The recipe for Japanese Curry Rice comes from Marc Matsumoto of norecipes.com. He says: “ I make almost everything I post without a recipe. I think cooking is most fun and innovative when you just wing it. I do recognize that not everyone is as adventurous as me, so I post the ingredients and method to give you a starting point.”
So in that spirit, substitute okra for the carrots, thinly sliced green beans for the peas, use applesauce instead of the fresh apple, or make any other substitutions that appeal to you.. You could skip the protein and still have a lovely meal.
If you need a new idea for squash and basil, try this recipe for Squash and Ham Ribbons adapted from the folks at Good Housekeeping, The pesto uses mint along with the basil, pistachios for the nuts and no cheese. It’s a nice variation on the traditional version. (And would be delicious along with your favorite potato salad recipe.)
And I love this idea that I’ve seen in lots of places – and when you’ve tired of tomato salads and tomato sandwiches (yes, it could happen!), you may be looking for an idea for those gorgeous big tomatoes. Easy, elegant – a fabulous quick supper, brunch or yes, breakfast dish.
A quick note about the melons, if it isn’t too late – don’t throw away the seeds. Grinding them up in drinks like liquados is a traditional Mexican technique. The seeds become a thickener. This recipe was adapted from one published in Gourmet in 2008.
A note about your okra. There’s been lots of conversation about okra recently, especially with the bounty Suzanne was offering last weekend. Fried okra is great, but don’t think of it as a side dish alone. I loved these suggestions from the July issue of Southern Living.
I’m delighted each week with the little bag of okra. I’m the only one in my house who likes okra, and I am glad to have it all to myself. But there was one year I grew a row in my garden, and each week harvested six pounds of okra. For weeks and weeks … six pounds of okra, every week. At that time there were three of us at home who liked okra, but even so, after a week or two, nobody really wanted okra with every meal and we needed an alternative. And so we made okra pickles. JCT Kitchen’s Ford Fry will be demoing okra pickles with Bloody Marys this weekend at the Peachtree Road Farmers Market. Yum.
Here’s a recipe that Steven Satterfield of Miller Union gave out earlier. Your little bag of okra is probably just enough for this recipe. You can make these pickles and just keep them in the refrigerator, or for shelf life, carefully boil the jars and lids and then process the pickles in boiling water for 10 minutes before storing in a cool place. Properly processed, they’ll keep for about a year.