Week 13: late summer recipes

 
Grilled Vegetable Lasagna
1 eggplant, cut into 1/4 in slices
1 zucchini, cut into 1/4 inch slices
1 summer squash, cut into 1/4 inch slices
4 portabello mushrooms
2 bell peppers, preferably sweet red, cut in half
olive oil
salt, pepper
8 oz ricotta cheese
1/2 cup basil pesto 
1 egg
7 lasagna noodles
3 cups marinara sauce, homemade or store bought
fresh oregano, chopped
1.5 cups mozzarella or cheese of your preference
 
Coat veggies with a little olive oil and sprinkle with salt and pepper. Place veggies on the grill, red peppers cut side down. Zucchini, summer squash and eggplant will only take a couple minutes on each side. Grill Red Peppers until they begin to char on the skin. Grill mushrooms until they are cooked through. Place red peppers in a baggie and seal. After a couple of minutes, remove the red pepper from the bag and peel the charred skin off. Slice the red pepper into strips. Cut the mushrooms into slices. 
Cook the lasagna noodles according to the package directions. 
Preheat oven to 375 degrees.
Make the pesto or if it is made already, place it in the bowl of a food processor. Add the ricotta cheese and whirl to combine. Stir in the fresh oregano. 
Spread 1/4 cup sauce on the bottom of an 8×8 oven safe pan. Arrange 1/3 of the noodles (cut to fit) over the sauce. Top with 1/2 veggies and 1/2 ricotta mixture and 1/2 cup marinara sauce. Sprinkle with 1/3 the cheese. Arrange 1/3 more noodles, 1/2 cup sauce, rest of the veggies and the rest of the ricotta mixture. Sprinkle with 1/2 of the remaining cheese. Cover with remaining noodles. Spoon remaining sauce over the top and sprinkle with remaining cheese. 
Bake 375 degrees for 1 hour or until cheese is bubbly and lasagna is cooked through. 
 
 
Cauliflower Red Lentil Curry
Basmati Rice, cooked
2 Tbsp butter
1 small onion, chopped
1 tsp mustard seeds
1 tsp coriander seeds
2 tsp fresh ginger, grated
1 serrano chili pepper
1 cup red lentils
1 tsp turmeric
1 tbsp curry powder, I like to use a mild curry powder blend
salt, pepper to taste
1 can coconut milk
1 head cauliflower florets
fresh lime juice, or lemon juice
 
Melt butter in a saute pan over medium high heat. Add onion and cook for a few minutes. Add ginger, coriander and mustard seeds and saute for a few minutes, stirring constantly. Add lentils and spices and 1.5 cups water, salt and pepper. Bring to a boil and simmer about 10 minutes, stirring occasionally. Add the coconut milk and cauliflower florets. Simmer 7-10 minutes or until the cauliflower is tender.
Serve over rice with a little lime juice. 
 
Tahini Curly Kale Salad
I actually received the tahini dressing from a friend, but I imagine it is simple to whip one up. Store bought tahini dressing may also be used here. 
 
10 curly kale leaves, stems removed and discarded, leaves torn into large pieces
1 cup cherry tomatoes, halved
1/4-1/3 cup Tahini Dressing
1 Tbsp sesame seeds
 
Place the kale leaves in a bowl. Pour some tahini dressing over the kale and toss to combine, making sure all is covered with the dressing. Add the cherry tomatoes and sesame seeds and drizzle with a little more dressing. 
You can serve this right away, but I like it best after it has chilled overnight in the fridge. 
 
Peasant Soup
10 leaves Swiss Chard, remove thick stems and dice small, stack roll and cut leaves thick, separate 
1/2 sweet onion, chopped
1 garlic clove, minced
olive oil
3 cups beef broth
1.5-2 cups diced potato (I used fingerling)
Balsamic Vinegar
Salt and Pepper
 
In a medium sized sauce pan, add a swirl of olive oil (about 1/2 tbsp). Add onions and Chard stems and saute 5-7 minutes. Add garlic clove, saute 1 minute. Add beef broth and potatoes. Bring to a boil and cook until the potatoes are tender. Add Chard leaves and a splash of balsamic vinegar. Simmer just until the Chard leaves wilt. Remove from heat and serve with your favorite crusty bread for dipping. 
 
Zapple Sauce
Like applesauce but with zucchini. I like to use this in muffins and quick breads. Freezes well!
Recipe from Serving up the Harvest
 
4 cups peeled, and diced Zucchini
1/3 cup fresh lemon juice
1/2 cup packed dark brown sugar
2 tsp cinnamon
1/4 tsp fresh grated nutmeg
 
Combine all ingredients in a saucepan. Bring to a boil and simmer over medium heat. Stir occasionally for 30-40 minutes until slightly thickened and very soft. Let cool.
 
For the muffins:
3 cups flour
1 Tbsp baking powder
1 tsp baking powder
1 tsp salt
1/4 tsp fresh grated nutmeg
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/4 cup buttermilk
 
Preheat oven to 350 degrees. Grease 18 muffin cups with butter.
Sift flour baking powder, soda, salt, and nutmeg into a large bowl. 
Beat butter and sugar in another bowl . Add eggs one at a time, beating well after each addition. Stir in flour, alternating with the buttermilk just until smooth. Stir in zapple sauce just until evenly distributed.  
Divide batter among the prepared muffin cups. 
Bake 25-3 minutes until toothpick inserted in center comes out clean. 
Cool on a wire rack. 
 
Baked Carrot Zucchini Fritters
2 medium zucchini
1 medium summer squash
1 bunch carrots
2 scallions, chopped
2 Tbsp fresh parsley, chopped
3 eggs
1/4-1/2 cup flour
salt & pepper
1/2 tsp coriander powder
splash of hot sauce
hot pepper cheese, or your favorite cheese, shredded (optional)
 
Preheat oven to 350 degrees.
Grate the zucchini and summer squash into a sieve or strainer set over a bowl. Sprinkle wiht salt and let stand for about 10 minutes. Grate the carrots into another medium sized bowl. Drain zucchini by squeezing out the moisture. Add to the carrot bowl, along with the green onions and parsley. Toss to combine.  Add eggs and stir to combine. Add enough of the flour to create a loose paste that will stick together. 
Drizzle a baking sheet with oil. Scoop about 1/4 cup portions onto a baking sheet and flatten into a round pancake shape. 
Bake until golden brown, flip, top with cheese and bake until cheese is melted. 
 
 
Red Russian Kale Salad w/Red Wine Vin
7 leaves Red Russian Kale (the one with purple veins), thick stems removed, leaves hand torn
blender red wine vin (see recipe below)
Cherry tomatoes, halved
Pine nuts, toasted
 
Place kale, cherry tomatoes and pine nuts in a bowl. When ready to serve top with red wine vinaigrette. 
 
Blender Red Wine Vinaigrette 
When I make a big batch of vinaigrette, sometimes I like to start the emulsion in the blender, this way the oil and vinegar will stay emulsified for several weeks in the fridge. 
 
1/4 cup dijon mustard
1/2 cup red wine vinegar (I like to use Chianti Wine Vinegar)
1 1/2 cups oil (I used olive, but others could be substituted)
Combine mustard and vinegar in a blender and blend for 30 seconds. With machine running, slowly drizzle in 1/2 cup of oil. Pour this mixture into a bowl. Now slowly whisk in remaining cup of oil. 
 
Stuffed Peppers
Great Served with Tomatillo Salsa (see recipe below)
This makes enough steak spanish rice to take some as leftovers for lunches. 
 
2 cups beef stock
1 3/4 cup water
2 cups brown basmati rice
1 Tbsp olive oil
1 1/2 lbs steak 
salt and pepper
1 large onion, chopped (red or white)
4 garlic cloves, minced
1 sweet pepper, chopped 
4 cups diced tomatoes
2 tsp ground cumin
chipotle chili powder, cayenne pepper, fajita seasoning mix, to taste, optional
hot sauce
5 stuffing peppers, any large pepper you want to stuff hot or sweet 
Hot pepper Cheese, or your cheese of choice, shredded
 
Heat stock and water to a boil. Add rice, reduce heat and simmer 40-50 minutes until water is absorbed. 
Heat oil in a skillet, Add beef cubes and brown. Add onion and pepper, saute until tender. Add all remaining ingredients except stuffing peppers. Bring to a boil and reduce heat to a simmer. Simmer for about 20 minutes. Mix in Rice. 
Cut the peppers in half and discard seeds. Grill the peppers about 4-5 minutes per side. Place peppers on a baking sheet. Pile rice mixture in each half. Top with cheese. Place under the broiler until the cheese is melted. 
 
 
Cooked Tomatillo Salsa Verde
2 cups tomatillos, husked and rinsed
1 jalapeno
1 tsp cumin
1/2 cup cilantro
1 garlic clove
1 tsp oil
juice of 1/2 lime
salt
 
Place tomatillos and jalapeno in a small saucepan. Cover with water. Bring to a boil. Reduce heat and simmer until soft about 10 minutes. Remove from heat and let stand a few minutes. Drain. 
Place tomatillos, jalapeno, cumin, garlic, and cilantro in the bowl of a food processor. Pulse to combine. 
Heat oil in a small saucepan. Add tomatillo mixture. Simmer until slightly thickened. Stir in lime juice and salt. Remove from heat. Serve. 

Tom, Katie and Groundswell Farm Crew ~ THANKS FOR THE GOOD EATS! YOU GUYS ROCK! 

carrots in the soil

baby summer squash and blossom

 
 
 
 
 

garlic strung up and drying

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This entry was posted in basil, carrots, cauliflower, cilantro, dairy free, eggplant, garlic, gluten free, green onion, hot peppers, kale, parsley, potatoes, Preserving!, summer squash / zucchini, sweet peppers, tomatillo, tomato, vegan, vegetarian. Bookmark the permalink.

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