Two things are responsible for this week's local meal: the first tomatoes of this summer's CSA share, and the heat that is making me loathe to use the oven. Making granola yesterday was bad enough - just standing next to the stove left me soaked in sweat. So I opted for a dish that would get me out of the kitchen as quickly as possible.

Cube steak is pre-tenderized meat made from a cut that would otherwise be fairly tough, in this case, the pork shoulder. The tenderizing makes cube steak super easy to cook - I just sprinkled mine with salt, pepper and a little cumin and pan-fried it for a few minutes on each side. In the meantime I made a salad ( a couple tomatoes and a small onion chopped and tossed with basil, cilantro, balsamic vinegar, salt and pepper) and the yogurt sauce ( plain, tart yogurt with little dill, garlic and salt). Cumin and dill are my favorite hot weather spices, so refreshing and cooling on the tongue, particularly when paired with the tang of the yogurt.

Ingredients:
Yogurt homemade with milk from Oake Knoll Ayreshires in Foxboro, MA
Tomatoes, young white onions, cilantro and basil from Red Fire Farms, Granby, MA
Pork shoulder cube steak from Houde Family Farm, St. Johnsbury, VT