly ground pepper
1. Line a wire-mesh strainer with 3 layers of cheesecloth or 1 (12-cup) coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Cover and chill 24 hours. Remove yogurt, discarding strained liquid.
2. Preheat grill to 400° to 450° (high) heat. Combine strained yogurt, basil, next 3 ingredients, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and chill until ready to serve.
3. Toss together okra, olive oil, and remaining 1 tsp. salt and 1 tsp. pepper in a large bowl.
4. Grill okra, covered with grill lid, over 400° to 450° (high) heat 2 to 3 minutes on each side or until tender. Cool 5 minutes.
5. Transfer okra to a serving dish, and serve with dipping sauce. Garnish, if desired.
Source: Southern Living
Watermelon Slices With Mint and Lime
- Cut the watermelon into 2-inch-thick rounds and cut each into 4 wedges.
- Chop the mint leaves and place in a medium bowl with 2 tablespoons of the lime zest. Add the sugar and stir well.
- Place the watermelon on a serving plate and squeeze the lime juice over the wedges. Sprinkle on the mint-lime sugar.