I’m sorry to say I have no idea where this recipe originally came from, but it’s the kind of thing I make all year around. A great marinade for chicken or shrimp and vegetables. You can marinate the protein and vegetables up to 2 hours ahead.
And finally – a fabulous recipe from Linton Hopkins of Restaurant Eugene. It ran in Bon Appetit back in February 2012. You could just do the peas and tenderloin if making the gravy seems like too much, but for a meal when you want to impress someone with fabulous Southern flavors, this would be a beautiful thing to make. It’s complicated, but so representative of the kind of cooking that’s made Hopkins an Atlanta treasure.
As long as you’re baking, why not indulge in this very decadent treatment of your zephyr squash? The recipe is from King Arthur Flour.
For use in Caramelized Onion and Swiss Popovers, or anywhere else that strikes your fancy (grilled cheese sandwiches, a topping for burgers, with grilled steaks or pork chops, in quiches or tarts…use your imagination and have fun with them!)
Speaking of gorgeous onions, how great that the onions have not succumbed to the torrential downpours? Love this recipe from Southern Living’s May 2013 issue. Hope someone out there likes to bake besides me and the Mellow Bellies Rogue Baker.
This recipe will use up a bunch of onions and they are wonderful in more than just these popovers. Use them in sandwiches, top anything you grill, stir them into sour cream and make what a friend calls “Czechoslovakian Onion Dip” (the joke being that it’s so exotic that it’s far beyond the old standard French onion dip), put them on any kind of flatbread as a crostini ….. the possibilities are endless. It’s a great thing to have in your refrigerator.
Does summer have you craving tacos? Or are you like us and crave them all year around? The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia. Use whatever peppers are handy, even those nice mild ones from the box.
Do you happen to have some of those dried black beans from last year’s boxes? Cook them up and use them here. Yum.
It’s a very traditional recipe for salsa, and a little more work than just chopping up vegetables, but so worth it.
The sundried tomatoes in this recipe are totally optional as far as I’m concerned. And with the pretty yellow tomatoes from this week’s box, I think I’d skip them. It’s a recipe adapted from one at Whole Foods. If you don’t have pesto, or don’t like it, just brush the squash slices with olive oil and then use the same breading. The orange juice in the sauce is a really great idea. I’m seeing more and more recipes pairing oranges and tomatoes. Not exactly in season together, I know, but the acids and the sweetness of each complement each other really nicely.
Here’s what Mr. Bittman has to say about corn bread: “Corn bread is indispensable, especially to a vegetarian diet, where its full flavor and slightly crunchy texture are welcome at any meal. And few dishes deliver so much for so little work.”
This recipe came from Eric Wolitzky, former pastry chef at Decatur’s Cakes & Ale.
This recipe comes from the March 2013 edition of Fine Cooking magazine. The combination of olive oil, lemon, anchovy and garlic is one of my favorite marinades for any kind of grilling. If you have a little time, you can use the vinaigrette to marinate the chicken for up to 4 hours before grilling. Delicious.