Too Hot to Cook

Too Hot to Cook

We've got another hot week ahead of us. I know I'll be "cooking" as little as possible, making lots of chopped veggie salads.

This Week's Share:

Eggplant, Tomatoes, Basil, Zucchini, Ailsa Craig Onions, Yellow Paprika Peppers (sweet), Jalepenos, Cucumbers, Fennel.

Unfortunately our salad is taking a break this week. The hot weather has turned it bitter but we are in the midst of planting more so all should be right in the world in another few weeks.

This Week's Recipes:

This week's recipes are inspired by mezze: small plates to share of delicious little nibbles. Make a bunch of these and invite some friends over. I'm a big believer in sharing off of little plates. Or make these as side dishes to some grilled protein of your choice. If you have some pita or nice country bread you'll be happily gobbling up a super easy and delicious meal.

Baba Ganoush, Zucchini Salad with Pecorino, Basil and Almonds, and Fennel and Tomato Salad

Baba Ganoush

Many recipes for this creamy spread call for roasting your eggplant whole in the oven. I find that it is a little cooler and faster to chop it up and cook it in a pan on the stove.

  • 1 medium eggplant or 2 thin asian variety eggplants, diced
  • 1/2 medium onion, diced
  • 1 clove garlic, smashed
  • olive oil for the pan
  • juice and zest of 1 lemon
  • 1-2 Tbsp tahini, depending on your preference
  • 1 good handful chopped parsley

Over medium heat cook the onion and garlic in oil until softened. Add eggplant and cover to steam rather than fry the eggplant. The eggplant will be ready when it is brown and you can easily mash it up with a spoon. Take off the heat and add lemon juice, tahini and parsley. Season with salt and pepper and add more olive oil if needed for a creamy consistency. Since I just mash this up with a spoon it won't be super smooth like hummus. Serve with pita or as a dip for some crunchy cakes and carrots.

Here's an easy one from the New York Times. Zucchini Salad with Pecorino, Basil and Almonds. This may not be the best as left overs as the nuts and the zucchini might get soggy, so halve the recipe if you don't need as much all at once. Also please do eat with fresh ricotta on a nicely toasted piece of sourdough. I found the most delicious basket ricotta at the Berkshire Co-op so if you are in that vicinity, it is worth a stop in.

And last but not least Shaved Fennel and Tomato Salad with Olives and Feta. At this early stage in the week we're not sure if you'll get cherry tomatoes or regular. Either one will do here!

Enjoy and stay cool!

Tracy