I've been traveling in England for the last two weeks, and that means that I've had my fare share of Cotswold cheeses, cured meats and fish n chips. The minute the plane touched down on home soil, I knew it was time for some fresh veggies! Good thing my neighbor dropped off our Parker Farm CSA share last night:
1 bunch golden beets, 1 bunch carrots, 1 bunch kale, 2 zucchini, 3 cucumbers, 2 pounds new potatoes, 1/2 pound roma beans and 1 bunch red spring onions.
Heat wave be damned, here's how I kept it cool in the kitchen.
Cold Veggie Confetti with Feta Cheese
2 medium zucchini, sliced into ribbons using a veggie peeler
3 medium golden beets, roasted and sliced thinly
1 large tomato, cut into chunks
1/2 red spring onion, sliced thinly and soaked in cold water for 15 minutes to take the edge off
3 T. shredded fresh peppermint, extra leaves for garnish
2 T. extra-virgin olive oil
2 t. balsamic vinegar
salt and pepper to taste
Combine all ingredients and serve chilled with a good quality sheep's or cow's milk feta cheese, sliced thinly into "steaks".