With the farmers’ markets getting more and more bountiful, it is time to load up your plate or bowl with all these beautiful colors and flavors.
Today I’ve chosen recipes that will use as many different fresh ingredients as possible. The first is from one of the early Ina Garten (The Barefoot Contessa) cookbooks. I am one of many who have collected everything she has ever written. I like her style and have never been disappointed. I’ve been making this version of Tabbouleh salad for several years and am at the point now that I use what I have on hand, be it bulgur or quinoa or faro. Most versions in the stores are primarily bulgur (cracked wheat) with a little bit of parsley and sometimes some mint. The traditional Lebanese salad is primarily a parsley salad with a little bulgur tossed in it. Ina’s recipe is a meeting in the middle.
The second recipe is from Frank Stitt of Birmingham, Alabama. I hear so many people who stay away from soup in the summer, and I ask, “Why?” Summer is just the time to make soup with the freshest of ingredients. I think you’ll agree when you taste his field pea and okra soup.
Anne Freeze enjoys good food and loves to cook. She was a restaurant general manager and owner of a gourmet food store before moving to Columbus. She can be reached at [email protected].
TABBOULEH
Makes 8 servings
1 cup bulgur wheat
1 1/2 cups boiling water
3/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil (extra-virgin)
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts
1 cup chopped fresh mint leaves
1 cup chopped parsley
1 cucumber (unpeeled if tender, peeled if older), seeded and medium-diced
2 cups cherry tomatoes, cut in half, or large tomatoes diced
1 teaspoon freshly ground black pepper
(Source: “Barefoot Contessa Parties!” by Ina Garten)
FIELD PEA AND OKRA SOUP
1 tablespoon olive oil
2 onions, finely diced
2 carrots, peeled and finely diced
2 celery stalks, finely diced
1 leek, trimmed, cleaned and finely diced (Save green top for bouquet garni)
1 red bell pepper, cored, seeded, and finely diced
2 ears corn, shucked and kernels removed
Freshly ground black pepper
2 garlic cloves, 1 finely minced, 1 crushed
3 parsley sprigs, 3 thyme sprigs, 2 bay leaves and reserved leek top, tied together to make a bouquet garnish)
2 cups field peas
6 cups chicken broth (low-sodium if canned)
Kosher salt
1 cup sliced okra, 1- to 2-inch slices
2 tomatoes, seeded and diced
4 sprigs basil, leaves removed and torn into little pieces
1 tablespoon extra virgin olive oil
(Source: “Frank Stitt’s Southern Table)
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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