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.
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.
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.
Down below is a recipe from Smitten Kitchen (one of those Northeastern writers) for Poolside Sesame Slaw. That’s the first thing I’ll do with part of our cabbage (and a cucumber, and a pepper or two). I have just been craving sesame this summer – so the toasted sesame oil and tahini in the dressing are very appealing to me right now.
I am tempted to just chop everything up and make a big salad with a little of everything in it – yes, raw corn, and YES, raw okra. And that will be dinner tonight. But eventually we’ll want something else, so I’ve got three ideas here – two from my go-to New York Times (cold noodles with tomatoes!) but one that was demonstrated at the Decatur Farmers Market. I have to say that I truly miss restaurant chef demos at local farmers markets. At once time that was a mainstay of the markets and always a source of creative inspiration … now they’re extremely rare, but the Community Farmers Market folks have local cooks who do demos most every week, and their recipes are perhaps a bit more practical and maybe easier to pull off.
So here’s the loosely written recipe for “summer skillet corn, with peppers, eggplant, tomato and za’atar” that was demonstrated at the Decatur Farmers Market. We don’t have eggplant in this week’s box, but you’ve got everything else and if there’s no za’atar at your house, just use whatever seasoning mix is on hand.
I am tempted to just chop everything up and make a big salad with a little of everything in it – yes, raw corn, and YES, raw okra. And that will be dinner tonight. But eventually we’ll want something else, so I’ve got three ideas here – two from my go-to New York Times (cold noodles with tomatoes!) but one that was demonstrated at the Decatur Farmers Market. I have to say that I truly miss restaurant chef demos at local farmers markets. At once time that was a mainstay of the markets and always a source of creative inspiration … now they’re extremely rare, but the Community Farmers Market folks have local cooks who do demos most every week, and their recipes are perhaps a bit more practical and maybe easier to pull off.
I am tempted to just chop everything up and make a big salad with a little of everything in it – yes, raw corn, and YES, raw okra. And that will be dinner tonight. But eventually we’ll want something else, so I’ve got three ideas here – two from my go-to New York Times (cold noodles with tomatoes!) but one that was demonstrated at the Decatur Farmers Market. I have to say that I truly miss restaurant chef demos at local farmers markets. At once time that was a mainstay of the markets and always a source of creative inspiration … now they’re extremely rare, but the Community Farmers Market folks have local cooks who do demos most every week, and their recipes are perhaps a bit more practical and maybe easier to pull off.
There’s another idea for using those tomatoes below, a Sesame Tomato Salad from the New York Times (yes, my favorite source for recipes) which I loved because I would never have thought to combine toasted sesame oil with tomatoes, and it’s delicious.
Adapted from a recipe from Taylor Mead of Better Off Fed, demonstrated at East Atlanta Village Farmers Market.
Last week’s squash – both yellow and zucchini – ended up in a no-recipe pasta dish. I roasted all the squash together and cooked some frozen tortellini. Then tossed everything together. It’s the kind of thing my husband considers comfort food and an awful lot of squash was consumed with no complaint. It was a shortcut dinner (with leftovers for at least two days) on a day when I didn’t really have lots of time to cook.
Today I have a little fancier version from Hetty Lui McKinnon. We have some leftover ricotta here from testing Osteria 832’s lemon ricotta pancakes (best pancakes ever) so that’s probably another reason this recipe appeals to me.