From the Garden
Originally uploaded by oppositeofsuper
Welcome to the final installment of Think Globally Eat Locally. We hope that you’ve learned a lot about your local produce options this summer. To help you make the most of your summer fruits and veggies, we thought to leave you with some simple, fresh recipes (in no particular order). Keep in simple and keep it fresh - it’s the flavors of the fresh veggies that make these recipes taste so great.
ATTYGRL74’s COLORADO CANTALOUPE SOUP
1 ripe cantaloupe, peeled, seeded and cut into chunks
1/2 cup dry sherry
2 tbs. honey
1 tbs. fresh lime juicePut all ingredients into food processor or blender and mix well. Chill covered in refrigerator. Blend again before serving to mix together.
AMUSE BOUCHE’S FAVORITE SUCCOTASH (adapted from Laurie Colwin)
1. In a pan with a cover, place 1 finely chopped onion, 1 minced garlic clove, 1 finely chopped small red bell pepper, and salt and pepper in a little bit of olive oil. Cover and cook over low heat until the onion is soft.
2. Add 1 Tablespoon ground ginger, about 2 cups of shelled baby lima beans, and 1 cup water. Simmer, covered, for about 10 minutes.
3. Remove the lid and stir in the kernels you have just cut from 2 fresh ears of corn. Simmer the succotash a bit longer, until most of the liquid has evaporated, taste for salt and add a bit of sugar if you want.
This serves 4-6 as a side dish, but I like to keep it in a jar in the fridge and eat it cold for a week.
AMUSE BOUCHE’S FRIED ZUCCHINI PATTIES
4 zucchini
5 to 6 green onions, finely chopped
9 ounces feta cheese
Small bunch of fresh parsley, chopped
Small bunch of fresh mint, chopped (save some to sprinkle on fritters)
1 tablespoon dried mint
1 teaspoon paprika
Scant 1 cup all-purpose flour
Salt and pepper, to taste
3 large eggs, beaten
Olive oil for frying
3 to 4 limes
Coarsely grate the zucchini with a food processor or by hand. Spread the grated zucchini on a dish towel and let drain for about 20 minutes to remove extra water.
Put the green onions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, the dried mint and paprika. Add the flour and s&p to taste.
Gradually add the beaten egg and mix thoroughly before stirring in the zucchini.
Heat a few tablespoons of olive oil in a large pan. Drop heaped spoonfuls of the zucchini mixture into the hot oil and flatten the fritters, using the back of a spoon. Cook the patties for about 2 minutes on each side, until golden.
Serve with squeezes of lime
Makes about 25.
KATY’S BLACK BEAN AND CORN SALAD (perfect side dish for BBQs or potlucks)
1 can of black beans, drained and rinsed
2-3 cups fresh corn (can use canned or frozen if fresh isn’t available)
1/4 cup minced fresh cilantro
3 tbs. balsamic vinegar
2 tbs. extra virgin olive oil
Mix together and serve immediately or cover and chill.
KATY’S FRESH & SIMPLE SUMMER SALAD (I got this recipe right from one of the local farmers at the market)
1 bell pepper, seeded (I like purple, red or yellow)
1-2 pickling/dill cucumbers
1 large tomato (heirloom is preferred by not necessary)
1 red onion
1 banana pepper, seeded & thinly chopped (or other mild to hot pepper - optional)
2 tbs. fresh cilantro, minced
sea salt & fresh ground pepper, to taste
Wash and chunk cut all veggies. Toss in a bowl and sprinkle with sea salt (can use kosher if you don’t have sea salt, but avoid using table salt) & fresh ground pepper. Be sure to taste, you can always add more salt if needed. Serve immediately or cover and chill before serving. You can chunk everything in advance and add the salt shortly before serving, too soon and the salt draws the water out of the tomatoes.
An option would be to use rice wine vinegar and olive oil, just be sure to use less salt & pepper. You can also add mozzarella, grilled chicken, tuna or white beans if you’d like something more substantial.
KATY’S NM CALABACITAS
4 tbs. olive oil
1 red onion, chopped
4 garlic cloves, finely minced
11/2 cups yellow squash, diced
2 1/2 cups zucchini, diced
2 cups fresh corn kernels
2 scallions, sliced
1 cup green chile, chopped (Hatch green chile if you can get it)
1/2 cup cilantro, chopped
Salt and freshly ground pepper, to taste
Heat 2 tablespoons of the oil in a large skillet or wok and sauté the onion for about 4 minutes over medium-high heat. Add the minced garlic and sauté 2 minutes longer. Add the squash and zucchini and sauté 5 minutes more, until softened. Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and green chile and sauté 3 minutes longer. Mix in cilantro and season with salt & pepper to taste. Serve immediately. Can be served warm or cold.
CHORTLES’ FRESH SUMMER SALAD (as told by Snowzilla)
I was introduced to this salad courtesy of my foodie friend and fellow CCer, Chortles. It makes regular appearances at our dinner table. This salad can be altered to add or subtract any of your favorite summer vegetables - I use cucumbers when I want to transport this salad to work and don’t trust the avocados not to brown on me. Rather than giving exact measurements, this recipe is all about using your eyeballs.
1. Dice up some fresh ripe tomatoes – 5 or 6. (I have used all kinds of tomatoes for this, including yellow tomatoes.)
2. Slice kernels off 2 ears of corn.
3. Dice an avocado. (Or substitute cucumber.)
4. Finely chop a bit of raw red onion.
5. Chiffonade fresh basil – as much as you like, to taste.
6. Chop bocconcini mozzarella balls in half.
7. Toss all ingredients with a balsamic vinaigrette of your choice.
8. Eat, eat, eat!
GREEN TOMATO SALSA* (perfect for using up late season tomatoes)
1 cup cored and chopped green tomatoes
2 tbs. minced fresh cilantro
1 tbs. freshly squeezed lime juice
1/2 tsp. minced garlic
salt & pepper to taste (may add a little sugar and/or crushed red pepper flakes)
Mix all ingredients and serve immediately or refrigerate up to a week.
ROASTED RED PEPPER RELISH* (nice accompaniment for grilled chicken or fish)
4 red bell peppers
1 tsp. olive oil
1 tsp. balsamic vinegar
1/4 tsp. minced garlic
salt & pepper to taste
Roast the peppers. Once their cool enough to touch, peel the skin and remove the seeds. Chop the flesh coarsely and mix with the remaining ingredients. Serve immediately or refrigerate for a day or two. Serve at room temperature.
BASIC PESTO* (a basic sauce for pasta)
2 loosely packed cups of fresh basil, washed, dried and stems removed
salt to taste
1/2-2 cloves garlic, crushed
2 tbs. pine nuts or walnuts, lightly toasted
1/2 cup extra-virgin olive oil (or more if needed)
1/2 cup freshly grated Parmesan cheese (optional, as served)
Combine the basil, salt, garlic, nuts and half the oil in a food processor or blender. Process, taking time to scrape down the sides and while slowly adding remaining oil (add more oil for a thinner sauce). Store in the fridge for up to two weeks, or freeze for several months.
HERBED BUTTER* (can be used over pasta, rice, grilled meats & veggies, or with bread)
2 tbs. fresh herbs (dill, chives, sage, rosemary, etc.)
1/2 stick butter at room temp
Mince the herbs and use a fork to cream into the butter. Wrap in plastic wrap and refrigerate or freeze to use as needed.
QUICK PICKLED VEGETABLES*
1 pound cucumber, zucchini, summer squash or eggplant
1 tbs. salt
1/2 tsp sugar
1 tbs. minced fresh dill or 1 tsp dried dill
2 tsp. any vinegar
Wash and peel (if you like) the veggies. Slice them as thinly as possible. Place them in a colander and salt them. Toss the slices, kneading the salt into the veggies with your hands for a minute or so. Let this mix sit for 15 - 30 minutes (cucumbers take less time than eggplant), tossing and squeezing out the liquid every few minutes. Once the liquid stops coming out of the veggies, rinse well with cold water and place in a bowl. Toss with the sugar, dill and vinegar. Serve immediately, as this doesn’t keep well.
3 tbs. fresh lemon juice (from about 1/2 lemon)
1/2 tsp. salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
3 tbs. extra-virgin olive oil
1 1/4 pounds assorted tomatoes (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow teardrop tomatoes)
6 ounces fresh mozzarella cheese, drained and sliced
2 tbs. thinly sliced fresh basil leaves
Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
Cut the regular tomatoes into 1/4-inch-thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with basil and additional salt and pepper to taste, and serve.
For a different take on Caprese, try Giada’s Baked Caprese Salad
PANZANELLA (from Chocolate & Zucchini)
6 oz stale country bread, cut in thick slices
10 small and nicely ripe tomatoes, or 6 medium, or 4 large
half a large cucumber
2 small sweet red onions — the original recipe calls for cipolliti rossi - dolci
a small bunch of fresh basil (about 15 stems)
2 Tbsp olive oil
1 Tbsp red wine vinegar
salt & freshly-ground pepper, to taste
Put the bread in a shallow bowl and pour fresh water to cover. Let sit for ten minutes. Drain, squeeze the bread tightly with your hands to remove most of the water, then crumble it with your fingers and set aside.
Cut the tomatoes in wedges and slice the cucumber and onions thinly. Pluck the basil leaves and tear them into bits. Combine tomatoes, cucumbers, onions and basil in a large salad bowl, season with salt, pepper and olive oil. Add in the bread and toss gently to mix, preferably with your hands.
Refrigerate until ready to serve. At the last minute, add in the vinegar, taste and adjust the seasoning.
And don’t forget to check out our July post on Easy Summer Recipes for still more recipes.
*From Mark Bittman’s How to Cook Everything
Thanks for the great, fresh recipes!