Loved getting cucumbers back again – perfect for a Greek salad. This one came from seriouseats.com but there are a million variations. This one salts the tomatoes and cucumbers to get rid of some of the water, and rinses the onion to calm a little of its bite.
Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside. Process cucumber, peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while…
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Shared by subscriber Robin Rosen.
Source: marthastewart.com
There are a million ways to stuff a tomato. Here’s one more.
So many tomatoes! And in their travels from farm to us, a few of them got bruised along the way.
Here’s my general plan of attack for tomatoes. I sort through them and set aside the ones that are perfect and will live to be enjoyed another day.
For the ones with bruises and the occasional very soft spot, I rinse them and then cut out all the bad spots. Chop the remainder with olive oil, garlic and herbs of my choice, and then season with salt and pepper. Now I have a no-cook pasta sauce that can sit in the refrigerator getting better and better for a couple of days. Here’s a more formal recipe.
Fresh tomato soup recipes abound. A few years ago I suggested a similar one to this, but it wasn’t heated and used sugar instead of honey. This one has more peppers in it ( you could use a jalapeno or two if you like) and just a tiny bit of cream. Serve it with a grilled cheese and caramelized onion sandwich ?
Veering away from a focus on onions and garlic, just a reminder that those veggies make great breakfast food. This recipe from seriouseats.com calls for quick cooking grits, but you can (and should!) substitute long cooking grits like those from Riverview. Grits are another one of those things that you can cook up in a slow cooker – start them the night before and let them cook on slow overnight. Season to taste in the morning.
Like all these recipes, adapt the herbs to whatever you have on hand and your household prefers. This recipe appeared in Fine Cooking magazine in August 2011.
This recipe is adapted from one at wholefoods.com. No cooking – just a little knife of mandolin work and dinner is ready.
Does summer have you craving tacos? Or are you like us and crave them all year around? The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia. Use whatever peppers are handy, even those nice mild ones from the box.
Do you happen to have some of those dried black beans from last year’s boxes? Cook them up and use them here. Yum.
It’s a very traditional recipe for salsa, and a little more work than just chopping up vegetables, but so worth it.
