Also including a recipe for roasted radishes. This is for a big batch – two pounds of radishes – but just adapt the idea to the little bunch you have if you’re already putting something in the oven. Also a recipe from America’s Test Kitchen. Love the yogurt dressing and the crunch of added nuts at the end. That dressing will be great on your lettuce, too.
Tomatoes
(2021) Eggplant Focaccia With Ricotta and Olives
And then we got two Italian eggplants. I’ve got two recipe ideas below – neither is quick to cook, but both delicious. The Focaccia with Ricotta and Olives makes a delicious lunch. I’m hoping to get mine baked before we head out to the beach so we’ll have squares available for snacking on the road and enough left for a light dinner with a salad.
(2021) Charlotte’s Favorite Sausages & Veggies in Rice
Last night I finally tried Charlotte’s go-to recipe, sausages cooked in rice. I think we found a new family favorite, and another way to hide 3 cups of squash. (Psst: they didn’t even know it was in there!) That tomato in my box that didn’t survive its encounter with the watermelon? It joined the squash and onion in the rice. The end result was similar to risotto all cooked in a single skillet. Bueno.
(2021) Tomato Salad with Pine Nuts and Pomegranate Molasses
Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.
(2021) Melon, Cucumber and Cherry Tomato Salad
I haven’t cut into those melons yet. They’re in the refrigerator chilling. But I’m sharing a recipe I saw in the New York Times for a melon, cherry tomato and cucumber salad. Nothing particularly unusual in it, except for the concept. I just wouldn’t have thought to add melon to a tomato and cucumber salad. That’s the great thing about looking for and sharing recipes. It’s always fun for me to look for things that sounds intriguing and just a bit different from what I’d traditionally make.
(2021) Watermelon-Tomato Cooler
This recipe for Okra Cornbread Fritters is a decade old, but it’s still delicious.
(2021) Shakshuka
The box also prompted me to find this non-recipe recipe from the folks at Aluma Farm for Shakshuka. We have at least one version in the tomato recipe section of grassfedcow.com. But some may prefer this no-recipe approach using the tomatoes, the onion, and a pepper or two from the box. Add eggs, and it’s dinner. Add toast and it’s a delicious meal.
(2021) Speedy Summer Gazpacho
For a recipe that won’t heat up the kitchen, I’m considering this easy gazpacho published in a story called “Eat to Beat Illness” by Rupy Aujla. It calls for a few more tomatoes that were in the box, but …. you could use some cherry tomatoes, you could just cut down on tomatoes, or maybe just like me, you bought some tomatoes last weekend at a farmers market and have a few to spare. The proportion of ingredients is totally up to you and what’s sitting on your counter. The recipe calls for serving right from the food processor, but I’m going to chill mine before serving. Which I guess defeats the “speedy” of the title, but I just like my gazpacho cold!
(2020) Slow-Roasted Tomato Confit
From Bon Appetit Y’all, by Virginia Willis. This remains one of my all-time favorite cookbooks. Chef Willis suggests taking a cue from French kitchens and folding the confit into scrambled eggs, tossing with salad greens or pasta, or topping grilled bread crisps with chopped herbs.
(2020) Roasted Butternut Squash with Tomato-Ginger Gravy
I’m making mine with the slicer tomatoes, and that will work just fine.