And finally, a different salad – this one with okra because I still have some of last week’s box of cherry tomatoes. It’s a recipe from the Washington Post.
Tomatoes
(2022) Tomato Cracker Salad
And while there’s no zucchini in our box this week, I’ve been wanting to try this zucchini tortilla recipe that Ali Stafford adapted from https://whiteonricecouple.com/zucchini-tortillas/. So I’m trying it with yellow squash.
Stafford says keep an eye on these while baking. If you bake them too long, the Parmesan will cook too much and cause the tortillas to become brittle.
(2022) Matthew Reeves’ Ratatouille
With so many peppers and that pretty eggplant, it’s time to make ratatouille. Down below is the recipe I’ve adapted from one provided by Matthew Reeves, who with his wife Maggie Reeves, hosts a drop-off for Riverview boxes. What I love is that there are almost no quantities given (just a size for one can of crushed tomatoes). Ratatouille really must have been created as a delicious way to use up summer vegetables and you can juggle quantities of ingredients to suit what you have… and what you like. We didn’t get zucchini this week (at least not in my box) but we got eggplant, yellow squash, lots of peppers, and garlic. You could use the red onion that we got today if you like, or maybe you have some yellow onions on hand. At our house, we’re not big rosemary fans, so we’re leaving that out.
(2022) Cold Peanut Noodle Salad with Cucumbers
And because we have a bounty of cucumbers, I’ll make the Cold Peanuts Noodle Salad with Cucumbers from Alexander Stafford, down below. We like the dressing a little sweeter, so we add some honey.
(2022) Savory Breakfast Strata with Kale, Mushrooms, and Cherry Tomatoes
I have company coming this weekend. They’re getting the Savory Breakfast Strata from Nealey Thompson of Cook’s Warehouse – recipe down below. She made hers with chard but I’m using kale.
(2022) Real Greek Salad (Horiatiki Salata)
from Cooks Illustrated. Their onion treatment kills any bitter onion vapors, and is especially tasty if you start with sweet onions.
(2021) Roasted Radishes with Yogurt-Tahini Sauce
Also including a recipe for roasted radishes. This is for a big batch – two pounds of radishes – but just adapt the idea to the little bunch you have if you’re already putting something in the oven. Also a recipe from America’s Test Kitchen. Love the yogurt dressing and the crunch of added nuts at the end. That dressing will be great on your lettuce, too.
(2021) Eggplant Focaccia With Ricotta and Olives
And then we got two Italian eggplants. I’ve got two recipe ideas below – neither is quick to cook, but both delicious. The Focaccia with Ricotta and Olives makes a delicious lunch. I’m hoping to get mine baked before we head out to the beach so we’ll have squares available for snacking on the road and enough left for a light dinner with a salad.
(2021) Charlotte’s Favorite Sausages & Veggies in Rice
Last night I finally tried Charlotte’s go-to recipe, sausages cooked in rice. I think we found a new family favorite, and another way to hide 3 cups of squash. (Psst: they didn’t even know it was in there!) That tomato in my box that didn’t survive its encounter with the watermelon? It joined the squash and onion in the rice. The end result was similar to risotto all cooked in a single skillet. Bueno.
(2021) Tomato Salad with Pine Nuts and Pomegranate Molasses
Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.