Kathy Casey Dishes on Perfect Produce, Plus a Recipe for Greek Salad
by Kathy Casey
on October 22, 2009
This year, we skewered a few zillion Champagne tomatoes (small, super sweet cherry tomatoes) for Caprese Skewers with Balsamic Drizzle. We diced up buckets of sweet peppers, luscious tomatoes, and crisp mini cucumbers for a fresh and fun Greek salad (recipe below). All along with coring out an unmentionable amount of mini cucumbers for Goat Cheese, Pistachio, Apricot Curry Stuffed Cuke Bites!
Throughout the year I develop recipes for Sunset that they post online, highlighting their unique and flavorful products. You’re probably familiar with Sunset-brand products from the grocery store; they grow gourmet, mini cucumbers and loads of varieties of tomatoes and peppers. A family-owned company whose vision is to provide unique varietals of vegetables in an environmentally responsible and innovative way--an idea we can all get behind.
The show is a big networking experience for more than 50 countries of importers, buyers, growers, packagers, and innovators in the field. But not to worry, we didn't see any square watermelons and very little GMOs on the floor. The focus for many of the big suppliers was “greener packaging” and energy conservation. This is not your weekend farmers market but it is refreshing to see the "big boys" learning to play responsibly.
Friends of ours from La Mar Cevicheria in San Francisco shook Pisco sours, and chicha morada, purple chicha made with purple corn for the Peruvian Agricultural Board. The drink was an electric purple with a sweet, refreshing cinnamon and pineapple flavor.
This years conference boasted its largest attendance and by the end of day two we were all to ready to curl up in the hotel, finish off a couple glasses of wine and catch up of our favorite reality TV (yes, it’s one of my favorite ways to relax!). Unfortunately the hotel didn’t have Bravo, so we settled for My Monkey Baby and Hoarders. We’re back at the studio now looking for a place to keep a few monkeys and thinking it’s time to start organizing the closets… After we get the feeling back in our feet!
A rainbow of Sunset® produce mingles in this fresh and lively salad. Perfect to take to a party or serve at your next gathering of friends and family.
Makes about 8-10 servings
Ingredients:
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Pinch of dried red pepper flakes
1-2 teaspoons minced fresh garlic
1/4 teaspoon salt
1/2 cup (about 3 ounces) crumbled feta cheese
1 tablespoon chopped fresh oregano, or 3/4 teaspoon dry
3 Sunset Tomatoes on the Vine or 1/2 pound Campari® tomatoes, cut in wedges
1 Sunset cucumber, sliced
1 Sunset yellow or orange pepper, seeded and cut into 1-inch chunks
1 cup thinly sliced sweet white or red onion
1/3 cup pitted Kalamata olives, halved
1/4 cup coarsely chopped Italian parsley
Directions:
In a large bowl, whisk together vinegar, oil, pepper flakes, garlic, salt, cheese, and oregano. Add tomatoes, cucumber, pepper, onion, olives and parsley. Toss together well. Serve immediately.
Recipe created for Sunset Produce by Kathy Casey
Photo by Kathy Casey Food Studios, Sunset Produce
Find recipes from the event and a bunch of other veggielicious recipes at Sunset Produce.



Bianca on October 23, 2009 at 10:42 AM
My Monkey Baby and Hoarders. Hilarious!