Here's the last demo recipe from last weekend's Wachusett Farm Fresh Fest.
This recipe comes from Chef Dino Giordano of 30 Boltwood at the The Lord Jeffrey Inn in Amherst, MA. It’s exactly what we want during the dog days of summer: cooling, refreshing and it comes together in about 5 minutes! Delicious on its own, this soup also makes a great accompaniment to seafood, try it alongside grilled shrimp, salmon or lobster.
The gazpacho is at its best when very cold, so chill your melon before making it, or leave yourself enough time to let it get cold in the fridge. Add a splash of vodka to any leftovers and enjoy a cooling cocktail.
Honeydew and Cucumber Gazpacho
- 1 dead-ripe medium-sized honeydew melon, seeded, peeled and cut into chunks
- 1 cucumber, peeled and cut into chunks
- ⅓ cup rice vinegar
- 1 cup of water, a little more if needed
- A few basil leaves
- Pinch of Aleppo pepper
- Pinch of salt
- Juice of 1 lemon
Put everything but the lemon juice in the blender (you may have to do this in batches, depending on the size of your blender). Blend well, until everything is silky smooth. Use more water, if needed, if the soup is too thick. Combine the batches, if needed, and taste, add a squeeze of lemon juice and salt to taste. The soup should be sweet, a little tangy and well-seasoned. Add more Aleppo pepper if you desire more of a kick.
Zucchini and other summer squashes are ubiquitous at the supermarket year-round, but in summer these often-unappreciated vegetables really do shine. Any summer squash or zucchini will work interchangeably in these recipes. A medium (about 6 inches long) zucchini usually weighs about 6 to 8 ounces. Each of these recipes, except the Herbed Zucchini Jam, makes approximately 4 side dish-sized servings.
Herbed Zucchini Jam
Zucchini Ribbons with Sesame
On the Grill
|Try using local lamb (or beef) in these Lamb Burgers with Raita from Edible Capital District.|
|Grill up these non-traditional Cauliflower Burgers for a vegetarian option. Thanks to Edible Sarasota for this fresh approach!|
|Edible Tulsa's Chicken Burgers are a great way to show off local chicken and ripe tomatoes.|
|Impress family and friends with Grilled Scallops with Caramel Corn Sauce from our Summer issue. No scallops? Shrimp make a great substitute!|
|Don't let whole fish scare you away from the fish counter. Chef Giordano's Grilled Mackerel with Spicy Cabbage Slaw will convert you to the beauty of grilling whole fish.|
An unusual and delicious option is these Grilled Feta and Vegetable Kabobs from Edible Sarasota.
|These Korean-Inspired Tacos from our Summer 2014 issue are a sure-fire crowd-pleaser. Want to go vegetarian? The marinade is fabulous on firm tofu or portabello mushrooms as well.|
|This classic Grilled Tri-Tip is a traditionally delicious approach to this beefy cut.|
Sides and Snacks
|When it's hot out, a puckery pickle can help quench your thirst. These Quick Pickles are ready in a just an hour or two and can use up any veggies you have on hand.|
|Edible Vineyard shares Paula Wolfert's classic Fattoush recipe with us.|
The Curried Carrot Salad from Edible Vineyard is an elegant, yet simply-prepared, addition to your holiday weekend table.
|Ripe tomatoes? Tomato Salad to the rescue. Thanks Edible Green Mountains!|
|If the grill's hot, everything should get on there, even beets. Try them in this Grilled Beet Salad from Edible Santa Fe.|
|Need a snacky starter? Try these Whipped Goat Cheese Toasts from Edible Green Mountains. Up your holiday weekend chef credentials by grilling the toasts before topping them.|
|This Watercress and Spring Pea Salad from Edible Santa Barbara is a light, flavorful contrast to the traditional burgers and dogs.|
|This Strawberry Cake is loaded with fresh fruit, easy to put together and can be made gluten free or vegan if you wish. Wait are you waiting for?|
|This Blueberry Corn Bread from Edible Boston is a dessert crossed with a side dish. Perfect for nibbling all day.|
|Virginia Willis' Cream Cheese Brownies are guaranteed to please the kids, the added fruit (via applesauce) pleases the parents.|
|Make Edible Green Mountains' Berry Galette extra festive for the Fourth by using strawberries and blueberries and giving it a dollop of whipped cream.|
Did you know March is Massachusetts Maple Month? Here are some new ways to enjoy this local treat!
Good and Cheap Teaches Home Cooks How to Eat Healthy, Inspired Food for Just $4 a Day.
By Samantha Marsh
Eating good food is not always as easy as I would like it to be. My busy life often take precedence over putting a healthy meal on the table, and I end up spending our well-earned dollars on food that is fast, convenient, and much more expensive than I’d like.
There are so many barriers when it comes to food: accessibility of quality ingredients, the prevalence of “food deserts,” increased rates of diet-related illness, etc. In an effort to make sure that a tight budget or a lack of confidence in the kitchen do not get added this list, Leanne Brown has created a cookbook geared specifically for those living on a SNAP (Supplemental Nutrition Assistance Program, formerly known as food stamps) budget.
The 29-year-old food studies scholar started writing Good and Cheap as a capstone project for her master’s degree in food studies at New York University. Soon, the free PDF (available on her website LeanneBrown.ca/) went viral, and Brown started a KickStarter campaign to fund the printing of hardcopy cookbooks for those without internet access. A huge success online, Good and Cheap will soon be available in print.
The cookbook includes recipes for eating healthy, creative, and delicious meals for under $4 a day—an amount equivalent to the SNAP budget in New York City, where Brown resides. Unlike the uninspired, canned-soup-laden pages of budget cookbooks past, Good and Cheap offers recipes using fresh ingredients that are appealing to everyone. Brown’s tips for eating well on $4 a day include stocking your pantry with items like grains, dried beans, seasonal fruits and vegetables, and spices, and spending little to no money on store-bought beverages.
Good and Cheap is not a vegetarian cookbook, but Brown emphasizes using vegetables as the focus of the dish. Each recipe includes the total price per recipe and per serving. Brown maintains a friendly, nurturing tone throughout, empowering readers and reminding them that they too can cook healthy meals for themselves and their families, no matter what their budget may be.
“Learning to cook has a powerfully positive effect,” Brown says in the book’s introduction. “Good cooking alone can’t solve hunger in America, but it can make life happier—and that is worth every effort.”
This is one of my favorite ways to use roasted cauliflower other than eating it straight. It’s a delicious change from the usual vegetable taco offerings. Just look at all those crunchy bits!
Roasted cauliflower (recipe below)
½ cup cheese, grated
½ to 1 cup salsa (recipe below) or sauce of choice
Warm up the tortillas in the microwave for 20 to 30 seconds, or on a hot griddle or skillet, or put them in a warm oven covered with a towel while you prepare everything else.
Place 2 or 3 tortillas on each plate and fill with a generous serving of cauliflower.
Sprinkle the grated cheese overtop and drizzle with salsa or sauce of your choice. Enjoy!
2–3 servings, $6 total, $2–$3 per serving
Smoky and Spicy Roasted Cauliflower
Roasted veggies are always delicious, but there’s something magical that happens to cauliflower in the oven. It gets so crispy and nutty, and that flavor is brought out even more with the spices here. I’m happy to just eat a bowl of this for dinner, maybe with an egg on top.
1 head cauliflower, cut into small pieces
2 cloves garlic, unpeeled
1 tablespoon butter, melted
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
Salt and freshly ground black pepper
Preheat oven to 400°.
In a medium-sized roasting pan, arrange the cauliflower pieces and the unpeeled cloves of garlic. Pour the butter over the cauliflower and then sprinkle the spices over the top. Use your hands to thoroughly coat the cauliflower with butter and spices.
Bake for 45 minutes to 1 hour, depending on how crispy you like the florets. Squeeze the roasted garlic throughout and trash the skins.
Serves 4, $3.40 total, 85 cents per serving
Summertime salsas combine a load of fresh tomatoes with smaller amounts of choice vegetables and fruit. In the winter, cook canned tomatoes for a few minutes first.
Apart from its usual use on tortilla chips and tacos, this salsa is a wonderful topping for fish or chicken, as a sauce for cold noodles, or as a finishing touch on a savory breakfast.
½ medium onion, finely diced
2 cups tomatoes, chopped
1 jalapeño pepper, finely diced
1 lime, juiced
¼ cup cilantro, finely chopped
Salt and pepper
Diced mango, peach, plum, or pineapple
If you like raw onion, go right ahead. Otherwise, take the edge off by simmering the onion with a bit of water in a pan over medium heat. The onion is ready once the water has boiled off. If you aren’t a fan of cilantro, substitute another herb: mint, savory, or lemon balm work well.
Mix the onion, tomato, and the rest of the ingredients in a bowl. Be sure to add enough salt and pepper!
Taste the salsa. You’re looking for a balance of spicy from the peppers, sweet from the tomatoes, and bright and fresh from the herbs and lime juice. If something’s out of balance, add the appropriate ingredient to bring it back into balance.
Store in an airtight container in the fridge. Fresh salsa won’t last as long as store-bought salsa because it doesn’t have any preservatives, but it’s so tasty that I’m sure you’ll finish it fast!
Yield: 3 cups, $2.25, 75 cents per cup
Visit LeanneBrown.com to download a copy of Good and Cheap, pre-order a hard copy, or donate to make paper copies of the cookbook available to people without internet access.