Marinated Tomatoes, Cucumbers, and Green Beans →

This is an easy, colorful, refreshing Iberian-inspired salad that goes well with grilled meat or chicken. I made it to accompany a Spanish lamb dish similar to one we enjoyed when we visited Jeréz. I hope you enjoy it.

Marinated Tomatoes, Cucumbers, and Green Beans
Serves 4

Ingredients:

• 8 Campari tomatoes, cut into quarters

• Red onion, a few very thin slices (to taste)

• a handful of green beans cut into 1 ½ – 2-inch pieces, steamed until crisp-tender

• 3-4 inch piece of cucumber peeled, seeded, and cut into ¼ inch slices

• 1/3 cup olive oil

• 1/4 cup Sherry wine vinegar or red wine vinegar

• 2 tablespoons drained capers rinsed

• 2 tablespoons minced fresh parsley, or 2 teaspoons dried parsley

• 1 large garlic clove, minced

• 1/2 teaspoon salt

• 1 teaspoon dried basil, crumbled

• 1/4 teaspoon ground pepper

• Fresh parsley (optional)

Preparation:

1. Steam the green beans until crisp-tender and immediately immerse in cold water to maintain the bright green color and prevent overcooking. Set aside with the tomatoes, cucumber, green beans, and onion.

2. Combine the oil and next 8 ingredients in a medium bowl, stirring to blend well. Spoon dressing over the vegetables. Cover and marinate at room temperature for 3 hours.

3. Divide tomatoes, green beans, and cucumber slices among 4 plates and spoon dressing over. Optional: garnish with parsley or fresh basil before serving.

Adapted from: BETH SEXTON STRYKER BON APPÉTIT MAY 1992
https://www.epicurious.com/recipes/food/views/marinated-tomatoes-teruel-1891

Corn Tomato and Snow Peas Salad

The Connecticut River Valley has some of the richest soil in the country and a vibrant farm-to-table community with a bounty of seasonal fresh produce. Soon the sweet corn and tomatoes and other fresh produce will be in and we will feast. This is a quick, simple, delicious side dish I made for Grilled Lamb with Mint and Parsley Sauce, but it will work with any meat, chicken, or fish dish.

4 servings
Ingredients:

• 1 cup cherry tomatoes cut in half

• a scant 1/4 cup extra virgin olive oil

• ½ cup corn kernels (fresh off the cob are sweeter, but frozen will work)

• ½ cup snow peas cut in 1-inch lengths (or fresh peas from the garden)

• 2 tablespoons thinly sliced basil (or cilantro)

• 2 tablespoons fresh lemon juice

• 2 teaspoon lemon zest

• 1 teaspoon thinly sliced scallion (white part)

• 1 teaspoon finely chopped Cubanelle pepper (or other mild fruity chile pepper; optional)

• 3 dashes Tabasco or other hot sauce (more if you want spicy heat)

• ¼ teaspoon salt; 1/8 teaspoon black pepper or to taste

  See *Note

Preparation:

1. Bring a large pot of water to a boil. Blanch corn for 2 minutes. Cool, then remove kernels from the cob.

2. Blanch the snow peas for 30 seconds. Drain and rinse immediately in cold water; drain and pat dry.

3. In a small bowl, combine kernels, tomato, snow peas, basil, lemon juice, Tabasco, and salt and pepper to taste, and toss lightly. Set aside for at least a half-hour for the flavors to meld.

*Note: Add a ½ cup of cooked orzo and 2-3 tablespoons of Feta cheese to make a more complete vegetarian meal.

*Note: add ½ a pound of medium size shrimp or lump crab meat to make a light meal.

https://cooking.nytimes.com/recipes/12784-tomato-steaks-with-crab-corn-relish by John Willoughby and Chris Schlesinger

Asparagus and Tomato Salad →

Meo culpa! When I was a child, we had a patch of asparagus growing in the backyard. I didn’t particularly like asparagus then and for years I diligently mowed down that asparagus every year, but the hardy grass that it is, it kept coming back year after year! My tastes have changed over the years. Now I love asparagus and I’m lucky enough to live next door to Hadley, Massachusetts where they grow world-famous Hadley Asparagus. Every Spring we eagerly await the first batches of asparagus to arrive at the local farm stands. Local asparagus snobs say asparagus isn’t worth eating if it’s more than a day or two old. Whether or not you buy into that perspective, this refreshing salad is best made with really fresh asparagus. If you can’t get fresh local asparagus and have to rely on supermarket asparagus from far away, try coating the asparagus with a bit of olive oil and grill or bake it until crisp-tender.

Serves 4
Ingredients:

• 1 pound asparagus

• 1/3 cup coarsely grated Cotija cheese (or substitute fried Halloumi, or Feta)

• 1 cup cherry or grape tomatoes

• Torn basil leaves for garnish

Vinaigrette:

• ¼ cup white wine vinegar (or rice wine vinegar)

• 1/3 cup olive oil

• 1 teaspoon lemon zest

• 1 grated or finely minced garlic clove

• 1/4-1/2 teaspoon salt (to taste)

• ¼ teaspoon black pepper

Preparation:

1. Steam the asparagus until barely fork tender. (about 3-4 minutes)
2. Toss the asparagus and tomatoes with vinaigrette to coat.
3. Sprinkle the cheese on top and garnish with torn basil leaves
4. Salt and pepper to individual taste

Wine pairing: I prefer Sauvignon Blanc with asparagus. Here’s what “Food and Wine Magazine” has to say about wine and asparagus: https://www.foodandwine.com/vegetables/asparagus/the-truth-about-wine-and-asparagus