This recipe from Christopher Rochelle is a little lengthy, but that’s because of his complete directions for making little fish and seasoning parcels for the grill. I love the idea of using those lovely organic corn husks and maybe you’re up for a little experimentation in the kitchen this week. Fresh corn husks are much better for grilling than the dried husks sold for tamale making. Use a firm white fish like halibut or cod.
This recipe is adapted from one written by food writer Christine Gallary. You can make up a big batch and freeze the extra. Serve this soup cold or hot.
This recipe is adapted from The Blue Chair Jam Cookbook by Rachel Saunders (Andrews McMeel Publishing, LLC, 2010). Marmalades are not instant preserves, you have to make them over two days, but you can easily arrange the timing to suit your schedule.
Makes 11 to 12 8-ounce jars, but you can cut this recipe in half.
From the book: “Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough. They have a long history in the United States, where they were traditionally seen as a way to use up extra fruit during summer’s long tomato season. Like tomato jam, they tended to be heavily spiced with cinnamon and cloves. For this lighter version, I have introduced saffron into the mix. The result is magic.”
That said, the saffron is totally optional.
Adapted from a recipe developed by King Arthur Flour. These pancakes are good hot, warm or cold. Any extras travel perfectly. You can even eat them in the car. Ask me how I know.
This recipe is adapted from Fine Cooking magazine, one of my favorite sources.
Adapted from a recipe that came originally from The Splendid Table.
There are a million ways to stuff tomatoes. This one is adapted from one offered from the folks at Serenbe Farms.
This is another recipe from Whole Foods.
This recipe makes about 12 little cakes. The recipe is from Whole Foods.