Hello Friends. Not many frills this week, just some ideas on what to cook with your very summery VRDNT CSA shares. Aren't they wonderful?
While searching for eggplant recipes, I came across this grilled eggplant that used doenjang, an ingredient I had to look up. Bon Appetit describes doenjang as miso's more assertive (Korean) cousin made from fermented soybeans and salt. I often use miso to flavor everything from stews to spaghetti to salad dressings, and the next time I'm at an Asian grocery, I plan to pickup some doenjang, too. Anyway, just thought you should know.
Wishing you all a week nourished by good food.
A Tomato Pie recipe by Ada Limon.
*A Tomato Shrub Even (Most) Bloody Mary Skeptics Will Love.
A Tomato Sandwich Worthy of a Little Bacon
Grilled Corn & Barley Salad with Tomato Vinaigrette
Mozzarella and Roasted Cherry tomato Salad
Heirloom Tomato and Mango Lassi with Ground Sumac