Monday, August 30, 2010
Peach, cucumber, black bean salad/salsa
This one might sound familiar... at first I was going to title it "peach and cucumber salad," but being different by only one word from the previous post is unacceptable. So I aggrandized it. Also I realize every August post is a salad. But that's how it's supposed to be in the summer right? In reality, this salad is totally different, even from the previous peach salad. And, it would be just as great as a salsa to serve with chips, over fish or chicken, in a burrito, you name it. I would just recommend chopping everything a bit smaller if you are going to dip into it. I'm going to give you recipes for the full menu, although the salad was really the winner on the plate. The menu:
~Peach, cucumber, black bean salad
~Shredded cabbage w/lemon and cilantro
~Sliced raw beets w/lemon and chile
Peach, cucumber, black bean salad
3 peaches, chopped
1 cucumber (medium to large sized), half-peeled (leave alternating stripes of peel) and chopped
2 green onions, chopped
2 radishes, thinly sliced
1/2 bunch of cilantro, chopped
1 can of black beans, drained and rinsed
1/2 t. salt or to taste
Zest of one lime
Juice of one lime and one lemon (I probably would have used 2-3 limes instead of 1 lemon and 1 lime, but I only had 1 lime)
2 squeezes of honey
2-3 T. canned chipotles in adobo, very finely chopped
1 T. olive oil
Optional: shredded cabbage
1. Combine all the chopped things together, as well as the beans.
2. Combine the dressing ingredients and whisk: salt, lime zest, juices, honey, chipotles, olive oil. My measure on the chipotles is approximate - they have a little heat, so adjust to your liking. When I open a can I put the rest in the freezer and then use a knife to cut off however much I want from the frozen chipotle block. Then I microwave it, and I chop it finely enough so that it's almost a liquid consistency.
3. Toss dressing with the fruit mixture, let stand for 20 minutes before serving. Serve on top of or next to a bed of cabbage if you like, or even better, citrusy-cilantro-y cabbage (see below).
Shredded cabbage w/lemon and cilantro
Green cabbage, sliced very thinly (I used about 1/3 a head)
Juice of 1 lemon
1 T. chopped cilantro
One squeeze/glug/choose-your-verb-inspired-measure of olive oil
1. Toss them all together. Season.
Sliced raw beets w/lemon and chile, a recipe from The Kitchn.
2 large beets, sliced as thinly as possible
Juice of 1 lemon
A few shakes good quality chili powder (discussed here)
1. Toss them all together.
Quesadillas - don't need a recipe for these - but I like a simple white Vermont cheddar (mmmm Cabot) on corn tortillas.
The green stuff you can see in the picture (on top of the quesadilla) is a chutney I made to go with some saag paneer a week or two ago ... it was loosely based on this recipe, but I don't remember exactly what went into it.
Some of the things in tonight's dinner came straight from today's haul of the CSA. I thought it might be fun (for me at least) to write down what all the things in one week's CSA went into. And this was a particularly good-looking and large haul (which was quite interesting to bike home with), so I set it up for a photo shoot. Keep an eye out for that in a coming post.