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.
Meal three: A pot full of field peas and okra will make for a pretty easy dinner. If the blueberries haven’t been gobbled up for breakfast by this meal, I’ll toss them into some blueberry cornbread.
Meal four: Hamburgers with grilled salt and vinegar potatoes and grilled watermelon.
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