Easy


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We’ve got an odd assortment of things in the gastronomic kitchen right now, and so for dinner tonight we had two very good, though oddly paired, dishes: a tomato salad and roasted root vegetables.

Yesterday morning we disovered, to our dismay, that our tomato plants have the dreaded blight.  They grew so well (7 feet tall!!), but will not be yielding any edible fruit.  So when we  went to the farmers market with our friends Caly and Steve later in the day we were on the hunt for some non-blighted tomatoes.

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When R. and I were on a road trip last month, we stayed at her aunt’s house and enjoyed some cable television (a rare luxury!).  We happened to catch “All Star Grillfest” on the Food Network, which caught my eye since it was at my old stomping grounds on South Beach.  Since I am a huge fan of pork tenderloin, this recipe stuck in the back of my mind.  We did a little adaptation, substituting this and that, and it was still tremendous.  I just had some leftovers and I repeatedly exclaimed to myself over how delicious it is.  We had a few snags making it, but expect it will go much smoother next time, and it should only take about 30-40 minutes! We’ll definitely make this again.

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We’ve only made curries from scratch a few times, and I think this was the biggest success.  R absolutely loved it, I think I would add half cashews or maybe even raisins in the last 5-10 minutes when we make it again.  But make no mistake, that’s “when” and not “if.”  Recipe via Epicurious.

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Not exactly a tough recipe.  Just used the leftover asparagus puree along with some zucchini, kale and mizzuna for toppings.  Tasted great, though.

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This is one of our old reliable, go-to recipes for when we’re busy, lazy, or just really want some good red lentil soup.  All three of those reasons were in play tonight.  This soup cooks for a while, but requires very little effort to make.

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A while back R. picked up a vegetarian cookbook called Super Natural Cooking.  We picked this recipe out a while ago, and I think it could be a real go-to meal over the summer.  If you make the asparagus puree (which was very close to an asparagus pesto) ahead of time it would be something you could literally throw together in five minutes, and it’s really good.  I only wish we would have had the pine nuts that the recipe called for!  This could probably also be easily adapted productively.  You could add sausage, or capers,  or even sun dried tomatoes.

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In the summertime when our farm share is in full swing, we eat a lot of dinner salads.  The CSA hasn’t started yet but we didn’t feel like waiting, so this was an easy and really satisfying dinner salad. I only wish we would have had some carrots, red pepper or tomatoes to add a little color.  Oh well…plenty to look forward to once the veggies start rolling in.

Ingredients:

  • 1/2 head lettuce (don’t use iceberg, it’s gross.)
  • handful baby arugala (que sustantivo!)
  • 1/2 green pepper
  • 1 small onion
  • 1-2 green onions
  • 3-4 stalks celery
  • 1/3 lb chicken breast, dusted with black pepper  and grilled
  • 1/2 cup shredded cheddar
  • sprinkle of parmesan

Procedure

  • It’s a salad.

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