Saturday, July 10, 2010

Cold Food

Some of this food did require a bit of cooking, but after a week of avoiding any use of flame in the kitchen I was going crazy. Also, I think I may have acclamated to the heat a bit.

In the end we wound up with a meal we could stand to eat in the 88 degree dining room.

Last night's menu:
Bread (I do not recommend baking your own bread when it's hot out, but guess who did?)

Hummus (from a friend who had too much), doctored with lemon juice and chopped basil that came from our farm.

Garlic scape pesto, leftover in the fridge. I'm surprised I haven't tried this before this year! Recipe below.

Raw kale salad. I made a batch of this last night when it was also too hot to cook, but last night I couldn't come up with something else to accompany it so we had takeout chicken fingers.

Raw turnip and apple salad. I've been hoarding these because I love them so much despite having plenty of other food in the CSA box that needs cooking, and today I realized I'd better start using them even if it's not always for sauteed turnips. So today one large turnip went into this salad. Recipe below.

Beet Tzatziki. A creamy salad with cooked, grated beets, garlic, lemon, dill, and yogurt. This one involves boiling water for a while but it's so worth it. Recipe below.

Beet Tzatziki
Inspired by Sofra restaurant, adapted from Spice: Flavors of the Eastern Mediterranean, by Ana Sortun, based on this adaptation.

3 baby beets
3 tiny cloves pressed garlic
juice of about 1 lemon
1/4 cup sour cream plus 1/4 cup regular yogurt (take the thick part, if you can, instead of blending the liquid back in) This substituted for Greek yogurt, which is what I've used before.
1/2 tablespoon extra virgin olive oil
2 tablespoon schopped fresh dill
Black pepper
Mix, taste, and leave covered in the refrigerator at least 1 hour before eating.

Raw Turnip and Apple Salad
based on Farmer John's Cookbook: The Real Dirt on Vegetables
1 peeled, grated granny smith apple
1 peeled, grated Hakurei turnip
juice of 1/2 to 1 lemon
1 tbsp olive oil
1/4c raisins
2 tsp chopped fennel fronds
salt and pepper to taste

Mix, taste, and leave covered in the refrigerator at least 1 hour before eating.

Garlic Scape Pesto

10-12 garlic scapes, chopped into 1" pieces
1/4 cup ground almonds
1/3 cup Parmesan cheese
1/2 cup olive oil
salt and pepper to taste

In a food processor, combine scapes, almonds, cheese and some of the olive oil. Blend until combined. Add remaining olive oil, scraping sides occasionally. Eat, or store in a jar in the fridge (or freezer, supposedly, but I haven't tried that yet.)

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