October 2020 Newsletter—Fresh Watermelon Salsa

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Fresh Watermelon Salsa

Yield: 12 Prep Time: 15 minutes Total Time: 15 minutes

Ingredients:

  • 1 personal sized or mini watermelon
  • 1 cup diced watermelon
  • 1 cup diced cucumbers
  • 1 cup diced bell peppers, (any combination of green, orange, yellow or red peppers)
  • 1/2 cup diced onion
  • 1/3 cup chopped cilantro
  • 2 tbsp lime juice
  • 1 tbsp diced jalapenos, (optional – add seeds for additional heat)
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Directions:

  • Lay the watermelon on its side and cut the top 1/4 to 1/3 off.
  • Cut slices into the flesh of the watermelon in a crosshatch pattern without going through the rind.
  • Make a cut all of the way around the watermelon between the flesh and the rind.
  • Scoop out the watermelon slices and set them aside on a cutting board.
  • Hollow out the rest of the watermelon and dump out the juice so that it can be used as a bowl.
  • Dice enough watermelon to measure one cup. Save the remaining watermelon for another use.
  • Put the diced watermelon in a bowl and add the cucumbers, peppers, onions, cilantro, jalapenos, lime juice, salt, and black pepper.
  • Mix everything together and taste the salsa. Add additional lime juice, salt, and black pepper, if needed.
  • Scoop the watermelon salsa into the hollowed out watermelon bowl. Serve the watermelon salsa directly from the watermelon bowl.

Chef’s Tip:

  • Try adding more fruit and veggies such as corn, tomatoes, zucchini, strawberries, mango, or pineapple. You could also add garlic, black beans, avocados or roasted pumpkin seeds.

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More Recipes from Chef Scott:

Want more garden-fresh recipes from Chef Scott? Check out our 2020 Taps + Trails package which includes a limited edition cookbook, IKUS silicone pint glass and $5 in coupons to Trail Point Brewing Company. The cookbook includes recipes from all four years of Taps + Trails including appetizers, salads, entrees and desserts plus a surprise new recipe for 2020.

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September 2020 Newsletter – Easy French Ratatouille

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Easy French Ratatouille

Serves 8, Makes about 2 quarts

Prep time 20 minutes Cook time 1 hour 5 minutes to 2 hours 15 minutes

Ingredients:

  • 5 tablespoons olive oil, divided, plus more for serving
  • 1 1/2 pounds eggplant (1 large), large dice
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds zucchini or summer squash (3 to 4 medium squash), large dice
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 pound tomatoes (3 to 4 medium), large dice
  • 1 large bell pepper, large dice
  • 1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving

Directions:

Heat 2 tablespoons of the oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers.

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

Chef’s Tips:

Making a larger batch: This recipe can be doubled and adapted to use whatever vegetables you have.

Flavor extras: For something different, try adding a tablespoon of smoked paprika, a pinch of red pepper flakes, 1/4 cup of red wine, or a splash of vinegar to the ratatouille.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.