Back from the farmers market with a tasty haul. Lettuce, arugula, tomatoes, cucumbers, fresh mozzarella and a chicken breast I’ll season and broil for the top. I’ll also toss in the spinach I picked up last week, which is still fresh and crisp.
I also picked up some beans with their greens. Any ideas for what I could do with them?
It’s been a long and very hot week. I’ve been swinging from project to project and am ready to drop. I did stop the rope race long enough to host a cookout earlier this week, though. It was wonderful. We sat outside, taking advantage of the cooling breezes and dined on cumin and garlic marinated chicken breasts (sizzing on the grill outside), braised green beans, chick pea salad and a huge plate of veggies with various dips.
My guests brought drinks and dessert. Two of those guests are in the food business and brought things like home-made Belgian waffles (from a woman who is from Belgium and knows all about them), fruit-laden snack cakes and a blueberry-mascarpone roulade with a fruit compote topping. I also chopped up a fruit salad to top the waffles.
I’m going back into hibernation now. It’s supposed to get to 100 degrees or higher (don’t know the Celsius equivalent is, sorry!) and it’s hard for me to breathe out there. Very, very humid as well.
Stay cool, to those who are experiencing a very daunting summer in these parts.
Here’s a sneak peek at our dinner of a few nights ago. All of the tomatoes and about half of the corn came directly from the farmers market. The dressing contains no oil, yet still tastes wonderful. Low-fat, low-cal and tasty. Not a very common combination, is it?
I’ve spent most of today in two rooms: my air-conditioned home office and my not-air-conditioned living room. It’s been sweltering lately and I just don’t handle that so well anymore.
Given the weather, I decided that dinner had to be light and cool. Thus, salads, three to be exact: a green salad with a pile of leftover vegetables from the farmers market (never a bad thing, considering where they came from!), a tomato and fresh mozzarella salad (but, of course) and a cabbage salad, because I really, really wanted to use up the rest of the cabbage I bought (at the farmers market, of course) for borscht last week.
A quick peruse of the available online literature for cabbage salad came up with a winner – simple, tasty and light. I hope you enjoy it, too.
Cabbage Salad (From Allrecipes.com)
1/4 cup vinegar
2 tablespoons olive oil or vegetable oil
2 teaspoons garlic salt
2 teaspoons sugar
1/2 teaspoon dried tarragon
6 cups shredded cabbage
In a small bowl or jar with tight-fitting lid, combine vinegar, oil, garlic salt if desired, sugar and tarragon. Place cabbage in a large bowl; add dressing and toss to coat. Cover and refrigerate for at least 2 hours.
I substituted one tsp of salt and 1/2 tsp of garlic powder for the garlic salt. It was fine.
At least when you're having salad. I spent the day escaping from air conditioned retreat to air conditioned retreat (I know, Aussie friends, this is beyond reckoning at this point in your calendar!), ending up in my noisy, air conditioned office and then a blissfully quiet air conditioned public library. Afterward, I decided to brave the heat long enough to visit the farmers market in town and bring home some choice samples for a cool, salad-based dinner:
This fresh garlic came from a farmer who lived near my relatives in Bellingham, MA. We went there for the Fourth of July and enjoyed a lovely potluck and fireworks over the lake. I can't wait to try this garlic in a recipe.
Stay cool, all your northern hemisphere types! To folks in southern lands, stay dry – love ya!
We got to take advantage of a farm share this week, when my husband's parents offered us their weekly bounty. They're in Maine on vacation for the week, so we got some plenty nice veggies: onions, lettuce, bitter greens, yellow wax beans, peas, beets and more, all fresh from the farm. I'm also starting to harvest vegetables from my own garden, so I was able to add green beans to that mix. Very nice. Very nice indeed.
Today was very muggy and hot. We were expecting rain storms, but none ever materialized. The weather was miserable, though, enough to keep me out of the kitchen. In fact, I spent most of the day reading while sitting in front of a fan.
As the day progressed, though, I thought more and more about dinner and also about the veggies that were still left from the farm share. I decided to make an antipasto and roast up a bunch of those veggies to accompany it. I've had this antipasto recipe for years. It's easy and it's delicious. All you do is swish marinade ingredients around, chop veggies and shred lettuce. Then you let nature take its course. The finished product is as beautiful to the eye as it is to the tongue.
1/4 cup olive oil
3 tbs red wine vinegar
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp sugar
1/4 tsp pepper
Vegetables to marinate, such as mushrooms, beets, fresh mozzarella, artichoke hearts, tomatoes, zucchini, etc.
Salad greens, such as red leaf lettuce, Boston lettuce, mesculin
Roasted red peppers (optional)
Sliced hard salami
Fresh mozzarella cheese
Prosciutto or domestic ham, sliced thin
Prepare marinade. Combine oil, vinegar, oregano, salt, pepper and sugar in a small bowl. Let stand, covered, several hours to blend flavors.
Marinate appropriate vegetables for about 30 minutes. Have a good variety, if possible.
Add the marinated vegetables to a platter of lettuce, peppers, olives, salami ham/prosciutto and cheese.