Recipes

(2023) 5-Ingredient Apple Cider Vinaigrette

Published at In Category Cucumbers, peppers, Radishes, Recipes, Tomatoes

And for the cucumbers and sweet peppers and tomatoes and radishes, I’m going to make them into a big salad and dress them with this Apple Cider Vinaigrette recipe from Emily Nunn and the Department of Salad. I’ll make a bigger batch and keep it in a jar in the refrigerator to anoint salads for the next week or two. AND I’m going to slice an apple or two into the salad. Love adding fruit to salads. That little bit of sweet crunch is always a welcome surprise.

(2023) Sichuan Cucumbers

Published at In Category Cucumbers, Recipes

If you’d prefer to go savory, here’s a Sichuan Cucumber recipe from a restaurant in Charleston. I have black vinegar in my pantry from recipe testing for the AJC. If you don’t, and don’t want to buy a bottle, you could skip it and up the rice vinegar. Definitely not balsamic (which some people think they can substitute just because it’s black)!

(2023) Sweet Cucumber Relish

Published at In Category Cucumbers, Recipes

It’s been a bountiful year for cucumbers, that’s for sure. When I looked in the refrigerator last weekend and saw a half dozen cucumbers and a few peppers, I realized I needed to do something with them to make way for what would undoubtedly be more this week. So I made the Sweet Cucumber Relish you see below. It’s hugely adaptable so if you want to make some, consider this just a general notion of what you could do. Great way to use up any quantity of cucumbers, any quantity of peppers, etc.

(2023) Okra and Tomato Stir-Fry

Published at In Category Okra, Recipes, Tomatoes

What to do with that bag of okra? This week I’m making Okra and Tomato Stir Fry, recipe below, from the new cookbook out by Natalie Keng. Love the homemade soy-ginger sauce recipe that’s a part of that. I still have little tomatoes from last week, but if I didn’t, I’d just chop up one of this week’s slicers.

From “Egg Rolls & Sweet Tea: Asian Inspired, Southern Style” by Natalie Keng.

(2023) Stuffed Butternut Squash

Published at In Category Butternut Squash, Recipes

those tiny butternuts are perfect for stuffing for individual servings. I was amazed to see that among the dozens of butternut squash recipes we’ve posted over the years, there wasn’t one for a stuffed squash. (did I miss one?) So here’s a simple I found on Taste and Tell, makes a stuffed butternut squash that’s a lot like a stuffed baked potato, always a hit in this household. Apparently they adapted it from a Rachel Ray recipe.

(2023) Mapo Eggplant

Published at In Category eggplant, Recipes

See the recipe below from Hetty Lui McKinnon. Have you seen her new book, “Tenderheart”? It is HUGE, with almost 200 recipes in chapter after chapter of ideas for the vegetables we get every week. So here are two recipes from the book – the gnocchi and tomatoes AND her vegan mapo tofu with eggplant. I literally keep the book at my desk and just leaf through it when I am looking for inspiration.

(2023) Crispy Gnocchi With Tomato and Red Onion

Published at In Category Recipes, Tomatoes

And I’m not above using grocery store gnocchi for a quick dinner. See the recipe below from Hetty Lui McKinnon. Have you seen her new book, “Tenderheart”? It is HUGE, with almost 200 recipes in chapter after chapter of ideas for the vegetables we get every week. So here are two recipes from the book – the gnocchi and tomatoes AND her vegan mapo tofu with eggplant. I literally keep the book at my desk and just leaf through it when I am looking for inspiration.

Her note about this recipe: “Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don’t break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don’t let it sit too long, as the gnocchi will turn mushy.)”

(2023) Crispy Potato, Egg & Cheese Taco

Published at In Category potatoes, Recipes

With potatoes arriving for so many weeks (I promise, I am not complaining!) I thought I’d do something different with this week’s and make the Crispy Potato, Egg and Cheese Taco (recipe below) from Ali Stafford of Alexandracooks.com and her book “I Dream of Dinner.” I have some “artisan” tortillas in the refrigerator and this is a great way to use them up – perfect for breakfast, lunch or dinner.

Her note about the recipe: “You only need 1/2 cup of grated potato, so if you are shopping, look for small potatoes. Even a 3-oz potato will give you more potato than you need for this recipe. The key to success here is to not use more than 1/4 cup of lightly packed grated potato per taco — it will be tempting to use more. Try to refrain.”

(2023) Eggplant and Bean Chili

Published at In Category eggplant, Recipes

I have been craving eggplant and peppers so was delighted to see both in today’s box, although only one pepper. But for the eggplants … eggplant and bean chili (see recipe below), eggplant dal with your favorite lentils (your own recipe), eggplant with garlic and scallions (just sauteed eggplant flavored with chili and green onions)? Those are a few ideas from the New York Times food e-newsletter last Sunday devoted to ideas for eggplant.

(2023) Watermelon Chaat

Published at In Category Recipes, watermelon

And that watermelon? Since I haven’t cut into last week’s, this one will be cut up and frozen for slushies like the one we have the recipe for here. I hear I’m not the only person doing that. Last week’s melon is being cut up tonight and will also go to tomorrow’s dinner party, as Watermelon Chaat. Recipe (from my standby The New York Times) below.