This week’s box included: cherry tomatoes, tomatoes, okra, cucumber, summer squash, cantaloupe, canary melon, corn, peppers
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.
At the end is another source of inspiration for those tomatoes. A tomato salad recipe from Epicurious, that again combines ingredients in a way you may not have considered. Raisins and tomatoes? Yes!
Melon, Cucumber and Cherry Tomato Salad
1 small melon, such as cantaloupe or honeydew (about 3 pounds), peeled, seeded and cut into 3/4-inch pieces
8 ounces cherry tomatoes of different colors, halved
1 large cucumber, peeled and cut into 3/4-inch pieces
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice, plus more to taste
Small handful of basil leaves
Small handful of mint leaves
Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.
Summer Vegetables in Spiced Yogurt Sauce
This is also a recipe from the New York Times and totally adaptable for what is in this week’s box. You should swap out vegetables as you prefer. I’ve just been in the mood for Indian food, so this really appealed to me this week. We ran a recipe for Chicken Korma from Aroma Bistro in Roswell a week or two ago and testing that recipe just made me crave Indian spices.
3 tablespoons neutral oil or ghee
1 (2-inch) piece ginger, peeled and grated
4 garlic cloves, minced
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/8 teaspoon ground cayenne
1 serrano chile, thinly sliced (use less, or remove seeds, for a milder stew)
1 medium onion, diced small
Kosher salt
1/2 teaspoon garam masala
4 cups diced summer squash, cut into 3/4-inch pieces
3 cups diced okra, cut into 3/4-inch pieces
1 cup water
2 cups plain whole-milk yogurt
1/2 cup almond flour
2 cups cut green beans
1 1/2 cups fresh corn kernels (from 3 ears corn)
Roughly chopped cilantro leaves, for garnish
Cooked basmati rice, for serving (optional)
Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
Stir in garam masala, squash and okra, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
Add yogurt and almond flour. Stir well to combine. Add beans and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.
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.
1/3 cup chopped golden raisins
1/4 cup apple cider vinegar
1/3 cup pine nuts
1 quart small tomatoes, some halved, some left whole
1/2 small red onion, very thinly sliced
1/4 cup extra-virgin olive oil
1 cup basil leaves, torn if large
2 tablespoons pomegranate molasses
Kosher salt
Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.
Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.
Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.
Transfer salad to a platter and drizzle pomegranate molasses over.