The recipe mix calls for kale, tomatoes, peaches, and cucumbers

Requests

— Sources of couscous and salads

— Best fishing sources

Hello, good Wednesday company. Today, there is salad on the hot menu, and Jeana Reidl wants to know “where I can find Israeli or pearl couscous, and good salads to make with it”.

An anonymous reader is considering ordering peaches from The Peach Truck this summer and wondering if you recommend this source, or have a different one. In preparation for these peaches, AR sent in a chutney recipe made from the sweetest summer fruits. Keep reading to get this recipe.

HAIL KALE

Marge Pasch sent this creative vegetable dish to a recent collection.

Terry’s Creamy Kale

This recipe also works well with Swiss chard.

kale

chopped onion

Olive oil

1/4 to 1/3 cup orange juice or cranberry juice or a little of both

Goat cheese

Crushed walnuts

Remove the leaves from the ribs of the kale and roughly chop them.

Sauté some chopped onion in olive oil in a large saucepan until shiny, then add the kale.

Add the orange juice, the amount depending on how much kale you have. Cover and simmer for 15 minutes. Remove the lid and simmer while the juice reduces. When there is not much juice left, remove from the heat and stir in a large piece of goat cheese. Mix well and add some chopped nuts to taste. Serve.

CHUNKY GAZPACHO

As for summer meals, Tim Threadgill prefers Alton Brown’s gazpacho recipe, a recipe he found on the Food Network. Her reason for loving this particular version of a cold summer soup? “I like it because it doesn’t use bread to thicken and leaves the veggies thick. However, it would be quite easy to mix together.”

Alton Brown Gazpacho

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped

Tomato juice

1 cup cucumber, peeled, seeded and chopped

1/2 cup chopped red pepper

1/2 cup chopped red onion

1 small jalapeño pepper, seeded and chopped

1 medium garlic clove, minced

1/4 cup extra virgin olive oil

1 lime, juice

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon roasted and ground cumin

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh basil leaves, chiffonade

Fill a 6-quart saucepan half full with water, set over high heat and bring to a boil.

Make an X with a paring knife under the tomatoes. Plunge tomatoes into boiling water for 15 seconds, remove and transfer to an ice bath and let cool until manageable, about 1 minute. Remove and dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp in a fine-mesh strainer set over a bowl to catch the juices. Squeeze out as much juice as you can, then add enough bottled tomato juice to bring the total to 1 cup.

Place tomatoes and juice in a large mixing bowl. Add cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine.

Transfer 1 1/2 cups of the mixture to a blender and puree for 15-20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and refrigerate for 2 hours and up to overnight. Serve with a basil chiffonade.

SUMMER CHUTNEY

AR, while researching The Peach Truck while deciding where to buy summer peaches, found this chutney recipe on their site. “They recommend serving this with jerk chicken, and that recipe can also be found there. By way of introduction, “It’s the peach chutney that’s the star of the show. Once prepared, it will keep for a few weeks in the fridge, assuming you don’t eat it before.”

peach chutney

3/4 cup apple cider vinegar

1 tablespoon fresh lemon juice

1/2 cup sugar

1/2 cup brown sugar

1 cup finely chopped onion

1 cup finely diced red bell pepper

1 jalapeño pepper, seeded and finely diced

1 tablespoon minced garlic (about 3 cloves)

1 tablespoon grated fresh ginger

1/2 cup golden raisins

1 and 1/2 teaspoons of salt

2 tablespoons of honey

6 to 8 peaches, peeled, pitted and cubed

In a medium saucepan, add the vinegar, lemon juice, sugar and brown sugar and bring to a boil over medium-high heat. Once boiling, add all the other chutney ingredients, except the peaches, and stir. Bring this mixture back to a boil and reduce the heat to simmer. Continue to simmer for 15 minutes, stirring every few minutes. Add peaches and stir to combine. Allow the mixture to return to a boil and cook for an additional 15 minutes or until the liquid is thick and syrupy. Remove from the heat and let cool to room temperature to serve. If making ahead, transfer to a glass container and refrigerate until needed.

EASY, ON DEMAND

KSH recommended these two recipes, taken from the handwritten cookbook “Elegant Entertaining”, for the reader who wanted easy menus and recipes. “All you need with these two dishes are boiled and buttered new potatoes, or any favorite rice or potato recipe, and a few slices of summer tomatoes.”

Salmon filet

1 salmon fillet (2 pounds or less)

2 tablespoons grated onion

Juice of 1 lemon

Freshly ground pepper

1/4 teaspoon paprika

1/4 teaspoon Tabasco sauce

1 cup sour cream

Heat the oven to 350 degrees. Place the salmon fillets in a greased shallow baking dish. Mix the onion, lemon, pepper, paprika and Tabasco and spread over the salmon. Spread sour cream on top to cover. Bake for 30 minutes.

cold cucumbers

2 cucumbers, peeled and thinly sliced

1 onion, thinly sliced ​​into separate rings

3/4 cup oil

1/3 cup white vinegar

1 and 1/2 teaspoons of sugar

Freshly ground pepper

Combine the ingredients and mix well. Refrigerate overnight. Serve on a bed of lettuce or sliced ​​fresh tomatoes.

PROTEIN SALAD

Here is another simple and healthy salad from the Rose Secret collection. I can imagine it as a full meal, really, with thick sliced ​​tomatoes and maybe homemade bread or great bread from the bakery. Maybe a piece of cheese too.

Black bean salad

1/2 cup dried black beans, cooked

1 cucumber, diced

1 orange, chopped

1/4 cup red onion, diced

2 green onions, sliced

Juice of 1 lemon

Combine all ingredients, refrigerate and serve.

Whatever your tastes and budget this summer, here’s a simple toast to mealtimes together, made without too much fuss. And here is an invitation to come back next Wednesday.

To join us :

Fare Exchange is a long-standing hangout for people who love to cook and eat. We welcome both your recipes and your requests. Be sure to include specific instructions for each recipe you submit, and be aware that we cannot test recipes printed here.

Mailing Address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750

Email: chattfare@gmail.com