There’s lots of squash this week – crookneck, zucchini and one giant Zephyr squash (in my box, at least) so I’m going to make the Herbed Squash Confit (a fancy name for grated, sauteed squash and I don’t remember where I delicious first found this recipe) because it’s good on baguette slices as the recipe mentions, but also stirred into pasta or just served alongside a piece of grilled chicken.
Here’s the corn recipe that’s on my list for the first time I’m ready to move past grilled corn. The original came from Better Homes and Gardens ages ago.
Adapted from a Florence Fabricant recipe in New York Times based on a recipe from Armani Ristorante. I love this combination of pink peppercorns and thyme to season the fish – but I have pink peppercorns on hand since I used them to make pink peppercorn ice cream for the AJC. If you don’t have any, and don’t want to go shopping for them, just plain black pepper will be fine, if not as floral in flavor.
Asha Gomez makes this stir fry with her red cabbage and since Indian spices are a favorite, this is how I’ll use up maybe half of that head.
Because there’s always room for one more recipe and I’ve got shrimp to cook, how about this one from “Live, Eat, Cook Healthy” by Rachel Khanna?
I’m thinking outdoor meals – despite the heat – and here are two things I’m going to make this week.
A recipe from Everyday Food. I’ve got Pine Street Market bacon in the freezer so I’m pulling out a pound to split between this salad and some BLTs.
As demonstrated by Chef Ryan Smith at the Freedom Farmers Market. If you have a juicer, then you’re set to make your own celery juice. Otherwise, consider substituting vegetable broth. The resulting soup is way more than the sum of its simple parts.
This recipe came from Southern Living magazine originally. Probably more than a decade ago.
For one more simple slaw recipe, I offer you this one. Provenance unknown! It’s Vidalia onion season and soon we’ll be getting some sweet onions in our box. That head of cabbage will actually hold up fine for a few weeks (refrigerated, of course) so you could wait to make this, or make it with a store bought Vidalia. Quantities of cabbage and onion are up to you.