Week 8: grilling and cool summer salads

 Lots of grilling recipes and cool summer salads this week…anything to not raise the temp of the already hot kitchen! 
Escarole Waldorf Salad
Escarole can be a bit on the bitter side. Serving it with this tangy mustard vin and dried cherries balances the bitter. You may substitute other chopped lettuce if desired.
2.5-3 cups sliced escarole
Mustard Vinigarette: 1 Tbsp stone ground mustard, 3 Tbsp olive oil, 1 Tbsp white wine vinegar, salt & pepper. place all ingredients in a jar with tight fitting lid. shake vigorously until all is combined.
1/4 small red onion, sliced
1/2 cup dried tart cherries (or dried cranberries)
1/4 cup crumbled good quality blue cheese, optional
Place escarole in a medium sized bowl. Drizzle on a few tablespoons of mustard vin and toss to coat. Reserve remaining dressing for another use. Top salad with red onion, dried cherries, toasted walnuts, and blue cheese. 
This salad also makes a great topping for a burger with a little extra blue cheese. Seriously, it’s good. 
Mom’s cucumber salad
I crave this simple side every summer.
1 cucumber, sliced thin
1 Tbsp fresh dill (or 1 tsp dried)
1/4 cup mayo
a few sprinkles of vinegar (I used chive blossom infused, but white wine or apple cider would be good also)
salt and pepper to taste.
Mix all ingredients in a bowl. Serve chilled.
Leftovers are good on bun w/roast chicken.
Summer Squash Salad
If you are not a fan of mayo (as in the above recipe) and/or really like yogurt, here’s a good salad option for you. Feel free to use all cucumber or all summer squash in the recipe. Sliced Zucchini may also be used. 
1 summer squash, sliced very thin
1 cucumber, sliced very thin
2 tbsp onion, minced (gr onion, red onion, or sweet onion work great)
drizzle of oil (safflower or olive oil about 1/2 tbsp)
1/4 cup plain greek yogurt
1/2 lemon, juice 
1-2 tsp fresh dill, chopped
salt and pepper 
Combine all ingredients in a bowl. Chill for a couple of hours (to thin the greek yogurt and develop flavor). Stir and serve. 
Asian Style Kebabs over Carrot Ginger Rice
A great weeknight meal: it comes together as quickly as you cook the rice. Hoisin Sauce can be found at most grocery stores in the international asian section.  It is an Asian bbq sauce basically. 
The vegetables and pork could also be stir fried  in peanut or sesame oil if no grill is available. Substitute marinated tofu for the pork if desired. 
makes approximately 4 large kebabs
For the rice:
2 medium sized carrots, small diced
2 tsp fresh grated ginger (or about 1 tsp ground)
2 tsp sesame oil
1 cup white basmati rice
In a small sauce pan heat oil over medium heat. Add carrot and ginger. Saute for about 2 minutes. Add rice, stir to coat in oil and saute 1-2 minutes. Add 1 3/4 cup water and salt. Bring to a boil. Cover, reduce heat to low and simmer 15-17 minutes until liquid is absorbed
For the kebabs:
snow peas, approximately 20-25 
2 large green onions, a few inches of the green cut off and reserved for another use, cut remaining into 2 inch pieces
2 carrots, peeled and cut into large dice
0.5-1 lb pork, chopped into 1 inch cubes (I used 2 pork chops), optional
Heat grill to medium heat.  
Make the glaze (see below).
Alternate the vegetables and pork on kebab sticks (if using wooden, be sure to soak them for 30 minutes before use). The vegetable could also be cooked in a grill basket. 
Place the skewers on the grill. Cook 5 minutes. Flip the kebabs and brush with the hoisin glaze. Cook another 4-5 minutes. Turn and brush the glaze on again. Cook for another minute. *Be sure to use an oven mit when flipping the skewers. Serve over rice. 
**Great with the pickled kohlrabi from the cooking demo blog post!!!
For the glaze:
1/2 cup hoisin sauce
1 tsp grated fresh ginger (or 1/2 tsp ground)
1 tsp sesame oil
1 tsp soy sauce
dried hot pepper crushed, optional
Cucumber Chiller
Super refreshing drink for a hot summer day. I love that it isn’t too sweet. That’s my complaint about most summer mixed drinks. You can omit the honey or sugar all together also.  
Makes 2 drinks
adapted from Food Everyday
1 cucumber
1/4 cup mint 
2 limes
1-2 tsp (a good drizzle) honey or granulated sugar, optional
10 oz club soda
gin, optional
Peel, seed, and chop cucumber. Add the cucumber to a blender with 2 Tbsp water and puree. Pour the mixture through a fine mesh sieve over a bowl. This may be done up to a day ahead and chilled in the fridge. In a pitcher, add the mint  (and sugar if using granulated sugar) and muddle until you smell the mint. If you do not have a muddler that’s fine (neither do I!) us the handle of a wooden spoon. When muddling: push down, twist and give the herbs a slight push into one another, you don’t want to squish them too much as this will bruise the leaves. Add 1 of the limes, quartered. Muddle gently the lime and mint to release the juice of the lime. Now add the honey and club soda. Stir. In a widemouth pint sized jar (or any other glass of choice) fill with cubed ice, pour mixture (leaving room for optional alcohol) and stir. Add a shot of gin or vodka if desired and stir. Serve. 
Grilled Cucumbers with Salmon and Couscous
I have never grilled cucumbers before tonight and am now wondering why the heck not, they are amazing grilled! If you are not a salmon fan, substitute another fish or omit. If you don’t have couscous, try serving this over quinoa, millet or rice instead. 
adapted from Food Everyday
Serves 2
2 salmon fillets
3 Tbsp olive oil, divided
1 garlic clove, minced
salt &pepper
2.5 oz feta, crumbled
1 lemon, juiced devided
1 Tbsp fresh dill, chopped
1/2 cup couscous, cooked according to package directions
1 large cucumber, cut into 3/4 in thick sliced on the diagonal
In a small bowl, combine feta, 1/2 lemon juiced, dill, and 2 tbsp olive oil. Season with salt and pepper. 
Cook the couscous.
Heat grill to medium heat. With a piece of  foil large enough to make a pocket around the salmon, place the salmon on the foil. Drizzle with olive oil, lemon juice, salt, pepper and minced garlic. Rub salmon with this mixture to coat. Cover loosely with the foil. Place on grill. Cook 8-10 minutes until cooked through and flaked easily with a fork. 
Lightly brush cucumbers with olive oil and season with salt and pepper. Place on grill over medium to low heat. Grill 2-3 minutes per side (do not overcook, they will get very mushy). 
Place couscous on a plate. Place cooked salmon and cucumbers over couscous. Now top with the feta mixture.  
Summer Bean Salad
recipe and photo below submitted by CSA member Kathleen Campbell
Thanks Kathleen for this recipe! The fennel tastes especially delicious in this salad! 
8-10 side portions
4 Carrots
1 large bulb fennel
2 T chives
2 T parsley
2 T basil
1/2 garlic scape
1/2 cup pickled or freshly blanched green beans
32 oz of beans I used: kidney, garbanzo, and cannellini
4 T red wine vinegar
4 T olive oil
1 t dijon mustard (optional)
salt and pepper to taste
Chop carrots, fennel, green beans into medium small pieces.  Roughly chop all herbs including garlic scape.  Combine veggies& herbs with beans of your choice.  Dress with oil, vinegar, and dijon mustard if desired.  Salt and pepper to taste.
Creamed Kale
The first year of our CSA membership, I wasn’t sure what to do with 22 weeks of kale, so this became my go-to recipe. I may have made this recipe just a few too many times that first year…3 years later I am now finally revisiting it and am glad I did! Great over grilled steaks with a glass of red wine! 
adapted from Saveur
10 leaves kale (I used lacinato kale)
1/2 cup stock (I used chicken, but vege or pork stock would work as well)
1 tbsp butter
1/4-1/2 cup cream
pinch of sugar
salt and pepper to taste
fresh grated nutmeg, optional 
Remove thick stems from kale and save for another use. Place kale and stock in a large skillet or medium sized dutch oven. Bring to a boil and simmer over medium heat until almost dry 10-15 minutes. Add butter and stir for 2-4 minutes. Add desired amount of cream, sugar, salt and pepper and a pinch of fresh grated nutmeg if desired.  Cook 5-6 minutes longer. Serve immediately. 
Summer Grilled Vegetable Pizza
1 eggplant, sliced into 1/2 inch disks
1 zucchini, sliced into 1/2 inch disks
 1 summer squash, sliced into 1/2 inch disks
1 red onion, sliced into 1/2 inch thick slices
5-6 basil leaves, stacked, rolled and sliced very thin (chiffonade cut)
1/2 bunch fresh oregano leaves, chopped fine
2 garlic cloves, mined
roasted garlic as desired
2 -3 Tbsp rosemary garlic oil (see recipe below) or olive oil, plus more for coating pizza)
1-1.5  cups shredded or sliced mozzarella 
parmesan cheese, if desired
cherry tomatoes, quartered, optional
1 grilling pizza dough (see recipe below) or store bought
Classic Basil Pesto (see recipe below) or any of your other favorite pesto recipes 
In a large bowl, place the eggplant, zucchini, squash, basil, oregano, raw minced garlic, salt and peper and drizzle in oil to coat. Toss to coat. Let sit 10-15 minutes to marinade the flavors. After 15 minutes, drain the excess liquid from the bowl. Preheat grill. Place onion in a grill basket (or skewer them) coated in some oil and salt and pepper. Place sliced marinaded vegetables on the grill. Grill 2-3 minutes per side being careful to not overcook to mush.  The onions will take a bit longer to cook through.
Have all your ingredients by the grill waiting to go on the pizza after you flip it. Roll out pizza dough and brush oil onto the side that will be placed on the grill grates. Cook for 2 minutes . Oil the side that will now be flipped onto the grill (when easy comes off grill and starts to puff). Working quickly, smear on pesto, arrange grilled vegetables and cherry tomatoes and spinkle with mozzarella cheese.  Put the lid of the grill down and cook 4-5 minutes longer until cheese melts. Check the bottom of the dough every minute or so to make sure it is not burning. Serve warm.
Grilled Pizza Bianca with Mixed Greens
here’s another option for grilled pizza this week…
adapted from Food Everyday
1 grilling pizza dough (see recipe below)or store bought
1/2 cup ricotta cheese
2 tbsp rosemary garlic infused oil (see recipe below) or olive oil
2-3 roasted garlic cloves (see recipe below) or 1 garlic clove minced
salt and pepper
1 cup mozzarella sliced or shredded
1/2 cup parmesan cheese
a couple of handfuls of the spicy asian mix (or other mixed greens or arugula) 
*I prefer to dress the lettuce with a broken vin: toss with a few dashes of either champagne vinegar or white wine vinegar, a drizzle of olive oil, salt and pepper. 
Preheat grill to medium high heat. Roll out dough. 
Stir together ricotta, 1 Tbsp oil, garlic, and salt and pepper. 
Have topping ingredients by the grill and ready.
Generously oil dough with garlic infused oil, place oiled side on the grill. After about 1-2 minutes, lightly oil the side that will be flipped onto the grill. The dough should be easy to remove from the grill grates and slightly puffed. Flip the dough. Working quickly: lightly oil and salt the dough, Smear on the ricotta mixture and sprinkle with parmesan and mozzarella. Put the lid of the grill down and cook 4-5 minutes longer until cheese melts. Check the bottom of the dough every minute or so to make sure it is not burning).  Top pizza with mixed lettuce right before serving. 
I actually like this pizza room temp rather than hot. It allows the ricotta to chill and the texture of the ricotta to be a little less grainy. Also allowing the pizza to cool a bit stops the lettuce from wilting when coming into contact with the pizza. Store leftover pizza and greens separately. 
Garlic Rosemary Infused Olive Oil
I love infusing oil. Rosemary garlic is one of my favorites. I like the focaccia taste it gives to the grilled pizza dough. It is not necessary in these recipes, but will really elevate them into  a more gourmet tasting pizza (whatever that means). 
There are many ways to roast garlic, I like this method as it produced roasted garlic and an infused oil at the same time. 
Refrigerate leftover oil and garlic cloves as the garlic can cause it to go rancid if left at room temp. Let it sit on the counter 10 minutes to soften before use if desired. 
Take 2 heads of garlic and cut the very end of each bulb off (see picture) this makes it easier to squeeze the roasted garlic out
2 sprigs of fresh rosemary
1 sprig of fresh thyme, optional
enough oil to coat the ingredients above in a 1 qt oven safe casserole dish. 
Place in a 350 degree oven for 1 hour or until garlic is soft. Check after 30 minutes to make sure garlic is not overcooking. 
Grilling Pizza Dough Recipe
Making pizza dough is quite simple and only takes about 15 minutes of active time and 1 hour to raise. This dough is great for any toppings you desire. I only use this dough for grilling, for some reason the results are not as good when baked in the oven. 
2 cups warm water (lukewarm about 80-90 degrees)
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
5 cups all-purpose flour, sifted
1/2 tablespoon granulated sugar
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for oiling the bowl
Place water and yeast in a bowl of stand mixer with hook attachment (or in a large bowl if not using a mixer). Whisk to combine. Pour flour over water mixture. Add sugar, salt and olive oil to bowl also. Mix on low speed for 1 minute until dough comes together (or gently mix with a wooden spoon for 1 minute in bowl). Increase speed to medium and mix 8-10 minutes until dough is smooth and stretches without tearing (or sprinkle a countertop with flour and place dough on countertop, knead for 8-10 minutes by hand until smooth and elastic).
Transfer dough to an oiled bowl. Cover and set in a warm place for 1 hour until doubled in size. Punch dough down. Divide into 4 equal portions. Shape into a ball. This will make 4 medium sized pizzas. 
Roll out dough with a rolling pin. You may need a little flour or cornmeal to prevent sticking on the bottom of the dough. 
The dough can be made ahead, wrapped in saran wrap and put in the fridge for a couple of days or the freezer in a freezer bag for a couple of months. If frozen thaw in fridge overnight. Once thawed, take it out of fridge and let rise. 
Once it’s ready and rolled out, generously oil the dough and place oiled side on a hot grill (I have my grill on medium heat about 375-400 degrees). Grill for a few minutes (when the dough doesn’t stick to the grill anymore and the dough has puffed a bit), oil the side that will be flipped on the grill now. Flip the dough. Having your ingredients near the grill before you begin helps the process. Working Quickly: top with sauce, cooked vegetable or meat toppings, and cheese as desired. Put lid of grill down, turn down heat a bit, and grill a few more mintues (3-5) until cheese is melted. Be sure to check the bottom of the crust to make sure it is not getting over cooked every mintue or so. 
Classic Basil Pesto (Genovese)
4 cups packed basil (you may blanch and shock the basil if desired for a bright green hue and to reduce bitterness, I do not do this step)
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
2 cloves garlic, finely chopped
Kosher salt, to taste
Process basil, oil, parmesan, pine nuts, and garlic in a food processor until smooth. Season with salt.
*If you want to be super traditional: use a mortar and pestle to prepare the pesto! 
pesto note: sometimes I use almonds or walnuts in place of all or 1/2 of the pine nuts, though not classic, it makes a great pesto (and is a bit more cost effective). 
Sweet and Sour Braised Red Cabbage
I love love love braised red cabbage. In the fall I add bacon and apple with red wine and red onions. This is a super simple braised cabbage  recipe that is best with balsamic vinegar. As it reduces, the balsamic gets syrupy and delicious. 
1/2 stick butter or 4 tbsp oil
one gigantic groundswell red cabbage, cut in quarters, cored, and sliced into 1/2 strips
one bunch thyme
1/4 cup sugar or honey
1 cup balsamic vinegar 
salt and pepper
In a large ducth oven melt the butter. Add the cabbage a few handfuls at a time giving it time to wilt and room for more. Stir constantly as it wilts down about 10 minutes. Add the thyme, sugar, salt, pepper and vinegar. Cover and simmer for about 45min-1 hour or until the cabbage is tender and balsamic thickens just a bit, stirring occasionally.  Remove thyme sprigs (leaves will have fallen off and into the cabbage). Serve warm.
Pickled Zucchini
recipe from The Zuni Cafe Cookbook
The moment I saw zucchini this week at pickup, I knew I was going to make these pickles again this year! After pickled radish, these are my favorite pickled veg. They are amazing with just about anything… sandwiches, burgers, on salads, chopped and used in egg salad or potato salad, plain as a snack, etc…
1 pound medium sized zucchini (about 2 or 3)
1 small yellow onion
2 Tbsp salt
Brine: 2 cups cider vinegar, 1 cup sugar, 1 1/2 tsp dry mustard, 1 1/2 tsp yellow or brown mustard seeds, scant 1 tsp ground turmeric
Slice zucchini into 1/16 inch thick slices with a mandoline lengthwise. Slice onion very thin as well. Place both in a shallow large bowl. Add salt, a few ice cubes and cold water to cover. Stir to dissolve salt. 
After 1 hour, drain and place the vegetable on a clean kitchen towel to dry. Place back in the large shallow dry bowl.
Combine brine ingredients in a sauce pan, bring to a boil and simmer 3 minutes. Cool. Pour liquid over the vegetables in the bowl. Gently toss to combine and distribute spices. 
Place the zucchini and onion gently in 2 pint sized wide mouth jars. You will need to fold the zucchini. Pack them in tightly. Pour brine over. Cover and refrigerate at least one day.
The source claims they will keep indefinitely refrigerated, but they do not make it long in my household! 
*Note: this is a refrigerator pickle. not a canning recipe. 
**Note: do not use large zucchini for this recipe, they are too seedy.
Everything tastes so good and fresh this time of year ~ A big huge THANKS to Katie, Tom and the farm crew for all their fine work this week!!!!+!!! 
If you have questions about any of the vegetables in your CSA share this week, feel free to leave a comment! 
This entry was posted in carrots, cucumber, dairy free, dill, eggplant, escarole, fennel, garlic, gluten free, green beans, green onion, hot peppers, kale, kohlrabi, peas, Preserving!, summer squash / zucchini, vegan. Bookmark the permalink.

One Response to Week 8: grilling and cool summer salads

  1. Pingback: Cucumbers | Groundswell Cooking

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