Inspiring and Refreshing Summer Cooking

It was love at first sight when I spied their cute little round white heads peaking out from a cluster of delicate verdant leaves.

All it really takes for me to get inspired is a single outstanding element and an entire meal results. And what better time than early summer to find that inspiration! These baby turnips ooze summer, light refreshment!

REFRESHING SUMMER LUNCHEON

Baby turnips and greens with summer squash dressed with fresh ginger and coconut white balsamic vinaigrette.  

 

Cooking method for turnip and greens salad starts with the tiny turnips cut in halves and dropped into salted boiling water until just bright and slightly tender then take them out. Next the sliced summer squash is dropped into the same water for just a few seconds and removed. Finally the greens, sliced, get dropped into the water and removed as soon as the color turns bright green—less than a minute!  Drain and let it cool.

The vinaigrette consists of freshly grated ginger, coconut white balsamic vinegar, olive oil and sea salt.

The rest of the meal soon followed: Easy BBQ tofu, leftover radish pickles and corn and quinoa medley.

BBQ TOFU

Barbecued Tofu made with quick-grab-what’s-available homemade BBQ Sauce.

Barbecue sauce has got to be tangy, slightly sweet, slightly (or more than slightly) hot and its got to be thick and finger-lickin’ good.  No measuring occurred here – just thrown together country barley miso, barley malt syrup, aged balsamic vinegar, chipotle pepper sauce, garlic and a little mirin. It came out real good! Tofu doesn’t have any flavor on its own so these firm tofu triangles were marinated in the sauce for half an hour and then the whole shebang got baked at 350 for 30 minutes.

QUINOA AND CORN

Quinoa, corn and scallion medley.

While my tofu was marinating I washed up a cup of quinoa. Quinoa has a coating of saponin on it and that stuff tastes very bitter. So wash the quinoa thoroughly before cooking. I use 1 1/2 cups of spring water for one cup of quinoa and once it’s brought to a boil, simmer until all the water is cooked away — 20-25 minutes.  I cooked mine with 2 crushed and sliced garlic cloves and a pinch or two of sea salt. At the end I added the corn which has got to be organic. The sliced scallions and some roasted chopped almonds were tossed in last along with a bit of olive oil.

And the radish pickles?  See this post. Only this time I didn’t include the radish greens.

A note on choosing your inspiring vegetable or fruit

The later we get into summer, of course, the less “baby” veggies we’re going to see because, well . . . those little sprouts sure do grow fast don’t they? You can go ahead and make this turnip salad with regular turnips and turnip greens no problem. It can be just as refreshing as long as you choose your veggies wisely and that’s what I want to talk to you about.

As you’re shopping or harvesting from your garden, know that bigger is not always better. Vegetables that are allowed to grow really big are less flavorful, have more seeds and can even be pithy. You might be impressed with that giant baseball bat of a zucchini, but the little skinny one is going to taste better and sweeter.

I don’t pick the biggest onion or the biggest of any veggie or fruit. I pick what is not overgrown and not harvested too late.  I can’t think of any example where it’s better not to do that.

Happy inspiration and Happy Cooking!

 

 

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