This recipe came from this June’s Bon Appetit. Feel free to chop up one of your Riverview onions in place of the green onions called for here.
Herbed Summer Squash and Potato Torte
Recipes
Cucumber Mint Water
Unfortunately, this is another one of those recipes that I’ve had around so long I don’t remember its provenance. But it’s wonderful, wonderful if you just have too many cucumbers to eat fresh. It’s lightly sweetened and enhanced with a little mint and lemon juice. It’s a take-off on the version Lisa Rochon sells at the Peachtree Road Farmers Market. You can vary the herbs – Lisa makes her cucumber water with basil.
Savory Bread Pudding with Grated Squash
From Martha Rose Shulman of the New York Times. Her notes: This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
Blueberry Cream Cake
Are you looking for a showstopper dessert? Are you up for some real baking? Love this recipe from America’s Test Kitchen. Works with strawberries, too.
Cucumber and Onion Salad
This easy recipe is adapted from one prepared by Seth Freedman, the East Atlanta Village Farmers market chef. It’s really a quick pickle and will keep in your refrigerator for up to a week, with the cucumbers and onions softening and becoming more pickle-like the longer they sit in the brine.
Grilled Salt and Vinegar Potatoes
This recipe comes from Martha Stewart by way of Serious Eats. Love the idea of grilling potatoes.
Cucumber, Onion, Tomato and Tahini Sandwiches
This recipe is adapted from an idea I saw from Whole Foods. Squeezing out the seeds and pulp from the tomato will keep your sandwich filling from becoming soggy.
Tomato and Peach Salad
Have you noticed more and more restaurants are including fruit in their salads? Of course, tomatoes are really a fruit, but peaches, blueberries and strawberries are making their way into more salads than ever before. Love this combination of tomatoes and peaches, both available in abundance right now. Peel your tomatoes and peaches or not, up to you.
Tomato and Chick Pea Salad
This simple salad will keep for about a week in your refrigerator, perfect for dipping out a spoonful to accompany a sandwich or serve as a hot weather entrée. You can use any canned beans you like, or maybe you have your own stash of home cooked beans in the freezer.
Jalapeño-Corn-Beer Quick Bread
This recipe from Lisa Lavery can be baked as a loaf or in a muffin tin. Your call.