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It’s the first week of summer, which means there’s no better time to play my favorite game …
that is, “What do you do with that _____ you see in the farmers market ??” Good news? You don’t have to do much. It has to start here.
Zucchini – I love crossing these crushing; squeeze dry with a dish towel; olive oil, red pepper flakes, sprinkled with salt and pepper; then the pizza dough piles up. You can add a chopped mozzarella under the zucchini or, for a more dramatic experience, break the top burrata after removing it from the oven (as shown above). In any case, it should cook for about 10 to 15 minutes at 450 ° F. (Don’t forget to clean the perimeter of your dough with olive oil.) It’s also very good at room temperature.
Sugar peas – I haven’t been able to think of anything else since I spied on Hana Asbrink Sesame Snap Pea Chicken Salad in New York Times in the first week. You may find a pay wall to access the official recipe, but a text friend’s version might read: Grated chicken bought at the store, then toss in sugar-cut peas, scallops, sesame seeds, chillies, and sesame. -dressing soy toy sauce. Serve warm or cold.
Stone fruits – We still have a week or two left top peaches and plums, but I love them so much that I can’t hold the game for half a dozen or so every time I pass by a farmer’s fair. The thing is, even when they don’t get the perfect sweetness, I can chop a peach with tomato, arugula, mozzarella balls, chopped basil, olive oil, salt and pepper and toast. (Or, if not, give birth to the fruit with a little cinnamon sugar and brushed melted butter for dessert.) If the plums aren’t smooth and dripping with sweetness, they can add a wonderful tang to the fried chicken. .
Cucumbers – In the morning, sprinkle some peeled cucumbers, seed and chopped, in a blender, sharp avocado, some beef, lime juice, plain yogurt, olive oil, salt, pepper, cilantro or mint (and water to achieve the desired consistency), then mix and cool for the day until later. After dinner one will be grateful to throw the pitcher in the soup bowls and feel more herbs and shrimp overflowing with cold.
Eggplant – It sounds amazing, but I recently fell in love with eggplant. I will eat any kind at any time, but at this time of year I will look for exactly the types of graphite or fairy tales, chop them and fry them in oil until toasted with garlic, then add them with cashews or peanuts, feta, chilli oil and mint. That’s usually lunch. If I want to have dinner, I’ll add rice or baked tofu.
Asparagus – We’re about to end the asparagus season in New York, but I’ll catch them until the last minute. You can toss the spears with 100% olive oil, salt and pepper, then grill and serve with fresh lemon juice and Parm grilled chicken or a piece of pork or tofu. But if I want to renew the asparagus star state, I round (after steaming) with olive oil, Dijon mustard, salt and pepper, to get the most velvety and tasty green sauce for salmon, chicken or spaghetti. Plant it with broth or water and you can also serve it with croutons, yogurt and onions for soup.
Kohlrabi – Some of you can spy on your pile of your favorite vendors and drag your head before heading to more popular cabbages. I did that for so long, before you realized that you peel off the hard outer layer and then divide it into small kohlrabi cubes, adding the crucial importance it gives to so many dishes – salads, chips, slaws, bean salads, tuna salads. The gluten-free set would like to know how Stone Barns chef Dan Barber once spread it: he peeled it, and then cut very thin sections to make shells for chopped pork tacos.
Who else is counting the minutes until the corn and tomato season?
PS Quick spring dinners and 9 rules for better salads.
(Photo Christine Han for Weekly Vegetarian.)
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