The hot weather this week has been good for summer crops. I keep telling myself that while I hate hot humid weather, the tomatoes love it, so I should count my blessings. This week, the basket has tomatoes and cherry tomatoes, a definite bonus – along with carrots, kale, daikon radish, collards, cucumbers, sage, and chives.
I’m planning a repeat of pasta with brie and tomatoes – we can’t get enough of this family favorite. Other possibilities:
- Vietnamese pickled carrots and daikon (do chua) from WhiteOnRiceCouple
- carrot and cabbage slaw – the non-mayo version for us, please – from Simply Recipes
- chopped cucumbers with mint and feta
- tzatziki
- marinated tomatoes and cucumbers
- pasta with kale & chickpeas from Veg Talk via the BBC
- alchemical kale from the Kitchn
- baked tomatoes stuffed with rice and Parmesan
- creamed collard greens from Nourished Kitchen
- pasta with garlic, Parmesan, and fried sage leaves