Monday, July 27, 2015

Summer salads

Although the weather just turned more fall-like, we're enjoying summer foods. Garden zucchini is part of nearly every meal right now, prepared one way or another. We've also enjoyed some lemon cucumbers and green beans that a friend dropped by (from her garden) the other day.

Sliced lemon cucumbers in vinaigrette with fresh garden tarragon.

I've never grown lemon cukes, but I've had them a few times. Here they're prepared simply sliced and dressed in a vinaigrette with minced shallots, chopped tarragon, and paprika. Below are steamed green beans, cooled, and dressed in a similar vinaigrette.

Green beans in vinaigrette with shallots.

We've also made a summery potato salad and have been enjoying Ken's home-made rabbit rillettes. Today I'll do some sausages on the grill to go with the leftover potato salad, even if the air is a bit chilly. We did get some rain on Sunday, about seven millimeters in the gauge. They say the summer weather will be back in a few days. Let's hope so.

5 comments:

  1. Can I suggest something for your zucchini? Zucchini carpaccio. Slice zucchini lenghwise (I use a peeler). I combine the green and the yellow summer squash for a pretty presentation. Slice some red onion (for two zucchini I used 1/2 onion). Make a lemon vinaigrette and pour over zucchini and onion and let sit for 1/2 hour or so. It will soften the onion and zucchini. Just before serving, add a handful of capers, slice some Pecorino Romano or Parmiggiano Reggiano cheese in long strips over the salad and add a handful of chopped mint (or basil if you prefer) It is light, refreshing, and delicious. I found the recipe on Elizabeth Michilli in Rome blog.

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    1. That sounds excellent. I will do it this week.

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  2. I just love fresh vegetables and stories of eating food from your garden!

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  3. Fresh cucumbers look great and yummy

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  4. angiemanzi, sounds good to me!

    judy, and how is yours doing this year?

    gosia, yes, they're delicious!

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