Pineland Farms Natural Meats
Summer BBQ Recipes

Check out our two tasty side recipes for your next Summer BBQ party! These sides go great with both our strip steak and hamburgers.

Tomato and Sunflower Seed Pasta Salad



1 lb. bowtie pasta

2 cups ripe tomato, different varieties

1⁄2 small red onion, sliced very thin

1⁄4 cup balsamic vinegar

2/3 cup extra virgin olive oil

1⁄2 cup fresh basil, cut small

3⁄4 cup parmesan cheese, shaved

1⁄2 cup sunflower seeds, shelled

Salt and pepper to taste

Cook bowtie pasta according to directions on the box. Strain and cool to room temperature.

Cut tomatoes into different shapes and sizes. Look for different types of tomatos that are ripe when purchasing: heirloom, vine ripened, and/or cherry.

Place cooked pasta in a large mixing bowl. Add all remaining ingredients reserving a small amount of parmesan, basil, and sunflower seeds for garnish. Mix well to combine. Season well and place in refrigerator for a minimum of 2 hours and up to 6 hours.

Pour chilled salad into serving bowl and garnish with remaining parmesan, basil, and sunflower seeds.

Melon and Feta Salad
with Charred Lemon Vinaigrette



1 cantaloupe – peeled, seeded, and diced

2 heads bibb lettuce

1 pint blackberries

6 oz feta cheese, crumbled

1⁄4 cup pistachios, shelled

2 lemons, medium

2 tsp fresh basil, minced

1 tsp parsley, minced

1⁄2 cup extra virgin olive oil

Salt & pepper to taste

Cut lemons in half. Oil lightly and place cut side down on a high heat grill. Grill lemons until surface is deeply colored and lemons have softened. Remove from the grill and allow to cool for 5 minutes.

Squeeze lemons through a fine mesh strainer into a mixing bowl. Press squeezed lemons and pulp slightly to release any additional juice.

Combine lemon juice, basil, parsley, salt and pepper in a mixing bowl. Drizzle olive oil into juice while whisking and reserve.

Build the salad by spreading the bibb lettuce and half of the diced cantaloupe on a large platter. Top the lettuce with blackberries and the remaining melon.

Drizzle dressing over the salad. Top with feta cheese and pistachios.