From the November 2003 issue of Fine Cooking magazine. I love this idea of using coarse breadcrumbs in place of cheese – and love, love, love the addition of pine nuts and raisins.
Spaghetti with Pine Nuts, Tomato & Garlic Breadcrumbs
Recipes
Lynne’s Gulf Red Snapper with Tomato Concasse
From Lynne Rossetto Kasper, the host of NPR’s “Splendid Table.” Perfect for using that fish you brought home from the fish market at the beach!
Watermelon Rind Relish
The next time we have a watermelon I’ll give you a recipe for making watermelon rind pickles, but love this idea from Fine Cooking magazine for a watermelon rind relish. No canning required! The recipe calls for 1/2 of a jalapeno, but of course you can vary that by the tolerance for heat in your household. Although I have to say, every jalapeno I’ve cooked with this year has been pretty spicy! This should keep pretty well in your refrigerator – maybe for a month? 1 (4-pound). watermelon
Watermelon and Tomato Salad
I will probably just eat my waternelon in big chunks, but if you want to do something different, this lovely salad idea from Bill Smith of Crook’s Corner restaurant in Chapel Hill, North Carolina is a nice combination of sweet, spicy and sour.
notes about celery
Melon Sorbet with Roasted Fig, Honey and Sea Salt
This recipe comes from Justin Burditt of Miller Union. For simple syrup, combine 1/2 cup water and 1/2 cup granulated sugar and heat just until sugar dissolves. You’ll want an ice cream maker for this, or you can freeze the mixture in a freezer-proof container and stir it every half hour or so to break up the ice crystals and make a sort of granita. Since figs are widely available from your own tree or at a farmers market, this is a perfect August dessert.
Green Beans with Sautéed Onions, Bacon and Basil
This recipe was distributed at a chef demo at the Peachtree Road Farmers Market last year. Simple, classic, delicious.
Grilled Eggplant Parmesan Salad
Amy Wisniewski from Chow.com took all the ingredients of Eggplant Parmesan and created a grilled bread salad.
Peppered Tuna with Crowder Peas
As pretty as those lady peas are earlier in the year, it’s crowder peas that really make me happy. Try this adaption of a recipe from ages ago in Southern Living. I think they served it on salad greens and topped it with bernaise sauce. You could serve do the same but instead of bernaise sauce, just whip up a little vinaigrette.
Linguine with Cantaloupe and Sausage
Riverview CSA subscriber Andrea B. sent me this recipe and a note the last time we had a melon in our box:
I thought I’d share a recipe back. It’s from Publix. It’s not fancy, in fact at first it sounds quite odd, but it is delicious and a great way to use the cantaloupe we’d been getting. I hope there will be more later in the summer so I can make it again! It’s great with Riverview farms sausage (I used cheddarwurst the last time) …. and Charlotte tells me that the pigs love cantaloupe, so I guess they are meant to go together!