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- Lemon and Tomato Salad
-
- 2 Medium Lemons
- 2 Pt. Grape Tomatoes, Cut in Halves
- 1 Pt. Yellow Cherry Tomatoes, Cut in Halves
- 1 Tbsp. Granulated Sugar
- 2 Tbsp. Snipped Fresh Chives
- 2 Tbsp Extra Virgin Olive Oil
- 3/4 Tsp. Sea Salt
- 1/2 Tsp. Coarsely Ground Black Pepper
- Directions
- Cut, Peel and remove white pith from lemons. Cut each peeled lemon into thin slices. In a medium bowl, toss lemon, tomatoes and remaining ingredients.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Garlic Roasted Summer Squash
1. Preheat oven to 450 degrees F (or if grilling outside, heat up grill)
2. Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise; cut those pieces in half twice more the long way. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
3. Roast the squash until the spears and garlic start to turn to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
