Don’t know why, but it had never occurred to me to combine these ingredients into a salad – but it seems perfect for a summer lunch or dinner. It’s adapted from a recipe in Better Homes and Gardens magazine.
Tomato Egg Salad
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Ajad (Thai Cucumber Relish)
This relish is adapted from a recipe in Thai Street Food by David Thompson. Substitute some of your sweet onion instead of the shallots if you like. And any hot pepper will do here – or use dried red chile flakes for a little bit of heat.
Warm Cabbage and Green Beans
This dish is a more complicated. It’s adapted from a recipe by Marcus Samuelsson, the Ethiopian-born chef who grew up in Sweden. This is definitely from the Ethiopian side of his heritage. This recipe ran about 2 years ago in the New York Times. Injera is available at the DeKalb Farmers Market. I’ve tried making my own – total failure! This is one time that store bought definitely trumps homemade.
Squash-Feta Pie
Not sure why, but these rainy days make me think of pie. This is adapted from a recipe from Whole Foods. About as easy as it’s possible for a pie to be. Add any herbs you have on hand – chives, basil, parsley …..
Potato and Green Bean Salad
Today’s box held the first potatoes of the season – always a big hit in our household. With the green beans, tomatoes, zephyr squash and cucumber, it totally looks like summer now in my kitchen.
This recipe is adapted from “Herbivoracious” by Michael Natkin. Got basil pesto on hand, or some other version? Use that.
Onion Pie
A recipe from www.tasteandtellblog.com, based on one they found on the Food Network website.
Blue Cheese-Stuffed Summer Squash
I’m a big fan of blue cheese, and came home from a South Carolina beach trip with a wedge of Clemson University’s blue cheese. Can’t wait to put it to use here. But substitute any cheese you like. This recipe came from Better Homes and Gardens magazine.
Grilled Squash with Lemon-Basil Vinaigrette
Don’t you love Cook’s Illustrated recipes? They do so much research to make sure their recipes will turn out well for you. This one is about 4 years old. Follow the directions for “charred-on-the-outside, tender-on-the-inside veggies with great smoky flavor.” There’s no reason the onion has to be red. Just use one from the box. Putting the onions on skewers is a great tip to make it easier to deal with them on the grill.
Kale Smoothie
A recipe from Women’s Health magazine. It’s just one idea – use the fruits and herbs you prefer. I’m just behind the times and haven’t thought about a kale smoothie – maybe you’ve been making them for years!
Crispy Kale Salad with Lime Dressing
Made this recipe last week. Yum. It’s from Battersby restaurant in Brooklyn. It uses kale two ways – crisped and raw. Pea tendrils are available at local farmers markets when in season.