My other two ears of corn will be used for the Corn Polenta recipe below. A fresh version of a comfort food favorite from my childhood – creamed corn.
(2023) Fresh Corn Polenta
Recipes
(2023) Dumpling Tomato Salad With Chile Crisp Vinaigrette
And I can’t leave you without another recipe from The New York Times. Sorry. But it’s Dumpling Tomato Salad with Chile Crisp Vinaigrette and it’s pretty irresistible. At least at this house. Are you as addicted to dumplings and chile crisp as I am?
(2023) Victory Sandwich Bar’s Watermelon Salad
So, so happy to see more melons this week. Cantaloupe and watermelon for us, alongside a spaghetti squash, red potatoes, slicer tomatoes and Kirby cucumbers.
I’ve got the perfect salad for two of those items. A watermelon and cucumber salad. Salads combining those two are not new, but I’ve never seen a recipe with a dressing like the one at Victory Sandwich Bar. AJC will be publishing this recipe Sunday and it will be online August 16, but down below is a sneak preview. So delicious! Substitute, or add, cantaloupe to the salad.
(2023) Tomato Tonnato
And I leave you with one tomato recipe from “Salad Pizza Wine” by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Delicious. And not as complicated as it might seem, but a very impressive dinner dish. It’s just a tomato salad with a few delicious extras.
(2023) Lentil Soup
We’ve returned from a ten day road trip to the Madawaska Kanu Centre (MKC) in Ontario. In addition to a week full of daily paddling instruction, their kitchen kicks out homecooked meals three times a day. I grabbed some of their recipe cards from the gift store.
The boys have chosen the following recipe for this week. Looks easy, uses that single old leek, celery, and the tomato from yesterday that was a little bruised, and can get served with leftover rice and pan-fried okra tossed in cornmeal, my favorite okra treatment.
NOTE: The leftover lentils were delicious in a salad with Ceasar dressing, and mixed into ground beef for burgers and meatloaf.
(2023) Homemade Caesar Salad Dressing and Croutons
We’ve returned from a ten day road trip to the Madawaska Kanu Centre (MKC) in Ontario. In addition to a week full of daily paddling instruction, their kitchen kicks out homecooked meals three times a day. I grabbed some of their recipe cards from the gift store.
MKC puts their freshest produce forward by serving cut fresh veggies with a dip at every lunch and dinner. The recipe cards didn’t include my favorite dip from the week, but this Caesar salad dressing can be served with the sliced peppers, cucumbers, and cherry tomatoes from this week’s box.
(2023) Sheet Pan Chicken Thighs with Spicy Corn
What’s easier to clean up after than a sheet pan meal? If you still have corn around, try this recipe from the New York Times Cooking trove.
(2023) Coconut-Dill Salmon with Green Beans and Corn
Can’t resist also passing along this recipe that I ran into at cooking.nytimes.com. This one makes use of dill, corn, cherry tomatoes from this week’s box. Maybe you also have green beans leftover, or tucked into the freezer. Bonus: you can bake it wrapped in foil packages on the grill. The combo with the coconut milk sounds divine.
(2023) Pan Con Tomate
And there’s a Pan Con Tomate recipe below which I love as an alternative to a tomato sandwich that’s actually easier to eat (tomato sandwiches, at least my tomato sandwiches, are always so messy) and a perfect accompaniment to a salad or a big glass of basil lemonade. From Anne Byrn, once the food editor for the AJC, now living in Nashville and writing cookbooks.
(2023) Sabich Bowls
The Sabich Bowl makes great use of that eggplant in today’s box as well as a tomato and a little sliced cabbage for garnish.