Recipes for Fun Summer Appetizers

Beet Salad with Goat Cheese

Beet Salad with Goat cheese from Goat Rising Farm in Charlemont, Ma.

Take red beets or multi-colored beets, peel them, oil lightly, season with sea salt and black pepper and roast for about 2 hours @ 400 degrees or until soft.
Cool at room temperature and slice julienne style.
Marinate with sherry vinegar (1 hour – 2 days)
Arrange with mixed greens, beets and goat cheese with sliced basil.
Gluten free, low calorie and high in anti-oxidants and nutrients (protein & calcium).

Vegetable Platter – All local produce

Arrangement of vegetables and a large platter with homemade hummus. (store bought is perfectly fine).

This can be served with bread or we have a delicious gluten free option for crackers and/or bread. Against the Grain Gourmet triple cheese pizza crust.

Slice it, top it with olive oil and garlic and heat it.

Breaded Risotto Cakes (Gluten free option with Gluten free bread crumbs)

Chop local vegetables into small pieces and sauté with garlic in olive oil.
1 cup each of the following chopped vegetables, leeks, patty pan golden squash, Japanese eggplant,
and field carrots
2 cups of chopped tomatoes
3 tbsp of chopped garlic
1 tbsp of dill and basil each
1 quart of Risotto Rice
3 Quarts vegetable or chicken stock
3 tbsp of olive oil
Add vegetable or chicken stock 1 quart at a time until absorbed and add salt and pepper
Continue cooking until cooked.
Cool thoroughly then form into balls. Coat with Panko bread crumbs
And fry in olive oil. Be generous with the olive oil.
Cook until golden brown, plate, garnish with herbs and shredded cheese.

Watermelon Salad

Dessert is a colorful selection of watermelon (also from the farmer’s market)
The yellow melon is called a Peace melon and the red flesh melon is called Sugar Saby.
Chop in large square chunks and serve with fresh mint.