Thursday, June 12, 2008

Recipes from the Dojo

My victory garden is really starting to produce despite the dry, hot weather we've had for the past month or so. And with the recent and predicted continuing daily rainshowers and cooler weather I figure it will really kick up production. I have been picking a hatful of jalapenos every day as well as anchos and banana and bell peppers. I've gotten a few squash and a few tomatoes. And I have eggplant on the way. Today I concocted a southern feast in celebration of the beginning of the harvest.
Roasted yellow squash sandwich:
Cut one large yellow straightneck squash into 1/4 inch thick planks. Spray both sides with butter-flavored cooking spray. Dust the top with dried basil, garlic powder, and black pepper and toast in the oven for about 5-10 minutes. While that is toasting, prepare...
Cherry tomato, Ancho, and Jalapeno Salsa Fresca
Drop a double handful of mostly-ripe cherry tomatoes into a food processor, add 2 whole jalapenos and 2 whole anchos. Sprinkle liberally with garlic, black pepper, dried basil, and dried onion flakes. Add a pinch of salt and a squirt of lime juice. Chop into salsa.
To complete the sandwich, lightly spread mayo on dark toasted multi-grain bread. Layer the squash planks on the toast, top with the salsa fresca, and serve open-faced with two Michelob Ultra Lime Cactus beers.
Yeah baybee!

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