From Martha Stewart – love this combination. If you don’t want to buy halloumi (which is a very cool cheese if you’re not familiar with it) consider some feta. Maybe from Decimal Place? You could just do the feta as it comes from the container, or give it a little saute as suggested here. It’s fun if you haven’t tried “sauteed cheese” before.
From Saveur magazine, you can use up all those tomatoes you’re accumulating. (Maybe you’re like me and went crazy at local farmers markets this weekend. I came home with a bushel basket’s worth of tomatoes from an organic farmer who sells at the Jonesboro Farmers Market.) It’s from chef Sara Hauman of Huxley restaurant in San Francisco. Yes, you’ll heat up your kitchen, but it sure will smell delicious.
This might be even better than traditional caprese salad.
Just finished a breakfast story that featured bacon-blueberry waffles so I think I have bacon on the brain.
Adapted from “Heritage” by Charleston chef extraordinaire Sean Brock.
This recipe is based on one from “660 Curries” by Raghavan Iyer . Apparently it’s a specialty of the Indian state of Rajasthan. It was printed in Saveur magazine, I think, and they recommend for a thicker curry, remove half of the cooked watermelon pieces, blend them to a pulpy consistency, and stir them back into the curry. The ajwain and nigella seeds are available at Indian groceries and I think I’ve seen them at Sevananda. I can’t wait to try this one.
As long as you’re heating up the grill for those pickles, go ahead and grill your peppers (still have one or two from last week?) for this adaptation of a recipe from Southern Living.
We got enough cucumbers this week that this recipe might make sense. I had never even thought about putting cucumbers on the grill until I ran into this recipe at seriouseats.com.
Always remember simple is delicious. This recipe is adapted from one on food52.com. I could eat it for three meals a day.
One more recipe for green beans and that’s it for me for the year! Don’t remember where this came from, but we like it as a cold salad. Keeps well in the refrigerator.