Wednesday, July 21, 2010

Summer = Good Eats, No Fuss (ok a little fuss)

Sheesh, seriously, it's been a month and a half since I last posted a recipe? Eeegads. My paltry excuse is thus: I've been eating scads of fresh local produce, most of which need little to no cooking to make taste good. Try this tonight: Go to the market or farm stand and get some fresh ears of corn. Wrap them tightly in plastic wrap; microwave for 3 minutes. If you're me, slather in butter and lightly salt. If you're my husband, skip the butter (wah?) and salt heavily. Eat. Floss. Fin.

I have actually made some delicious things lately and have even had the balls to turn on my oven. God bless central air. Topping the list has been the Tomato Corn Pie from Smitten Kitchen. People, I cannot even begin to explain how good it is. It's everything wonderful about summer wrapped up in a light biscuity crust, with some rich cheese and little lemony mayo to round it out. Make this tonight.

Took this pic with my new iPhone. Pic does not do it justice. Head over to Smitten Kitchen and drool over her pics.

I've been receiving my CSA box for about 4 weeks now and have gotten some really lovely salad greens, cucumbers, and radishes. One way I've discovered to get me to eat more salad greens is to have a homemade dressing on hand at all times. Make a dressing at the beginning of the week to keep in a plastic jar in the fridge. Shake, pour on salad greens, and voila, it's something to cancel out all the butter I normally consume a healthy lunch. Here's my favorite one via America's Test Kitchen (with a few notes from me):

Basic Vinagrette (makes about 1 cup)
3/4 cup extra virgin olive oil
3 TBSP red or white wine vinegar (I prefer red)
2 tsp minced shallot (I use a little more than this, about 1 shallot)
2 tsps Dijon mustard
1 and 1/2 tsps minced fresh tarragon, dill, basil, or oregano or 1/2 tsp dried
1 garlic clove, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper

Shake all ingredients together in a jar with a tight fitting lid. It can be refrigerated for up to 7 days; bring to room temp then shake vigorously to recombine before using.

CSA week one loot: salad greens, snap peas, shelling peas, radishes, squash

Glorious radishes!

And lastly, here is a lovely meal we had a couple of weeks ago using basil and green beans from the CSA: Pesto potato salad with green beans. (smittenkitchenwhoelseimobsessed) and this amazing chicken from another blog that is quickly becoming a favorite, The Wednesday Chef.
Lately, I just can't get enough potato salad. This was a great way to quickly use up basil before it turned on me. The green beans were sweet and crunchy and amazing, and I kind of wished I'd just left them alone, but they were also terrific in this salad. The chicken is wonderful - recipe is linked above. I did use a whole cut up chicken rather than just legs as it states in the recipe, as my husband is not really into dark meat.

This meal is an easy weeknight creation and will provide substantial leftovers if you are a twosome, as we are. I was, however, on a bit of a rampage at the local grocery where the pine nuts were an outrageous $7.99 for 4 ounces and they were out of Panko for the chicken. (I ground up 2 slices of Pepperidge Farm Country White in my food processor and used that instead, good results, but will probably go with the panko next time). Amazingly, just two rows down on the shelf, I found the exact same pine nuts for $6.99 - only this was the ORGANIC version of the same brand - for $1 cheaper - ?????? I guess I'll just chalk it up to another of the many things that baffle me about our food system. Lesson learned: don't grab things at eye level, look above and below because you just might find the same (or better) thing for cheaper! (Note: I was still appalled at the cost of the pine nuts - Mark, could you pop over to Harvestime and remind me how much they are going for there? Methinks it is way less).

Hope I've given you some ideas for dinner this week! Stay tuned for a post on Summer Salads: Hold the Lettuce. Happy Summer!

1 comment:

Julia said...

Must. Make. Tomato Corn Pie. NOW!