Watermelon Panzanella – Golubka Kitchen


Watermelon Panzanella - Golubka Kitchen

Hey friends, this is Masha checking in with my (now annual) Woodstock, NY trip photos and a really good watermelon panzanella recipe that we cooked while there. My boyfriend and I went to Woodstock for the first time last summer and were completely enamored by its lush nature, chill swimming spots, and friendly small town vibe. We couldn’t wait to repeat the experience this year, and ended up staying at the same cottage in the woods for a weekend, which is perfect as far as we’re concerned. For our Saturday night dinner, we repeated the routine of shopping at Kingston Farmer’s Market in the morning and cooking dinner with all the bounty we found there at night. We made grilled pizzas and watermelon panzanella, and enjoyed the sweetest local blueberries together with Fruition chocolate for dessert.
The panzanella turned out so lovely, and I couldn’t help but think how perfect it would be for any type of summer gathering or potluck. The inclusion of watermelon is a bit unexpected for panzanella, but it works so well in place of tomatoes and makes the salad extra cooling and hydrating. It’s also a pretty satisfying dish since it’s a bread salad, so it could be served as the prominent or only side at any summery event. I hope you’ll give it a try while August is in full swing!
Below is a list of a few new-for-us places we visited and liked in Woodstock and around, but make sure to check out this post from last year for a more extensive list of things to do, if you’re looking to visit the area.

Watermelon Panzanella - Golubka Kitchen
Watermelon Panzanella - Golubka Kitchen

Watermelon Panzanella - Golubka KitchenSaugerties Cottage - Golubka KitchenWatermelon Panzanella - Golubka KitchenWatermelon Panzanella - Golubka KitchenThe Big Deep, Woodstock - Golubka KitchenWatermelon Panzanella - Golubka Kitchen

Food

Cucina – a modern Italian restaurant located in a beautiful farmhouse, serving dishes made with local and seasonal ingredients. I highly recommend getting a table on their wraparound porch, it’s stunning.

Oriole 9 – a breakfast and lunch restaurant with an inspired menu and great specials. The coconut tofu hash wash really good.

Kimchee Harvest – sold at the Kingston Farmer’s Market on Saturdays. Really tasty kimchi made with unique ingredients. They have cucumber kimchi and rhubarb kimchi! I highly recommend getting the rhubarb one.

Stuff to Do / Visit

High Falls Waterfall – a big waterfall with excellent swimming a bit downstream from the main fall, as well as cliff jumping.

Zaborski Emporium – a huge, four story warehouse full of chaotically organized ‘architectural salvage.’ You kind of have to see it to believe it. A very impressive place to visit, especially if you are looking for a vintage door, sink, bathtub, stove, dishes, furniture and sooo much more.

Candlestock – a shop full of every kind of candle and candle accessory imaginable. I’m especially into their beeswax candles.

Tinker Toys – the coolest toy shop I’ve ever been too. Little to none of that bright-colored plastic, but a ton of educational games and toys for every age. It made shopping for Paloma’s birthday present a breeze.

Grilling Pizza in Woodstock - Golubka Kitchen
Grilling Pizza in Woodstock - Golubka Kitchen

The Big Deep, Woodstock - Golubka KitchenWatermelon Panzanella - Golubka KitchenThe Big Deep, Woodstock - Golubka KitchenWatermelon Panzanella - Golubka Kitchen

Watermelon Panzanella

 

Ingredients

  • half of a small red onion – thinly sliced
  • 2½ tablespoons apple cider vinegar – divided
  • about 6 slices of crusty, whole grain sourdough bread – torn into bite-sized pieces
  • ¼ cup plus 2 tablespoons olive oil – divided
  • 2 large garlic cloves – minced
  • ½ teaspoon salt
  • quarter of a medium-large watermelon – cubed
  • 1 English cucumber – sliced into half-moons
  • 1 teaspoon Dijon mustard
  • handful of sprouts or microgreens
  • handful of torn basil

Instructions

  1. Place the onion into a small bowl and drizzle 1 tablespoon of apple cider vinegar over it. Set aside.
  2. Place the bread onto a covered baking tray, drizzle with 2 tablespoons of olive oil and sprinkle with the minced garlic and salt. Toast in the oven for 10-15 minutes, until the edges are golden.
  3. Combine the watermelon, cucumber and toasted bread in a large bowl.
  4. Whisk the remaining 1 ½ tablespoons of the apple cider vinegar together with the Dijon mustard in a small bowl. Add the remaining ¼ cup olive oil, whisking it until smooth. Pour the dressing over the salad and mix very well. Serve right away, garnished with sprouts/microgreens and basil.

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