There was no plan for today’s market shopping and cooking adventure, and so I played a little fast and loose with the recipes as well. Most notably, even though it still seems way too early for squash, a pretty little curry squash turned into an impulse buy. I intended to make a black bean and squash dish and a nice chilled squash soup, but in the end there was a lot less squash than I though I was going to have, so I kind of just blended it together in a bastardization of this winter standby. Cilantro chutney and yogurt perk it up for summer.
The rest of the fresh black beans and the last of the garden tomatoes plus a left over bell pepper and a handful of last week’s frozen corn came together quite nicely in this quinoa salad. Super foods! We are feeding a Cat 2 bike racer here, after all.
If you grew up in Ohio, you know to lock your doors against neighbors who will bring you tomatoes or a baseball bat of a zucchini as “a gift” in August. Look out, as I’ll be coming armed with roasted tomatillo salsa verde in my purse. I was not expecting this much product, but they look so cute!