Summer Squash Curry

The heat wave has finally blown through Mass, and just in time because even turning on my oven wasn't even an option for a few days. So, curry? That was out of the question! But, I really enjoyed the crunchy vegetables and spicy broth, and think it is worth cranking up the AC for a bowl if the weather is not cooperating!

In fact, I have a gift for one of you which will work perfect with this curry. The folks over at Southeastern Mills, have generously given me a pack of Better Than Bouillon to offer as a giveaway. I used the vegetable base in this recipe and was really happy with the results. I am very excited to have a huge jar left, for the times when making my own broth is just not doable. Leave a comment with your email and a link to your favorite soup recipe (or anything you use broth in) by Wednesday, August 3 and I will contact the winner then. FYI the gift pack contains Vegetable, Chili, Chicken, Beef, Fish base and a cute little serving spoon.

Summer Squash Curry
serves 4

2 T olive oil
1 medium onion, chopped
14 oz firm tofu, cut into 1/2" cubes
1 zucchini, cubed
1 yellow squash, cubed
1 red bell pepper, thinly sliced
1 c snap peas
2 c vegetable broth
15 oz can light coconut milk
2 T red curry paste (or to taste)
2 T soy sauce
salt, to taste
juice of 1 lime
1 c chopped basil
1/4 chopped scallions
2 T chopped cilantro

In a large saute pan, add oil and onions, over medium heat. Saute, 3-5 minutes, until the onions begin to soften. Add in tofu, and saute, 5-7 minutes, shaking pan often, until tofu begins to brown.

Add the rest of the vegetables, broth, coconut milk, curry and soy sauce, and bring to a simmer. Cook 10-12 minutes, until the vegetables are cooked through.

Remove from heat, and season to taste with additional curry and salt. Stir in the lime juice and herbs, before serving.

Spring Pea Tart

There is something about this colorful green tart that just makes me smile. It is so fresh and simple—and to be honest, I am all about simple these days. In fact, this is more of a DIY recipe than anything else. Tarts are easily adaptable to taste, so feel free to play around with the herbs, cheese or even veggies to make it your own. I am definitely partial to something green or another bright color, because dinner should always make you smile, no?

As far as the crust, I am sure many of you already have “the prefect tart crust”. But if you like to mix it up or are still searching, I recommend the Rosemary Almond Tart Shell from Roost or the Olive Oil Tart Dough from Chocolate & Zucchini. I have made both many times, and you can’t go wrong either way.

Spring Pea Tart
serves 4

filling
1 1/2 c peas
juice of 1 lemon
1/4 t salt
1/2 c crumbled feta cheese
2 T chopped fresh herbs (basil, mint)
pepper, to taste

Preheat oven to 350F. Press tart dough (see above recommendations) into a 13" x 4" tart pan, distributing evenly along the bottom and up sides. Transfer to oven and bake, 10 minutes, until golden brown. Remove from oven and set aside.

In a medium bowl, carefully toss peas with lemon, salt and feta. Pour into pre-baked tart crust. Transfer back to oven, and bake, 20 minutes. Remove from oven and top with fresh herbs and pepper, to taste. Serve warm.

Spicy Radish Fattoush

When I first redesigned this website, shortly after the new year, I had this brilliant idea that I would focus on a certain color for each month. The color would be determined by what’s in season and provide a cohesive aesthetic for the overall site. Well…February and March came and went (as did April and May) and the website stayed the teal color it began January with. But, here we are in June and I am proud to say I have finally achieved my goal (how’s that for a procrastination?).

Inspired by strawberries, rainbow chard, cherries, rhubarb, watermelon, the first summer tomatoes and radishes, June is the month of red. Today I wanted to share with you a vibrant salad I made with a big bunch of radishes. The dressing is a radish pesto of sorts, because I was looking to play around with the idea of having small flecks of red in the dressing. It was a success! I hope you enjoy this salad as the temperatures rise and time with the oven on needs to be minimal.

A quick note: I am sharing a few photos over at Sweet Eventide today—one of my favorite, inspiring blogs.

Spicy Radish Fattoush
serves 4

dressing
1/2 c walnuts
5 garlic scapes (or 2 garlic cloves)
3/4 c packed, shredded Asiago cheese
1 1/2 t salt
juice of 1/2 lemon
1/4 c water
1/2 c olive oil
8 radishes with their greens, tough stems discarded

salad
2 pita bread rounds, torn into bite size pieces
2 T olive oil
salt, to taste
4 c mixed greens (I used Arugula, lettuce & spicy greens)
1/2 small head radicchio, sliced very thin
5 radishes, sliced very thin
1 c peas
2 T chopped chives
1/4 c crumbled feta cheese
black pepper, to taste

In a food processor, combine walnuts, garlic scapes, Asiago, salt, lemon and water. Turn on motor and add olive oil in a stream through the top. Process 1-2 minutes, until fairly smooth. Add radishes and radish greens. Pulse, until combined, but with small specs of red and green still visible.

Place pita pieces on a baking sheet. Drizzle with olive oil and sprinkle with salt. Broil 2-3 minutes, until golden brown.

In a large bowl, toss mixed greens and radicchio with dressing. Separate onto four serving plates and top with pita pieces, radish slices, peas, chives, feta and black pepper, to taste.