Late summer gives us a glut of tomatoes and stone fruit that taste like sunshine encapsulated, particularly if you get them direct from farms and smaller producers in the market.
There are times in the restaurant when I get so excited about juicy, green zebra tomatoes, "eating" peppers such as padrons or shishitos or tiny, sweet tropea onions that I order far more than I need for the week, and am stuck with a fridge bursting with produce. It's a wonderful problem to have, but it also means that I've had to learn to make the most of a summer bounty.
Of course, eating tomatoes simply with a glug of good olive oil and a little fish sauce (much better than salt) is also strongly encouraged
–Rosheen Kaul
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February 27, 2023 at 01:45PM
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Hot sauce summer: Recipes to make the most of seasonal produce - Good Food
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