Here’s another one of Chef Diana’s Pantry Perks. Red onions have a higher sugar content than a yellow or white onion. That means they can handle a bit of acid that won’t over power. Making these is so easy, and you’ll have an instant pick me up for any dish!
This recipe is one of my Pantry Perks…easy-to-make items that I can add to salads, side dishes, entrees, even desserts, to give a little added burst of flavor or oomph!
What you need: Watermelon, 1 1/2 cups per person Crumbly cheese like feta or goat Olive Oil Salt + Pepper My grandfather always put salt on his watermelon, telling me it made it sweeter. In his honor I give you this salad. For me this is summer on a plate. Dice your watermelon into bite sized pieces, i prefer larger chunks. Arrange a nice pile of melon on your plates. Top with a nice dose of crumbly cheese. Sprinkle with salt and pepper, then put a light gulg of the olive oil over the dish. Vola! You can make this in a large bowl too, but I like making a special plate for each person.
What you need: Half a ripe cantaloupe, cut in half lengthwise 1/4 pound of prosciutto mint leaves pepper lemon Scoop the seed from the melon, using a spoon. Slice the cantaloupe so you have 6-8 long pieces. Cut the rind and green away from the orange flesh. Take a piece of speck and wrap around the melon slice. Repeat. Dress with a squirt of melon juice, pepper, and mint.
Store corn ears in the coolest part of your fridge. If you’re not going to eat your corn on the cob after a day or two, then cut it off the cob to make it easier to use! Peel back the green husk from each ear, I do this over the kitchen sink. Remove all the corn silk you can…run the ear under cold water and rub any remaining silk off. Drain for a couple minutes. Lay the corn on the cutting board and slice off three or four kernel rows at a time. This is less messy than the traditional upright corn in a bowl method. Rotate the ear till you’ve removed all the kernels. You can freezer these gems for a cold winter’s night. OR store in an airtight container covered with a dampened towel for up to 5 days.
What you need: 1-2 cups oil, for frying ½ cup cornmeal 1-2handfuls okra, sliced into rounds 1 Zucchini, grated 1 large egg Salt + Pepper Yogurt for dipping sauce Heat oil over medium heat in a small but deep pan/pot. Combine the remaining ingredients in a bowl. In batches, drop tablespoonful mounds into the oil. Note: wet your spoon with water to avoid sticking. Cook each side for about 2 minutes until golden. Salt immediately when removed from oil. Drain on paper towels. Serve with a spiced yogurt sauce.
What you need: 1 lb eggplant cut lengthwise 1/2 teaspoon cumin 1 teaspoon sherry or red wine vinegar 2 glugs olive oil Salt + Pepper Preheat oven to 375 F Toss the eggplant with olive oil, cumin, salt and pepper. Roast until the flesh is brown, dry and taut, and the inside is soft, about 25-35 minutes…depending on the size. Transfer eggplant to a bowl and toss with the vinegar, then cover bowl with plastic or foil for 5 minutes. This steams the eggplant. Serve or refrigerate for up to 5 days. If you don’t have cumin, use your favorite spice. I like this with paprika as well.
This pie can be prepped the day ahead. For Cornmeal Crust: 1 cup flour 1/2 cornmeal 3 Tablespoons granulated sugar 1/2 teaspoon slat 1/2 cup butter, cold 1 egg, slightly beaten Make crust by combining all ingredients except egg in a bowl. With your fingers, press the butter until the contents of the bowl are reminiscent of peas. Add the egg, and combine till dough forms. Wrap and chill for 20 minutes, then roll out. Use more cornmeal to roll. For Filling: 1-2 large, or 3-4 medium heirloom tomatoes (you can also use cherry tomatoes, you’ll need two pints) 2 cups grated cheese, I like a combo of salty hard and a farmers cheese 2 teaspoons salt 1 egg, lightly beaten 1/2 cup mayo half an onion, thinly sliced 2 teaspoons sugar 1 teaspoon apple cider vinegar 3 tablespoons fresh Basil 2 Tablespoons Cornmeal Salt + Pepper While your crust is chilling, slice the tomatoes and scoop out the seeds. Lay on a baking sheet lined with a towel and sprinkle with salt. Let sit …
We have three type of beans in our boxes this week: Romano, Dragon Tongue, + Chinese noodle. You can make this recipe with any combo of summer bean! What you need: 1 lb fresh summer beans 2 Tablespoons Red Wine Vinegar 1 Tablespoon dijon Mustard 1 teaspoon mustard seeds, optional 2 Tablespoons Olive Oil Garlic Clove, made into paste Salt + Pepper Fresh Herb, for serving Cook beans in a large pot of boiling salted water until bright green and tender, 8-10 minutes. Use a slotted spoon to transfer beans into ice bath. Combine the rest of the ingredients to make vinaigrette. Toss cooled beans with vinaigrette! Finish with your favorite fresh herb! Add salt and Pepper to taste.
What you need: 1 pint cherry tomatoes 1-2 cucumbers, diced half a Red Onion Basil, sliced Olive Oil + White Wine Vinegar Salt + Pepper Optional Cheese, Feta is my choice Slice cherry tomatoes in half length wise. Dice cucumber + red onion the same size as the tomatoes. Toss everything together with a glug of oil and a dash of vinegar, you can use rice wine vinegar as well. Salt and Pepper to taste! Serve chilled with grilled meats on on top of lettuce.