Currently viewing the tag: "tomato"
I do get a lot of interesting looks when I mention cooking cucumbers, but they are really good. Much of their appeal rests on cooking just enough so they get hot all the way through, but are still succulent and crisp. This dish relies on temperature contrasts (hot cucumbers and cold tomatoes) and sweet/bitter contrasts (cucumber has a slight bitterness in the background, tomato has a slight acidity, and they both have sweetness) for interest. A very simple dish that is easy to play with; add garlic, basil, pine nuts, etc. for variation.
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Here, the zucchini is cut into thin strands resembling spaghetti. For this dish you will need a fixed blade slicer (a.k.a. mandolin) of some sort such as a Ben-Riner. Use the comb that gets you closest to spaghetti. This iteration of squash as pasta sees it dressed with a quick tomato sauce with caramelized onions and fennel.
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Use this dressing with salads that have tomatoes, and add a little mozzarella to echo a Caprese salad, or use it when you have lettuces that have a tinge of bitterness to them such as romaine, escarole, or radicchios. This would be a nice easy sauce with fish or toss boiled shrimp in it and chill for a cold shrimp salad.
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We have been offering Beefsteak and Early Girl tomatoes in our CSA boxes during the warmer months.
Here is an updated take on the “Wedge” salad. The Moped of salads-you would never want your friends to see you on one, but they’re fun to drive. Moist and crunchy, rich, creamy and tangy, sweet and smoky, the wedge salad hits on so many of the components that make a great dish. Here, I sub in Little Gem lettuce for the iceberg, and it works well as long as the leaves are firm and crisp.
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