Melon and Mint Gazpacho
This week Chef Brandon made Melon and Mint Gazpacho. Serve chilled. Would be great with some cold cuts or a salad.
Also, we made some Mackerel salad with fresh dill, arugula pesto and hardboiled egg. It can be used like a tuna salad, on a sandwich or on top of greens or on crackers.
I am fond of good Spanish olive oil. It’s much less spicy than its Italian counterpart. I ordered some for you this week direct from Spain from a small and excellent producer, I hope you enjoy it!
Oregon Sweet Shrimp are already cooked and ready to go. They can be eaten cold or hot, I suggest using them to stuff tomatoes or quickly sautee in some garlic and olive oil.
Fresh local line caught King salmon from Moss Landing this week, it’s good however you like to cook it. I like baked at 375 for around 15 minutes, with some baby potatoes and some pearl onions
Schoch fromage blanc is a mild spreadable cheese. It is great in salad, you could add some to the melon gazpacho, you could have it on toast, or with the tomatoes in a tomato salad. It’s also good mixed with herbs as a spread. You could also try a classic Belgian dish of fromage blanc on country bread with sliced radish and salt served as a side with a good beer.
Okra is a classic southern veggie, but its also used in Indian food quite often. My favorite way is to cut it into medium sized chunks, dip in egg, roll in corn meal, and pan fry crispy. Or you could make a shrimp gumbo. Make a stew with onion, okra, tomato paste, fresh tomato, some cayenne or paprika for spice. Add the sweet bay shrimp at the last minute.
The plums this week come from my plum tree at home. They are pretty juicy so they are good raw, or if you cook them, make sure to add some tapioca or something to help absorb the liquid.
Corno di Toro peppers are sweet and tender. They are good cooked but I think even better raw as a snack or in a salad. Think of a bell pepper but tastier.
As always, if you have any questions or want more suggestions, don’t hesitate to reach out and email me.
Enjoy your Stash!
Gabe & Brandon