This week, I really wanted to dive into some veggie-forward recipes because, 1) buying veggies tends to be a heck of a lot cheaper than buying meat, and 2) with our upcoming CSA experience in a little less than a month from now, I need to start scoping out some potential recipes to make the most of the delicious veggies that will be coming our way! Plus, when I saw the yellow and orange tomatoes-on-the-vines, I was inspired!
NOTE: My coworker actually just showed me too this veggie delivery service called “Imperfect Produce: Ugly Produce. Delivered.” I had heard about them before, but never really investigated until we were talking about it during lunch one day, and as we dove into it, this company is actually doing something really great! Not only are they ensuring that the grocery store rejects aren’t wasted, but they’re also saving money too, and you can’t really beat a deal like that can you? I mean, for a small box of ugly, ORGANIC fruits and veggies (which serves 1-2 people, 7-9 pounds of produce), you can pay $15-17 per box every week, or every other week. Basically, it’s a CSA, but all year round! Other options include the Mixed Fruit & Veggie, all fruit box, and all veggie, all of which are $11-13 per box. So not only is it 100% comparable in price to most CSA’s anyway, I think the more interesting/less uniformed foods are rather beautiful and add a fantastic uniqueness to the plate. Oh, and did I mention it’s completely CUSTOMIZABLE! The CSA I’m doing this year is the ONLY ONE in Chicago that allows me to pick the veggies I want, which I think is a MUCH better idea than having farms choose for me so that no veggie goes to waste. So long story short, this is for something I plan to investigate, and most likely invest in, following the conclusion of my CSA because I’m curious and would love to see how much it can save me over time! AND that means I spend less time at the grocery store (major plus), and can go back to shopping exclusively at my local butcher for my meat and everything else, rather than making two trips to two stores, which I really don’t like doing…
The first thing I felt like making was something with zucchini, and I instantly thought, fritters. I LOVE zucchini fritters, but haven’t found a recipe to make at home that I really love, but I got REALLY close with this recipe from Bon Appetit. The only thing I didn’t do was include mint in the fritter itself—I like mint, but it was already in the yogurt dip and felt adding it in the fritter would be a little overkill—and I didn’t include grated onion—I had a leftover shallot that was starting to show its age, so I diced that up with the garlic and threw it in, waste not want not—and frankly, it still turned out really, really well! It was the perfect amount of savory, sweet, and was very filling! I will say, I need to work on my sizing skills because I am not a good judge of how big is too big, but after cooking them…these are too big…1/4 cup of the zucchini mixture is about as big as I should go in future, so I’ll be using a measuring cup and flattening those suckers out so they don’t take as long to cook and get crispier than these did. I did think the addition of a russet potato was GENIUS! It helped keep everything combined, didn’t overpower, and that’s where that delicious crispiness can be played up! Regardless, these were incredibly delicious, and I plan to stick to this recipe and build off it!
For our salad course, I seriously went overboard and did a caprese-less tomato salad, with a lemon vinaigrette and basil strips. The tomatoes I picked were a little bit more on the firmer side (I don’t like super mushy tomatoes), but their color was impeccable. So stunning, and I just went crazy, cubing them, slicing up some of the red ones, and sprinkled with coarse kosher salt and some ground black pepper. The vinegarette I thought was a nice way to bring in additional acidity (since these tomatoes were a little on the sweet side) and I didn’t miss the mozzarella cheese at all. It was the perfect amount of food, and the perfect salad to cool of the recent warm and muggy days we’ve been having in Chicago. And it was fun to just play around on the plate, sticking to a minimalist recipe that was still stunning to look at and delicious to eat. We didn’t even miss the meat that I think a lot of people feel they HAVE to have on the plate to make it a complete dish. Not true, not true at all. This meal was spot on in terms of filling us up and keeping us satiated for the remainder of the evening. Sometimes, keeping it simple is the best way to go and allows the approaching full swing of summer to really shine in your kitchen. — Cooking Maggie
Summer Tomato Salad with Lemon Vinaigrette
for the salad
- 1 yellow on-the-vine tomato, cubed/chopped
- 1 orange on-the-vine tomato, cubed/chopped
- 1 red on-the-vine tomato, cubed/chopped – some slices for the bottom
- 1/3 cup basil, chiffonade
for the vinaigrette
- juice from 1 lemon
- 3/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- Vinaigrette: Whisk all ingredients together in a bowl or shake all ingredients up in a jar, set aside.
- Arrange tomato pieces on your plate, drizzle with dressing, and top with basil.
- Eat & be happy!
Zucchini-Herb Fritters with Garlic Yogurt from Bon Appetit