Summer Squash Curry
This recipe is adapted from one in the New York Times. A nice reminder that vegan curries are delicious and coconut milk goes with so many vegetables.
This recipe is adapted from one in the New York Times. A nice reminder that vegan curries are delicious and coconut milk goes with so many vegetables.
Suzanne’s been quick to keep the recipe ideas updated. Last week’s blueberry pickles are already online at http://grassfedcow.com/ingredient/blueberries/. But if you need more ideas, I’ve got one more offering. It’s a little sweet from the orange juice and would make a fabulous breakfast. Top it with yogurt maybe? It came originally from Prevention Magazine.
Do you know bulgur? They sell it bulk at Sevananda and Whole Foods, and probably at other places as well. You don’t have to cook it at all, just soak it in water to soften the grains. The original magazine recipe called for cooking the bulgur, but I’ve adapted it so there’s no more heat in the kitchen.
Bulgur with Blueberries Summer Squash Curry Spanish Tortilla with Red Peppers Tomato and Goat Cheese Tart So glad there’s corn in this week’s box because it reminded me that I needed to remind you about the instructions available at http://grassfedcow.com/ingredient/corn/. Pay special attention to that line in the third paragraph about cutting off the top…
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This delicious salad is from Seriouseats.com. The beans get blanched, the squash is raw. The dressing is fabulous.
And since there were so many ears of corn, I can also make this salsa. It’s from Lyn Deardorff who is “Preserving Now” and demonstrated this recipe at the Freedom Farmers Market.
I’m back again from another quick trip to the beach with a few pounds of fresh Georgia shrimp. And with ears and ears of corn in my box, how can I resist this quick salad? Sorry I don’t remember the origins of this recipe.
Chefs are pickling things like crazy these days. It’s the same tradition that has kept food preserving going for centuries – the desire to put up the bounty of the season so it can be enjoyed throughout the year. This recipe is from chef Tyler Kord of New York City who created them to go with a sandwich of Brie, pistachios and chervil. I think they’d be delicious on any sandwich or with any dish where you might be thinking “chutney.”
This one is so simple you won’t believe it. No heating of anything.
I’ve been wanting to make pickled watermelon rind and am delighted to have an organic melon for just that purpose. Can I convince you to give pickling a try?
Martha McMillin of The Preserving Place suggests wrapping pickled watermelon rind in prosciutto for a great Southern twist on the traditional melon-prosciutto combination. Yum.
Posting the weekly recipe suggestions from Conne Ward Cameron here on our website instead of Facebook now. — Editor July 6, 2016 Pickled Watermelon Rind Pickled Blueberries Shrimp and Corn Salad Roasted Corn and Tomato Salsa Spicy Thai Green Bean and Summer Squash Salad If you haven’t figured it out by now, I’m a recipe…
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Jon Wolf of The Terrace on Peachtree at The Ellis Hotel demoed this recipe at the Peachtree Road Farmers Market five years ago. It’s such a nice idea – raw, chopped vegetables as a slider – that I’m resurrecting it here. You could serve this as a simple salad as well, but it’s kind of fun to surprise people with a vegetable sandwich.