Category Archives: Light Meals

The Best Watermelon Salad

Labor Day picnics and family reunions beg something wonderful to bring. If you want to wow everyone, make a watermelon salad. And it’s just so easy! The following adaptable, changeable recipe is based on three of our favorite summer flavors – watermelon, peaches, and ripe tomatoes. Combined in this salad, they speak end of summer and celebration. You salt the watermelon and tomatoes first. Just before serving, add the peaches, and pile the fruit on top of your favorite lettuce, and sprinkle with oil, vinegar, and fresh herbs. Garnish with feta and almonds. You can serve on individual plates, or pile onto a large platter to feed 8. If you don’t have the basil or mint, use dill or parsley. And if you don’t have feta, use cubes of fresh mozzarella. In a hurry? Drizzle with one of our Old Mill favorite salad dressings.

The Best Watermelon Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 6 cups seedless watermelon chunks, cut into 1-inch chunks
  • 4 cups good, ripe heirloom tomatoes, cut into 1-inch chunks
  • ½ to 1 teaspoon kosher salt
  • 2 cups sliced, peeled ripe peaches
  • 6 cups fresh arugula or your favorite salad greens
  • 4 tablespoons extra virgin olive oil
  • 1½ tablespoons white or red wine vinegar
  • 3 tablespoons chopped fresh mint or basil, or a combination
  • ½ cup crumbled feta cheese
  • 2 tablespoons toasted sliced almonds
Instructions
  1. Place the watermelon and tomatoes in a mixing bowl and season with salt. Toss to coat, and let the fruit sit for 30 minutes. Drain well.
  2. Fold the peaches into the watermelon and tomato mixture. To serve, spoon the fruit on top of the salad greens. Drizzle with oil and vinegar. Garnish the top with chopped fresh herbs, feta cheese, and toasted almonds.

 

Summer Panzanella Salad

One of our chef’s, Danielle Speelman, recently developed a new summer salad that everyone loves. It combines the best summer flavors and is a fresh Old Mill twist on a panzanella, with the cornbread croutons. She featured it on a recent visit to one of our local afternoon tv shows.

Watch her make it here: Summer Panzanella Salad

Summer Panzanella Salad

For salad:

4 cups of cubed day-old cornbread (Prepared from Old Mill Self Rising Yellow Cornmeal)

¼ cup salted butter

1 TBSP Extra Virgin Olive Oil

1 red onion, sliced

1.5 cups of fresh corn (sliced from 2-3 ears)

½ TSP Cumin

½ TSP Farmhouse Kitchen Bourbon Smoked Paprika

½ TSP Salt

1 pint cherry tomatoes, cut into halves

1 medium avocado, pitted and cubed

2 cups of arugulaFresh basil, chopped

½ cup feta cheese

 

For dressing:

3 TBSP Extra Virgin Olive Oil

1 TBSP Farmhouse Kitchen Honey Balsamic Vinegar

1 ½ TSP Farmhouse Kitchen Bourbon Maple Syrup

1 ½ TSP chipotle pepper in adobo sauce (to make spicier, include minced chipotle pepper)

Salt to taste

Directions:

Preheat oven to 350 degrees.

Place cornbread cubes on baking sheet, pouring melted butter over to coat. Toast in oven until golden brown and crispy 16-18 minutes, gently stirring pan halfway through (be careful not to toss the cornbread or it will crumble). Remove from oven and set aside.

Preheat olive oil in large sauté pan. Add red onion and cook 2 minutes until it starts to soften. Add corn kernels, cumin, paprika, and salt. Cook approximately 5 minutes until tender and fragrant. Set aside to cool slightly.

To prepare vinaigrette, combine all ingredients in mason jar or lid with a container. Shake until emulsified, or liquids have become one. Set aside.

In a large mixing bowl, toss together cooled corn mixture, sliced tomatoes, avocado, arugula, and cornbread croutons. Pour vinaigrette over to coat and toss gently. Garnish with fresh basil and feta cheese. Serve immediately.

Perfect light summer side dish or paired with grilled protein for a heartier entrée.

Smoked Cheddar Grits Bites

GritsBits

2 cups water

2 cups milk

1 cup OLD MILL STONE-GROUND GRITS

1/2 teaspoon salt

1 1/2 cups (6 ounces) shredded smoked Cheddar cheese

1/4 cup thinly sliced green onion

3/4 teaspoon freshly ground pepper

3 tablespoons unsalted butter, melted

OLD MILL CORN RELISH or OLD MILL SPICY ONION RELISH

3-4 slices bacon, cooked and torn

  • Coat a 13 x 9-inch baking pan with cooking spray.
  • Bring water and milk to a boil in a medium saucepan;  whisk in salt and grits.  Reduce heat and simmer, covered with a spatter shield, until tender, about 15 minutes.  Remove from heat and stir in cheese, green onion, and pepper.  Spread evenly into prepared pan;  cover with plastic wrap, and refrigerate until chilled, 2 hours or overnight.
  • Preheat oven to 400°F.  Line 2 rimmed baking sheets with parchment paper.  Loosen edges of grits with a knife and turn out onto a cutting board.  Use a 1 3/4- to 2-inch round cutter to cut out grits rounds;  brush the grits rounds on both sides generously with melted butter.
  • Bake until crispy and browned on bottoms, about 20 minutes.  Flip and cook until lightly browned on the other sides.  Place on a serving platter;  top each with a teaspoon of Old Mill Corn Relish and a piece of bacon.  Serve warm.

Cornmeal Biscuits

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These are delicious split and filled with ham slices and Old Mill Hot & Sweet Honey Mustard for an appetizer, lunch or dinner; or try our new Old Mill Frog Jam for a breakfast treat!

2 cups OLD MILL Self-Rising Flour

1 cup OLD MILL Self-Rising White or Yellow Cornmeal

1 teaspoon sugar

1/2 stick (1/4 cup) cold, unsalted butter

1/4 cup chilled shortening

1 to 1 1/4 cups chilled buttermilk

About 2 tablespoons butter, melted (optional)

  • Preheat oven to 425°F.  Line baking sheet with parchment paper. Cut butter into 1/2-inch-thick slices and place on a piece of wax paper;  cut shortening into small pieces and add to the butter.  Place in the freezer 5 minutes.
  • Meanwhile, combine flour, cornmeal, and sugar in a large bowl. Add the butter and shortening pieces and cut into flour mixture with a pastry blender until crumbly.  Add 1 cup buttermilk, stirring just until dry ingredients are moistened.  If needed, add additional tablespoons of buttermilk to make a soft dough.
  • Turn dough out onto floured surface and pat or roll to 1-inch thick.  Fold dough over itself in 3 sections, starting with the short end, and pat or roll again to 1-inch thick.  Cut out biscuits with a 2 to 2 1/2-inch round cutter, without twisting; place, sides touching, on the lined baking sheet.
  • Bake until lightly browned, 13 to 15 minutes.  Remove from the oven;  brush with melted butter, if desired.  Makes 8 biscuits.
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