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A Good Dish

making food simpler

Simple Chilled Cucumber Soup with Herbs – Just Blend!

September 8, 2017

Chilled Cucumber Soup
Wood fired Mug by Linda Christianson

Labor Day has passed and although you may have put away your summer whites, summer vegetables are still plentiful in the markets. This is what we might label late summer, when ripe tomatoes are still available and the hefty winter squashes are just beginning to make an appearance. Although the intense heat of summer is gone, days are not yet cool and I still want something refreshing to eat so I make a simple cucumber and yogurt soup. Cucumbers last on the vine (and in my crisper) longer than most summer vegetables and if you grow them, you know they can pile up in August and September.

Japanese cucumber with very small seeds

A few weeks ago, I posted ideas for easy cucumber salads. The other way I love to prepare cucumbers is as the primary ingredient in a cold soup. It is light and refreshing, especially in the lingering humidity at summer’s end. If you are using organic cucumbers, you can leave the peel intact unless you don’t like the taste. Otherwise, please peel them – residual pesticides do no one any favors! Cucumbers are very low in calories and high in water content which is why they are so satisfying on a warm day.

Organic cucumbers at the 97th Street Greenmarket

This simple soup includes yogurt so it has protein and could be a complete meal, sprinkled with toasted pumpkin or sunflower seeds and served with a savory cracker or bread. There are almost too few ingredients to call this a recipe and it comes together very quickly and can be varied to suit your taste. It is essentially a little more cucumber than yogurt and if you don’t like mint or dill, for example, substitute fresh cilantro or basil. You could add some garlic or jalapeño for heat and a little cumin for spice. If you don’t eat cow yogurt, try goat, sheep, almond or coconut. Florence Fabricant published a recipe in The Times last year using avocado instead of yogurt so if you are vegan, try her recipe). Until the roasted vegetables and soups of fall replace big tomato salads and steamed fresh green beans, take advantage of cucumbers and blend up this easy and cooling soup.

Fresh Mint
Wood fired Stoneware Cup by Linda Christianson

Cold Cucumber Soup

  • 2-3 Japanese, English or Persian-style cucumbers, cut in pieces to equal 3 cups (If seeds are large, scoop out and discard)
  • 2cups plain yogurt (I use either nonfat or whole, depending on what I have)
  • A generous handful of washed fresh mint leaves and some fresh dill
  • A big pinch (about 1/2 tsp) cumin (optional)
  • A handful of washed fresh parsley leaves (optional)
  • 1/2 avocado, peeled (optional)
  • Juice of 1/2 a lime (optional)
  • Salt to taste

Blend all ingredients in a blender or processor until smooth and chill until cold. Serve in tumblers or mugs, garnished with mint leaves or chives. Serves 6.

Pourer by Linda Christianson
Wood fired stoneware

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Filed Under: Recipes, Soups, Vegetables

HAPPY LABOR DAY!

September 4, 2017

A section of Thomas Hart Benton’s America Today from 1930-31, a midtown mural now in the Metropolitan Museum of Art

Thanks to all those who work so hard to make all of our lives better!

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Need Inspiration for Summer Meals? Just Stroll Your Local Farmers Market

August 16, 2017

 

Multi-colored tomatoes from Amati Farm at the 97th St Greenmarket                                      Gazpacho anyone?

When you just don’t know what to make for dinner, head out to your local greenmarket. Farms are producing at their peak in much of the country right now and all that bounty is just waiting for you to bring it home.

Sweet corn begging to be steamed  
A wall of radishes waiting for you to saute them or make them into a salad  
Eastern artichokes are delicious sautéed or steamed with a thickened vinaigrette
Wouldn’t these 2 colors of carrots make a beautiful salad?
Hot peppers have different heats and flavors
Purple and green beans from J & A Farm – just steam lightly and munch away!

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Filed Under: Farm to table, Places, Vegetables

Cool as a Cucumber Salad

August 8, 2017

Kirby cucumbers with tomatoes, arugula, walnuts and pesto vinaigrette
Salad bowl by Nick Joerling

Cucumber salad is easy to make and to vary and can even help keep us cool. Cucumbers are plentiful from mid-summer into the fall and have enough crunch and body to be the star ingredient in a main course or side salad. Since they are mostly water, they are refreshing to eat, especially in summer. Like zucchini, cukes can grow large quickly and become too seedy to be tasty. Try to buy slimmer, smaller cucumbers – they may have less seeds and more crispy flesh. If you end up with a giant cuke, just scoop out the seeds.

Japanese cucumbers at the 79th Street Sunday Greenmarket

Solo cucumbers with a vinaigrette make a refreshing lunch or dinner salad but for a little more interest, add herbs. Dill combines deliciously with cukes, as does mint or basil. (I am not a tarragon fan but if you like it, it also works). All kinds of vinaigrettes dress cucumbers well from a simple oil and vinegar to a citrus, berry or mustard base. You could even go all out and use a yogurt, ranch or blue cheese dressing – the cukes can handle it. The most striking presentation of cucumber salad I ever saw was at our favorite ramen restaurant, Ippudo. There they overlap cucumber slices down a long rectangular plate and drizzle with a spicy chili dressing. So simple but appealing and tasty!

Kirby cucumbers from J & A Farm at the Friday 97th Street Greenmarket

Many vegetables pair well with cucumbers including peppers of all colors both sweet and spicy, radishes, jicama, carrots, red onions and lettuce. Some fruits are especially good with cukes, including citrus, tomatoes, avocado, plums and berries. One of my all time favorite salads combines cucumbers with pineapple, mint and lime juice – a simple but surprisingly delicious variation.

Cucumbers with yogurt, toasted cumin seeds, lime juice, salt and fresh mint
Batter bowl by Nick Joerling

The most basic cucumber salad can be fortified to become a main course salad with cooked chicken, shrimp, ham or bacon, toasted walnuts, seeds or pistachios. You might serve a plain, dressed cucumber salad alongside almost anything – fish, chicken, smoked salmon or avocado toast. It makes a tasty sandwich, especially with the addition of a slice or two of cheese, green apple and walnuts, and packs well for a picnic.

I admit there are hot nights when all I do is cut up some cucumbers into spears or rounds and call it a side salad. But if slicing, dicing or spiralizing a few cukes and tossing with herbs and dressing is not too much work, you will be rewarded with a pretty, cooling and satisfying salad.

Spiralized cucumbers with radishes, scallions, pumpkin seeds and vinaigrette
Bowl by Nick Joerling

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Filed Under: Recipes, Salads, Vegetables

Don’t Feel Like Cooking? Do It Anyway – Just Keep It Simple

July 27, 2017

Cabbage and carrot salad with cilantro and pumpkin seeds
Stoneware plate by Maishe Dickman

Cooking has finally become a choice. There is so much prepared food available that we can simply buy or order meals instead cooking. Sometimes that is fine. In fact, sometimes it is the solution. Fish sticks and potato puffs with a bag of frozen vegetables, pizza or Chinese to-go can make a busy week so much easier. But eating that way often gets tired and boring. And too much of it, with too much salt and flour and bad oil and sugar, can leave us feeling lousy both emotionally and physically.

In the New York Times this week, Sam Sifton wrote about cooking something rather than ordering in as a way to feel a little happier. I am with him. I am all for occasional take out meals and understand the need to grab and go from time to time. But, as Sifton points out, “whatever you put together will be palliative”. The smallest effort of making an omelet or sautéing some vegetables or smashing some avocado into a basic guacamole will be more meditative and healthier than anything you could pick up pre-made. You and the people you cook for will feel the love.

Easy guacamole
Porcelain bowl by Larry Bush

Historically, cooking took lots of time. It still can. But we can choose to cook more simply and efficiently and still come up with satisfying and nourishing meals. We can even use some convenience food as a base to make preparing a meal easier. Sometimes just thinking of what to make is the obstacle to cooking. It is summer and you probably don’t want to turn on your oven. Below are some of my go-to, easy to prepare hot weather suppers. You know them so this list is just meant as a reminder. If you have a grill, fire it up! If you stock a few canned (or glassed) things, eggs, seeds and nuts, you will always have meal fixings. Just add some fresh vegetables and you’ll have food on the table in minutes. Just make that small effort. You’ll feel better. 

Chiogga Beets simply boiled and sliced
Plate by Mary Barringer

EASY PEASY MEALS

  • Guacamole with carrot and celery sticks or tortilla chips (just smashed avocado with pressed garlic, lime juice and salt will suffice)
  • Sprats (smoked tiny fish like sardines but tastier) with sautéed zucchini or summer squash and crackers or toast
  • Salmon Salad with sliced red and green peppers and celery and sweet potato chips
  • Cheese and/or Chorizo or your favorite sausage or with olives, any crudités or crackers
  • Hummus with cut up raw vegetables and pita or corn chips
  • Scrambled eggs with herbs and greens (just sauté greens first and then add eggs), perhaps in a tortilla or on toast
  • Simple green salad with cut hard boiled eggs or diced rotisserie chicken. Maybe add sliced beets (you can keep aseptic packages of beets in your pantry) to add interest
  • Regular or gluten-free pasta (don’t over cook it), frozen peas and and pesto
  • A quick stir fry with onions, broccoli, carrots, leftover rice and nuts or your choice of protein
  • A shredded cabbage and carrot salad with cilantro, za’atar, toasted pumpkin or sunflower seeds, peanuts or baked tofu and a sesame oil or tahini dressing with potato chips
  • Sautéed scallops or shrimp with either a tossed salad or sautéed or steamed greens
  • Romaine greens with cut pear, blue cheese (or any kind you like), walnuts and your favorite vinaigrette
  • Defrosted cooked shrimp tossed with sautéed garlic and vegetables, rice if you like
  • Romaine leaves with tuna, salmon, egg or tofu salad
  • Sliced beets (those same packaged beets if you don’t want to turn on your stove) with shaved Parmesan or Manchego (or no cheese) pieces of orange, apple or pear, parsley or cilantro and toasted walnuts or pistachios with a citrus vinaigrette
  • Sliced ripe tomatoes with your choice of (any or all) cucumber, red, green, yellow or purple bell peppers, fresh mozzarella and avocado with fresh basil leaves and a drizzle of a good balsamic vinegar and (optional) olive oil sprinkled with salt and pepper (takes about 10 minutes to get on the table
Caprese salad with heirloom tomatoes
Plate by Bandana Pottery – Michael Hunt and Naomi Dalglish

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Spring Market on Columbus Ave
West 97th St Farmers' Market

Welcome to A Good Dish

Here you will find recipes and ideas for easy to make and tasty meals, sources for interesting dinnerware on which to serve those meals and resources for ingredients, classes and food related travel. My goal is to make daily cooking simpler and to inspire you to try different recipes beyond the handful you already make repeatedly. I hope that relaying my experiences will enhance yours. Follow along and let me know about your own cooking and food journeys.

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