Slice 2 zucchini squashes lenghwise, about 1/8″ thick. Dip each slice in milk, then panko crumbs. Sauté each slice in a large fry pan with a little olive oil until golden brown on each side. Set aside and place slices on paper towels. Put 1 leaf fresh basil, a slice of mozzarella cheese, crushed oregano, thin prosciutto on each slice and roll them up and secure with toothpicks. Place rolls into heated fry pan with a little more olive oil to a deeper brown all around. Add 2 native tomatoes seeded and diced, a little butter to finish. Cover for 5 minutes on low heat. Eat.
Breakfast for 2. In a small fry pan, sauté a quarter red onion, cut into thick slices in a little butter. Add 1/4 green cabbage cut into chunks and brown on all sides, adding another pat of butter. Add 2 eggs, broken, and stir until eggs are set on the bottom. Pop under the broiler to brown. Serve with hot sauce or salsa.
Red White Blue Dessert- Fresh strawberries, sliced with fresh blueberries in small bowls. Melt Herrell’s malted vanilla ice cream and pour over the berries. Or. Berries over homemade shortcake with fresh whipped cream.
Grilled Corn in Husks- Fresh corn on the cob as soon as it hits the stand. Peel back the husks and take out the silk. Put the husks back up and soak the corn in a pot of cold water until ready to grill. Place soaked corn with husks still up on the hot grill and turn as necessary on the outer edge of the grate, so as not to burn. Cover to heat and eat. No need for butter.
Grilled Flank Steak- 2 lb. flank steak. Pound with pyramid meat mallet to tenderize. Season with sea salt, fresh ground pepper, garlic powder. Sear on both sides quickly over hot coals, then cover so it stays moist. 8-10 minutes. Rest 5 minutes off heat. Slice against the grain and add favorite barbecue sauce.
Summer Slaw- Red cabbage slaw is my favorite. I shred a small fresh cabbage into a large bowl. Toss in 3 thinly sliced scallion ends, 2 tbsp. Boar’s Head Pepperhouse mayonnaise, 1/2 cup red wine vinegar, a handful of sesame seeds, 1/2 tbsp. Dijon mustard, 1/2 tsp. celery salt. Check for tanginess, I like it more vinaigry than mayonnaisey. Toss well to coat the cabbage. Cover, refrigerate. Or. Quick Slaw.
Summer Soup- Peel and slice 4 large zucchinis. Put in saucepan with 4 cups chicken or vegetable broth and bring to gentle boil. Simmer uncovered for 15 minutes. Take off heat and let cool. Add basil, pepper, hot pepper, a dash of ginger to taste. Place cooled mixture into blender with 2 peeled, seeded native tomatoes and pulse until smooth; check seasoning. Put in container to refrigerate for a few hours. Serve topped with plain yogurt or sour cream dollop and chopped zucchini garnish. Light supper for 2 with a Bread Euphoria baguette.
Cucumber Salad- Thinly slice: 6 pickle cukes, 1/2 large red onion in bowl. Dress with 3/4 cup red wine vinegar, 1/2 cup plain yogurt, 1 tsp. each: oregano, basil, celery salt, black pepper. Proportions vary to your taste, could use some fresh basil instead of dried. Chill. Can also toss in chopped native tomatoes when in season but after taking out of the fridge.
Quick side dish for 2. Shred a quarter green cabbage into a small bowl. Add 1/8 cup whole grain Maille mustard, 1/4 cup plain yogurt or mayonnaise; cracked black pepper, celery salt to taste; snip some garlic chives; 1/4 cup red wine vinegar. Toss and refrigerate.
When chopping or slicing fresh veggies, it’s important that they be dry before sauté or salad. So, I place a paper towel or two into a bowl and place cut veggies on the towel in the bowl before cooking or tossing. Moisture drains out. When ready to use, slide towels away. Veggies are crunchy and dry.
Marinade chicken breasts, skin-on, bone-in overnight in a mixture of: 1 cup plain yogurt. Juice of 1 lime. 1/2 tsp. each cayenne, cardamom, coriander, turmeric, ginger. 1/4 tsp cloves. When ready to cook, bring to room temperature.
In a large deep skillet, sauté 1 Vidalia onion, sliced, chopped mushrooms. Add the chicken breasts and marinade to the skillet. Place in preheated 425 degree oven for about an hour until chicken skin crispy, meat cooked through but still juicy.
Serve with chilled Cucumber & Red Onion Yogurt salad.
Peel and slice 4-5 small pickle cukes into a medium sized bowl. Add 1/2 red onion, finely minced. Season with celery salt, cracked black pepper, dill weed, to taste. Toss with 1 cup plain yogurt, a little red wine vinegar. Refrigerate.
Side Hill Farm Yogurt. Great.
In a casserole dish, pour 1 cup dry couscous for two. Add 2-3 fresh basil leaves chiffonade. Add fresh cut garlic chives, oregano, thyme. Add dry cracked red pepper flakes. Add your other favorite fresh garden herbs to taste.
In a medium skillet, sauté sliced scallions, kale in a little olive oil. Add to couscous dish. Boil 1 cup chicken or vegetable broth in a small saucepan with a pat of butter or drizzle of olive oil. Pour over couscous mix in dish. Cover and let stand for 10 minutes. Fluff with a fork and enjoy with a glass of Sancerre.
1 1/2 lbs. Frigo’s (your market’s) milk-fed veal cutlets. Pound to 1/8″ thick. Spread light coating of anchovy paste and butter on each cutlet. Put 2-3 Hadley grass (spring asparagus) tips on each cutlet. Add shredded cheese of your choice. Fontina. Asiago. Romano. Comté. Whatever’s in the fridge. Add a fresh basil leaf. Roll up cutlets and secure with toothpicks.
In a large fry pan, brown cutlet rolls on all sides in a little olive oil. Remove browned rolls to a platter. In the same fry pan, brown a diced shallot. Add 3 tbs. butter. Deglaze with 1/2 cup dry white wine. Scrape and stir. Reduce by half. Add back the veal rolls and squeeze juice of one lemon over them. Add 1/2 cup chicken broth. Cover. Bring to boil. Add a handful of capers. Optional. Simmer for 5 minutes. Serve with Spring Herbs Couscous.
End of the week. What’s in the cupboard? Fridge? Kazmati rice. Can of black beans. Canned whole tomatoes. Leftover pork chop. Onion. A zucchini.
In a small saucepan sauté 3/4 cup rice in a little olive oil. Season with 1/4 tsp. turmeric, 1/4 tsp. cayenne. Stir. Add 1 1/2 cups chicken broth, stir, bring to boil. Cover and simmer for 15-20 minutes.
In a large fry pan, in a little olive oil, sauté chopped onion, pork chop, zucchini until browned. Season with garlic powder, cracked black pepper to taste. Add can of black beans, drained. Stir. Add can of whole tomatoes, drained and chopped. Stir over high heat, then cover and turn to low.
When rice is cooked, fluff and add to fry pan. Stir. Add a little more chicken broth and simmer covered until ready to eat.
Serve with jalapeños, or mixed olives, or sliced lime as garnish.