Courtesy of Jesse Griffiths
Photography by Jody Horton
The culmination of your late-summer planting stares at you from a bowl. What do you do? Treat it simply. The vinaigrette in this recipe is more acidic than normal to balance out a rich meal, but feel free to use less vinegar for a more subtle salad.
Although milder than many of Aster Kassaye’s more vividly spiced dishes, this vegetable and bean salad is also typical of Ethiopian cuisine, with a few familiar ingredients prepared and combined in an unexpected way. Cool and simple, it’s substantial enough to anchor a summer meal.
Photography by Jenna Noel
Photography by Jody Horton
Photography by Lisa Fain
Adapted from The Herb Garden Cookbook by Lucinda Hutson
Various components may be made ahead and chilled (click on each for recipe):
Tuna
Lemon-Herb Vinaigrette
Lemon Balm Potatoes
Lemon Thyme-Scented Green Beans
Cucumber and dill make a delicious combination, but in Central Texas, their growing seasons barely overlap. Fortunately, dill freezes beautifully and tastes great when used later.
CINDY CASHDOLLAR is a steel guitar and Dobro artist and five-time Grammy winner as part of Asleep at the Wheel. She also plays solo and with legendary contemporary artists. Find out more at cindycashdollar.com.
ELIZABETH MCQUEEN lights up the stage when she plays guitar and sings with Asleep at the Wheel, as well as with some of the best musicians in the country. She just released her new record, The Laziest Girl in Town, and somehow manages to travel (and blog) with the band and a baby girl! Find out more at elizabeth-mcqueen.com.
DEB FLEMING says she’s on the “flip side of the record”—handling the business aspects for performing artists (several from this party!). To find out what she’s up to, visit her Facebook page at facebook.com/LiveOakMusic.
Ponzu is made from the juice of yuzu, a Japanese citrus fruit. Its aroma and flavor might best be described as a combination of lemon, lime and grapefruit. If yuzu is not available, substitute these fruit juices. It won’t be the same, but will still taste good. Ponzu is used as a dressing or sauce for grilled, sautéed or deep-fried fish, meat and vegetables.
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