The last of the seasonal peaches are in the grocery stores and farmer’s markets now so be sure and take advantage of their availability.
Peaches deliver a stand-out performance tonight as they fan out across a background of nutritious green chard and protein-packed quinoa. This plate is a kaleidoscope worthy of a Busby Berkeley Musical. Strong supporting performances will be delivered by sliced “crispy tenders” and toasted almonds. “Oohs” and “Ahhs” are appropriate.
OK! It’s the height of tomato season. This ancient peasant soup is a must before the harvest is over. Prepare the soup in the morning and refrigerate in a covered glass bowl for the day. It takes about 20 minutes to assemble Gazpacho.
This style of gazpacho probably has its roots in Spain and Portugal. I prefer a recipe that doesn’t use tomato juice. Commercial tomato juice is too salty.
I refer to my recipe as “Tomato Gazpacho” since the origins of this soup seem to be white gazpacho made with stale bread. Leftover (or stale) bread is still used in many tomato gazpacho recipes, but we’ll serve a fresh baguette with this soup… just because we can.
It’s time again to take advantage of the new harvest.
Lasagna is always a standby comfort food and a most convenient food for entertaining. This vegetarian version will be anchored with slices of seasonal eggplant and fresh spinach. I prefer whole-wheat lasagna noodles and homemade marinara sauce for this recipe
Make Quark this morning: (This thick version of yogurt assembles in 5 minutes and needs 3 hours to drain.)
Place #4 coffee filter in a strainer over a medium-size bowl. Spoon 2 C. plain, nonfat yogurt into the filter. Let stand for 3 hours. Store the whey (clear liquid) in a container in the fridge. Use the whey tomorrow in the Gazpacho.
It’s Saturday, August 23rd!
Another great week of dining awaits. It’s time to make some plans and go grocery shopping.
Make way for September! It’s time to clean out the fridge and eat the good leftovers you may have in there.
Beans ‘n’ Rice?
Lemon/Scallion Rice?
Make a green salad to add some freshness to leftovers.
Chill a cantaloupe or other seasonal melon to make it all worthwhile.
You’ve saved some breaded rockfish from Sunday so you’re read to enjoy yummy fish tocos tonight.
Homemade condiments will include a quick Tarter Sauce and Low-sodium Tomato Salsa. A nice little cabbage slaw will fill out the menu.
Serve a couple of large purple plums as a finish to the meal.