| eat & drink |
Eat Your
Veggies BY TARA MENDANHA
4 Garden-Fresh Recipes
From just-picked tomatoes to cool cucumbers and aromatic basil, ’tis the season for a fresh-fromthe-garden feast. Keep reading for some simple ways to turn this month’s harvest into a delicious, nutritious meal.
Summer Farm Salad
Submitted by The Argonaut Farm to Fork Café, 331 State Hwy 49, Coloma, 530-626-7345, argonautcafe.com • 1 head seasonal organic lettuce, finely chopped • 1 peach or stone fruit of choice, thinly sliced • Handful of candied almonds • Handful of sunflower sprouts and pea shoots
Cashew Cream Sauce: • 2 cups cashew nuts • 1 1/4 cup warm water • 1–2 garlic cloves • 1 tsp. sea salt
• Fresh herbs & edible flowers of your choice • 1 grilled chicken breast (optional) • ½ avocado, sliced • Salt and pepper, to taste Make cashew cream sauce. Blend all ingredients in a blender until thick. Chill before serving. Layer lettuce on plate or a large wooden bowl; add sliced fruit and candied almonds; delicately place sprouts, pea shoots, fresh herbs, and edible flowers. Place grilled chicken and sliced avocado on the side and drizzle cashew cream sauce on top.
Watermelon & Cucumber Salad
Submitted by Off the Vine Catering, 32006 Aerojet Road, Rancho Cordova, 916-351-1592, otvc.com • 1 small seedless watermelon, cubed • 1 medium red onion, diced • 1 English or homegrown cucumber, peeled to create green and white “stripes,” deseeded, and cut into half slices
• 1 basket heirloom cherry tomatoes, halved • 1 bunch fresh basil, julienned, plus 4-5 basil leaves
• 4 tbsp. balsamic glaze • Salt and pepper, to taste
• ½ cup feta
Mix watermelon, onion, cucumber, and tomatoes together; add feta, salt, and pepper. Toss and chill until 30 minutes before serving. Add balsamic glaze and toss. Place in serving bowl and garnish with basil leaves and a bit more feta.
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| AUGUST 2020 |
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PRO TIP
When building a wellbalanced summer salad, layer greens, add a fruit, a healthy fat such as avocado, and a protein like meat, nuts, or seeds.
Photos courtesy of their respective companies or organizations.
”
Fresh produce is one of the highlights of summer, [but did you know] eating locally can actually build your immunity, prevent allergies, and strengthen your connection to the cycles of nature? Freshly harvested food is also easier to digest—it contains more prana or "life force." In fact, the older the food, the less prana and the more strain it places on your digestion. So, whenever possible, eat food that’s been harvested moments before or the day-of consuming. Then, slow down and tune into your appreciation for the Earth, the elements, and the farmers that grew your food.”—Brigette Faieta, The Argonaut Farm to Fork Café
