August 19, 2018
So Much Bounty
By Linda Dansbury

I prepared quite a few delicious dishes this week including a couple of new ones that turned out great. Please share how you enjoyed your harvest by emailing me at lindadansbury@comcast.net. Here is a sampling:

Edamame - I know I provided the low down on what to do with these in a prior newsletter. I tried something slightly different this week. We prepared sashimi this week and had the edamame as a side dish but instead of topped with plain salt, we used smoked sea salt and it was delicious. I then thought about it and using other flavored salts, cumin or paprika would also be delicious.

Tomatillos, onions, poblano peppers, okra, cilantro and pork shoulder (from Hershberger) - found a recipe in my pressure cooker cookbook for a lamb shoulder, which I changed out with pork. The recipe did not call for okra but I added it anyway. It turned out delicious - and made plenty to freeze for later. If anyone is interested in the detailed recipe, let me know at lindadansbury@comcast.net.

Okra and onions - made the Easy Indian-style Stewed Okra. It really is easy and it is tasty!

Tomatoes, garlic, chicken - a few of my tomatoes were starting to get bad spots so I wanted to use them quickly and in a delicious way and found a recipe called Garlic Butter Tomato Baked Chicken with Mozzarella. It was very simple to prepare and was made all in 1 pan. Recipe says it is good with rice, crusty bread or steamed veggies. I made noodles from my summer squash I still had that I simply heated in olive oil but it would also be great with spaghetti squash. It calls for cherry tomatoes but I just cut up the tomatoes I wanted to use into the size of halved cherry tomatoes. I have added the recipe to this site.