from Serious Eats
Recipes
(2020) Sweet Pepper, Zucchini and Cheddar Clafoutis
Clafoutis, if you think of them at all, are generally sweet. Love this idea, adapted from “Dinner in French: My Recipes by Way of France” by Melissa Clark (Clarkson Potter, 2020).
(2020) Triple Garlic Pasta with Oven-Dried Tomatoes, Olives, and Breadcrumbs Recipe
This recipe popped up in my inbox this afternoon – part of a collection of tomato recipes from Serious Eats and a great reminder of the power of oven-drying tomatoes. If you’re not sure what to do with that quart of little tomatoes, consider this recipe.
(2020) Aluma Farm’s Veggie Pickles
Love that the Aluma Farm recipe helps you understand how much brine to make, depending on how many pickles you’re putting up. Really helpful for those of us pickling on the fly.
(2020) Chilled Summer Squash Soup
This recipe was just made for the contents of this week’s box. Adapted from Serious Eats. I think I’ll have enough squash for a small casserole and this soup (although I may have to cut it down from the three pounds of squash called for.)
(2020) No Cook Refrigerator Pickles
This one was published in the Farmers and Consumers Market Bulletin from the Georgia Department of Agriculture but I don’t remember when! It calls for onions, but I like making it with rounds of zucchini or yellow squash, and maybe some sticks of green onion for that onion flavor.
(2020) Steamed Salmon with Leeks, Shiitakes and Soy
Here’s an idea from Fine Cooking magazine, almost a decade ago. Still good! And you can pick up local shiitakes at most farmers markets these days.
(2020) Chipotle Cilantro Slaw
I don’t remember the provenance of this recipe but it’s been in my recipe files for maybe 10 years?
(2020) Cauliflower Couscous with Spiced Butter
From “David Tanis Market Cooking.” His directions call for you to reserve stems, etc. for another use – but I throw them in the food processor and chop them finely, then include.
(2020) Hawaiian Style Sesame Cabbage Salad
I’ve been craving Asian flavors, so here’s what I’d do with my cabbage and green onions. It’s a recipe from Saveur magazine. Sort of a take on old ramen noodle slaw recipes that have been around since maybe the 70s? The directions say to serve immediately and certainly the crushed ramen is crunchy that way, but I secretly like these salads best when they’re a day old and the noodles have softened and absorbed the goodness from the dressing.