Posted in recipes, tagged CSA, recipes on August 13, 2010|
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I don’t mind gazpacho, but I don’t love it enough to even make my own – so many other things I love my tomatoes for.
Here’s one of them – panzanella, aka Italian Bread Salad – also well suited for a no-cook dinner for August. I’m sure this one was invented
for similar reasons as gazpacho, although maybe with kids who are less entertained by all the fine chopping – this one you can zip through quite
quickly between requests for Mama.
for the dressing/marinade:
1/4 cup olive oil
1/8 cup red wine vinegar
1 clove garlic
1 minced shallot
salt and pepper
2 ripe tomatoes, cubed, with all their juice
1/2 cup or so shredded basil
other leftover non-crunchy vegetables of choice – cooked zuchinni, peppers, eggplant, etc (or you could cook them just for this, if you want!)
red onion slices, if you want
chopped black olives – I like oil cured
4 cups or so cubed bread – either stale, or lightly toasted. I love to use supermarket-issue Italian breads cut into thick slices, then cubed, and then toasted. But I’m sure it would be great with a heartier, denser bread if you prefer that.
First mix up the dressing, and put the tomatoes, basil, and other vegetables in it to marinate for a bit. Meanwhile, toast the bread if you haven’t already. Toss the bread in with everything else, let it soak up the flavors and liquid, put it in the fridge if you are doing it early in the day or serve (ideally wait to serve it for at least 15 minutes or half an hour.) Tomatoes do not always benefit from time in the fridge, but actually this is quite good and still tastes like super-fresh tomato even the next day, if you can keep it around that long. Maybe it’s the vinegar?
This makes a big bowl, but 2 adults (at least 2 adults like us) plus a picky child who gets the components before they all sit in each others’ juices can still finish it off for dinner.
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I like to make vegetable stock when I have more vegetables than I know what to do with, or something that’s getting a little long in the tooth.
I usually make 3-5 quarts at a time – once in a while a little more or even a little less.
This is my first batch where I planned for some of the vegetable scraps came from the freezer – leek greens, parsley stems, and celery tops, primarily. I’ll definitely be continuing to save these things in the freezer so I don’t need to have the full mix of vegetables on hand! Add some parsnips that I had a few too many of (I didn’t realize that was even *possible*, last year!), and some carrots, brown in the bottom of the stockpot in some oil, and then add plenty of water to make the stock. I also added a leftover cooked butternut squash half we weren’t going to eat. Transfer to the freezer and make matzoh ball soup later, or add to stews and sauces.
Simple Vegetable Broth
- 5 carrots
- 3-4 parsnips
- celery greens
- leek tops
- parsley stems
- any other vegetable that’s getting tired or even already cooked
- 5 quarts of water
- 2 Tb oil
Brown the vegetables in the oil, letting them develop some good brown spots. Then add about 5 quarts of water and let simmer for 2 hours or so until it tastes good. Spoon broth into containers through a sieve, refrigerate, and freeze. You can reserve the parsnips and carrots to eat – they’ve given a lot of their flavor to the broth, but still have a bit and I presume a bit of nutritional value, so why throw them out?
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