CSA boxes are like your own personal episode of Chopped. You have no idea what is going to be in there. The farmers are simply going to give you whatever is best that week, and vegetables do not care if you were hoping for something else, ripe is ripe, when they are ready, you are on their schedule.
It happens to all of us. We get that wooden box of blushing farmers market peaches home to discover that there is that one at the bottom that is all mushed and sad. You send your kids off to camp with a colorful mix of Ranier and Bing cherries to find them after dinner, untouched in the lunchboxes, having baked all day in their plastic containers because today was the surprise ice cream social and ice cream trumps fruit every time.
The dog days of summer, for me, are not so much a time for capital "R" Recipes. The heat makes my brain all sorts of poached, and as much as I’m excited about the bounty of fruits and vegetables that I was missing all winter, I’m not terribly inclined to do anything radical or complicated with them. I like to say that it’s because I’m just keeping things simple and letting their true perfect fresh nature shine. But the truth, between you and me, is that I’m lazy by nature and doubly so when there is a chance of sweating.
For some reason, it’s way too easy to over-prepare for company. With 10 people on the guest list—hamburgers, hotdogs, roasted veggies, barbecued chicken wings, chips and dip, grilled corn, and maybe even a few steaks seems like an appropriate amount of food.
Be prepared for July 5th. You’ll surely find yourself staring dumbfounded at your fridge full of leftover selections of grilled meats, burger toppings, and bottles of beer wondering how on earth you made/collected so much food. Here are 16 ways to use every last leftover from the celebration before they go bad.
Mimosas are the quintessential brunch tipple. It's just a bit of orange juice perking up some bubbly wine, not too sweet, not too bracing—a gentle awakening of the palate for a lazy Saturday or Sunday morning. But the problem with serving mimosas at brunch are that you often end up with leftovers. Either you’ve batched more than your guests consume, or you’ve set up the bubbles and juice for self-service and at the end of your brunch you have just enough juice and wine leftover that to dump would feel wasteful.