Buttermilk Dressing

This is borrowed from Food52.com

Ingredients:
1/4 cup buttermilk
2/3 cup plain, non-Greek style yogurt
1 tbsp white wine vinegar
3 tbsp minced vidalia onion
1/4 cup olive oil
garlic, as much as you want
salt, as much as seems reasonable
pepper, all the pepper

Stir everything together.

Thoughts: We served it with a pretty legit corn/dill/cucumber/feta salad, and also used it to bind together cole slaw. Make it! It's delicious!

Disaster Index: 1/10

Frisée and Wild Mushroom Salad with Poached Eggs

Pretty self explanatory.

Ingredients

• 10-12oz creminis, sliced (or whatever mushrooms you can get your hands one)
• 2 small heads of frisée, torn into bite-sized bits
• Enough eggs for however many servings
• olive oil
• juice of half a lemon
• salt

Straightforward recipe: Saute the creminis in some olive oil. When they're cooked down, toss them with the frisee. Squeeze lemon juice over the whole thing. Poach eggs and top the salad with the poached eggs. Done.

Thoughts: Simple and delicious. I don't know how often we find ourselves in possession of frisée, but that's a farm share for you. In the future, I might consider adding thinly shaved parmesan or similar. Actually, we did this a few times when we had it. So there you go. Could possibly have used a bit more "dressing" - if I were to do it again, I'd make a light vinaigrette but with lemon juice instead of vinegar, and possibly mayo instead of mustard as an emulsifier.

Disaster Index: 1/10

Watermelon Salad

For when you've moved recently and you don't have any of your cooking equipment because the stupid movers haven't arrived yet so you just have to make do with what you have.

Ingredients

• about 1/4 of a small seedless watermelon, cubed (about 4c, at a wild guess)
• 1 avocado, cubed
• 1/2 a cucumber, cubed
• 2-3 Roma tomatoes, cubed
• 3-4tbsp fresh mint, chopped
• 2-3tbsp fresh basil, chopped
• 2oz goat cheese, crumbled
• Optional balsamic vinaigrette, though we didn't have our balsamic.
• sea salt, for sprinkling on individual servings

So, you know, toss those ingredients together and serve.

Thoughts: Our first impression was that this was going to be basically a deconstructed watermelon gazpacho. And I think that this description isn't far off. Somehow watermelons go very well with tomatoes and avocado. I don't know how much the cucumber adds, but it gives some color so why not? Claire says peel the cucumbers in the future.

This was delicious, though it would probably be even better with a vinaigrette. Claire said maybe a little more goat cheese and a little more avocado? It was just really nice and summery. I'm confident we will make this again. It's a great way to serve watermelon.

Disaster Index: 1/10