Blueberry-Ginger Chutney
Blueberries make wonderful salsas and chutneys. If you’re ready for a savory take on blueberries, give this recipe a try.
Blueberries make wonderful salsas and chutneys. If you’re ready for a savory take on blueberries, give this recipe a try.
Beautiful zephyr squash and the first day of summer has inspired me to make a chilled soup. This recipe will make about 2 quarts. Make some croutons with whatever leftover bread is in your house to garnish the soup and provide a crunchy contrast.
This recipe is adapted from one in the blog Food52.
Any pasta will do. This recipe came from Fine Cooking magazine.
This recipe came from this June’s Bon Appetit. Feel free to chop up one of your Riverview onions in place of the green onions called for here.
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.