Late August is the time when folks start to panic, worried that we haven’t taken advantage of summer’s uniquely tasty bounty. The ever-fewer days on this month’s calendar needle us, whispering, “There’s only this many left to grill.”
Thanks to Recipe Redux, however, you can at least stay calm, cool, and healthfully satisfied the next time you hear the tinny tones emanating from the neighborhood ice cream truck. This month, we’ve got nearly 30 recipes for frozen treats: ice creams and “ice creams,” sorbets and snow cones, pies and popsicles, and my own Coconut Chia-Seed Fruit Pops.
No need to chase the truck one last time before it heads to winter storage, my friends (although, I have to say, that sounds like a fun addition to my half-marathon training regimen). We’ve got you covered with chilly concoctions you can make at your leisure, in summer or any season.
This week’s strange-foods theme has left me exhausted. I’m not sure why I expected this to be easy: I chose seven ingredients I’ve never prepared (and several I’ve never eaten, period), many of which are nowhere near local in Massachusetts or easy to find in February, and then I had to find seven brand new recipes in which to use them.
Star fruit, chia seeds, tomatillos, phyllo and sunchokes
But before anyone calls the waaaahmbulance, let me introduce you to Eating The Week’s secret weapon: my friend Drew, who is a professional word-other-than-chef. I call him that because Drew says he doesn’t like the term chef, but has been cooking professionally for over a decade. He has done fine dining, catering, personal chef, and taco truck work, and just accepted a position as the culinary instructor at a Seattle Whole Foods. He doesn’t think about healthy eating as much as he should, but knows local strawberries that are in season are one of the best things on earth.
I gave Drew the list of ingredients – chia seeds, cactus paddles, farro, phyllo, star fruit, sunchokes, and tomatillos – and a vague plea for help, and he delivered big time. As I write about each of the foods in this (very long) post, you’ll see Chef says sections featuring Drew’s expert guidance on preparing each food. It was an immense help, and if he’s not careful, I’m going to drag Drew back for future posts.