What better way to enjoy the last stitch of summer than with a farm fresh grilled salad? This one couldn’t get any easier.
Fresh Corn on the Cob
Salt and Pepper to taste
2 tbsp oil of choice Continue reading
chili powder (optional)
by Marykate Smith Despres, Salem Depot
For someone who doesn’t like tomatoes, my husband makes a mean sauce. Sauce, or red gravy as my grandmother calls it, is the only way he’ll eat the delicious fruit that I will gladly nosh right off the vine, or in big juicy bites interrupted only by a pause to wipe my mouth or add another shake of salt.
Like the good grandchildren of Italian grandmothers that we are, both he and I will claim that our respective grandmother’s sauce is, or was, the best. Both matriarchs could be called purists when it comes to the stuff and both grandchildren would gladly and forever eat heaping plates of it ladled over manicotti, baked in ziti, or, if we were lucky, off a wooden spoon come straight from the pot. He will tell the story of the giant ziplock bags of his nana’s sauce sent to school with him at the end of visits home from college, and I of the time my grandma ate red gravy from a jar and spoke of it only while crossing herself and rolling her eyes skyward in apology to her mother.
With such seriuos sauce legacies looming, my husband would be hard-pressed to call his sauce anything other than something fast and easy to do for dinner, but he is too modest. It is a very different sauce from the ones we are used to, but that is as it should be. He uses fresh tomatoes, adds vegetables rather than meat, and cooks it quickly in a pan instead of all day in the pot, enabling each ingredient to maintain it’s individual form and flavor yet still marry with the rest. Just like our grandmothers, however, it is made in the throw in some of this and a little of that form, so this recipe is an eavesdropper’s approximation of a particular evening’s version.
about 4 tomatoes (or slightly more tomatoes than green beans), diced
1/2 lb green beans, trimmed
6 – 8 oz white mushrooms, chopped
1 clove garlic, minced
3-5 leaves fresh basil, torn
salt and pepper to taste
Combine tomatoes, garlic and basil in a pan over medium low heat. Shake in a little salt and pepper. Add mushrooms and cook until they begin to soften. The beans are last. Cook it all a minute or two more. Serve over your choice of pasta.
by Nina Cohen, Salem Depot
Vegetarians who love to entertain have relied on Anna Thomas’s classic The Vegetarian Epicure since it was published in 1972. Her recipes combine farm-fresh ingredients, rich stocks and balanced flavoring. They never disappoint.
Peel, seed and chop:
1 small onion
1 bell pepper
3 ripe tomatoes
1 chili pepper
Blend vegetables in blender and add:
1/3 C olive oil
¼ C vinegar
1 C tomato juice
2 cloves garlic, raw or roasted
2 T lemon juice
1-2 T brown sugar
This is where it gets weird. The Gazpacho is heated before it’s chilled, the eggs set
slightly and the soup takes on a thick and layered flavor.
Pour the mixture from the blender into a heavy-bottom pot and heat very slowly,
stirring with a wire whisk for 3 or 4 minutes. Take it off the heat and continue stirring
occasionally as it cools.
If desired, add 2 T mayonnaise when the soup has cooled, whirring it in the blender to
Serve chilled, garnished with colorful chopped tomato or red pepper or croutons.