A Table: Trendy Chips, Perfect Drinks & More

My name is Lauren Cerand, and I'm delighted to be a core member and new recipe editor. Please visit every Wednesday morning for a recipe or two inspired by the preview list.


Pictures from the farm... Can you see Comfrey? Me either. He must be drinking the milk.

Small Share 

1 bunch Basil 
1 bunch of Kale 
1 Head of Lettuce 
Sugar Snap Peas 
1 Summer Squash 
1 bunch Scallions 

Large Share 

1 bunch Basil 
1 Head of Lettuce 
Sugar Snap Peas 
1 Summer Squash 
1 bunch Scallions 
1 bunch Broccoli Raab 
1 Head Yukina Tatsoi 
1 bunch Dandelion Greens 
1 Cucumber 

Famous golfer and beverage name bestower Arnold Palmer (see also: Bangable Dudes in History, My Daguerrotype Boyfriend, Time Machine Cougar)

This week's recipes focus on our spotlight vegetables, kale and squash. First, a recipe for the very trendy kale chips you may have heard about in the last couple of years, from Melissa d'Arabian's Ten Dollar Dinners at the Food Network:

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
And second, Marinated Zucchini and Summer Squash, from Giada's Family Dinners:

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

I don't know about you, but I spend most of my summer days trying to make nature's most exquisite Arnold Palmer, which is half lemonade and half iced tea and all perfection.

Here's Tyler Florence's Arnold Palmer:

4 English breakfast tea bags
1 tea kettle filled with boiling water
1 cup Simple Syrup, recipe follows
1 cup lemon juice
1 lemon, zest
2 cups ice cubes

Tie the tea bags together attach to the handle of a large pitcher. Pour the hot water over the tea bags and into the pitcher. Set aside to steep for 5 minutes.

To a blender, add the Simple Syrup, lemon juice, lemon zest and ice cubes and pulse to puree. Place the mixture into the freezer until the tea has finished steeping.

Add ice cubes to a large glass and top with the tea. Using an ice cream scoop, scoop the lemonade into the glass.

Simple Syrup:
1 cup sugar
1 cup water

Add the sugar and water to a medium saucepan. Bring to a boil and allow to simmer until the sugar has dissolved. Remove from the heat and set aside to cool completely.

The best thing I've read this week would have to be the Food Issue of Creative Nonfiction, featuring Ruth Reichl on culture and criticism and much more... a must for thinking omnivores. Check it out.