I got a honeydew melon from the Harvest Share this month. It’s not my favorite melon as the flavor is not very strong. I was thinking of ways to use it and saw the cilantro sitting in a jar of water in my fridge and thought that might be good. I pulled off leaf and stuck it on a chunk of melon and tried it. It was good, so I set out to make a salad of it.
- 2 cups of honeydew cut into chunks
- handful of cilantro leaves
- 2 tsps of seasoned rice vinegar
- a sprinking of Tajín
Assemble the ingredients in a bowl and enjoy. Makes one large 2 cup serving. The sweetness of the melon is a perfect foil for the flavor of cayenne and dried lime from the Tajín
So, I had a hankering for potato salad last month, but had no potatoes. No problem, I decided to use yams instead. But then, I had no celery and no pickles either. I did have broccoli, so I thought why not? Well, it turned out so delicious I made it again, even buying broccoli for the purpose of making the salad. So here it is.
Peel and cube 4 medium yams. Makes about 6 cups of yams. Add to salted boiling water and cook for about 10 to 15 minutes, so they are fork tender. Rinse in cool water so they stop cooking. Drain and refrigerate until completely cooled.
Peel and dice one large red onion.
Peel the stem of a broccoli top. Chop the stem and florets into small pieces.
Mix together and dress with your preferred dressing.
My dressing is a light lemony one with a hint of mustard.
I zested one lemon into the salad.
In a bowl, I mixed the juice of one lemon (2 TBSP) with 2 TBSP of apple cider vinegar and 2 TBSP of olive oil. I then added 1 tsp of mustard, salt, and pepper and mixed together. Then I tossed it with the salad. This makes about 8 cups of salad.
It’s very light and fresh in flavor, allowing the yams to be the star.
In a saucepan, bring 3 cups of salted water to a boil, add 1 cup of rinsed wild rice. Let cook on a low boil for 40 minutes or until rice is tender. Check frequently and stir so it does not boil dry. Pour into a colander when done and let drain until completely dry. I left it in the fridge overnight. I added salt and pepper to taste in the morning. Seasoning during each step makes for a richer flavor without over-seasoning.
Clean 1 pound of Brussels sprouts, cut the bottoms and any damaged leaves, then slice into thin strips that you can break up into individual pieces. After I finished cutting all the sprouts I broke the slices up by working with my fingers.
Chop one small red onion
Heat a skillet on medium, grate fresh nutmeg into the pan and toast until the aroma rises. Add a few handfuls of sprouts and saute until just warmed through. Repeat until all the Brussels sprouts have been sauteed.
.In same pan, toast 1/4 cup of slivered almonds.
Mix onion, Brussels sprouts, and wild rice in a large bowl. You can either add the almonds or set to the side and add when serving (It keeps them crunchier.)
Make mustard vinaigrette to dress the salad.
- 1/4 cup extra-virgin olive oil.
- 1 tablespoon maple syrup.
- Juice from 1 fresh-squeezed lemon
- 1/2 teaspoon Dijon mustard.
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper.
Stir this into the salad and let rest. It really takes a couple hours minimum to reach its best flavor, so make ahead and let rest. I made this for Thanksgiving Dinner. It makes 8 servings. It was a hit, there’s a nice toothiness from the rice, a nutty flavor, and a bit of crunch. It’s also colorful with the brown, bright green, and the purple of the onions, looking lovely on the table.
Grilled Pears, Tomato Jam, & Caramelized Onions
I make tomato jam several ways using variations on the New York Times recipe. I made the recipe as written once, but thought it was far too sweet. I use half the sugar, switched to brown sugar, and quite a bit more lime juice. I sometimes use cinnamon and red pepper flakes, sometimes I add a habanero, but the best, I think, is this one with Jamaica Jerk seasoning mix. It’s a deeper, more earthy flavor.
- 1 ½ pounds good ripe tomatoes, chopped. If you use cherry tomatoes, cut the sugar to 1/3 cup
- 1/2 cup brown sugar
- Juice from two fresh limes
- Zest from two fresh limes
- 1 tablespoon fresh grated or minced ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1 teaspoon Jamaica Jerk
- 1 teaspoon salt
Dump everything in a heavy medium saucepan and bring to a boil, stirring steadily. Bring the heat down to a simmer and let it cook down to jam consistency. This will take about an hour to an hour and a half depending on how juicy your tomatoes are. Check on it and give it a little stir about every 15 minutes so it cooks evenly and you don’t let it scorch. Taste about mid-way through and add seasoning to your taste. When it’s cooked down to a jam, let it cool and store it in the fridge. I will keep at the very least a week, more likely two weeks thanks to all the acid in the tomatoes and the limes.
In a medium saucepan over medium heat, heat the olive oil until it shimmers a bit. Add the onions and stir so they are all coated in oil. Add thyme, parsley, and bay leaf. Let cook until starting to turn transparent, reduce heat a bit and keep cooking until they begin to brown, about 10-15 minutes. Add sugar and let cook another 5 to 10 minutes until they are a deep brown color and the sugar is all melted and caramelizing. Reduce heat to simmer and cook for 15 minutes or so until soft and melty. Add Balsamic Vinegar and stir, continue stirring on simmer until the liquid is absorbed. Remove the bay leaf, let cool, and place in a container (about 1 cup). It will keep a week.
- 4 TBSP olive oil
- 1 quart of thinly sliced onions, broken apart
- 1 tsp dried thyme
- 2 tsp dried parsley
- 1 bay leaf
- 4 TBSP sugar
- 2 TBSP balsamic vinegarMakes 1 cup of caramelized onions.
A bold and fresh-tastic salad for summer made with the tasty vegetables and fruit from Imperfect Produce.
- 1/3 of a cucumber, quartered, seeds removed, and sliced
- 1 grapefruit, supremed. (Cut away peeling, and slice the segments into wedges.) Cut over the bowl, squeeze out all the juice you can into the bowl to dress the salad.
- 1/2 small fennel bulb, sliced thinly on a mandoline.
- 3 asparagus spears, sliced thinly using a vegetable peeler
- 2 green onions, finely chopped
- Handful of Roast Almonds
- Salt and Pepper
- 2 tsp of maple syrup and 2 tsp of seasoned rice vinegar
I just made this right in the bowl. Mixing things together as I cut them. I blended the maple syrup and vinegar before adding it to the salad and stirring it all in.
The bit of syrup is the perfect complement to the grapefruit. The salad is fresh, vibrant, and full of flavor. Fennel is a flexible vegetable that really needs to be used far more often. Makes one salad entree.
This is a light, fresh dressing for a delicious salad. This makes enough dressing for a large dinner salad or four side salads.
The salad in the picture has romaine, feta, cucumbers, and grapefruit with a few almonds on top. To make the dressing, I used a magic bullet to blend
- 3 fresh strawberries
- 2 TBSP balsamic vinegar
- 1 TBSP diced onion
- 2 tsp of olive oil
- salt and pepper
The salad is a lovely mix of sweet and sour, the balsamic adds a deep richness that makes any salad a treat.
- 1 large rutabaga, peeled and grated
- 2 carrots, peeled and grated
- 3 cups shredded cabbage
Mix together in a bowl, sprinkle with salt and let rest for an hour or more. Then, add
- 3 green peppers, cored and chopped
- 1/2 cup roasted almonds
Mix all the vegetables together. To make the dressing, mix 1/4 cup Sweet & Sour Mango Fig Sauce with 1/4 cup plain rice vinegar and stir into the salad.
This is a delicious, light, and fresh tasting salad. It’s crunchy and delicious. It’s delicious with pork and chicken on a sandwich. It’s good on a cracker or on knackebröd.
- 1 yellow onion, chopped
- 8 mangos, peeled and chopped
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup grated ginger
- 2 fresh lemons, zest and juice
- 1 cup white vinegar
- 1/2 cup dried figs, chopped
- 12 tsp grated nutmeg
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp salt
- 1 tsp black pepper
Put everything into a heavy saucepan, bring to a boil, reduce to a slow simmer, cover, and cook for two hours or more, stirring occasionally until a thick paste. Remove from heat, cool, and puree in a blender.
Makes 3 jars of chutney which is also a fabulous sauce for steaks. As a lifelong addict to knackebröd, a little chutney, flat parsley, plain yogurt and sliced raw asparagus is a tasty, flavorful breakfast. Last night, I used the chutney on a steak .
This is a sweet, sour, and spicy sauce. It’s based on Major Grey’s Mango Chutney, but I substituted dried figs for raisins. (I like nearly every other dried fruit more than raisins.) I left out the garlic and used seasoned rice vinegar rather than cider vinegar. That was because I was out of cider vinegar, but it does add a deeper flavor. I pureed in a blender rather than leave it chunky, which is the more traditional way to serve it. This is because I was thinking of using it as a base for a salad dressing, which you can see in my next recipe.
Ever since I read the words tomato jam in some book about the South, I have been thinking I need to try it. When there were two freah tomatoes in my Imperfect box this week, I knew its time had come.
- 2 tomatoes, remove the core and chop
- 1/3 cup of sugar
- 1 small lime, use zest and juice
- 1 tbsp grated ginger
- 1/2 tsp of ground cumin
- 1/4 tsp of cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
Put all the ingredients in a heavy saucepan and bring to a boil while stirring steadily. Turn the heat down to low and let simmer for about 90 minutes, checking and stirring every 15 minutes or so until reduced to a thick jam texture. Store in a covered container in the fridge. It will keep for a couple weeks, but it won’t last that long as it’s so good. This makes about 1 cup of jam.
So wow! This is so good. It’s got this amazing sweet and sour flavor that would be good on just about anything. There’s some great heat from the ginger and red pepper flakes, there’s this aromatic oomph from the cloves and cinnamon and truly, my house smelled like tomato heaven.
Here are a few sandwich options. I toasted and yes! those are heels because I like how crispy they get when toasted. It makes me think this may be really delicious on knäckebröd and makes me want to go to Ikea. On the left, toast, tomato jam, sliced cucumber, and grapefruit. On the right, tomato jam, feta cheese, and a sprig of fennel.
Here I used knackebröd with tomato jam. On the left, I added feta and on the right, I used sauteed kale, fennel, and onions from the grilled cheese.