July 20

Manakintowne:

  • Gold Play yellow fillet beans

Sunnyside Farm:

  • Sweet Banana peppers
  • Eggplant

Tomten:

  • Sungold cherry tomatoes

Tricycle Gardens:

  • Yukon Gold and Red Norland potatoes

Agriberry:

  • Red raspberries

 

From Williams-sonoma.com

 

Cherry Tomato, Green Bean and Wax Bean Salad with Herbed Bread Crumbs

serves 6

Ingredients:

  • Kosher salt, to taste, plus 1/2 tsp.

  • 6 oz. green beans, trimmed and cut into 3-inch lengths
  • 6 oz. yellow wax beans, trimmed and cut into 3-inch lengths
  • 1 1/2 cups fresh bread crumbs from coarse country bread
  • 3 1/2 Tbs. extra-virgin olive oil
  • 3 tsp. chopped fresh thyme
  • 2 garlic cloves, pressed
  • 2 tsp. red wine vinegar
  • 2 cups cherry tomatoes, stemmed and halved
  • 1/2 cup chopped red onion
  • Freshly ground pepper, to taste

Directions:

Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the green and wax beans and cook until crisp-tender, about 3 minutes. Drain the beans and plunge into cold water to cool. Drain again. Preheat an oven to 375°F.On a heavy rimmed baking sheet, toss the bread crumbs with 1 1/2 Tbs. of the olive oil, 1 tsp. of the thyme and 1 garlic clove. Season lightly with salt and toast in the oven, stirring occasionally, until golden brown, about 5 minutes. Remove from the oven and let cool.
In a large bowl, whisk together the remaining 2 Tbs. olive oil, the vinegar, the remaining 2 tsp. thyme, the remaining garlic clove and the 1/2 tsp. salt. Add the green and wax beans, cherry tomatoes and red onion, season with pepper and toss to combine. Stir in the bread crumbs. Transfer to a platter and serve. Serves 4 to 6. 

 

From Almostturkish.blogspot.com/

 

Thracian Roasted Eggplant Salad (Tunçilik)

Ingredients:

4 eggplants
5-6 big red peppers or banana peppers
2 tomatoes, finely chopped
4 cloves of garlic, minced
6-7 tbsp of vinegar
3-4 tbsp olive oil
salt
1/2 bunch parsley, finely chopped

Directions:

-Roast eggplants and peppers on a grill, or in oven at 450F. Roast tomatoes along with eggplants and peppers for 4-5 minutes.
-Let them cool first. Then peel eggplants, peppers, and tomatoes. And seed them.
-Chopped them all finely.
-In a bowl mix crushed garlic, eggplants, peppers, tomatoes, and parsley.
-In a small bowl, mix vinegar, olive oil, and salt. Add this on vegetables.
-Mix well. Taste. If you think you can handle a little more garlic and vinegar, do not hesitate to add more.
-Tunçilik goes well with red meat or poultry, especially if they're grilled. And do not forget to soak the juice with fresh bread.