This week from Garden Of Eat’n
Lettuce: Always spectacular in a salad but don’t forget you can use them as a sandwich wrap too.
Radishs: If your tired of just slicing them in salads, check out the 6/24 version for some ideas.
Zucchini and Yellow Squash: Always a summer favorite. I love to slice them length wise about 1/2 inch thick. Marinate them in olive oil, balsamic vinegar, garlic and basil and cook them on the grill. Another favorite is slice the squash in 1/2 moon slices. Sauté with garlic and some of the onions for about 2 mins and add the zucchini. Saute an additioanl 2 minutes and them add dome fresh diced tomatoes, oregano, basil into the pan. Continue to sauté until tomatoes breakdown. Add some salt and pepper and its a fantastic topping to some grilled chicken or alone as a side dish.
All the onions: Of course, you can use them in salads or the above mentioned squash sauté, but if you want to get a little creative, try caramelizing them and use it as a topping on beef, a sandwich or even a grilled flat bread with goat cheese (hint hint at the next recipe). When caramelizing onions, it is important to be patient. If you rush it, you wont get he true sweetness from the onion. First you want to slice the onions into strips. Slice the onion in half from top to bottom. Lay the flat side down on the cutting board and work from one side to the other slicing them in even widths. In a large sauté pan, heat some olive oil. Toss in some chopped garlic and onions. Toss quickly to coat the onions and them reduce heat to medium low. Then let the clock start. Toss the onions every few minutes to avoid them burning. The onions will first go translucent, and then the heat will start to brown the sugars on the onion until you get a nice golden brown hue to them. The total time will depend on the amount and your stove (electric vs gas). Figure at least 15 to 20 minutes. Like I said, be patient. Right when you are about to take them off the heat, add salt and pepper to taste. Congrats, you’ve just caramelized your onions. You can serve them right away, or pop them in the fridge as a toping for salads or sandwiches.
Pickling Cucumbers: Well I have to laugh at this one. I could munch on these as is, but there are a lot of folks who love to pickle these small little gems. So to keep you in suspense with these. If you are around Williams-Sonoma at Evergreen Walk in South Windsor on Sunday July 21st, I will be teaching a class on pickling. The cost is free and it is suggested that you sign up for the class. You will also receive a 10% discount on all of your purchases in the store after the class.
FROM GARDEN TO CUPBOARD: PERFECT PICKLES
Sunday, July 21
Pickling, an age-old technique for preserving foods, is enjoying a revival these days. And no wonder—who can resist a colorful jar of pickled garden vegetables, or crunchy homemade pickles atop a grilled burger? We’ll create pickling blends, both sweet and spicy, and make quick refrigerator pickles as well as canned ones.