Farmhouse Style EXTRA

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Farmhouse Style EXTRA

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Eat Your Veggies!

If you’re seeking a few delicious new dishes for your summer table, you’re sure to enjoy this salad and sandwich combination either together or separately. Both are packed with an array of seasonal veggies. The Crispy Green Salad from Camilla Fabbri of Family Chic offers a beautiful burst of monochromatic color and appeals to even the pickiest of eaters. Hungry for more salads? You’ll find a half-dozen in the Summer 2020 issue of Farmhouse Style. Putting a veggie twist on an old standard, Camilla also created this savory sandwich that makes use of plentiful summer squash. Her children love the final step of “squashing” the sandwich together. “It’s the only way I can get them to eat zucchini,” she says. For more scrumptious squash recipes, keep an eye out for the Fall 2020 issue of Farmhouse Style, which will be coming to newsstands in July.

Crispy Green Salad

CRISPY GREEN SALAD
Serves 8

INGREDIENTS
For salad:
1 large head of butter lettuce
1 avocado
1 green apple
1 medium-size cucumber
2 green tomatoes
1 cup of frozen peas

For dressing:
Olive oil
Italian seasoning
Salt and pepper
1 lime

INSTRUCTIONS
1. Place washed butter lettuce leaves around the edge of a salad bowl. Set aside.
2. Chop avocado, apple, cucumber and green tomatoes. Place in a bowl and add frozen peas.
3. Drizzle with olive oil, and season with salt, pepper, Italian seasoning and the juice of 1/2 a lime.
4. Toss ingredients to coat, and then add them to the center of your lettuce-lined bowl.
5. Slice the remaining 1/2 a lime. Arrange the slices on top of the salad and chill until serving time.

Note: The frozen peas will quickly defrost while the salad is chilling. The salad can be served on a plate or guests can fill a piece of butter lettuce with the chopped ingredients and eat it as a wrap.

RECIPE AND PHOTOGRAPH COURTESY OF CAMILLA FABBRI OF FAMILY-CHIC.COM.

Squashed Grilled Cheese

SQUASHED GRILLED CHEESE
Serves 4

INGREDIENTS
2 small yellow squash, peeled and cut into thin rounds
2 small zucchini, peeled and cut into thin rounds
1 large shallot, cut into thin rings
3 medium tomatoes, cut into thin slices
3 tablespoons olive oil
Salt, pepper and Italian herb seasoning to taste
Loaf of Italian bread
¾ cup mayonnaise
¼ cup pesto
Hot sauce (optional)
3 cups shredded cheddar cheese (or cheese of your choice)

INSTRUCTIONS
1. In a large pan over medium heat, sauté shallot in olive oil until soft, about 1 minute.
2. Add yellow squash, zucchini and tomatoes and sauté for 10 minutes, stirring occasionally.
3. Season with salt, pepper and Italian herb seasoning to taste.
4. Cut Italian bread loaf into four 6" sections and split each one, leaving it attached along one edge.
5. Toast bread in a 300°F oven for 10 minutes until crunchy.
6. Combine mayonnaise and pesto and spread mixture to cover the entire surface of the open bread. If you prefer a spicy sandwich, add some hot sauce to the mayo/pesto mixture.
7. Top pesto spread with shredded cheddar cheese and return to 300°F oven for 3 to 5 minutes.
8. Add sautéed vegetables to the sandwich and serve open faced. Close the sandwich to “squash” the ingredients together.

Tip: Add a fried egg to make it a breakfast sandwich.

RECIPE AND PHOTOGRAPH COURTESY OF CAMILLA FABBRI OF FAMILY-CHIC.COM.

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