Sweet Corn Soup with Peaches
This is another recipe from Whole Foods.
This is another recipe from Whole Foods.
This recipe makes about 12 little cakes. The recipe is from Whole Foods.
This recipe comes from last August’s Fine Cooking magazine. Do you still have that bag of pink eye peas in your refrigerator? Then combine them with this week’s corn and make that succotash!
And Shirley Yarbrough reminded me this week of two simple ways to preserve the peppers in your box. There’s nothing easier. These ideas work for the banana peppers and jalapenos. Not for the bell peppers.
I loved that they’re still serving tomato water. It was the chef’s darling a year or two ago and has sort of disappeared. I had my doubts when I first heard of it, but it’s actually really delicious.
A recipe from “Cucina del Sole: A Celebration of Southern Italian Cooking” by Nancy Harmon Jenkins.
Here’s a different take on tomato jam.
This recipe (and the next one) comes from Lynne Rossetto Kasper of public radio’s “The Splendid Table.” This recipe will freeze perfectly, great for winter when you just wish you had a box with 3 dozen gorgeous summer tomatoes. Peel the tomatoes or not, up to you.
This recipe comes from “The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World’s Most Beautiful Fruit” by Amy Goldman. I haven’t tried this yet but for all those folks who love to make kale chips, maybe this is the summer alternative.
The first thing I did when I got home (at 10pm after a very late night at work) was to sort out the tomatoes, setting aside the ones that had gotten banged up on their journey. Rinsed, any questionable parts cut off, those tomatoes went into the food processor, some with a clove of garlic,…
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