Shrimp Scampi With Tomatoes and Corn

When it comes to flavor combinations, shrimp harmonizes beautifully with garlic, butter, and lemon. Similarly, tomatoes and corn create a delightful pairing. By bringing these ingredients together, you can create a refreshing shrimp scampi that embodies the essence of summer, all in a single skillet. With the aid of a searing hot pan, the tomatoes develop a blistered texture, while the corn caramelizes, before being enveloped in a luscious garlic-lemon butter sauce. This dish is a complete meal on its own, but if you desire to accompany it with pasta or bread, they would make delightful additions. Get the recipe at NYTimes.com here.

Easy Greek Salad

There is an undeniable pleasure in savoring a simple Greek salad crafted from fresh garden-grown ingredients. Each bite tells a story of sun-kissed tomatoes bursting with sweetness, crisp cucumbers offering a refreshing crunch, and vibrant bell peppers adding a burst of color. The earthy tang of olives and the creamy feta cheese offer your taste buds a cheap, vicarious trip to the Mediterranean. A drizzle of extra-virgin olive oil and a sprinkle of fragrant oregano tie everything together, creating a symphony of flavors that celebrates the essence of simplicity and the bountiful joys of nature’s bounty. Get the recipe at SimplyRecipes.com here.

Pasta with Tomatoes, Basil and Brie

This recipe is a perfect summer dish that combines ease and flavor. Using fresh tomatoes, basil, and creamy brie cheese, this no-cook sauce is simply mixed with the hot pasta of your choosing. It’s an effortless meal that doesn’t compromise on taste. Ideal for those days when you want a quick, refreshing, and satisfying dish without spending much time in the kitchen. Get the recipe at RecipeGirl.com.

Authentic Andalusian Gazpacho

A quintessential Spanish delight, Gazpacho is a cold soup that’s not only refreshing but also brimming with vibrant flavors. Made with ripe tomatoes, green peppers, cucumber, onion, garlic, olive oil, and vinegar, this dish is a healthful blend of raw vegetables. Perfect for hot days, Gazpacho can be served in a glass or adorned with toppings in a bowl. In just 30 minutes, you can whip up this invigorating classic that promises to transport your senses to the sun-kissed lands of Andalusia. Get the recipe at SpanishSabores.com here.

Roasted Fish With Cherry Tomatoes

This simple recipe has earned a spot in our monthly cooking rotation. We embellish and tweak it depending on our tastes and the availability of other compatible vegetables such as bell peppers and zucchini. Since the fish only needs about 15 minutes to cook, you want to make sure to have precooked whatever vegetables you’re using to insure that the last 15 minutes of cooking time will be enough to get them over the finish line. For a Greek twist on this recipe, try adding cubes of feta cheese and chopped oregano. Get the recipe at NYTimes.com.

Belgian-Style Stuffed Tomatoes with Shrimp

While Belgium’s cool and damp climate is not what sun-loving crops prefer, the country still manages to grow a lot of tasty tomatoes during the summer months and year-round in greenhouses. One of the country’s most iconic summer dishes is called “tomates aux crevettes” which means tomatoes with shrimp. To make this simple preparation, Belgian home cooks and chefs hollow out fresh tomatoes and fill them with cooked, cooled shrimp in a mayonnaise sauce. The Belgian use tiny, delicate shrimp from the North Sea, but any small shrimp will work. Serve them as an appetizer or add a portion of fries on the side to make it into a satisfying meal. Get the recipe at LeeksandHighHeels.com.

Tomato Salad with Chick Peas and Onions

During the dog days of summer, one of the last things any cook wants to do is to heat up her or his house even more by turning on the oven. Salads made with fresh, raw vegetables offer a refreshing break from the heat. What they don’t always offer is satiety. You can add both sustenance and protein to a tomato salad by adding a can of drained and rinsed chick peas. We always keep a couple of cans of chick peas and beans in our pantry for this purpose. Get the recipe at AllRecipes.com.

Tomato Mayonnaise Sandwich

This last recipe is not a recipe at all, but it may well be my favorite way to enjoy fresh-from-the-vine summer tomatoes. All that is required is slice or two of good bread slathered with mayo, sliced tomatoes and a sprinkling of salt. The better the quality of bread used, the more satisfying the final product will be. At the same time, when tomatoes are at their tasty and juicy best, they have the power to elevate even a lower-quality bread to new heights.

However you decide to enjoy your garden’s tomatoes this summer, be sure to share them with a non-gardening friend of family member as they’re one of the best recruiting tools we have for growing the next crop of gardeners!

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Traditionally, pasta alle vongole is made in two versions: red (with tomatoes) and white (without tomatoes). Since we’re making a garden lover’s pasta alle vongole, our version takes on a verdant greenish color due to the addition of more chopped parsley and garden-grown garlic than most recipes suggest. This vibrant pasta dish is the perfect way to showcase fresh herbs and vegetables straight from your home garden.

One of the hallmarks of pasta alle vongole is that it comes together quickly, making it an ideal weeknight meal. Within 30 minutes, you can have a restaurant-worthy plate of pasta gracing your dinner table.

Clams
The star of the dish is undoubtedly the fresh clams. When buying clams, look for tightly closed shells, which indicates they are alive and healthy. Good options include littleneck or Manila clams. Give them a cold water bath when you get home to rinse off any sand or grit. Then place them in a colander in your fridge and cover with a damp cloth to keep them happy until cooking time. If you don’t have access to fresh clams, you may use 3-4 cans of chopped clams as a substitute. Be sure to add the clam juice as well.

Pasta
Traditionally long shaped pasta such as linguine or spaghetti are used, as the long noodles do a better job of trapping those delicious pan juices. Opt for a high-quality pasta made from durum wheat or semolina flour.

Olive Oil
A high quality extra virgin olive oil is key for sautéing the aromatic ingredients that build the base of the sauce. The richness of the olive oil also balances the brininess of the clams.

Garlic
Chopped garlic provides a fundamental flavor layer. Sautéing it briefly in the olive oil helps mellow its pungency. For bolder garlic notes, add chopped garlic both at the beginning and later when adding the clams.

Parsley
Fresh flat-leaf Italian parsley adds herbal brightness. Chopped and sprinkled generously at the end, it contributes lively freshness. For our garden lover’s pasta alle vongole, we use generous amounts of parsley for a verdant color and flavor boost.

Chili Flakes
A pinch of red pepper flakes provides a subtle heat that cuts through the dish’s richness. This optional ingredient can be adjusted to suit your tastes.

Beyond its core components, part of pasta alle vongole’s appeal is that it can be tweaked depending on the season and what’s growing in your garden.

Consider these variations:

• In spring, add shelled peas or asparagus cut into 1-inch pieces when sautéing the garlic. Their color and sweetness accent the sauce beautifully.
• In summer, use fresh chopped tomatoes or sun-dried tomatoes packed in olive oil to add sweetness and richness.
• In fall, a handful of shredded kale or spinach melts nicely when added at the end.
• In winter, add a frozen cube or two of parsley pesto to your sauce, if you have some on hand

However you choose to put your own garden-inspired spin on this Italian classic, pasta alle vongole is sure to become a favorite. Its simplicity and fresh flavors are hard to beat. Savor the experience of gathering ingredients from your backyard and coming together over this seaside delight.

Garden Lover’s Pasta Alle Vongole

Ingredients (for 4-6 Servings):

• 1 box (16 oz) linguine (or spaghetti/vermicelli)
• 2.7 lbs fresh Manilla clams (or 3-4 6.5 ounce cans of chopped clams with juice)
• 9-15 garlic cloves, peeled and finely chopped
• 1-2 peperoncino (red chili peppers) or dried flakes (adjust to preference)
• 6-7 tablespoons extra virgin olive oil
• 6 handfuls fresh parsley, finely chopped
• Salt to taste (optional)
• ⅓ cup dry white wine

Instructions:

• Begin by finely chopping the peeled garlic and parsley. If using whole chili peppers, chop them finely after removing the seeds.
• Wash the clams under cold water, discarding any with broken shells. Some clams might contain sand, but this can be filtered out later.
• Bring a large pot of water to boil and cook the pasta al dente according to package instructions. Avoid adding salt as the clams will impart a salty flavor.
• In a separate pan, cook the clams covered over medium to high heat until they open (about 5 minutes). Allow them to cool slightly.
• Remove the meat from most of the clam shells, keeping a few intact for presentation. Discard empty shells. If necessary, filter the liquid produced by the clams to remove any sand.
• In a frying pan, heat half the olive oil and sauté the garlic and peperoncino until the garlic softens.
• Add the clams (both shelled and unshelled) and their liquid to the pan. Cook for a few minutes before adding the white wine. Continue cooking until the alcohol evaporates.
• Stir in the parsley and the remaining olive oil. Cook for an additional 3-5 minutes.
• Drain the pasta and combine it with the clam mixture, ensuring everything is well-mixed.
• Serve immediately, garnishing with extra chopped parsley if desired.

The post A Garden Lover’s Pasta Alle Vongole appeared first on SeedMoney.

Ingredients for 2 sandwiches:

• For the Shrimp Marinade:
  • 200g fresh shrimp, peeled and deveined
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sugar
• For the Pickled Veggies:
  • 1/2 medium carrot, julienned
  • 1/2 small daikon radish, julienned
  • 1/4 cup white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
• For the Sandwich:
  • 1 French baguette, cut into 2 equal portions and slightly toasted
  • 1 small cucumber, thinly sliced
  • 2 green onions, sliced
  • A handful of fresh cilantro
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha (adjust to taste)
  • 1 jalapeño, thinly sliced (optional for extra heat)

Instructions

1. Marinate the Shrimp: In a bowl, combine the shrimp with soy sauce, fish sauce, minced garlic, black pepper, and sugar. Mix well and let it marinate for at least 20 minutes.
2. Pickle the Veggies: In another bowl, dissolve the sugar and salt in vinegar. Add the julienned carrot and daikon radish. Mix well and let it sit for at least 20 minutes. The longer, the better!
3. Cook the Shrimp: In a skillet over medium heat, cook the marinated shrimp for about 2 minutes on each side or until they turn pink and are cooked through. Remove from heat and set aside.
4. Prep the Spicy Mayo: In a small bowl, mix together the mayonnaise and sriracha. Adjust the spiciness to your liking.
5. Assemble the Sandwich: Slice the toasted baguette portions in half, but not all the way through. Spread a generous amount of spicy mayo on each side. Layer with cucumber slices, cooked shrimp, pickled veggies (drained), green onions, cilantro, and jalapeño slices (if using).
6. Enjoy! Take a big bite and savor the fusion of flavors. Enjoy your homemade shrimp Bánh Mì!

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Ingredients

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Ingredients
hot peppers
white vinegar
salt

Preparation
The pictures and photos below set out the main steps involved. Before undertaking any project with spicy peppers, be sure to keep in mind that peppers can be dangerous when improperly handled (think “pepper spray”). The hotter the pepper you’re using the more precaution you need to take to protect your skin, eyes, and nasal passages from irritation.

Step 1: Timing the harvest

To make a fermented hot sauce, you need to pull liquid from the peppers in the same way that liquids are pulled from cabbage to produce sauerkraut. This means starting with fresh, fleshy peppers at the peak of ripeness. The experts at Avery Island use a stick tinted red (called a “baton rouge”) for insuring that peppers have reached the right stage of red ripeness, but you can be more flexible. Chances are that you won’t have all your peppers ripening at exactly the same time and there’s no harm in throwing a green one or two into the mix.

Step 2: Preparing your peppers

You’ll want to chop off the green stems. If you’re not wearing gloves, be careful not to touch your eyes afterward.

Step 3: Making a mash

Once you’ve harvested your peppers and removed the stems, you’ll need to grind them into a medium to fine mash with a food processor or blender. I place my mashed peppers in a ceramic crock but you can use a glass or food-grade plastic container.

Step 4: Adding salt

Salt does two important things: it helps pull water from peppers (think about what happens when you salt a cucumber) and enhances their flavor. The ratio of mashed peppers to salt is not an exact science, but 30:1 should work for most peppers. Mix the salt in with the mash and pack it down to the bottom of your container. As the water seeps out it should cover the mash and prevent it from being exposed to the air. If you’re not pulling enough water out to do this, you can add some salted water to your container to cover the mash.

VERY IMPORTANT: Be sure to cover the mash with a plate which has a heavy object on it in such a way that the level of the brine is higher than the plate. The brine is the protective buffer that keeps the mash from spoiling.

Step 5: Letting the mash ferment and stabilize

You’ll want to let your peppers ferment for at least a month to allow the flavor to become more complex and interesting. Store your crock at room temperature and be cover it with a clean dishtowel to keep out dust. Check on it from time to time to make sure that there is liquid covering the mash. After aging is finished, place your mash in a new clean and sterilized container. Add white wine vinegar to taste and age for about another week to allow the flavors to blend together.

Step 6: Running the mash through a food mill or strainer

Straining your sauce allows you to remove the seeds and create a smooth, pourable texture. If you don’t have a foodmill or strainer you can pour your vinegar mash mixture into a bowl lined with cheesecloth, fold the cheesecloth up into a ball and twist & squeeze until the juice is extracted. The original Tabasco sauce is quite liquid, but I like mine with some pulp.

Step 7: Bottling your sauce and keeping it refrigerated

Your homegrown hot sauce should easily keep for several months, but it’s so good that I doubt it will last that long.

Step 8: Enjoy and “laissez les bons temps rouler!”

The post Homemade Hot Sauce appeared first on SeedMoney.

Photo credit: Tory Avey

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