This week and last I’ve been trying out menus from the cookbook Fresh Food Fast by Peter Berley. (Review to come!) The cookbook is organized into four chapters of seasonal menus, and each menu has two different dishes meant to complement each other. I’ve flipped through seasonally-organized cookbooks before, and even cooked from a few, but this cookbook is truly impeccably seasonal. at least as far as the summer menus are concerned. When I take my produce list to the farmer’s market, every single item on there is available. Even when I think something won’t be there (“Oh, I haven’t seen yellow wax beans. Maybe none of the farmers at my market are growing them.”), I have inevitably found someone selling it. It’s pretty amazing!
On the other hand, I did get kind of sick of corn, tomatoes, and zucchini at some point last week. But hey, it’s what is actually in season. Fancy that! I know I’ve mentioned this before, but this market is really making me feel connected to the seasonality of my food. Getting to taste twelve different kinds of peaches, nectarines, and plums every week and pick out which ones are tastiest right then is like my idea of heaven. This week it was Arctic Jay nectarines and some kind of nectaplum (!!) that I can’t recall the name of.
This week’s Gluten Free Menu Swap is hosted by Heather of Celiac Family with the theme of tomatoes. Speaking of seasonal… This is a perfect theme for me this week as my box preview tells me I’ll be getting a pound of heirloom tomatoes, a pound of slicing tomatoes, and a basket of cherry tomatoes. So I’ll be excited to see what my fellow GF swappers are doing with their tomatoes this week! My plans are pretty simple – three different tomato salads, one of them topping a pizza! – but I’ll also hopefully try something I’ve been wanting to do for a long time – Roasted Tomatoes! I’ve always been both intrigued and intimidated, but the glut of tomatoes I’ll be getting this week has inspired me to just go for it. A few other delicious things I’ve done with tomatoes in the past are a Cook’s Illustrated Fresh Tomato Soup with Basil, Summer Bounty Gratin with tomatoes, zucchini, potatoes, and basil (best way to use up summertime CSA boxes!), and my favorite Raw Kale Salad with Avocado and Cherry Tomatoes (ooh, that’s what I should use my cherry tomatoes for!).
As always, there’s a big ol’ roundup of menu plans today over at OrgJunkie, so be sure to check that out as well!
Pizza with kalamata olives, vegan mozarella, and chopped salad (FFF, 130)
Assorted summer squashes pan-seared with garlic and mint (FFF, 131)
Szechuan-style tofu with eggplant (Vegan Express, 56)
Fatiguer’s-style gai lan
Tomato salad with marinated shallots
Chana masala (Vegan Express, 99)
Curried cashew quinoa (Vegan Express, 93)
Salad of chopped tomato and cucumber with Annie’s Goddess dressing