Savor summer’s flavors with Curried Green Tomatoes, Zesty Zucchini Salad

Reasoning that Diehl’s Produce of Severna Park was the ideal candidate for a Local Food Picks column I was writing for Annapolis-based Capital Newspaper in July of 2011, I hopped on my bike and pedaled toward the open-air market.

From plums, peaches and melons to Eastern Shore corn on the cob, the produce beneath the red and white striped tents was picture perfect…great for the column.  But I needed a recipe or two to share with our readers so I  searched out manager Jennifer Diehl.  Pointing to several cardboard cartons of good-sized green tomatoes Jennifer said, “I have just the recipe for you.”

According to Jennifer, longtime customer Judy Ridgely shared her recipe for Curried Green Tomatoes with the Diehl family and they found it absolutely delicious.

It’s definitely one of the most delightful summer recipes I’ve ever tasted and very easy to make.  With Judy’s blessing, we shared it with Capital readers in 2011 and share it now with you.

Judy Ridgely’s Curried Green Tomatoes

2 tablespoons butter

1/2 onion chopped relatively fine

1-1/2 teaspoons curry powder

Pinch cayenne pepper

2 cups coarsely chopped green tomatoes

Salt to taste

 

 

 

 

Chop tomatoes and onions.  Melt butter in a skillet or non-stick pan.  Add the onion and cook slowly until translucent.

Add curry powder and blend well.  Stir in a pinch of cayenne pepper.

Add green tomatoes and cook, stirring for 3 to 4 minutes during which time they’ll from green to gold.  I like them served warm with a range of meats or poultry.

Green tomatoes were not the only great looking veggie “starring” at Diehl’s that day.  At a nearby stand, I found the makings for a recipe of my own creation.

With such a wide variety of local and regional vegetables available mid-July, it wasn’t hard to choose ingredients for a super salad.

Sharon Lee’s Zesty Zucchini Salad with Balsamic Vinegar Dressing

This refreshing salad makes a pretty first course for a summer supper. The main course this day was a casserole dish featuring chicken and mushrooms.

The  vegetables used for this dish can vary according to what looks fresh.  (Cucumbers substituted for the zucchini are equally delicious. )

                          The basic recipe

2 small zucchini (or 1 large)  –  sliced in rounds 

1 small yellow summer squash –  sliced in rounds

1/2 red and/or green pepper roughly diced

6 to 12 cherry tomatoes – sliced in half

Slices of mild onion (like Vidalia) to taste 

2 or 3 leaves of basil and/or freshly picked sage

Sprigs of flat leaf parsley

Extra virgin olive oil

Balsamic vinegar

Red wine vinegar

1 teaspoon of sugar

Mushrooms (optional )

Wash and gently dry the vegetables.  Then chop the zucchini and squash into rounds, halve the cherry tomatoes, and slice the onions, peppers and mushrooms.

Layer the zucchini, squash and onions in a pretty bowl or serving dish.  Add additional layers of peppers, and cherry tomatoes.  Top with finely chopped basil, parsley and/or sage.  

When finished,  sprinkle sugar lightly over the top of the salad.

Drizzle with olive oil and  balsamic vinegar.  Finish by adding a splash of red wine vinegar for a pleasant touch of tartness.  Toss ingredients together and plate.

Serve separately or as an accompaniment to poultry, meat or fish along with other side dishes.  Though delicious when served immediately, the salad is even better when allowed to marinate in the refrigerator for an hour or more.

It's only fair to share...Share on Facebook
Facebook
Tweet about this on Twitter
Twitter

Send me an email when this post has been updated