It is too hot to cook! Hoping for a little reprieve, but this is a good time for sandwiches, salads, and cold soup.
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Sapote
White sapote, or Mexican apple, is a tropical fruit that ripens to a creamy banana or vanilla pulp similar in texture to avocado. Ripen your sapote as you would an avocado too, several days unrefrigerated in a paper bag, until it's soft.
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Chicken and Veggie Pesto Salad
From The Kitchn.com. Serves 4.
Ingredients
For the pesto:
1 loosely packed cup fresh basil leaves
1/2 loosely packed cup arugula
2 tablespoons toasted nuts, such as pine nuts, walnuts, or cashews
2 tablespoons grated Parmesan cheese
1 clove garlic
1/2 teaspoon kosher salt
1/4 cup olive oil
For the salad:
1/2 small red onion, thinly sliced
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
8 ounces green beans, trimmed
4 small to medium zucchini (about 1 1/2 pounds total), trimmed
1/2 pint cherry tomatoes, halved
Kosher salt
Freshly ground black pepper
Directions
Make the pesto: Place the basil, arugula, nuts, cheese, garlic, and salt in the bowl of a food processor fitted with the blade attachment or blender. Process until finely chopped, about 1 minute. Scrape down the sides of the bowl. With the machine running, stream in the oil, blending until the pesto looks uniform; set aside.
Make the salad: Place the onion in a large bowl, add 2 tablespoons of the pesto, and stir to combine; set aside.
Pat the chicken dry with a paper towel. Generously season both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed until browned on the bottom, 6 to 9 minutes. Flip and cook until browned on the second side and the internal temperature registers 165°F, 6 to 9 minutes. Transfer to a clean cutting board and tent with aluminum foil.
Meanwhile, bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes. Drain and set aside.
Use a vegetable peeler, Y-peeler, or mandoline to slice the zucchini from top to bottom into ribbons about 1/16th of an inch thick. Add to the bowl with the onions. Add about 1/3 of the remaining pesto and toss to coat.
Cut the chicken into 1-inch cubes. Add remaining pesto, chicken, green beans, and tomatoes to the bowl or vegetables and gently toss until everything is evenly coated. Serve at room temperature or chilled.
Recipe Notes
Make ahead: The pesto can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The chicken can be cooked up to 1 day in advance and stored in a covered container in the refrigerator. Remove from the refrigerator about 15 minutes before preparing the salad.
Tomato Salad with Red Onion, Dill and Feta
From The Kitchhn.com. Serves 6.
Ingredients
1/2 red onion
1 pound tomatoes, about 2 large, 1 red and 1 orange
1 clove garlic
Flaky sea salt and freshly-ground black pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 red bell pepper, seeded and cut into 1-inch chunks
1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
1 cup kalamata olives, pitted
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1 cup crumbled feta cheese
Directions
Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables, 10 to 15 minutes. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.
Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.
Add the red onion, red pepper, cucumber, olives, and herbs and let marinate for 10 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.
Lift out of the bowl with a slotted spoon, leaving juices behind. Place on a large platter and serve immediately.
Panzanella is one my favorite summer recipes. The tomatoes must be wonderful, and the bread must be an artisan loaf, but it is easy to put together. Makes a great potluck dish too.
Panzanella (Italian Bread Salad)
From The Kitch.comn. Serves 10 to 12.
Ingredients
1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups)
2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped)
1/2 large cucumber
1 medium red or yellow bell pepper
1/2 medium red onion
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
Pepper, to taste
1/2 cup thinly sliced basil
Directions
1. Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes. I usually leave the crusts on, but you can remove them if you prefer. You should have about 10 overflowing cups of bread.
2. Dry the bread: Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.
3. Chop the vegetables: Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.
4. Make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.
5. Combine the salad in a bowl: Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.
6. Let the salad sit for 1/2 hour to 4 hours: Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.
7. Add basil and serve: Just before serving, stir in the basil. This salad is best eaten the day it's made.
Another summer favorite, that also needs great tomatoes is gazpacho. Cold, with some of that artisan bread on the side is pure heaven in a bowl. There are many good recipes, but this one is pleasing.
California Gazpacho
From Food 52. Serves 6 to 8.
Ingredients
6 tomatoes (preferably heirlooms)
3 to 4 small kirby cucumbers (preferably organic)
1 medium sweet onion
1 green pepper
2 cloves garlic, minced
1/3 cup good olive oil
¼ cup good red wine vinegar
1 ½ cups tomato passata (an uncooked, strained tomato sauce, but tomato juice works too)
Your favorite hot pepper sauce
Sea salt
Freshly cracked black pepper
Sour cream
Directions
Place the minced garlic into a dish and pour the olive oil and vinegar over. Let it sit while you chop the vegetables.
Slice tomatoes into 1/2-inch thick disks, stack them on top of one another, and chop them into 1/2-thick dice. When you empty them into a serving bowl, be sure to include all their juices.
Slice kirbys in half lengthwise, then into 1/4-inch thick layers. Stack and slice them into 1/4-inch wide rows, and then chop the lot into fine dice. I love the juicy crunch of cucumbers as an accent, so I chop them a little smaller than the tomatoes, who are the (unofficial) star in this recipe. Add the cucumbers to the tomatoes.
Finely chop the green pepper. It should be just-shy of a mince, as its bright and crunchy presence can easily compete with the other two, and we don't want that. Add the peppers into the bowl.
Mince the sweet onion. Add it in with the rest, and give it a gentle stir to combine.
Pour in the passata and the garlic mixture, and add a few pinches of sea salt. Add some freshly cracked pepper and a teaspoon or two of hot sauce. Stir everything together and taste. Feel free to add more hot sauce, sea salt, or cracked pepper, to your taste. The end experience should feel refreshing and a bit spicy, so that the addition of that sour cream dollop makes its soothing pleasure felt.
Cover and refrigerate overnight. Serve chilled in shallow bowls topped with sour cream - gazpacho!
Orzo is so quick cooking so this recipe comes together fast. No need to add heat to the kitchen.
Creamy Corn and Basil Orzotto
From The Kitchn. Serves 4.
Ingredients
2 tablespoons olive oil
1 medium shallot, minced
3 cups low-sodium vegetable or chicken broth, heated to a simmer
1 1/2 cups orzo pasta
1/2 cup dry white wine
1 1/2 cups fresh or frozen corn kernels
1/2 cup grated Parmesan cheese, plus more for serving
1/2 cup loosely packed chopped fresh basil leaves
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
Directions
Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium heat until shimmering. Add the shallot, season lightly with salt and pepper, and sauté until soft and translucent, about 5 minutes. Meanwhile, bring the broth to a low simmer in a medium saucepan.
Add the orzo to the shallots and cook, stirring occasionally, until lightly toasted and fragrant, about 2 minutes. Add the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir until it has all evaporated, about 1 minute more.
Add a ladleful of the hot broth to the pot and simmer, stirring constantly, until the orzo has absorbed all of the broth. Continue cooking, adding ladlefuls of broth whenever the mixture looks dry, stirring continuously. When 1/2 of the broth has been added, stir in the corn.
Continue adding ladlefuls of broth and stirring until all the broth has been absorbed into the orzo and the orzo is creamy and tender, about 15 minutes total.
Remove from the heat and stir in the cheese, basil, and butter. Taste and season with salt and pepper as needed. Serve immediately, garnishing each bowl with additional grated Parmesan.
15 Minute Fresh Tomato and Feta Tart
from TheKitchn.com. Serves 4.
Ingredients
2 large heirloom or beefsteak tomatoes (about 2 1/4 to 2 1/2 pounds total)
1 teaspoon kosher salt
Cooking spray
1 sheet frozen puff pastry (about 12 ounces), thawed according to the package directions and refrigerated
1/2 cup cream cheese (4 ounces)
2 cloves garlic, peeled and grated
Leaves of 4 sprig fresh oregano or marjoram, minced
Leaves of 4 sprigs fresh thyme, minced
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground cinnamon (optional)
3/4 cup heavy cream or plain yogurt if you like it tart
1/2 cup crumbled feta cheese, drained
1 tablespoon extra-virgin olive oil, preferably Greek
Directions
Line a large platter or two with 6 or 7 paper towels each. Slice the tomatoes into 1/2-inch-thick slices, place them on the paper towels, and sprinkle with the salt. Set aside.
Meanwhile, arrange a rack in the middle of the oven and heat to 425°F. Line 1 rimmed baking sheet with parchment paper or spray with cooking spray and set aside. Spray the underside of a second rimmed baking sheet with cooking spray and set aside, upside down.
While the tomatoes are draining, place the chilled puff pastry on the first baking sheet (lined on the inside with parchment or sprayed on the inside) and unfold it gently. Make sure to work quickly so the pastry stays cold. If at any time the dough feels soft, place in the freezer for 2 to 3 minutes until chilled again and firm. Thoroughly poke the dough evenly with the tip of a sharp small knife, about 48 times.
Completely cover the puff pastry with a sheet of parchment paper. Place the second prepared baking sheet (sprayed on the underside) on top of the parchment paper, spray-side down. Bake until the pastry turns a pale brown on the edges, 10 to 12 minutes.
Remove the top baking sheet. Bake until golden-brown and crisp on top, being careful not to overbake, 3 to 5 minutes more. Set the pastry aside to cool while you make the feta spread.
Place the cream cheese, garlic, oregano, thyme, pepper, and cinnamon, if using, in a medium bowl. Using a handheld mixer, mix on medium speed until combined. Add the cream and mix until fluffy, about 2 minutes. Add the feta and mix until creamy, 2 to 3 minutes. Spread this mixture evenly on the tart crust.
Gently pat the tomatoes well with dry paper towels. Top the cheese mixture with the tomatoes salted-side down, arranging them in a single layer. The pastry will deflate somewhat. Drizzle over oil. Cut into pieces and serve immediately. This tart is best eaten the same day it is made.
Feta and Eggplant Pasta Salad
From TheKitchn.com. Serves 4-6.
Ingredients
For the salad:
1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 pound orecchiette pasta
4-ounce block feta cheese, crumbled
1/3 cup coarsely chopped fresh Italian parsley leaves
1/3 cup coarsely chopped fresh basil leaves
For the vinaigrette:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 small clove garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Directions
For the salad: Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with parchment paper. Bring a large pot of salted water to a boil.
Place the eggplant on the baking sheet, drizzle with the oil, sprinkle with salt and pepper, and toss to combine. Roast until golden, tender, and caramelized, about 30 minutes. Meanwhile, cook the pasta.
Add the pasta to the water and cook until just tender. Drain and run briefly under cool water to cool the pasta down. Drain well again.
For the vinaigrette: Whisk all the ingredients together in a large bowl.
Add the cooked pasta and roasted eggplant to the dressing and toss to combine. Add the feta, parsley, and basil and give the salad one last gentle toss or two to combine. Serve at room temperature.