We happen to love watermelon just as it is. There’s nothing quite like having a thick slice of crisp, icy cold watermelon during the heat of summer. Even so, we’re always up for something new. And, when we saw this recipe, we thought, let’s scratch it out in the test kitchen. After all, who thinks of adding what’s essentially a salad dressing to watermelon?
This is a recipe that we’ve had around for a couple of years now. After a couple of years, we either need to try it or toss it (well, not really toss, since the Scratchin’ It filing systems uses a double redundant protocol to maintain records), so let’s try it out. It fits in well with yesterday’s post about the Crispy Smoky Salty Carrot Strips, in that the original recipe intended it as a replacement for a perfectly good food (cheese, glorious cheese) that we enjoy with abandon. So, why are we making it? To us, it might not be a good replacement for cheese, but it might be a delicious Almond Spread.
When we first saw this recipe, we were skeptical; supposedly a few flavorings and a bit of baking would make carrots taste like bacon. In fact, the recipe in Bacon-ish, by Leinana Two Moons, was titled “Carrot Bacon,” which we changed to Crispy Smoky Salty Carrot Strips. Why? Well, let’s face it, carrots will not taste like bacon, and they’ll surely not fool anyone into thinking they are eating bacon, and that’s just fine. Why should they? Why can’t this recipe be just a new way to enjoy carrots? A way that’s crispy, smoky, and salty? We thought so. So we figured we’d give the recipe a whirl and pass it by our Scratchin’ It taste-testing panel for critique. What do we have to lose? It’s just a carrot, right?
It’s that time of year again. Time to break out the Zucchini Files. Being members of a CSA means we get a lot of what grows well, and nothing grows better than zucchini squash. So, over the years, we’ve searched high and low for recipes which use that prolific vegetable, and presented them to you fellow scratcher. This summer, we’re starting with a recipe of our own invention: Zucchini Citrus Salad. Keep reading, and you might just find a new way to use up a few zucchini squash this summer.
Last Friday, we were making a traditional Italian dish for dinner — Risotto Primavera — and we didn’t have bread to serve alongside. In our house, baking day is Sunday, and, since we’d traveled, we’d eaten all the bread in the house. So, we decided that there must be some quick, easy, traditionally Italian flatbread we can make up in a few minutes. And, according to posts on the Internet, there is: piadina. We looked at a few recipes and quickly realized a secret about piadina which we’ll reveal at the end of this post.
Two weeks ago, we picked up that ginormous head of cabbage in our CSA share. And, it was one of the smaller heads. Still, to us, it meant we had to use up a lot of cabbage. What could use cabbage faster than some sort of coleslaw? Now, as you know, we have two of the best recipes for coleslaw right here: our traditional Coleslaw, and a Light Coleslaw. Today, we’re going with what is, essentially, a Pineapple Coleslaw.
If you believe the Internet, the only ways you can have radish pods are either raw, as on a salad, or pickled. Nothing else.
Wait a minute, do you know what radish pods are? Oops. Sorry. Let’s get that out of the way first. Radish pods are simply the seed pods of radishes that have been left to go to seed or bolted. Nothing more. They taste pretty much like radishes, and you can use them in salads just as if they were radishes. In a way, since they’re radish seeds, which would grow into radishes, perhaps they’re radishes, after all. And, just as with radishes, they can get woody, tough, and pithy. So, if you happen to get these in your CSA share, you’ll want to pick through them and save the tender pods. If you don’t think you’ll ever have radish pods, you can move on.