Recipes for week eleven:
We like to make our bruschetta following Alice Waters’s suggestion. Take thin slices of a baguette (Red Fox is our favorite) and lightly ‘toast’ each side in a frying pan with a light layer of olive oil. The bread will become slightly crusty but stay soft inside (as opposed to the oven method where the bread can become very hard). While the bread is still warm, layer a thin slice of parmesan or other dry Italian cheese, a few basil leaves, and thin slices of tomato or cherry tomatoes cut in half. We usually serve these as an appetizer, but they would be yummy as an accompaniment to a Big Green Salad (BGS) as well.
We’ve had quite a few tomatoes lately after market, so we’ve been playing around with very fast and easy sauces. Here’s a simple sauce that can be adjusted depending on time and what one has on hand: In a deeper frying pan, saute one chopped onion in 2-3 Tbsp olive oil until translucent. Add a chopped tomato or two (peel if you have time, but we never do), and let the onions and tomato ‘stew’ together in your pan until you’re ready to eat (from five to 15 minutes, but if longer watch for burning). Salt and pepper to taste. Add chopped basil at the end, if you like. Toss with pasta or eat on bread with a BGS.
Grate or finely chop cabbage and carrots (and broccoli stems and green onions, if you like). Make a dressing of equal parts plain yogurt and mayonnaise. Add honey, salt, and pepper to taste. Lightly dress the cabbage, coating to preference. Cover and let chill until serving.
Still one of our favorite snacks! Refer back to prior newsletters or blog for a reminder on how to best enjoy this fun soybean treat.
