With the help from our kids, I made the Summer Couscous Salad (page 89) - used medium-size pearl barley fresh broad beans sweet peas, summer squash, zucchini...we love these kinds of salads. The kids enjoy them, they can be prepared well in advance and do double duty for picnics - a great recipe all around.
Marinated Cucumber with Mint (page 122) - what a refreshing, spur-of-the-moment kind of side salad or appetizer - perfect for those dog days of summer.
Charred baby leeks with romesco sauce (page 336) - there is a whole range of vegetables that you can use here - everything from spring onions to baby leeks to asparagus. Choose a veg that you enjoy "charred"/bbq´d and enjoy with this nice sweet, tangy sauce - I think for those spice heads, this sauce would definitely benefit from a bit more heat, so go ahead, be bold when making this fabulous recipe. It is definitely worth it.
I agree, Andrea, that it's good with a wide variety of foods. Baby leeks won't be available here until August, so I served it with grilled cauliflower steaks. Delicious! (and spicy because I used Thai bird chiles, seeds and all!). It made a quite bit so I served it with grilled fish another day. Also a big hit.
Zosia, same here - I could not find baby leeks here but a whole lot of other vegetables to grill for this sauce - I am making it again for the weekend and will add a hint more chiles. Unfortunately, Thai bird chiles are not to be found around here - taking the kids to the huge veg market in Antwerp, Belgium on Saturday and see where that leads me - cannot wait!
I also made the Mexican tomato-bean soup. It had some ingredients in common with last month's ribollita but was so much lighter and had a very fresh taste, and a much quicker cooking time. Adding tomato sauce seemed to be a way of adding flavour without increasing cooking time. I used some homemade marinara I had in the freezer rather than turning on the oven to roast tomatoes. It was really delicious but not hot enough for vegetarian daughter who loves spicy foods. I had to have extra minced jalapenos on the side for her to add to her serving.
Zosia, the Mexican Tomato-Bean Soup is on my list for tomorrow´s lunch - so many tomatoes now and I have to get on with that. Good tip about the spice on the side - Gretchen is very much the spicehead and would love a spicy soup as well - I will follow your lead and serve some chiles on the side.
Hello All, well if I hadn't caught a mention on Facebook... honestly I would never have thought to land on this page for any reason. Thus far I've made five recipes and each have been good. Since Hugh's recipes are basic and easy to understand it would be hard to identify a challenge. It is easy to prepare more among the selection when you only need to walk out to your garden and pluck many of the ingredients. I hope to prepare the summer stir-fry this evening, and it shall be my one switch out from the indicated sno peas to garden green beans utilizing a local availability. That's all for now, Signing off from Cottage Cooking Club in action.
Peggy, so nice to see you here - it can get a little lonely at times...And for us it is the Green beans, new potatoes and olives (page 222) today - so many fresh beans around and so many young potatoes.Love your subs - that´s what I always urge you to go for - take what is available and incorporate it into the monthly recipes. We strive to be local and seasonal and it makes me proud to see that you all do exactly that! And it does not get better than using veg from your own garden, simply fabulous!Andrea