The kids and I have stated our vegetable garden. It was a full day of work with fights over the water hose, several breaks for snacks and getting wet, need for baths post gardening and a ladybug release to celebrate.
Tomatoes, peppers, strawberries, mint, cucumbers and squash.
Audrey has a "let's water the plants mami" obcession going on and Jeremiah keeps checking out the strawberries hoping to beat the squirrels to the first one.
I find joy in seeing my picky eaters try the different dishes from our cosecha (harvest), they are much more willing to try knowing they have worked hard at growing the veggies.
I have a yummy recipe to share that uses plenty of seasonal fruits you might have in your garden or are easy to find in the store, including tomatoes, melon, jicama, basil, watercress and cilantro.
It would make a perfect meal paired with bolillos or french bread...
or make a yummy salad for your Cinco de Mayo celebraciones!
Grilled Cacique® Panela over Summer Tomato & Melon Salad with Lime-Chile dressing
Salad: 1 package (10oz) Cacique queso Panela, cut into 1/2-inch thick slices
1 tbsp. olive oil
4oz assorted baby/small multi-colored tomatoes, washed in cold water
1 cup watermelon cut cut into 1/2 inch cubes or balls using a melon baller
1 cup honeydew melon or other green melon cut into 1/2 inch cubes or balls
1/2 cup jicama, peeled and julienned
1/4 cup fresh basil and cilantro leaves, tossed together
1 bunch watercress or baby arugula, washed in cold water,then dried well
Dressing: 1/3 cup fresh lime juice
1/2 tsp. chipotle chile canned in adobo, minced fine with some of the sauce in the can
1/3 cup extra virgin olive oil
salt and pepper to taste
For dressing add all the ingredients together, mix well and season with salt and pepper, add more chipotle if more spice is desired
For cheese: preheat the grill or bbq. Be sure the grill grate is very clean and place it on BBq to heat up. Once the coals are ready and the grill is smoking hot, lightly oil the grill and the cheese slices. Carefully place the cheese on the grill for about 10 to 15 seconds until the cheese takes some grill marks, and then remove from the grill.
For salad: lay a bed or watercress or baby arugula on a large platter. Arrange the assorted melons, tomatoes and jicama on the greens. Lay the grilled cheese over the salad, and then drizzle with the dressing. Sprinkle basil and cilantro leaves around and add a touch of salt and ground pepper. Serve immediately.
*No compensation of any kind was given for sharing this recipe with you. Cacique sent me this recipe just in time... when I'm planning my veggie garden dishes(:
Salad picture credit: Cacique