What a pretty box this week. Those green tomatoes can be enjoyed now – make a green tomato pie! (Just like an apple pie but sliced tomatoes instead of apples.) Or go traditional with fried green tomatoes. Or just let them slowly ripen on your counter. Although ….. there are more tomatoes in our future so perhaps you should go ahead and use them green.
There are dozens and dozens of tomato recipes at https://grassfedcow.com/
I’m thinking outdoor meals – despite the heat – and here are two things I’m going to make this week.
Green Bean and Potato Salad
A recipe from Everyday Food. I’ve got Pine Street Market bacon in the freezer so I’m pulling out a pound to split between this salad and some BLTs.
1 pound small potatoes
Salt and pepper
1 tablespoon olive oil
2 garlic cloves, minced
4 slices bacon, cut into 1/2-inch pieces
1/2 pound green beans, trimmed and cut into 1 1/2-inch pieces
Fresh lemon juice
IN a large saucepan, cover potatoes with 2 inches lightly salted water. Bring to a simmer and cook until potatoes are just tender, about 15 minutes. Drain thoroughly.
In a large skillet, heat oil over medium-high heat. Add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving platter and keep warm. Do not wipe out skillet.
In same skillet, cook bacon until browned, about 3 minutes. Add green beans and cook, stirring occasionally, until beans are bright green and crisp-tender, about 4 minutes. Add to potatoes and season with lemon juice to taste.. Taste for salt and pepper, toss gently and serve immediately.
Grilled Burgers with Garden Vegetables
2 pounds Riverview ground beef
Finely minced basil leaves, amount up to you
1 fresh red chili pepper, finely minced, optional
3 1/2 tablespoons olive oil, divided
Salt, to taste
2 tablespoons balsamic vinegar
1 large green zucchini, cut into 1-inch-thick slices
2 medium tomatoes, cut into 1-inch-thick slices
1 tablespoon lemon juice
1/2 teaspoon salt
Toasted whole-wheat bread or hamburger buns (optional)
Preheat the grill.
In a large mixing bowl, mix meat with basil, chili pepper, and 1 1/2 tablespoons of olive oil. Season with salt. Cover and refrigerate for 10 minutes.
In a large bowl, gently toss zucchini and tomatoes with remaining 2 tablespoons olive oil, lemon juice, salt, and vinegar.
Divide meat mixture into 8 portions and flatten with your hands to make a patty. Grill hamburgers until meat is cooked through, turning once, about 2 minutes each side.
Grill zucchini and tomatoes, turning them frequently until zucchini softens and both zucchini and tomatoes are browned on both sides.
To serve, place hamburger between grilled vegetables with or without toasted bread or buns.