One more idea for slaw, this time with a spicy dressing. It’s from Mark Bittman’s “How to Cook Everything (Completely Revised 10th Anniversary Edition).”
Jon Wolf of The Terrace on Peachtree at The Ellis Hotel demoed this recipe at the Peachtree Road Farmers Market five years ago. It’s such a nice idea – raw, chopped vegetables as a slider – that I’m resurrecting it here. You could serve this as a simple salad as well, but it’s kind of fun to surprise people with a vegetable sandwich.
This recipe came from chow.com. Udon noodles are Japanese wheat noodles and soba noodles are Japanese buckwheat noodles. They can be found in gourmet grocery stores or in Asian markets. If you are having a hard time finding them, you can substitute whole-wheat linguine or spaghetti.
I’ve been experimenting with cold soups this week, and I’m really enjoying these two options which use a number of items from this week’s box.
I‘ve been a huge fan of gazpacho since my first taste at the Peasant Uptown at Phipps Plaza (which means I’m really dating myself since they’ve been closed for years). Spicy, flavorful tomato gazpacho, topped with shrimp … and served with their cheese toast …. it opened my eyes to the pleasures of cold soup. Now most summers I keep a half gallon jar of gazpacho in the refrigerator as soon as the tomatoes, peppers and cucumbers come in.
Recently I’ve been seeing recipes for watermelon gazpacho, and this week I finally tried it out. Delicious! Here’s one way to make it, but I’ve seen it demonstrated by chefs at local farmers’ markets using many variations including adding tomatoes, using more hot peppers, or varying herbs like using dill. I liked this recipe because it used what I have in my garden and box right now. You could leave out the crab, or substitute shrimp. The sweet seafood is a nice foil for the spicy fruitiness of the soup.
Speaking of eggplants and peppers … I have a few left over from last week so I’m making this eggplant/pepper sandwich. You grill the eggplants and peppers, assemble the sandwich and then let it sit, pressed, to compress all those delicious flavors.