Roasted Red Pepper Hummus
Kalamata Olive Bread / Gluten-free Bread
County Rail Farm - Huson
Foothill Farm - St. Ignatius
Amaltheia Organic Produce - Belgrade
Z's Kitchen - Bozeman
Tucker Family Farm - Victor
On the Rise Bread Co / Sister's GF Bakery - Bozeman
Halloumi is a Mediterranean sheep's milk cheese. It's a salty, semi-firm, unripened cheese that has a high melting point, so it'll hold it's shape for grilling or frying. Developing a bit of crust or char on the cheese is part of what makes it so delicious. And because you can grill it or fry it, it's a good meat substitute. It also makes an excellent side dish, salad addition, or appetizer.
Grilled Halloumi & Arugula Sandwiches
Recipe adapted from Sara Dickerman, NYT Cooking. Serves ~3.
A few handfuls of arugula, rinsed and roughly chopped
1 Tbs chopped mint leaves - feel free to sub other fresh herbs that you have or like!
1-2 Tbs extra-virgin olive oil
fresh lemon juice
1 tsp kosher salt
5 oz halloumi, sliced into 1/4" slices
1 small red onion
2 slices per person: kalamata olive bread, GF bread, baguette, or whatever you prefer
Preheat grill (or grill pan) to medium-high and clean and oil the grate. Peel the onion and cut it into 1/2-inch wedges through the core to hold each wedge together. Marinate the onion in 1 tsp olive oil and 1/2 tsp salt. Toss the arugula with 1 tsp olive oil, a squeeze of fresh lemon juice, a pinch of salt, and the chopped mint or other herb. Brush the sliced halloumi with 1 tsp of the olive oil. Brush bread slices with a bit of olive oil.
Frist, grill the onion wedges, turning once, until they are slightly charred on the edges and a bit softened but not totally limp. Next, grill the halloumi until softened and marked by the grill. Lightly grill the bread if you like, then distribute the halloumi, onions, and arugula evenly among the sandwiches.
Variation: In place of arugula, marinate zucchini in olive oil, lemon juice and salt for ~30 minutes. Grill until it has dark grill marks and is tender, then toss with chopped mint and garlic. Add to sandwich.
An arugula salad topped with pan-fried halloumi and fresh figs. Adapted from Yasmin Kahn, serves 2.
2 Tbs honey
1 tsp fresh thyme, finely chopped
1 5-oz. package Halloumi cheese
1/4 C fine-ground semolina flour or cornmeal
1-2 Tbs vegetable oil
~1/2 a bag of arugula, rinsed, dried, and any tough stems trimmed
2 Tbs pomegranate seeds
4 fresh black Mission figs, halved
Freshly ground black pepper and salt to taste
Heat honey and thyme in a small saucepan over medium-low, swirling pan occasionally, until warm (do not let honey boil). Reduce heat to low and keep warm until ready to use.
Cut Halloumi into 4 slices. Lightly beat egg in a small bowl, then place semolina flour in another bowl. Dip a Halloumi slice into the egg, letting excess drip back into bowl, then gently toss in semolina flour, shaking off any excess. Heat oil in a large skillet on medium-high. Cook Halloumi until golden brown, ~2 min per side. Transfer to paper towels to drain.
Mound arugula on 2 plates or a large platter and arrange Halloumi and figs on top. Drizzle with some of the warm honey and scatter with pomegranate seeds. Season with ground pepper, and salt if desired. [Don't have figs and pomegranate seeds? Try some other veggies or fruits!]
Honey-Thyme Simple Syrup for Summer Cocktails/Mocktails
Adapted from Andrea Bemis, Dishing up the Dirt. Serves ~4.
3/4 C honey
3/4 C water
6 sprigs fresh thyme (plus more for garnishes)
Place honey, thyme and water in a saucepan and bring to a simmer over medium heat, stirring to dissolve the honey. Keep at a low simmer for ~10 minutes. Remove from the heat and let the mixture steep for another 15 minutes. Discard the thyme. Chill until ready to serve.
Honey-Thyme Lemon Cocktail: Put 2 oz of vodka or gin, 2 1/2 oz fresh lemon juice, and 3 oz honey-thyme simple syrup in a cocktail shaker or spare glass. Shake lightly or stir to combine, then pour over a glass filled with ice, top off with club soda or sparkling water (optional), garnish with a thyme sprig or lemon slice. *Omit the alcohol and increase the soda or sparkling water for a mocktail.*
Additional Recipes & Suggestions
This salad of arugula and maple-roasted carrots is one of my favorites.
Roast young carrots with thyme and maple or honey for a delicious side dish
If dips aren't your thing, hummus makes an excellent condiment for wraps and sandwiches! Here's an example.
Try this Olive Oil Dip with fresh thyme for your Kalamata Olive Bread