Louisiana produce – Hungry for Louisiana

Farmers Markets, Hungry for Louisiana, Vegetables

Two bean salad with lemon-Dijon vinaigrette

May 17, 2016

Fresh green beans are one of my favorite vegetables, in part because they’re one of the few that all three of my kids like. It’s crazy how hard that is. And now that beans are in season* and emerging from numerous regional farms, I’m having a field day cooking with them.

Frequently, I blanch a batch and put them in a food storage bag in the fridge, taking out handfuls a couple of times during the week to sauté for dinner. I love them tossed in a hot pan with olive oil and fresh garlic, then doused with a little soy sauce and topped with basil slivers. Or sometimes I add lemon peel, toasted almonds and fresh chives. They’re amazing with Hollandaise, and I love them served as an hors d’oeuvre with spicy peanut sauce. These guys are versatile.

This week, I’m combining fresh, blanched green beans with gorgeous wax beans, also in season, and using them as a salad with fresh tomatoes, crumbled feta and a homemade lemon-Dijon vinaigrette.

4th of July, Farmers Markets, Fresh produce, Healthy, Local, Tomatoes, Vegetables

5 fast and easy uses for summer tomatoes

July 8, 2015

Fresh local tomatoes are ripening in full force around the country, and at no time during the year will they taste this authentic, this juicy and this meaty. But the pressure to enjoy each and every precious one is killing me. I bought a bunch last week at our farmers market, and then my mother-in-law plied me with a big bag — an overrun from her brother’s wildly productive garden. We’re using tomatoes as fast as we can around here in BLTs, cucumber and tomato salads and tomato sandwiches on shamelessly squishy white bread. I love them diced over morning eggs, and nowadays, a simple plate of sliced tomatoes replaces a requisite green salad at dinnertime.

But what else can you do with fresh juicy summer tomatoes? Plenty. Here are a few ideas to make sure none of those tasty beauties goes to waste.

Cucumbers, Farmers Markets, Fresh produce, Vegetables

5 fast and easy uses for summer cucumbers

June 22, 2015

I’ve always been a fan of cucumbers. As a picky kid who had an attitude about most vegetables, I loved cucumbers for their crunchy texture and mild taste. Now as a grown-up, I appreciate their versatility. Cucumbers are as comfortable in a tea sandwich with watercress as they are in a Vietnamese sub or a marinated Southern salad.

Backyard gardens are awash in cucumbers right now, and local farmers are harvesting them like crazy. Here are some fast and easy ways to enjoy the bounty.

Canapés with fresh dill and goat cheese

So simple. On toasted slices of French bread, spread mayo or herbed goat cheese and top with a thin disc of cucumber and a sprig of fresh dill. Tomatoes work great here as well.

Tuna sashimi salad

Toss cubes of fresh yellowfin tuna with avocado, cucumber and watermelon and a dressing of soy sauce, olive oil, wasabi powder and lime juice. Top with fresh mint.

Classic tomato-cucumber salad

This is the stuff of Southern potlucks and church suppers, and it never tastes better than when made in mid-summer. Whisk 1/4 cup each cider vinegar and canola oil, 2 tablespoons sugar and 1 teaspoon Kosher salt. Slice 3 medium tomatoes and 1 large or 2 small cucumbers into a bowl, pour in marinade and gently toss. Cover and marinate in the refrigerator for at least 2 hours.

Sautéed with butter and fresh herbs

Julia Child was a big fan of sauteed cucumbers and detailed instructions for preparing them exist in her famed Mastering the Art of French Cooking, Vol. 1. Here, I sauteed 1 cup of peeled, thinly sliced cucumbers in a pat of melted butter over medium high heat for 3 minutes. Remove and toss with slivers of fresh mint and basil, a squirt of lemon juice and Kosher salt to taste. Serve as a side dish with grilled shrimp or roast chicken. Prepared like this, they taste like mild squash.

Tzatziki

Combine 1 cup Greek yogurt with 1 teaspoon lemon juice, 1 teaspoon red wine vinegar, 1/2 cup peeled and diced cucumbers, 1/2 teaspoon fresh minced garlic, 1 teaspoon fresh chopped dill and 1/2 teaspoon Kosher salt. Serve with grilled lamb, chicken, shrimp tucked in fresh pita. Enough for 2-4 servings.

Enjoy!

Blueberries, Breakfast, Desserts, Fruit, Local, Louisiana, Peaches

Summer fruit sauce perfect for pain perdu or pound cake

May 28, 2015

You know summer is here when long-awaited fruits emerge. Lately, I’ve been picking up pints of blueberries from our local farmers market, and my own backyard blueberries and blackberries (so easy to grow here!) are ripening like crazy. My kids and I try to head outside early so we can harvest them before the birds beat us to it. It’s a mad rush. Fresh blueberries make their way into lots of different recipes in my kitchen, but one of my favorites is a fast and easy fruit sauce that’s a perfect topper for dessert or a sweet breakfast.

Farmers Markets, Fresh from the Gulf, Hungry for Louisiana, Local, Louisiana, Shrimp

Texture, crunch and a range of flavors in shrimp and fennel salad with tangy vinaigrette

May 1, 2015

You will not regret making this salad. Before you even go to the “trouble,” understand that it is nothing more than 3 simple components: fresh cooked shrimp, chopped veggies and a really nice dressing. C’est tout, OK? Do not glaze over at the list of ingredients, because this is easy and really adaptable. Plus, it’s just damned delicious and I want you to experience it. With me?