Cherokee Purple, Sungold and Pink Bumblebee tomatoes with some summer friends
I can't get through July without posting about this most summery of plates. We've been eating some combo of tomatoes, cucumbers, squash and snap beans once and sometimes twice a day for the past couple of weeks. I do not tire of this grouping as I know it will never taste quite the same at any other time of year as it does when it comes fresh from the garden.
Some S&P, O&V and a smattering of feta or cottage cheese with some purple onion for bite and fresh basil for pizazz, its just hard to go wrong.
On the left up there is a zucchini stuffed with a custard made of fresh corn, egg, milk and cheese. It's topped with fresh tomato sauce made of nothing but onions and garlic sauteed in olive oil with peeled chopped plum tomatoes. It is so sweet and simple.
I added a pile of lentils last night for some more protein. French lentils are great eaten cold, worth a try if you haven't and they cook up quickly too.
Best news of all. It's raining. Rained last night too. A half an inch and I'm feeling maybe we'll have another half inch or more tonight. Everyone, even non-gardeners, are breathing a sigh of relief.
Corn Stuffed Zucchini (Calabacitas rellenas con elote)
Adapted from Diana Kennedy's The Cuisines of Mexico
3 large zucchini- wash, trim the ends and cut in half lengthwise. Scoop out the flesh and save for another dish, leaving a 1/4-1/2 inch thick "boat" to hold the custard.
Put in a blender:
Scraped kernels from 3 ears of corn
1-2 T milk (enough to free the blades of the blender)
1/4 t salt and some fresh pepper
Add 1/2 cup of grated cheese, and give another zip in blender
(I like muenster but you could use jack or cheddar)
Put zucchini boats in a baking dish, pour the custard into the boats, top with more grated cheese.
Cover with foil and bake at 350 degrees for 50 minutes-one hour.
Serve with fresh tomato sauce and some chopped fresh parsley or basil.