We're just in the beginning of summer, and I am trying to find creative ways to use the abundant amount of summer squash, that is in peak season. I found a recipe on Epicurious for Summer Squash Sloppy Joes, http://www.epicurious.com/recipes/food/views/Summer-Squash-Sloppy-Joes-239165.
Growing up we were never really ate sloppy joes and it's only within the last couple of years that I've come to appreciate this messy sandwich. These ones are not sweet, have a little bit of a crunch because of the zucchini, and are a fast, easy, summer meal. I used beef but I think these could be made vegetarian pretty easily.
Saturday, June 5, 2010
A head of purple cabbage
Carrots peeled and julienned
Golden beet peeled and julienned
Jicama Cut and julienned
Two deseeded and finely chopped jalapenos
Lime juice from two limes.
Using a mandolin I sliced the jicama, beet, and carrots. Then I added the cabbage, I don't have an exact amount of how much I used of any of the ingredients, I just eyeballed it until I felt that every thing was proportionate. I added the two jalapenos, and lime juice. Then I added cilantro, I didn't even chop it up just adding leaves whole until I felt that there was enough. The dressing I made up an olive oil balsamic dressing adding a little bit of lime. I think a creamy dressing would work as well, perhaps one with chipotle or cilantro.
I was really pleased with the way it turned out. I am a big fan of colorful food and the golden beet in this definitely popped. It had a great crunch and tasted fresh, perfect for a late spring evening and went along well with the other foods at the potluck. The leftovers are good rolled up inside of a taco or served on the side with fish.
Wednesday, June 2, 2010
In the last produce box along with vegetables, there was also a little tomato plant. I am excited and determined to not let it end up like other brown shriveled plants.
I am going to try and show the progress of the little tomato plant and hopefully will be able to enjoy its fruit later.