Cooking with Karel Anne: Local Harvest Dinner

Today's dish was created from the 'Iron Chef' box of produce I received from my local CSA. There is nothing a chef loves more than fresh, fresh produce.

From this week's box, I turned zucchini, basil, watermelon, and a few home ingredients into a delicious dinner in just minutes!
If you would like to know more about Community Supported Agriculture, I would suggest starting here:

For ONE person; scale up as necessary

One half of a zucchini, cut lengthwise with a cheese slicer
*Brush with an olive oil/herb mixture, or a good oil-based bottled salad dressing. Grill for 1 minute each side.
One 4 ounce piece of fish
*Brush with the same mixture as the zucchini. Grill a 1/2 inch piece of fish for 3 minutes on one side, and 2 minutes on the other.
One cup of watermelon cubes, seeded
1 Tablespoon feta cheese
3 Kalamata olives, seeded, cut in half
2-3 basil leaves, cut in strips
Blend 1 Tablespoon olive oil with 2 teaspoons Balsamic vinegar
*Drizzle dressing over the watermelon, then add feta, olives, and basil. Toss lightly with a large spoon, and place on plate.

Enjoy your fall garden, and say yum with every bite!

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