Thursday, August 28, 2014
The first recipe I prepared was the Tahini-dressed zucchini and green bean salad. Here the salad is a mixture of raw and cooked ingredients. I loved everything about this dish except for how long it took to prepare. There were 4 different components, the tomatoes, green beans, zucchini and the dressing. The tomatoes will need to be prepared the day before or early in the day of your meal. This step alone will take 4 to 5 hours as they are slowly oven dried which will condense and intensify the flavor.
The zucchini is cut into coins and pan-fried with a little olive oil until tender and browned around the edges. The green beans are blanched so that they are crisp-tender. Finally the tahini dressing is prepared. This is the magical combination that pulls all these amazing flavors together. It is delicious!
The second recipe was the gazpacho. A gazpacho is traditionally a chilled Spanish soup that is made up of raw vegetables. Here the tomatoes were the lone star of the dish and carried the weight themselves. This is why it is so important to wait and make this soup when summer tomatoes are at their best. My gazpacho was crunchy from the cucumber, red onion and red bell pepper. The recipe called for two thick slices of bread to be added. This recipe was easy to prepare and loved by all. The soup was served with homemade croutons and a garnish of chopped basil. Bon appetit!
I followed both recipes very closely, but you could easily change out some of the vegetable combinations to make it your own. The tahini dressing would also be great on a lentil salad or drizzled over eggplant.
Recipes adapted from "River Cottage Veg", by Hugh Fearnley-Whittingstall, first recipe cookbook chapter Hearty Salads, Tahini-dressed zucchini and green bean salad, page 74. Second recipe cookbook chapter Hefty Soups, Gazpacho, page 137.
To see what recipes the other members chose for this month, head over to the LYL post for August on the CCC website, by clicking here.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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