I am so excited that we have all the makings of this recipe from our box this week. I was afraid I’d have to save this recipe for next year, but the tomatoes are back! This recipe is adapted from one demonstrated by Atlanta mixologist Lara Creasy at the Peachtree Road Farmers Market.
Adapted from a recipe in yesterday’s New York Times.
Since we’re still getting tomatoes, perhaps you’d welcome an idea for a variation on tomato caprese salad. This one comes from “The Spendid Table’s How to Eat Supper.” I like the addition of currants.
This recipe is from Charleston’s renowned chef, Sean Brock. A little complicated but oh, so delicious.
I know all these recipes are looking so long …. but is there anything more comforting that shepherd’s pie? This is just a variation of the traditional form – but with sweet potatoes instead of white. The filling is along the lines of a Cuban picadillo with its olives and dried fruit. I love this combination.
Here’s an idea for your okra. It’s a recipe offered by Steven Satterfield of Miller Union last summer in a chef demo at the Peachtree Road Farmers Market. Like most of Satterfield’s recipes, it’s simple and it’s delicious.
Satterfield calls for the tomato to be peeled. You can use a paring knife to peel a tomato, or try his technique if you don’t mind boiling water to do the job: In a small pot or medium sized saucepan, bring some water to a boil. Place the tomato into the boiling water for approximately 60 seconds or until the skin bursts. Remove the tomato immediately and plunge into ice water. Peel the skin off then trim and dice into medium sized pieces.
And finally, an idea for your okra. It comes from Mark Bittman, also of the New York Times, and he says: “If you like okra, which is in season now, you’ll probably like this recipe for okra stew, because, well, it’s okra. If you hate okra, you’ll also probably like this recipe for okra stew, because the okra practically disappears.”
I turned last week’s squash into a Mexican casserole layering steamed squash with corn tortillas and a spicy sauce I had made from tomatoes and peppers. (Did you try Marcella Hazan’s tomato sauce recipe from last week? It’s genius! I’m a total convert.)
This week I’m going to try this variation on a recipe from Martha Rose Shulman who writes for the New York Times. I think it ran in 2010. Any rice will do, or you can leave out the rice and substitute more breadcrumbs (adding some to the squash mixture and still sprinkling some on the top). You just need the rice or some other starch to help hold the slices together.