First Tuesday Recipes for August

The summer is flying by! In my neck of the woods, this is the best time of year for sweet corn, watermelon, peaches, and of course, tomatoes straight from the garden. I love all the fresh produce that’s available in the summertime. It makes for healthy eating this time of year. Today I’ve got three great recipes for you!

***

The first one comes from reader Darlene Foster, who tells me that this is a delicious and easy dish that she often shares at barbeques and  potlucks. I can’t wait to try it. She found this Arabian Gulf recipe from Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum.

Rice Flavored with Cardamom

4 tablespoons butter

1 1/2 cups slivered almonds

1 cup rice, rinsed

1/4 cup raisins or chopped dates

2 1/2 cups water

1/2 teaspoon ground cardamom seeds

1/2 teaspoon cinnamon

salt to taste

1/4 teaspoon nutmeg

1/8 teaspoon cayenne

2 tablespoons finely chopped parsley

 

Melt butter in a frying pan and sauté almonds until they begin to brown

Add rice and stir fry for another 3 minutes.

Stir in remaining ingredients, except parsley, and bring to a boil

Cover and cook over medium low heat for 25 minutes

Turn off heat and allow to steam for 30 minutes

Stir, place on serving platter and garnish with parsley

Serves 6

***

Watermelon Ice

1/3 c. water

1/2 c. sugar

1 3-pound piece chilled watermelon

1 T. fresh lemon juice

In a small saucepan, sinner water with sugar, stirring until sugar is dissolved. Transfer syrup to a bowl set in a larger bowl filled with ice and cold water. Stir syrup until cold. Discard rind from watermelon and cut fruit into 1-inch chunks.

Place watermelon, syrup, and lemon juice in a blender and purée. Pour from blender into a fine sieve over a 9-inch square baking pan. Press hard on the solids, then discard remaining solids.

Cover mixture and freeze until frozen, 6-8 hours, and up to 2 days.

Just before serving, scrape watermelon with a fork to break up crystals and lighten the texture. Serves 6.

***

Zucchini and Tomato Sauté

1/2 t. olive oil

1 c. chopped onion

1 lb. zucchini, sliced about 1/4 to 1/2 inch thick

1/2 t. salt

1/8 t. freshly ground black pepper

2 c. cherry tomatoes

1 oz. crumbled feta cheese

2 t. chopped fresh dill

Heat oil in a large non-stick skillet over medium-high heat. Add onion and sauté for 3 minutes. Add zucchini and salt and pepper and sauté for 3 minute. Add tomatoes and sauté for 4 minutes. Remove from heat; stir in cheese and dill. Serves 4.

***

Many thanks to Darlene for submitting her recipe this month! Please remember that I love to include recipes from readers, so just drop me a note and I’ll put your recipe(s) in a post.

Until next time,

Amy

6 comments on “First Tuesday Recipes for August

  1. dgkaye says:

    Yum. Thanks Amy and Darlene. I’ll be trying out that rice for sure. 🙂 x

    Liked by 2 people

  2. MomzillaNC says:

    With the zucchini and tomato sauté, do you leave the zucchini in after adding the tomatoes for another four minutes? I cook zucchini all the time and seven minutes seems a long time for zucchini. Wouldn’t it go soft and mushy?

    Like

    • amreade says:

      You are supposed to leave the zucchini in the pan, but feel free to take it out and add it back in when the tomatoes are almost done. When I make this, I slice my zucchini on the thicker side–half an inch thick. You could even go thicker. It doesn’t seem to get mushy when I make it, but you could always adjust the time to suit your tastes. Let me know how it turns out.

      Like

  3. Darlene says:

    Thanks for including my recipe. The other two sound wonderful as well. Happy summer eating. xo

    Like

Leave a Reply to Darlene Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.