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Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: Combining summer's leftover produce yields the most creative -- and the most delicious -- recipes.
Summer produce is in full swing these days and, if you're anything like me, your counters and refrigerator drawers are full of leftover samplings of the season. When the scattered produce reaches full tilt and threatens to push past its peak, I'm inspired -- and required -- to use it all up so I can find find more.
Here is grilled pork atop the most unexpected summer salad of all the ones I've made so far: handfuls of tomatoes, blueberries, and basil topped with bits of salty goat cheese and sweet, tangy balsamic. This salad is served with simple grilled and sliced pork, the juices from which add depth to the entire dish. Luckily there will be many more trips to the market before the summer is through, which means I can make this dish again.
One 1-pound pork tenderloin, at room temperature
3 tablespoons olive oil, divided
Freshly ground black pepper
2 pints cherry tomatoes, halved
1 cup blueberries
1/4 cup fresh goat cheese, finely crumbled
1/4 cup fresh basil leaves
1 tablespoon balsamic vinegar
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photo by Caroline Wright