It’s the end of summer and my garden’s literally exploding with vegetables. This is a good and a bad thing. I can make lots of salads like this summer squash tomato bowl but my garden looks more like a jungle. All of my enthusiasm in the planting stage yielded 10 giant Early Girl tomato plants. They grew like crazy , then folded on top of one another blocking the sunshine on the squash which is why (I think) they’re both green and yellow. I planted three kinds of basil (just for fun!) and the giant one, thai basil, has so many bees I can’t get to it. But, back to the salad. My garden gave me everything and it’s a spectacular gift from Mother nature. I’ll never complain again.
Category Archive Salads
Think of grilled tomato white bean salad as the summer version of a hearty bowl of bean and veggie soup. Beans and vegetables are two things I can’t live without, so I had an idea to turn them into a satisfying warm weather dish. My garden is a battleground for the tomatoes between the squirrel’s and me, so I grabbed the ripe ones, and gave them a good char on the grill. That and white beans, fresh basil, Parmesan shavings and a balsamic reduction and I’m in heaven until it’s time to make soup again.
Panzanella salad with burrata and fresh produce are a natural fit. The salad, a classic from Tuscany is a simple compilation of seasonal vegetables and stale bread, which soaks up the veggie juices along with good quality olive oil and vinegar. SHC prefers using toasted fresh bread since the bread is such a prominent ingredient. It just doesn’t seem logical to eat it in a fresh salad after its prime (save your stale bread for breadcrumbs). The addition of burrata, a richer version of mozzarella thanks to the addition of fresh cream makes it a showstopper.
Local fresh produce is skyrocketing right now which is how this recipe for farmers market salad came about. Warm sunshine, fresh water and a little love is all it takes to grow a veggie or a few herbs and anyone can do it. That’s why food is tastiest in summer and if you’re not growing it, buying local couldn’t be easier. Farmers markets aren’t just roadside stands anymore. They’re everywhere from the city to the suburbs. Building a salad from the offerings at a farmers market is a great way to see what’s in season and maybe try something new. Go ahead, Mother Nature insists.
This recipe for luscious all-purpose green goddess dressing and dip makes just about everything taste heavenly. The story goes that it got its name from a play in San Francisco called “The Green Goddess”, but everyone knows a dip as verdant as this one just has to own that moniker. Secrets of a Home Cook likes the herb combo of dill, basil, parsley and tarragon, but any herb combo will do. Use up what you have in the fridge or what’s growing in the garden, a bonus this time of year when fresh herbs are thriving.