Here are a few recipes that might help you eat up some of that good produce that we all have in abundance right now - if you don't , maybe you have a friend who will share. Almost daily someone at my office brings in goodies to share.
Last week I made spaghetti and had lots of noodles left over. I put them in the fridge and the next night I rinsed them under cold water and let drain.
I added several varieties of heirloom grape tomatoes, a pimento pepper from my garden, fresh chopped cucumber, chopped purple onion, fresh parsley, basil and garlic. I drizzled olive oil and balsamic vinegar over the whole thing, tossed in some sea salt and fresh ground pepper. I mixed it all together and topped it with fresh graded Parmesan cheese. I was delicious served with garlic bread. We smelled like garlic for days. LOL!
The next night I added yellow squash and zucchini to the mix, topped it with mozzarella cheese and heated at 400 till the cheese was browned - it was yummy again!
I found this recipe on Martha Stewart web site. It's perfect to use all the fresh veggies and herbs that are in season right now.
Ingredients:
Makes 8
8 ripe medium beefsteak tomatoes
2 ripe peaches, pitted and cut into 1/2-inch pieces (2 cups)
3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (1 1/3 cups)
Kernels from 2 ears corn (1 1/2 cups)
6 tablespoons extra-virgin olive oil
1 to 2 tablespoons fresh lime juice
1 1/4 teaspoons coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 cup shredded fresh basil leaves, plus sprigs for garnish
Directions
Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.
Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.
Makes 8
8 ripe medium beefsteak tomatoes
2 ripe peaches, pitted and cut into 1/2-inch pieces (2 cups)
3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (1 1/3 cups)
Kernels from 2 ears corn (1 1/2 cups)
6 tablespoons extra-virgin olive oil
1 to 2 tablespoons fresh lime juice
1 1/4 teaspoons coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 cup shredded fresh basil leaves, plus sprigs for garnish
Directions
Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.
Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.