In the share this week:
- Cherry & plum tomatoes
- Green peppers
- Summer squash
- Green beans?? Corn??
Dress up those cukes
My sister and brother-in-law are in town with their two adorable little boys. Last night we went to a cookout and my brother-in-law Danny prepared his famous Asian cucumber salad. Mix the following ingredients together with 2-3 very thinly sliced cucumbers and chill in the fridge for at least an hour, preferably 4 hours. Adjust white vinegar and sugar to taste. These also go great on top of Asian noodles with a peanut dipping sauce.
1/3 cup rice vinegar
1/3 cup white vinegar
2 TB sesame oil
1-2 cloves minced garlic
2 TB sugar
1 tsp sesame seeds
1 tsp chile pepper flakes (optional)
1 jalapeño, seeded and thinly sliced (optional)
Rustic Italian Bread Salad
Our contribution to the cookout last night was a family favorite: bread salad with cherry tomatoes, basil, grilled veggies and parmesan cheese with a light balsamic dressing. Here’s our version of the classic panzanella:
1 day-old loaf of crusty sourdough or other rustic white bread, sliced thickly
olive oil for painting the bread
1 clove of garlic, cut in half
1 summer squash, sliced thinly lengthwise
1 eggplant, sliced thinly lengthwise
15-20 cherry and plum tomatoes, halved or quartered
handful of basil leaves, chopped
balsamic dressing, homemade or bottled
grated parmesan cheese to taste
- Preheat oven to 450 F
- Paint both sides of the bread slices with olive oil and place on a large baking sheet. Bake for about 8-10 minutes, flipping the slices over once. You want them to be nicely browned, but not burnt.
- Remove tray, and while bread is still warm, rub both sides with the cut end of the garlic. Let the bread cool.
- Grill or saute the sliced squash and eggplant until nicely browned and soft. Season with some coarse-ground salt and chop roughly
- When bread is cool, cut it into 1-inch cubes
- Toss everything together in a big bowl: bread, veggies, tomatoes, basil and parmesan
- 30 minutes before serving, dress lightly with balsamic dressing and toss well
With the weather being so unseasonably cool, we’re caught in an odd in-between moment in the garden. The corn and green beans are just about there, but I’m not sure if any are going to be ready for harvest tomorrow. If luck is on our side, be prepared for some surprises.