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.
Also got some ginger and raspberry vinegar going so that shrub drinks can be manufactured during Rebecca’s impending visit. We will be partying like it’s 1899.
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!
With what’s left in the fridge from this week’s market haul, we can try out Okonomiyaki (Japanese Pizza) and Eggplant Salad Toasts.
Good eating, everyone!
Oh, I thought you could use a few extra tomatoes. . .I’ll be glad to take some salsa off your hands, though,
Tomatoes I can always use, but this is coming from a girl who browses heirlooms with the kind of intensity most people save for window shopping shoes. Everyone has a weakness for expensive produce of one kind or another, I guess.