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BEAT the HEAT with Cold Soups and Salads

Posted 7/22/2011 11:06am by Judy Lessler.

Harland's Creek Farm will be at Durham Farmers' Market on Saturday July 22, 2011 with a BEAT THE HEAT recipes and a suggested strategy.We are bringing recipes for Packs for:

Salsa Verde and Salsa Cruda
Cold Potato, Basil, and Tomato Salad and Cold Potato Soup
Cold Green and Gold Chicken Salad with tomatillos and Sungold tomatoes and Cold Basil and Peach Chicken Salad

The Green and Gold Chicken Salad is an original recipe from Harland's Creek Farm.  Instead of using celery for the crunchy interest, it features chopped tomatillos. These are grown locally in the summer so you avoid buying a no local product.  In addition, we use split cherry tomatoes to reduce the amount of mayonnaise that needs to be added, which makes the recipe lower in calories.   

AND here is your BEAT the HEAT strategy: Stew a whole chicken, take the meat off the bones, and save the broth. Boil some potatoes and the same time.  Cool all and store.  Then you can use basic ingredients during the week for making the cold soups and cold salads.

 We will have Vegetable Packs with all the vegetables and herbs you need to make the Salsa Verde, Potato, Basil,a dn Tomato Salad, and the Cold Green and Gold Chicken Salad.  The latter recipe is below.  Others will be available at market or you can email me at lesslerjud@msn.com for a copy.

 Summer Green and Gold Chicken Salad

6 servings

1-1/2 cups chopped cooked chicken

8-oz tomatillos, chopped

1/3 cup mayonnaise

¼ to ½ teaspoon salt according to taste

1/8 teaspoon pepper

6-oz (1½ cups) Sungold cherry tomatoes split  

1-2 Serrano peppers, minced (optional)

Coarsely chop chicken and tomatillos and combine.  Add mayonnaise, salt, and pepper and mix well. If desired, add minced Serrano peppers and mix well.  Toss with split tomatoes and chill. Serve on lettuce leaves or in sandwiches.

Original recipe from Harland's Creek Farm. © August 16, 2001

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