Particular thanks to the very kind Irish woman who looked after Thistle so that Honor & I could shop.
(The next thing I'm going to do is learn to make homemade tortillas, because, honestly the shop-bought ones are particularly crap, especially, it seems, the organic ones from Whole Foods.)
M E N U
Carne asada tacos with cilantro-radish salsa
Crushed beet with lemon vinaigrette, dill & Greek yogurt
Corn, radish & avocado salad a la Cary
Farmers market tomatoes with red onion
Peach & apricot pie
|Crushed Beets with Lemon Vinaigrette|
|Radish/Green Onion Salsa & Corn Salad|
Tomato, Red Onion & Parsley Salad
Cilantro-Radish Salsa (adapted from Bon Appetit, June 2014)
1 Tbsp. vegetable oil
1/4 cup fresh cilantro
4 radishes, trimmed &chopped
2 spring onions, white & pale green parts only, thinly sliced
1/2 serrano or jalapeno chile, finely chopped
2 Tbsp. fresh lime juice
Chop cilantro and toss with radishes, onions, chile, lime juice and 1 Tbsp. oil. Season with salt and pepper.
Serve on thinly sliced carne asada in warmed tortilla and top with queso fresco and a little chopped cilantro.
Corn, Radish & Avocado Salad a la Cary
(This is a recipe that was orginally introduce to us by Cary, the children's second mother, who is originally from Guatemala. Her recipe includes some queso fresco, which you can add if you like.)
5 ears of corn
2 (firm-ish) avocados, cut into small cubes
1 can black beans, drained
1/4 cup cilantro, chopped finely
5 large radishes, chopped into small cubes
Juice of a lime
Salt & Pepper
Spray oil on the corn and put directly on the grill to brown them a little.
When they are golden brown, pull them off, cool them a little and slice the corn from the cob.
Combine with the other ingredients & serve.
Skirt steak marinated in cumin, lime juice, oregano, salt & pepper and cooked on a hot grill. Slice thinly. Serve in warmed tortillas with salsa, cilantro, queso fresco.
Crushed Beets with Lemon Vinaigrette (from Bon Appetit, June 2014)
2lb mixed beets, scrubbed
6 Tbsp. olive oil
Freshly ground pepper
2 Tbsp. grated lemon zest
2 Tbsp. lemon juice
1/4 fresh mint leaves
2 Tbsp. fresh dill
1/2 cup Labneh or Greek yogurt
Pre-heat oven to 400F.
Wrap beets in foil and roast till tender (40-50 minutes)
Let cool slightly and rub off skin.
Crush beets with bottom of a bowl (it's ok if they fall apart).
Whisk lemon juice, zest, 2 Tbsp. oil.
Heat 3 Tbsp. of oil in a pan over medium-high heat. Add beets, season with salt and pepper and cook till browned (ish).
Toss with vinaigrette (in a bowl) mint, dill and transfer to serving plate, dolloping with yoghurt/labneh, fresh herbs, salt & pepper.
Also, how great has Bon Appetit become? This June issue is compulsive reading.
|Bon Appetit, June 2014|