Week 9: Early Summer Recipes

So, I am a bit behind on getting these up on the blog…but, the good thing is we are still getting the early summer veggies in our shares! 
 
Here are some really great recipes, nutrient facts, and lots of other information taken directly from our Groundswell Farm Cookbook…enjoy!
 
 
Beans
 
Beans are excellent for munching raw, briefly steamed and drizzled in butter or herb butter, sautéed in oil with a little cayenne or in a vegetable or tomato soup. Three bean salads are a classic as are potatoes fried with sausage and chopped beans.
 
Nutrients: Beans, snap, green, 1” lengths, 1 cup, 31 calories, 2 g protein, 4.1 g fiber, 6.8 g Carbohydrate, 680 IU Vitamin A, 1.38 mg Vitamin E, 15 mg vitamin C, 50 ug Folacin, 63 mg Calcium, 32.5 mg Magnesium, 1.19 mg Iron, .388 mg Zinc, 14 mg Sodium, 485 mg Potassium.
 
 
Beets
Considering the sugar content of beets, it is surprising that so many people have learned to hate them. Since many people have never had a beet fresh from the fields makes this understandable. And the taste sometimes evokes a rich earthy flavor, which is one of the reasons I love them so much.
Beets are excellent raw, especially if they are shredded or in tiny matchsticks. In cooked dishes, beets should be cut much smaller than other vegetables and added at the start of sautées or soups, as they are slow to become tender. Beets add color and flavor the mélange of veggies in a borsht, or to many other soups. I sauté beets with a lid on the pan and serve mixed in with rice or turmeric rice. Beets are excellent roasted in the oven. They also make a good chocolate cake and a natural, temporary hair dye.
 
Nutrients: Beets, cooked, peeled, diced or sliced, 1 cup, 56 calories, 2.48 g protein, 4.75g fiber, 12 g carbohydrate, 30 IU Vitamin A, 98. Mg Vitamin C, 133 ug Folacin, .59 mg Niacin, 34 mg Calcium, 31.4 mg Magnesium, 73 mg Sodium, 530 mg Potassium
 
Fruity Beety
From The New Laurel’s Cookbook
 
4 beets
1 tsp. honey
3 oranges
2 T. currants
2 T. coconut (1 tsp. vinegar)
juice of 1/2 lemon
pinch of salt
grated peel of 1/2 lemon
 
1. Steam beets whole until tender, then peel. Grate on the ripple grater or slice in long, thin sticks.
2. Peel, seed, and cut up oranges. Place half the oranges in blender with coconut, honey, lemon juice, and peel, and blend 2 minutes.
3. Mix all ingredients, balancing the sweetness with the additional vinegar if needed.
Chill for 2 hours at least.
 
Roasted Beet Salad
From One United Harvest
“Make as little or as much as you want of this delicious salad.”
 
beets
olive oil
lettuce
balsamic vinegar
orange sections
orange juice
goat cheese crumble (feta)
caramelized pecans (optional)
 
1. Wrap each beet in foil with a drizzle of olive oil. Bake at 350F degrees for about 45 minutes. Remove from oven, cool a bit and slip off skins.
2. Dice beets and arrange on lettuce with orange sections and goat cheese crumbles. Dress with a vinaigrette of olive oil, balsamic vinegar and orange juice. Sprinkle with caramelized pecans.
 
 
Whole Beet Borscht
From The New Laurel’s Kitchen
 
1 small onion
1 stalk celery
1 clove garlic
one carrot
2 tsp. oil
1/2 small cabbage
2 T. flour
3 T. fresh dill
5 c. stock or water
1 1/2 tsp. salt
1 bunch beets and greens
(3 large or 6 small)
1/4 tsp. pepper
 1 tsp. honey
1 potato
2 T. tomato paste or 2 fresh tomatoes
 
1. Chop onion and sauté with garlic clove in oil. Mash garlic clove when onion is translucent and browning. Stir in flour and cook gently for a minute. Add stock or water and bring to a boil.
2. Meantime, trim roots of beets, saving the good leaves and stems. Grate beets, potato, and carrot, or slice them thin. Slice celery thin. Add these and simmer 10 minutes while you shred the cabbage and chop the beet leaves and stems small.
3. Add these and dill, salt, pepper, honey and tomato to the vegetable mixture.
4. Simmer until all vegetables are tender. Top with yogurt or sour cream. Makes 10 cups.
 
 
Secret Chocolate Cake
“Delicious plain, frosted, or served in bowls with applesauce. They’ll never know the
secret ingredient unless you tell them.”
 
From Simply in Season
 
2 C. beets (cooked, peeled, and chopped)
1/2 C. applesauce
Puree in blender until smooth. Set aside.
 
1 1/2 C. sugar
1/2 C. oil
1/2 C. plain yogurt
3 eggs
 
Combine in a large mixing bowl.
 
1/2 C. baking cocoa
1 1/2 tsp. vanilla
Add along with pureed beets; beat another 90 seconds.
 
1 1/2 C. flour
1 C. whole-wheat flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon (optional)
Gradually sift into the batter, mixing it in with a spoon but stirring only until
blended.
 
1/2 C. chocolate chips and/or nuts (chopped)
 
Stir in. Pour into greased 9 X 13- inch baking pan. Bake in preheated oven at 350F until knife inserted in center comes out clean, 40-50 minutes. To bake in a bundt pan, pour half of batter into the greased pan, sprinkle chocolate chips evenly on top, then add remaining batter.
 
Broccoli
As a small child, I would get so excited and plead for broccoli at the grocery store, like other kids whining for candy. Of course, my mom was more than happy to oblige. Broccoli is great for munching raw and also can be the base for an excellent stirfry, a salad of crunchy vegetable chunks as would be cooked in a stir-fry, but instead just eaten fresh in their marinade. Lightly steamed broccoli is a great side dish, with a little salt or some grated cheese. Broccoli will add to any stir-fry and many Asian dishes. Cream of broccoli or broccoli cheese soup is a classic, but it is a nice addition to other
soups, as well.
 
Store broccoli in a bag in the fridge, it’s storage time varies greatly with theripeness and health of the plant. I also steam and mash broccoli to freeze as a great winter soup base. You can freeze blanched florets, too, but they are more prone to freezer burn than the mashed stuff, because you cannot exclude air as well.
 
Nutrients: Broccoli, cooked, 1 cup, 4.8 g Protein, 9.39 g. Fiber, 4.75 g Carbohydrates, .5 g Fat, 3880 IU Vitamin A, .5 mg Vitamin E, 140 mg Vitamin C, 1.2 mg Niacin, 132 mg Calcium, 26.3 mg Magnesium, 1.37 mg Iron, .4 mg Zinc, 27 mg Sodium, 324 mg Potassium
 
Coconut-Broccoli Soup
From Katie
 
1 head broccoli, cut into small florets
1 can coconut milk
1 t curry
1 t coriander
1/2 t turmeric
1 t paprika
cayenne to taste
salt to taste
1 T lime juice
 
1. Add broccoli to boiling water and cook briefly, about 3 minutes.
2. Turn off heat and add coconut milk, spices and lime juice. Enjoy.
 
Cabbage
There’s a lot of food in a head of cabbage, fortunately there are also a million ways to cook it. Cabbage stir-fried or sautéed with potatoes, sauerkraut with sausage, coleslaw, sliced raw in salads, cabbage soup, pigs in a blanket and other stuffed cabbage dishes are only the tip of the diversity.
Store in a bag in the refrigerator, in a root cellar or even in a barrel buried in the yard and covered with a bale of straw. They have even been stored in giant outdoor piles. The winter after our first season farming, we “stored” one variety just by not harvesting them, then went out on warmer winter days in December and January and cut perfectly healthy heads of cabbage!
 
Nutrients: Cooked, shredded, 1 cup, 26 calories, 2.03 g Protein, 4.06 g Fiber, 4.76 g
Carbohydrate, 247 IU Vitamin A, 48 mg Vitamin C, 62 mg Calcium, 10.4 mg
Magnesium, 16 mg Sodium, 234 mg Potassium.
 
 
 
Sauerkraut
From Katie
 
2+ heads of cabbage
1 – 1 1/2 T sea salt per head of cabbage
cabbage grater, food processor with slicing blade, or cheese grater
sauerkraut crock or 2-3 gallon bucket & a plate just smaller than the diameter of the bucket weight (2 liter container of water works)
 
1. Grate one cabbage and put in crock or bucket, then sprinkle with 1 – 1 1/2. T sea salt. Repeat grating and salting until all cabbage is grated or your crock is almost full.
2. Stir the cabbage together with the salt briskly to start breaking the cell walls of the cabbage so it will release its juices.
3. Put the top of the crock or the plate in the bucket. Put a weight on top and press a little until juices well up onto the lid or plate.
4. Check on the kraut every couple of days and skim foam from the top of the plate. Foam means that the process is working.
5. Allow the kraut to ferment for about 2 weeks and then can or freeze it.
6. Occasionally, you will get a little mold, as well. This should be skimmed away and the kraut should be canned or frozen as its fermentation process has probably slowed down. I also scrape away a layer of the sauerkraut if I had any mold, but a 1/4 inch down or so it always looks great and smells good.
 
Bubble and Squeak
From The New Laurel’s cookbook, “Traditionally, Bubble and Squeak is a thick pancake of
mashed potato and cooked cabbage fried in lots of fat. The fat bubbles, the cabbage squeaks. Here is a stir fry version.”
 
1 medium cabbage (about 7 – 8 cups)
3 leeks or 2 onions
1 tablespoon oil
1 or 2 cloves garlic
4 large potatoes, cut into 1/2 inch pieces and steamed or boiled
1 apple, cut (optional)
2 T shoyu, tamari or soy sauce (or salt to taste)
1 T cider vinegar
 
1. Cut the cabbage in strips. Quarter leeks and slice in 1/2 inch pieces, or chop onion.
2. Stir fry the cabbage and leeks/onions over medium-high heat for 3 or 4 minutes. Add garlic. Cover and reduce heat to low until cabbage is crispy-tender, about 5 minutes.
3. Add the potato and stir another minute or so until warmed through.
 
Cabbage and Potato Gratin with sage
From Local Flavors
 
1 lb. potatoes
1 1/2 lb. savoy or green cabbage
sea salt
black pepper
4 T butter
3 T chopped fresh sage (1 T dried)
1 garlic clove, chopped
1 1/3 cups milk
3 eggs
1/2 cup grated Parmesan or other cheese
1/3 cup flour
1. Preheat oven to 350 F. Lightly butter an 8×12 inch pan.
2. Boil water while you prep the vegetables. Slice the potatoes 1/4 inch thick; slice the cabbage into 1-inch ribbons.
3. Add 1 T. salt to the water, add the potatoes and boil until nearly tender, about 6 minutes. Scoop them into a colander, then add the cabbage to the pot and cook for 5 minutes. The water may not return to a boil. Drain. Rinse under cool water, then twist in a kitchen towel to remove the excess moisture. Get them as dry as you can. Combine the cabbage and potatoes in a bowl. Melt the butter in a small skillet with the sage and garlic. Cook for about 1 minute without letting the garlic brown. Pour it over the cabbage and potatoes. Toss well, taste for salt and season with pepper. Transfer to a baking dish.
5. Whisk the remaining ingredients together, pour them over the vegetables and bake until firm and lightly browned, about 50 minutes. Let cool for at least 10 minutes then cut into pieces and serve.
 
Ham and Cabbage
“An easy fall/winter, one pot meal!”
 
1 large cabbage
1 smoked daisy roll ham  (pork shoulder butt, approx. 2lbs.)
6 large potatoes
1/2 tsp. freshly ground pepper
2 bay leaves golden mustard of your choice
1 large onion, peeled and quartered
3 T. organic butter
2 cups carrots
1. Place the ham in to a stockpot (at least 8 quarts). Cover the ham with water. Add bay leaves, onion and one carrot. Bring to a boil, reduce heat to a simmer.
Simmer covered for 1-1/2 hours.
2. Meanwhile, prepare the vegetables. Quarter the cabbage, removing the core, cut each quarter into chunks. Cut the potatoes and carrots into 2 inch chunks.
3. Remove ham and bay leaves from the pot. Wrap ham in foil to keep warm. Add the vegetables and black pepper. Simmer covered until the vegetables are tender.
4. Serve vegetables in a large soup bowl. Put a pat of butter on top of the vegetables. Slice ham and serve with golden mustard.
 
Stuffed Cabbage, Oriental Style
From Nourishing Traditions
 
1 large cabbage
2 lbs. ground turkey
2 T extra virgin olive oil
1 cup brown rice
2 bunches green onions, finely chopped
2 T sesame oil
1 T freshly grated ginger
2 T tamari, shoyu or soy sauce
1/4  tsp. red chile flakes
1 bunch cilantro, minced
sea salt
black pepper
4 cups chicken or turkey stock
2 T arrowroot powder mixed with 2 T
filtered water
 
1. Remove the core from cabbage and set, core side down in a large pot with about 2 inches of water. Cover and steam about 15 minutes. Remove wilted outer leaves and steam a bit longer, if necessary, to soften inner leaves. Strew leaves in a tea towel and set aside.
2. In a heavy skillet, brown turkey in olive oil until crumbly. Stir in green onions, rice, sesame oil, ginger, tamari, red chile flakes and cilantro. Season to taste.
3. Place a spoonful of stuffing in each cabbage leaf, fold in sides and roll up. Arrange in several layers in a flameproof casserole and cover with stock. Bring to a boil and transfer to the oven. Bake at 300 F for one hour.
4. Use tongs to remove cabbage rolls to a platter and keep warm in the oven. Return the casserole and its liquid to the stove. Bring to a boil and cook vigorously about 15 minutes, stirring occasionally, until stock has reduced. Add arrowroot mixture, spoonful by spoonful, until desired thickness is obtained.
5. To serve, ladle sauce onto individual plates and place two or three cabbage rolls on top.
 
Sweet and Sour Red Cabbage
From New Recipes from Moosewood Restaurant
 
2 T butter or vegetable oil
3/4 cup chopped onions
6 cups thinly sliced red cabbage
3/4 cup apple juice or cider
1/2 t salt
black pepper to taste
1 T fresh dill (1 t dried)
1 t whole fennel seeds
1/4 cup raisins
3 T cider vinegar
1 T honey (optional)
 
1. Sauté the onions in the oil or butter until lightly browned. Add the cabbage and continue to sauté for 5 to 10 minutes. Then add the rest of the ingredients except the honey. Cook on low heat, covered, for about 30 minutes, stirring occasionally. The cabbage will be greatly reduced in volume. Cabbage and onions are sweeter the longer they simmer, so taste first and then add more vinegar and honey if needed.
 
Carrots
Fresh, raw carrots are such a crunchy treat and grated they form the basis for one of my favorite salads. Stir-fries, soups, casseroles, juice, the list goes on and on. I grate carrots into quesadillas or on top of pizza under grated cheese and the carrots almost transform into cheese. I make long strings of carrot with a vegetable peeler and make a bed on which I put pasta and pasta sauce. Carrot cakes and breads round out the diversity of flavors.
 
To store carrots, cut off the tops and put them in a sealed container or bag in the refrigerator. For long term storage, keep in a root cellar, ideally in boxes of clean, moist sand. If possible, segregate carrots from apples and from onions for winter storage. Or leave carrots in the garden and harvest as soon as the frost goes out in the spring—they will be the sweetest carrots you’ve ever tasted.
 
Carrot Salad
From Anna- “My traditional potluck salad.”
 
One bunch of carrots grated (4 Cups) Toss ingredients together, let the salad sit
Juice from one or two lime(s) for at least 20 minutes for juices to meld.
A handful of raisins
A pinch or two of salt
Carrot Top Soup
From Local Flavors
1 bunch carrots, tops and roots
2 T butter
3 T uncooked white rice (or . cup
cooked brown rice)
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 T chopped dill, parsley, celery leaves
or lovage
sea salt
black pepper
6 cups vegetable stock
 
1. Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2 and 3 cups, loosely packed. Wash, then chop finely. Grate the carrots, or for a more refined looking soup, finely chop them.
2. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme and dill or other herbs. Cook for several minutes, turning everything a few times, then season with 1 1/2 t salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes (or cook for 15 minutes then add cooked rice.)
3. Taste for salt, season with pepper and serve.
 
Carrot Cookies
From Simply in Season
You may want to make a double batch they disappear quickly! Anna
 
1 C. butter softened
3/4 C. sugar
Beat together with electric mixer in medium bowl
1 1/2 C. raw carrot
1 egg beaten
1/2 tsp. vanilla
Add and mix well.
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
Sift together into the bowl and stir together. Drop by teaspoons on ungreased baking sheets. Bake in preheated oven at 375F for 10 minutes.
 
Carrot and Zucchini Casserole
From Too Many Tomatoes by Lois M Burrows and Laura G. Meyers
 
6 carrots
6 small zucchini
Slice into thin rounds.
3 T. butter, 1 clove garlic peeled
1 yellow onion, chopped
1 tsp. salt
1/8 tsp. pepper
1/8 tsp
3/4 t dried thyme
1/4 cup water
 
Sauté garlic in large skillet until brown, then discard garlic. Add onion and sauté 5 minutes. Season, add water, carrots and zucchini, stir, cover and simmer gently 10 to 15 minutes. (If you don’t like your zucchini mushy you can add it in for the last 5 minutes or cut thicker slices).
1/4 to 1/2 cup grated Parmesan cheese.
Chopped fresh parsley
Sprinkle with cheese. Garnish with parsley.
 
Chinese Cabbage
 
Chinese Coleslaw
From One United Harvest
 
1/2 lb. or more of shredded cabbage
3 T. sesame seeds, toasted
1 pkg. chicken ramen noodles (or chow mien)
4 green onions, sliced
1/4 lb. silvered almonds, toasted
 
To toast almonds and seeds, put on cookie sheet in oven for a few minutes or toast on stove in a skillet on medium heat and watch, stirring often; let them cool before using in slaw. In a large bowl, combine cabbage and green onions.
 
Dressing
1/4 c. cider vinegar 2 tsp. salt
2 T. sugar 1 tsp. pepper
1/2 c. vegetable oil
packet from ramen noodle (optional)- add your own seasoning creation.
 
Mix dressing together and pour over cabbage and green onions. Add crushed noodles, toasted almonds and sesame seeds just before serving.
 
Napa cabbage salad with Peanuts & cilantro
From Local Flavors
 
1/2 cup skinned raw peanuts
1 t peanut oil
1 large carrot
4 cups thinly sliced Chinese cabbage
2 cups slivered lettuce leaves
3 thin scallions, sliced diagonally
1/4 cup chopped cilantro
2 T torn basil leaves, preferably Thai
basil
 
Dressing
1/2 jalapeño pepper, finely diced
1/4 cup rice vinegar
1 t sugar
1/4 t sea salt
1/4 cup roasted peanut oil
 
1. Heat the peanuts in the oil over medium-low heat, shaking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside.
2. Peel the carrot with a vegetable peeler, and discard the skins if tough. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve reached the core.
3. Combine the cabbage, lettuce and carrot with everything except the nuts and dressing. Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.
 
Cucumbers
 
We love cucumbers. They are a refreshing garden treat just when the summer sun really starts to bake you. The following recipes will cool and rejuvenate you on the hottest summer afternoon.
 
Nutrients: Raw, unprepared, 6 slices from large cucumber, 3 calories, .69 g Carbohydrate, 57.7 IU Vitamin A, 1.96 mg Vitamin C, 5.02 mg Calcium, 2.1 mg Magnesium, .227 mg Iron, 1.5 mg Sodium, 30.7 mg Potassium
 
 
 
 
Minted Middle Eastern Cucumber Salad
From Anna, “I love Middle Eastern cuisine. After making salads for a restaurant I especially appreciate this recipe made with fresh cucumbers.”
 
4 large cucumbers, peeled, seeded, and cut crosswise into 1/2 inch slices
2 tablespoons white wine vinegar
2 T. olive oil
Coarse salt
3 T. finely minced scallions
1 c. yogurt
4 T. finely minced mint leaves
1/2 tsp. ground cumin
1/4  tsp. turmeric
1 large clove garlic, mashed black pepper
 
1. Place cucumber slices in a colander. Sprinkle with 1 T. vinegar and larger sprinkling of salt. Let drain 45 minutes.
2. Meanwhile, combine yogurt, olive oil, remaining vinegar, scallions, and mint. Add cumin, turmeric, and garlic and season with salt and pepper. Whisk until well blended.
3. Dry cucumber slices thoroughly on paper towels and place in a bowl. Pour the dressing over them and toss gently. Chill the salad for 2 hours.
 
Wild Child Dill Pickles
From Gardeners’ Community Cookbook
 
12 large pickling cucumbers, ~3 lbs.
6 – 8 sprigs of fresh dill
1 clove garlic
1 dried red chili pepper
4 grape leaves (optional, to replace alum
for crisp, crunchy pickles)
2 cups distilled white vinegar
1/4 cup pickling salt
 
1. Prepare 2 quart jars and lids for canning by boiling for 5 minutes.
2. Divide and tightly pack the cucumbers upright in the jars. Add equal amounts of dill, garlic, chili pepper and grape leaves, if using, to each jar. Set aside.
3. Combine 6 cups of water, the vinegar and salt in a non-reactive saucepan. Bring to a boil, stir to dissolve the salt and pour over the cucumbers. Seal and process in a hot-water bath for 15 minutes. Or cool completely, cap the jar and store in the refrigerator. Let stand for 2 weeks before using. Will keep for up to 6 months in the refrigerator, 1 year if processed.
 
Summer Squash & Zucchini
Summer Squash and Zucchini can be wildly abundant. Fortunately, they are easy to cook and very versatile. I like them cut up raw with other raw veggies and a salad dressing, kids like sliced raw rounds or matchsticks with peanut butter. Summer squash are great baked with any of a number of fillings
 
Nutrients: Cooked, 1 cup– 29 calories, 1.9g Protein, 5.8 g Fiber, 6.5 g Carbs., 820 IU Vitamin A, 21 mg Vitamin C, 53 mg Calcium, 33.6 mg Magnesium, 5mg sodium, 296 mg Potassium
 
Curried Zucchini Soup
From Gardeners’ Community Cookbook
 
2 T butter
2 lbs. zucchini, coarsely chopped
1 medium onion
2 cloves garlic
1 t curry powder
1/2 t salt
1 t white pepper (or black pepper)
4 cups chicken broth
1/2 cup milk
 
1. Melt the butter in a large, heavy soup pot. Stir in the zucchini, onion and garlic and sauté until the vegetables are soft, about 10 minutes. Stir in the curry powder, salt, pepper and 2 cups of the broth. Remove from the heat and cool enough to handle.
2. Puree the mixture in a food processor or through a food mill and return to the pot. Stir in the remaining 2 cups of the broth. Reheat over medium heat without boiling, then serve.
 
Greek Stuffed Zucchini
From The New Laurel’s Kitchen
 
10 six inch zucchini or 2 – 3 large ones
1 1/2 cups chopped onion
2 cups chopped celery
1/2 cup raw brown rice
1 cup boiling water
1 t salt
black pepper
3 T olive oil
1 cup chopped parsley
1 cup bread crumbs
3 small lemons
2 eggs, separated
 
1. Hollow out the zucchini. Make cylinders with an apple corer, or slice in half lengthwise and scoop out the insides to make little boats. In either case, you will need a pan large enough to arrange them side by side for baking.
2. Chop all the veggies very small. Chop insides of zucchini but keep separate. Cook rice with water, onion, celery, salt, pepper and oil for 25 minutes. Add chopped zucchini and cook 5 minutes more. Add parsley, bread crumbs, juice from 2 of the lemons and slightly beaten whites of the eggs.
3. Preheat oven to 350. Put the filling into the scooped-out zucchini shells. Arrange zucchini in a baking dish. If there is extra filling spread it over and around the zucchini. Cover and bake for about 40 minutes.
4. Beat the egg yolks with remaining lemon juice. Spoon out some of the juices from the baking dish. Add slowly into egg yolk-lemon mixture, stirring briskly. Pour this sauce over the zucchinis and bake another 5 minutes. Zucchini freezes well! I grated and froze it last summer in quantities just over what’s
needed for a bread recipe. Last winter, I would thaw it, squeeze out the excess juice and make breads. Freezing and squeezing the zucchini makes for a lighter bread.
 
Fettuccine Alfredo with Roasted Vegetables
From The Roasted Vegetable
 
2 zucchini, cut into matchsticks
1 summer squash, cut into matchsticks
1 yellow bell pepper, cut into
matchsticks
1/2 lb. green beans, cut to 1.-1/2 inch pieces
1 shallot, sliced
3 T olive oil
Salt
Black pepper
1 lb. dry fettuccine (1 1/4 lb. fresh)
1 cup freshly grated Parmesan cheese
1 garlic clove, minced
1 1/2 cups half-and-half
10 fresh basil leaves, for garnish
 
1. Preheat oven to 425 F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the zucchini, summer squash, bell pepper, green beans and shallot. Toss to mix well. Arrange in a single layer in the pan.
3. Roast for 20 to 30 minutes, until the vegetables are lightly browned and tender, stirring once or twice for even cooking.
4. Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain well.
5. Transfer the pasta to a large serving bowl and toss with the cheese and garlic. Add the half-and-half and toss again. Add the vegetables and toss to mix. Taste and adjust the seasonings, adding more salt and pepper as needed. Garnish with the basil and serve at once.
 
Zephyr zucchini with Basil and cheese
From Local Flavors
 
1 lb. zucchini or summer squash
sea salt
black pepper
1/4 cup pine nuts or walnuts
olive oil
Freshly grated Parmeggiano-Reggiano or other cheese
10 or more large basil leaves, preferably purple
 
1. Slice the squash in half lengthwise, then steam or simmer in salted water until tender. Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden.
2. When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over and season with salt and pepper. Grate a veil of cheese over it, add the pine nuts and basil and serve.
 
Zucchini/Summer Squash Fritters
From Burpee’s Cookbook
 
3 zucchini or summer squash, shredded
salt
2 T butter
1/2 cup minced green onions or 1 medium onion, chopped
2 large eggs, lightly beaten
1/4 cup flour
black pepper
oil for frying
 
1. Place shredded zucchini in colander. Sprinkle lightly with salt and drain for 30 minutes. With a wooden spoon press as much liquid as you can from the zucchini. Set aside.
2. In a small skillet, melt the butter. Add the onion and sauté over medium heat until soft but not browned. Combine zucchini, onions, eggs and flour in a large mixing bowl and mix until well blended. Season to taste with salt and pepper.
3. Heat oil in a heavy skillet over medium to medium-high heat. When hot, add the zucchini mixture by heaping tablespoonfuls to the oil without crowding the skillet. Flatten out a bit with the back of a spoon. Cook for about 1 minute on each side or until nicely browned.
4. Transfer to paper towels to drain. Serve at once.
 
Zucchini Blondies
From One United Harvest
 
1 cup flour
1 t baking powder
1 t baking soda
1/2 t salt
1 1/4cup brown sugar
1/3 cup butter
1 t vanilla
1 cup shredded and squeezed zucchini
1/2 cup chocolate chips
1/2 cup coarsely chopped walnuts
 
Lightly grease a square 8 X 8 baking pan. In a bowl, mix the flour, baking powder, baking soda and salt. In another bowl, mash together brown sugar and butter until light and fluffy. Beat eggs and vanilla into the sugar mixture. Gradually combine flour mixture with sugar mixture. Then stir in zucchini, chocolate ships and walnuts. Pour batter into the pan. Bake at 350 degrees for about 30 to 40 minutes. After 25 minutes if the top is browned, cover loosely with tin foil, and continue to bake until done. Cool, cut and enjoy!
 
Everything of Early Summer
 
Pickled Anything
From Gardeners’ Community Cookbook
 
2 pounds cucumbers, asparagus, green beans, zucchini, yellow squash, green tomato
slices or okra
4 small chili peppers
4 cloves garlic
4 sprigs fresh dill
1 quart distilled white vinegar
1/2 cup pickling salt
 
1. Prepare 4 pint jars and lids for canning by boiling them in water for 5 minutes.
2. Pack your vegetables into the jars. Place 1 pepper, 1 clove garlic, and 1 dill sprig in each jar.
3. Boil together the vinegar, 1 cup of water and salt in a nonreactive saucepan for 10 minutes, then pour over the okra. Seal and process in a hot-water bath for 15 minutes. Or cool, cap and store in the refrigerator. Let stand for 1 week before using. Will keep for up to 6 months in the refrigerator or 1 year if processed.
 

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This entry was posted in beets, broccoli, cabbage, carrots, cucumber, green beans, Preserving!, summer squash / zucchini. Bookmark the permalink.

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