The watermelon on my kitchen counter is one of the biggest I’ve ever seen– it’s going to take a lot of recipes and a few dinner guests to eat our way through this monster! The rest of the Local Box will go pretty quick, I think. We’re deep into okra, field pea, and summer squash season, and I feel like I practically have recipes for these ingredients memorized. Hopefully I can spice things up by trying some new versions of familiar dishes, like quesadillas, this week.
Meal one: Reader’s Digest has published a great article with 10 Savory Recipes for Watermelon. Some of those recipes look pretty complex for my home kitchen, but their mention of a Bacon, Lettuce, Watermelon sandwich has my interest piqued. Sliced watermelon would be a yummy stand-in for tomatoes in this popular sandwich, especially on sourdough bread with some peppery arugula to punch up the sammy even more.
Meal two: Mushroom Zucchini Quesadillas, with watermelon on the side. Simple. Quick. Tasty.