Fresh crop of summer recipes
Farmers’ markets inspire bonanza of vegetable dishes
It’s a grand time to be a vegetable lover. Local supermarkets highlight fresh, crisp greens and slender summer squashes from nearby farms. Signs advertise weekend farmers markets selling heirloom tomatoes, baskets of rainbow carrots, peppers and farm-fresh eggs. Cooking with the season is one of the 50 foodie things you need to do this summer.
ELT SANDWICHES WITH BASIL MAYONNAISE
Egg, lettuce and tomato sandwiches, yum. Bacon is certainly welcome, as are slices of smoked ham or paper-thin prosciutto.
3 T. mayonnaise
3 T. thinly sliced fresh basil
leaves
1 t. Dijon mustard
N t. coarse salt
N t. freshly ground black
pepper
2 large eggs
4 slices hearty whole grain
country-style bread 4 leaves red-tipped or
green leaf lettuce
1 large or 2 medium-sized heirloom tomato, ends trimmed, thinly sliced Mix mayonnaise, basil, Dijon mustard, salt and pepper in a small bowl. Set aside.
Heat a small nonstick skillet over medium heat until hot. Spray with nonstick spray or olive oil. Crack 2 eggs into the skillet. Reduce heat to low, cover the pan and cook until egg yolks are medium set, 3 to 4 minutes.
While the eggs cook, toast 4 bread slices.
Spread mayonnaise mixture on one side of each piece of toasted bread. Top 2 bread slices with 2 lettuce leaves each and divide the tomato slices between them. Top each with fried egg and then add the second piece of bread to make a sandwich. Serve with plenty of napkins. Makes 2 servings.
CURRY ROASTED CARROTS AND FINGERLING POTATOES
This is also good with skinny sticks of peeled parsnips instead of carrots.
N c. olive oil
2 T. ketchup
1K t. curry powder
1 t. hot red pepper sauce
K t. ground cumin
K t. salt
1 lb. fingerling potatoes, preferably multicolored, halved lengthwise
1 lb. slender orange or multicolored carrots, ends trimmed, peeled, halved crosswise
1 large sweet onion, ends trimmed, halved cut into K-inch thick wedges
1 can (14.5 oz.) black beans
or chickpeas, drained
3 T. chopped fresh herbs, such as chives and cilantro
Heat oven to 400 degrees. Lightly oil a large rimmed baking sheet.
Mix oil, ketchup, curry powder, hot sauce, cumin and salt in the bottom of a large bowl.
Add potatoes, carrots, onion and beans. Toss to coat well with the sauce.
Scrape mixture out onto prepared baking sheet. Bake, stirring once or twice, until potatoes and carrots are fork-tender, about 35 minutes.
Sprinkle with chopped herbs. Serve hot or at room temperature. Makes 4 to 6 servings.
SWEET CORN, GREEN CHILE AND CHEDDAR PUDDING
3 medium-size ears sweet corn, shucked OR 2 c. (8 oz.) frozen corn kernels 8 large eggs
5 T. unsalted butter,
softened 1 white portion of large leek or 1 medium-size white onion, finely chopped 1 small poblano chile or medium-size jalapeno, cored, seeded and finely chopped
6 T. flour
2 cloves garlic, crushed 1K c. skim or lowfat milk
O t. salt
1K c. white cheddar cheese, about 5 oz.
N c. thinly sliced chives or green onions
1 T. sugar
Using a sharp knife and working over a shallow bowl, cut corn kernels from cobs. You should have 2 generous cups. Puree the corn nearly smooth with an immersion blender or in the food processor.
Carefully separate 8 eggs as follows: Crack one egg over a small bowl letting the whites run into the small bowl. Tip the yolk into a second small bowl. Then tip the egg white (which should be free of any yolk) into the large bowl of an electric mixer. Repeat to separate all the eggs in the same manner with the yolks in the small bowl and the whites in the large mixer bowl.
Melt butter in a large saucepan. Add the chopped leek and chile pepper; saute until soft, about 5 minutes.
Stir in flour and crushed garlic; cook and stir for 2 minutes.
Whisk in milk until smooth. Heat to a boil, then reduce heat and whisk constantly for 3 minutes. Stir in pureed corn and salt. Remove from heat.
Stir in cheese, then egg yolks. Stir until the cheese is melted. Stir in chives.
Cover with plastic wrap directly on the surface and set aside for up to 30 minutes.
Heat oven to 375 degrees. Generously butter a 3-quart baking dish that is at least 2 inches deep.
Beat the egg whites on high until foamy. Beat in sugar until soft peaks form, but mixture is not dry.
Use a rubber spatula to fold L of the whites into the corn and cheese mixture to lighten it. Then transfer the mixture to the remaining egg whites in the bowl. Fold gently until most of the streaks of egg white are incorporated. Scrape the mixture into the prepared baking dish.
Bake until puffed and top is deep golden brown, about 30 minutes. You can leave the dish in the turned-off oven with the door slightly ajar for up to 30 minutes. Serve hot when it’s at its puffiest, or at room temperature. Makes 8 servings.
SWEET ONIONS AND MUSHROOMS FROM THE SKILLET
Serve these alongside grilled meat and fish or stirred into softly set scrambled eggs. Or, pile over a baked sweet or russet potato with a dollop of creme fraiche. Chilled and chopped, the combo makes a hearty salad topping.
2 large sweet onions (about
18 oz.)
2 T. sunflower or safflower
oil
1K c. thinly sliced assorted
mushrooms, such as cremini, oyster, maitake, shitake (about 6 oz.) 2 cloves garlic, crushed K t. coarse (kosher) salt N c. chopped mixed fresh herbs, such as chives, cilantro, basil, tarragon or parsley
Cut onions in half through the stem end. Set cut side up on the cutting board, then thinly slice at an angle to create wedge shaped pieces.
Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat until hot. Add oil and then onion slices. Cook over medium-high heat, stirring often, until onions are golden brown and tender, about 5 minutes.
Stir in mushrooms; cook and stir until golden, 3 to 5 minutes. Stir in crushed garlic and salt; cook 1 minute.
Refrigerate covered up to 1 week. Serve warm sprinkled with chopped mixed herbs. Makes about 2 cups.