Corn & black bean salad

Sweet corn! How sweet it is. I had some dried black beans on hand and (after soaking and cooking them on Thursday), tossed this up last night. All the veggies I used were from my CSA share, except the jalapeno I picked fresh from my container garden(!) I usually finish this off with some chopped cilantro but didn't have any on hand. Chopped bell peppers are a nice addition, too. Happy August!


6 ears fresh corn
2-3 cups cooked black beans (1 can drained & rinsed is fine)
few handfuls cherry tomatoes, halved or quartered
1 jalapeno, diced
1 bunch scallions (and/or some diced onion)
juice of 2-3 limes
1 tbsp cumin
salt & pepper, to taste
(optional) chopped avocado, if you want to get really serious

Cut corn (raw) off of cobs. Toss all ingredients in a large bowl and enjoy. This is especially delicious after it marinates in the fridge for a few hours or overnight. Delicious the next day for lunch!

Chickpea Summer Squash Curry

I usually end up grilling summer squash or scrambling it with eggs and whatever other veggies I have on hand, but it's also delicious in a curry! Any variety of summer squash or zucchini will work here, and next time I'll try adding some hot peppers in addition to the bell.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 can chickpeas, drained and rinsed
• 4-6 summer squash, cubed
• 1 bell pepper, thinly sliced
• 2 cups veggie broth
• 1 can light coconut milk
• 2 tablespoons curry powder, plus more to taste
• sea salt
• juice of one lime (or lemon)
• handful chopped basil
• handful chopped scallions

Add the onion to the olive oil over medium heat and saute for a few minutes, until the onions begin to soften. Add chickpeas, summer squash, pepper, broth, coconut milk, and curry powder. Simmer for 10-15 minutes until veggies are cooked through and curry reduces a bit. Remove from heat. Add salt, lime juice, basil, scallions, and more curry powder to taste. Delicious over brown or wild rice.

Bell Peppers

Bell peppers are really fun vegetables to cook with, offering many tasty combinations and possibilities. Their color keeps beautifully when cooked, and their shape allows for some really creative and fun serving options. Below are some of my favorite bell pepper recipe. They are delicious and each use peppers in a completely different way. Happy cooking!

Creole Stuffed Peppers

courtesy of Veganomicon: The Ultimate Vegan Cookbook

by Isa Chandra Moskowitz & Terry Hope Romero

4 large bell peppers

2 tablespoons olive oil

1 medium yellow onion, finely chopped

2 jalapeños, cut in half, seeded, and finely sliced

1 cup carrots, finely diced

4 cloves garlic, finely chopped

2 dried bay leaves

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons paprika

3 sprigs fresh thyme (or 1 teaspoon dried)

1 teaspoon salt

1 15-oz. can diced tomatoes

2 15-oz. cans black-eyed peas, drained and rinsed

1/4 cup chopped fresh parsley (or 1 teaspoon dried)

Directions: Preheat the oven to 350 degrees F and grease a 9x13-inch casserole dish with a little olive oil. Bring a large pot of water to a boil.

Cut the peppers in half lengthwise through the stem end. For aesthetic purposes, try to leave the stem intact on one side; if you can't manage it, no love lost. Remove the seeds and membranes. Submerge the peppers in the boiling water and cover. Let them boil for 5 minutes, then drain them immediately and rinse with cold water to cool them down a bit.

Meanwhile, heat the oil in a large skillet over medium-high heat. Saute the onions, jalapeños, and carrots for about 10 minutes. You want the veggies to brown, especially the carrots. If it looks like they are steaming rather than browning, then raise the heat a bit. Add the garlic about 5 minutes into the cooking process.

Add the bay leaves, the other herbs and spices, and the salt; saute for 1 more minute. Add the tomatoes and peas, stir and cover, and cook for 10 minutes. If it seems too liquidy then remove the cover and cook long enough to reduce some of the liquid. Mix in the parsley.

Remove the bay leaves and thyme sprigs. The mixture will be hot, so we find it's easier to just remove the herbs while filling the peppers; just be on the lookout for them.

Spoon a little less than 1/2 cup of the veggie mixture into each pepper half. Again, the filling will be hot, so be careful while you are handling it. Place the pepper halves in the casserole dish and bake for about 25 minutes.

Lemon-Garlic Chick Pea Dip with Bell Peppers

courtesy of Rachael Ray

1 15-oz. can chick peas, drained
1 clove garlic, cracked from its skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
coarse salt and pepper
a few drops hot sauce, to taste
1/4 or so of olive oil

Directions: combine all ingredients except olive oil into a food processor. While processing, stream in olive oil. Transfer to a dish, and serve with slices of raw bell pepper (and any other veggies you have on hand)!

Homemade Bell Pepper Pasta Sauce

2-3 tablespoons olive oil
1 medium onion, finely chopped
2-3 bell peppers of assorted colors, diced
4 cloves garlic, minced
2 cans diced tomatoes with Italian seasoning, coarsely pureed by hand (just mash with a fork)
2 tablespoons tomato paste
salt and pepper, to taste
crushed red pepper flakes, to taste
1/2 teaspoon sugar
fresh or dried basil, tarragon, parsley

Directions: Heat olive oil in a medium-sized saucepan. Add diced onion and saute until translucent, 5-7 minutes. Add the garlic, cooking until the garlic is fragrant, about another minute. While this is cooking, take the mashed diced tomatoes and add to it the tomato paste, herbs, pepper flakes, sugar, salt, and pepper. Pour this mixture into the onions, and simmer over medium heat for about 20 minutes, stirring occasionally. Add the diced bell peppers, and continue to cook until the peppers are tender. Serve over pasta of your choice.

Eggplant

Eggplant is one of the heartiest vegetables out there, and makes Meatless Monday that much easier every week since it's so easy to make into a filling, satisfying main course. The first thing most people think of when they have eggplant on the brain is, of course, Eggplant Parmesan. I'm sure that many of you already have your favorite Eggplant Parm recipe, so I won't add my own today. Instead, I have a few recipes that try to veer away from frying and sauteing. Eggplants soak up much more fat than other vegetables when cooking in the aforementioned ways, so if you're trying to eat on the healthier side you should stick to baking, broiling, or grilling it. Believe me, I love fried food as much as the next person, and these other options are equally delicious and easy to make - you won't be disappointed.

Roasted Eggplant with Basil and Lemon

1 large eggplant
3-4 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons dried basil, thyme, and/or Italian seasoning
salt and pepper, to taste
2 tablespoons lemon juice

Directions: Cut the eggplant lengthwise into slices about 1/2 inch thick. Place slices on a paper towel and salt each one. Let sit for 30 minutes to drain excess moisture, then pat with paper towels. Preheat the oven to 400 degrees F. Lightly grease a baking sheet or shallow roasting pan. Add the garlic, herbs, salt, and pepper to the oil and mix thoroughly. Then, brush each eggplant with the oil and herb mixture. Roast in the oven for 25 to 30 minutes, until soft and golden brown. Remove from the oven, sprinkle with lemon juice, and serve.

Honey Glazed Roasted Vegetables
courtesy of eggplantrecipes.net

1/4 cup honey
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 clove garlic, crushed
salt, pepper, dried thyme, to taste
4-6 cups mixed halved red potatoes, sliced zucchini, thickly sliced onions, red peppers, carrots, sweet potatoes, sliced eggplant (any vegetables you have on hand, really)

Directions: Preheat oven to 400 degrees F. Combine honey, olive oil, balsamic vinegar, garlic, thyme, salt, and pepper in a small bowl and mix well. Arrange the cut vegetables in a roasting pan and brush the honey mixture over the vegetables, incorporating well. Bake for 30 minutes, stirring occasionally.

Eggplant "Steaks"
courtesy of Alton Brown, FoodNetwork.com

1/4 cup teriyaki sauce
1/4 cup thick steak sauce
1/2 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons apple cider vinegar
salt and pepper, to taste
8 (1/2 inch) eggplant slices, purged with salt (see first recipe for directions)
1 cup Parmesan cheese, grated
3 tablespoons fresh parsley, optional

Directions: In a small bowl whisk together the teriyaki sauce, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper. Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs. (Not everyone has a tray with a fitted rack and/or a broiler option in their oven, so feel free to grill the eggplant slices instead of the above option. )

It's Tomato Time!

Nothing excites me more than tomato season, and all of the delicious possibilities this time of year implies. Whether they are cherry, grape, roma, heirloom, or any other type of tomato, there are thousands of simple, elegant, and mouth-watering recipes available to you. I normally turn right to the Food Network during my recipe hunt, and lucky for us their current in-season feature this week is none other but the tomato! Below are some of my personal favorites that have both tomatoes and other in-season vegetables for you to enjoy.

Ratatouille

courtesy of Julia Child, in 'The Way to Cook'

1 lb. fresh shiny firm eggplant

salt, as needed

1 lb. zucchini

1/4-1/3 cup olive oil, as needed

Thyme, oregano, or a bottled herb blend

1 lb. onions (about 3 1/2 cups sliced)

2-3 large green bell peppers

3 large cloves garlic, minced

3 cups tomato pulp (fresh tomatoes peeled, seeded, juiced)

Directions: Cut the eggplant into crosswise slices 3/8 inch thick. Salt lightly on each side and spread on paper towels. Cut zucchini lengthwise into 2-inch slices 3/8 inch thick. Salt the zucchini. Let both vegetables stand 20 minutes; pat dry in paper towels.

- Baking the eggplant: Preheat the oven to 400 degrees Fahrenheit. Arrange the eggplant on a cookie tray, paint lightly with oil, and sprinkle with herbs. Cover with aluminum foil and bake 15-20 minutes, until just tender.

-The rest of the vegetables: preheat olive oil in large skillet. Lightly brown zucchini on both sides; remove to paper towels. Add more oil if necessary, and saute the onions until tender but not browned. Stir in the peppers and garlic; fold and toss over moderately high heat for several minutes, until fairly tender. Set aside 1/2 cup of the tomatoes, and fold the rest into the onions and peppers; toss, adding salt and herbs to taste, until the tomatoes have rendered their juice; continue for several minutes until the juices have almost boiled off.

-Finishing the ratatouille - about 30 minutes - Set aside best looking eggplant for the top. Arrange the vegetables in a casserole, starting and ending with the onion-pepper-tomato mixture. Arrange the reserved tomato and eggplant decoratively over the top. C

over and bring to a simmer over moderate heat, either on top of the stove or in a 325 degree Fahrenheit oven. When bubbling gently, uncover, tip the casserole, and baste with the juices rendered; repeat several times until the juices have almost evaporated. Serve hot, warm, or cold.

(this may look like a lot of steps, but it is very easy and definitely worth the effort!)

Homemade Tomato Soup

courtesy of Michael Chiarello

1 lb. fresh tomatoes, chopped

3/4 cup extra virgin olive oil

Salt and pepper, to taste

1 stalk celery, diced

1 carrot, diced

1 onion, diced

2 cloves garlic, minced

1 cup vegetable broth

1 bay leaf

2 tablespoons butter

1/4 cup fresh basil leaves, chopped

1/2 cup heavy cream, optional

Directions: Preheat oven to 450 degrees F. Strain the chopped tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped tomatoes, reserved tomato juices, vegetable broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Summer Time means Summer Squash

Well folks, we are in the peak of summer, and many of you have probably noticed that summer squash is also peaking as they pile up in your weekly CSA share or at your local farmers' market. It is easy to turn to the usual steamed or sauteed squash dish each night with dinner, but it can be equally easy to use them in a completely new and unique way with nearly the same ingredients and time. Because squash are so plentiful and popular in the US, a quick internet search of "summer squash recipes" will yield thousands of results. I personally use the Food Network site as my go-to recipe finder, but there are many other websites out there, and I highly suggest searching around for your own favorite. Here are a few squash and zucchini recipes that I love to get you started. Happy hunting!

Summer Squash Soup with Basil
courtesy of Food Network's Curtis Aikens

fresh basil, julienned

2 tablespoons olive oil

1 1/4 pounds summer squash of any variety, roughly chopped
1 large onion, chopped
6 cups vegetable stock*
1/2 cup basil, julienned
1 1/2 tablespoons butter, softened
1 1/2 tablespoons flour
Salt and pepper, to taste
Juice of 1 lemon
Sour cream or plain yogurt, optional
*I sometimes add a 1/2 cup or so of cream in place of that same amount of stock to help give it a thicker, creamier texture

Directions: Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt. Serve with toasted sourdough bread, if desired.

Summer Squash Pancakes
courtesy of About.com's Diana Rattray

3 cups grated summer squash
1/2 teaspoon salt
1 tablespoon fresh chopped parsley
1-2 cloves garlic, minced
3/4 cup grated Parmesan cheese
1 large egg
1 cup biscuit mix
Pepper, just a dash or to taste
milk as needed

Directions: Combine all ingredients in a mixing bowl. Add enough milk as necessary to make a thin pancake-like batter. Drop by spoonfuls onto hot oiled griddle or skillet. Turn over when bottom is golden and cook until browned on both sides. Serve with butter, sour cream, or any desired topping.

Zucchini "Pizza"
courtesy of About.com's Diana Rattray

3 cups zucchini, grated
3 eggs, well beaten
1/2 cup flour
salt, to taste
2 1/2 cups mozzarella cheese, shredded
1/2 cup black olives, chopped
1/2 green onions, finely chopped
1/2 artichoke hearts or pickled peppers, finely chopped
jalapeno peppers, optional
1 tablespoon fresh oregano (1 teaspoon if using dried)
1 1/2 teaspoons fresh basil (1/2 teaspoon if using dried)
3 to 4 tomatoes, thinly sliced
salt and pepper, to taste

Directions: Generously butter a 9x13-inch baking pan. Preheat oven to 450°. Put grated zucchini in a colander and press out as much excess liquid as possible. Put zucchini in a mixing bowl. Add well-beaten eggs, flour and salt. Mix well and spread in buttered pan. Bake in a 450° oven for 8 minutes. Remove pan and reduce oven temperature to 350°. Cover the zucchini base with cheese. Combine ripe olives, onion, and chopped pickled peppers. Spread over cheese. Arrange jalapeno pepper rings over top. Sprinkle with fresh or dried herbs. Arrange tomatoes on top. Sprinkle with salt and pepper. Bake at 350°, uncovered, for 25 minutes.

Garlic Scapes! (or tails, tops, what have you)

Garlic Scapes, or however else you call them, are the tops of the garlic plant, which need to be cut to promote bulb growth mid-season. Many people are unfamiliar with this delicious and fresh, milder form of garlic, but they happen to be perhaps my favorite vegetable and I hope people enjoy experimenting with them in this weeks' CSA share. They are incredibly tender after only a few minutes of cooking, and pack all the nutrients found in garlic. So here are some scape tips:
In a salad:
Chop them up and throw them in a salad, they'll add a garlicky punch that is really nice for garlic fans-it isn't as strong as real garlic, so don't worry. I haven't done this, but something tells me they would be great in a salad niçoise.

Sauteed:
Cut off the tough ends and tops of the flower tips of your scapes and sautee in butter or olive oil; I've done this with a tablespoon or two of brown or white sugar (caramalize the sugar briefly in the oil, then add the scapes) or with soy sauce- or both- with excellent results. Scapes only need a few minutes of cooking.

Thai Coconut Curry with Garlic Scapes:
Lots of people have a recipe for something like this, and the garlic scapes would work just as well in a stir-fry. Treat the scapes like scallions and chop them up and throw them in with the onion. I made a coconut curry with some friends last night which had coconut milk, lemon grass, ginger, garlic scapes, onion, purple cabbage, carrot, chilis, green peppers and tofu. And yes, it was very good. Just remember to use an oil with a high heat point (peanut oil is good) so you can cook it fast and hot.

And last but not least: Pickled Garlic Scapes!
Yes, that is right, pickled garlic scapes! Exclamation points are necessary because these are just so good, and let you enjoy scapes all through the winter. Pickle them as you would to make dilly beans or pickles (but extra garlic is unnecessary).










photo credits: Patti Truant, Christiana Usenza

this week's share

what a diverse bounty!! i told you the greens would eventually be replaced with the brilliant colors of summer. although i must admit i do miss them sometimes! so last night i managed to use the onions, anaheim peppers (my addition to the recipe), potatoes and corn in one recipe!! it's from gourmet magazine and was quite tasty! if you aren't feeding a lot i suggest freezing half of it for later. http://www.epicurious.com/recipes/food/views/POTATO-CORN-CHOWDER-242862

there is also another recipe that we are going to try tonight with the eggplant. i'll let you know how it goes. marinated eggplant with capers and mint. it calls for japanese or italian eggplant but i'm going with the regular ones that we got yesterday! http://www.epicurious.com/recipes/food/views/MARINATED-EGGPLANT-WITH-CAPERS-AND-MINT-242842

on a side note...does anyone know why the red leaf lettuce is no longer quite so red? i wonder if it has something to do with the heat or the later part of the season? when we first started getting it the leaves were deep red all the way down and now there's barely a red tinge on the tips. just curious.