Now that nights are cooler, it feels good to switch on the stove. Here’s a late-summer soup, this week’s Waste Not crisper-cleaner recipe. While you cut up the vegetables, simmer their trimmings to make a broth. While the soup cooks, make a quick pistou, a French kissing cousin of …
Corn. We’ll happily eat it all summer – boiled, grilled, sometimes raw, occasionally microwaved, on the cob and off. Off the cob, corn has endless uses. Shear the cooked or raw kernels off the cob with a sharp knife. Toss kernels into salads, relishes and salsas. Tuck them into …
Waste not! Make this soup when you have lettuce going limp. Or maybe you want to use up those floppy outer leaves of hefty lettucenheads, while keeping their hearts for salad. Either way, this summernsoup is a quick way to consume lots of lettuce. Serve well chilled. …
Last Thursday’s “Catch of the Day” from the Machaca was local scup, known as porgie further South or sea bream in high-end restaurants. Plenty of scup right now– you’ll see them again. Jack Wilson, who works with Capt. Willy Hatch, will fillet the fish as you wish, skin off/skin …
2 Tbs. olive oil half an onion, chopped 2 Tbs. minced green garlic (or 1-2 cloves of mature garlic) 2-inch strip of lemon zest, pared from the outer yellow peel 1 – 2 tsp minced fresh jalapeno peppers 1 medium Yukon gold or white potato, …
One final tomato recipe before summer tomatoes peter out – a creamy tomato soup, using just a few spoonfuls of cream. Potatoes give this soup its smooth, soothing texture. Add some crisp cheesy croutons and you have yourself a warm bowl of comfort food. Serves …
The recent tropical heat and humidity (global climate change in action?) has made us crave cooling soups. Here’s a yogurt-based soup, loosely inspired by the summer soups of Poland and Russia. You may find it surprisingly hearty, substantial enough for a meal, especially if you …
Sue Bourque returns this week for another Buy Fresh Buy Local food demo. Sue is a registered dietician and nutrition educator with the Cape Cod Cooperative Extension, Those of you who’ve seen Sue in action before, will also know she’s an accomplished cook. This time, …
Here’s another no-cook recipe, for a white gazpacho. We tend to associate gazpacho with tomatoes, but white gazpacho-like soups are beloved in parts of Spain. The usual garnish is grapes, and when local grapes arrive at the market late summer, that’s a wonderful classic to …
Winter squashes, the tough-skinned ones, usually keep well, but are harder to peel. If you’ve a tried and true way of peeling squash, stick with it. But if the job seems daunting, try tackling it in small bits. Take butternut, for example. First truncate the …