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.
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.
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.
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.
This recipe comes from Martha Stewart by way of Serious Eats. Love the idea of grilling potatoes.
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.
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.
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.
This recipe from Lisa Lavery can be baked as a loaf or in a muffin tin. Your call.
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.