This is a recipe from Melissa Clark of the New York Times. Precooking the lemon slices eliminates some of the bitterness that comes from the pith. A great tip.
Roasted Chicken with Delicata Squash
Meat
Ham Roast 411…or 911
Brazilian Chicken Salad Sandwich
This recipe came from Fine Cooking magazine, I don’t remember when! Makes 4 lovely sandwiches that will serve up some of your beets and cilantro. The recipe suggests whole wheat bread, but any loaf of bread that’s handy, sub roll, baguette …. will do. The combination of salty, tart, sweet and herbal – fabulous.
Grilled Fish with Charred Corn Salsa
This recipe from Christopher Rochelle is a little lengthy, but that’s because of his complete directions for making little fish and seasoning parcels for the grill. I love the idea of using those lovely organic corn husks and maybe you’re up for a little experimentation in the kitchen this week. Fresh corn husks are much better for grilling than the dried husks sold for tamale making. Use a firm white fish like halibut or cod.
Chicken Cutlets with Bell Pepper Ragout
This recipe is adapted from Fine Cooking magazine, one of my favorite sources.
Fresh Corn and Zucchini Cakes
This recipe makes about 12 little cakes. The recipe is from Whole Foods.
Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash
This recipe comes from last August’s Fine Cooking magazine. Do you still have that bag of pink eye peas in your refrigerator? Then combine them with this week’s corn and make that succotash!
Peppered Tuna with Crowder Peas
As pretty as those lady peas are earlier in the year, it’s crowder peas that really make me happy. Try this adaption of a recipe from ages ago in Southern Living. I think they served it on salad greens and topped it with bernaise sauce. You could serve do the same but instead of bernaise sauce, just whip up a little vinaigrette.
Linguine with Cantaloupe and Sausage
Riverview CSA subscriber Andrea B. sent me this recipe and a note the last time we had a melon in our box:
I thought I’d share a recipe back. It’s from Publix. It’s not fancy, in fact at first it sounds quite odd, but it is delicious and a great way to use the cantaloupe we’d been getting. I hope there will be more later in the summer so I can make it again! It’s great with Riverview farms sausage (I used cheddarwurst the last time) …. and Charlotte tells me that the pigs love cantaloupe, so I guess they are meant to go together!
Sausage and Peppers
This idea from Seth Freedman of Forage & Flame, market chef for the East Atlanta Village Farmers Market, is so simple it almost doesn’t need a recipe. But it’s a nice reminder of a classic combination.