This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Squash Baked with Tomatoes
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Beans and Tomatoes with Vinaigrette
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Toasts with Ricotta, Corn and Chives
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Chocolate Squash Cake
When you’ve had all the grilled and sautéed squash you can enjoy, try this bundt cake recipe from “’Mother Daughter Dishes” by Cheryl Najafi.
Melon Martini
This martini recipe came from the folks at East Atlanta Village Farmers Market. It’s from food blog Glue & Glitter. The original recipe called for watermelon, but it would work with any melon that came in your box. I got watermelon, I know there were other varieties as well.
Green Beans with Almond Pesto
A quick recipe from Prevention magazine.
Pork Sausage Patties with Braised Cabbage
Ever thought you’d like to make your own sausage? Try this recipe. No shallot? Use one of the sweet onions you got in a past box.
Corn, Squash and Tomato Stir Fry
The first corn of the season – yum. A tip if you’re not familiar with no-spray corn. Most ears are likely to have a corn worm or two. Just cut off the affected part of the ear and you’re good to go. If I have more corn than I can use right away, I grill the extra ears in the husk. When they’re done, the husks and silks slip off easily and I store the grilled corn in a sealable plastic bag in the refrigerator. It will keep about a week that way and is still as sweet as it was the day it arrived.
In the meantime, if you need an idea for today’s fresh corn, try this recipe from Martha Rose Shulman of the New York Times. No Thai basil? Any basil will do, or just omit.
Mark Bittman’s Spicy No-Mayo Coleslaw
Are you a fan of Mark Bittman? Here’s a recipe from How to Cook Everything (Completely Revised 10th Anniversary Edition) with a few variations.
Bittman says: If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer), and scallions.
Chilled Carrot and Summer Squash Soup
This recipe came from Organic Gardening.