Summer squash frittata

6 eggs

grated cheese

salt + pepper + red pepper flakes

butter or oil for pan

1 tbsp olive oil

salt

1 onion

1 - 2 yellow squash / zucchini, sliced thinly

3 - 4 small potatoes, sliced thinly

4 cherry tomatoes

handful or two of basil, chopped

more grated cheese

balsamic reduction, if you're feeling fancy

I don't have a cast iron skillet (yet), so I make frittatas by baking them - without starting them on the stovetop. Bear with me.

Preheat oven to 450 and grease a small baking dish or pie dish. Beat the eggs, salt, pepper and red pepper flakes in a small bowl and mix in some grated cheese. Set aside.

Heat the olive oil in a skillet and add onions and salt. Saute until tender, 5 minutes or so. Add yellow squash / zucchini, potatoes and tomatoes (and whatever else you want to use up, of course). Cover and cook for another 3-5 minutes, until vegetables are tender. 

Pour eggs and veggie mixture into baking dish. Bake for 10 minutes. Remove from oven, top with basil and grated cheese. Return to oven and bake for another 5 minutes. Remove from oven, drizzle with balsamic reduction, and serve. 

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!

Bok choy, tomato & egg stir-fry

I used 4 of today's CSA - Bok choy, tomato, habanero pepper, and collard greens! Simple and yummy. Especially, when you are hungry, this recipe only takes 10 minutes.

Stir-fry

3-4 bok choy leaves
1 tomato
2 eggs
1/2 habanero pepper (optional)
1/4 tsp salt
1tsp fish sauce
1tsp cooking wine
1Tb olive oil
1/2 tsp sesame oil

photo credit: http://karenrothnutrition.com

0. Chop tomato and bok choy, thinly slice habanero pepper (take out the seeds)
1. Preheat the pan with olive oil on high heat
2. cook eggs, roughly scramble
3. throw in bok choy, tomatoes, habanero peppers
4. season with salt toss for about a minute
5. add fish sauce, cooking wine, and sesame oil
6. cook for another 30 seconds
7. serve over rice*

If you don't have fish sauce, feel free to season it with soy sauce or salt.

*Tip: I cook my rice with collard green stems (cut into small circles). Great way to use up stems!

Palak Paneer (spinach)

I used two shares worth of spinach (I traded in my garlic scape for a 2nd spinach, via the handy new swap-box feature) to make Palak - minus the Paneer, since I didn't have any cheese. Delicious! Tonight, if I'm feeling adventurous, I may try the same recipe but with chard instead.

From allrecipes.com: http://allrecipes.com/Recipe/Absolutely-Perfect-Palak-Paneer/Detail.aspx

6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
Salt to taste

In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.

Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

- Brent

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.

Watermelon

It's tempting to dig right in to a freshly cut raw watermelon, but if you can hold off long enough to make a recipe, the ones that follow will really be worth the wait. Melons are surprisingly versatile foods to work with, and complement many other flavors. They can be pureed into delicious salad dressings or cold summer soups, dressed with various sauces, or even grilled. Below are some of my favorite easy watermelon recipes. Summertime is never truly complete without some juicy, red watermelon, and these recipes really bring out the best of the summer season.

Simple Watermelon Basil Vinaigrette

4 cups watermelon, drained

1/4 cup red onion, chopped

2 tablespoons honey

1/4 cup champagne or apple cider vinegar

3/4 cup canola oil

2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, chopped

salt and pepper, to taste

Directions: Place all in ingredients in a blender. Pulse until fully mixed. Flavor with salt and pepper.

Paula's Easy Watermelon Dessert

courtesy of Paula Deen, FoodNetwork.com

1/4 cup pineapple juice

1/4 cup honey

1/4 cup lime juice

2 tablespoons salt

1 1/2 teaspoons ground ginger

1 watermelon (about five pounds)

Directions: Mix all ingredients except the watermelon together in a large bowl. Slice t

he watermelon, remove the seeds, and cut into cubes. Place into individual bowls, drizzle with the pineapple-honey-lime sauce, and serve.

Tomato, Watermelon, and Basil Skewers

courtesy of Giada De Laurentiis, FoodNetwork.com

1/4 cup balsamic vinegar

1/4 cup sugar

1 watermelon (4-5 lbs) cut into 32 (1 1/2 inch) cubes

32 small basil leaves

16 cherry tomatoes, halved

2 tablespoons extra virgin olive oil

kosher salt

special equipment: 16 skewers

Directions: Bring balsamic vinegar and sugar to a simmer over heat, mixing together until fully dissolved. Set aside. Starting with the watermelon, push cube to end of the skewer. Follow with a basil leaf, then a tomato half - then repeat once more. Drizzle with the balsamic sugar glaze, sprinkle with salt, and serve.

Watermelon Muffins

courtesy of Peggy Trowbridge Filippone, About.com

1-1/2 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1/8 teaspoon cinnamon

1/8 teaspoon salt

6 Tablespoons (3/4 stick) butter, at room temperature

2/3 cup sugar

2 eggs

1/2 cup sour cream

1 cup (about 1/8 medium seedless watermelon) watermelon juice with pulp (see Note)

Red food coloring, optional

3/4 cup miniature chocolate chips

Confectioners' sugar, optional

Directions: Preheat oven to 350 F. Line standard or miniature muffin tins with baking paper cups.

Whisk together flour, baking soda, baking powder, cinnamon, and sugar in a medium bow

l. Set aside. In a large bowl, cream butter and sugar. Beat in eggs. Add sour cream and watermelon, beating just until combined. (A few drops of red food coloring may be added to the batter to enhance the color to simulate watermelon.) Fold in chocolate chips.

Fill muffin tins 3/4 full. Bake 20 to 25 minutes for standard muffins or 15 to 18 minutes for mini-muffins. Place muffins on racks to cool. Just before serving, sift with powdered confectioners' sugar, if you wish.

Yield: 12 standard muffins or about 48 mini-muffins

Note: Cut seedless watermelon into cubes and process in a food processor or heavy-duty blender until thick with small bits of pulp still remaining. You will need 1 cup of processed watermelon.

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.

Sweet Potato Leaves

This past week's CSA share brought with it my first culinary encounter with sweet potato leaves. I was a little bewildered at first, but soon learned of their versatility in many different types of dishes and ability to replace most other leafy greens in recipes. That being said, it is rather difficult to find sweet-potato-leaf-specific recipes anywhere. Since they are used mainly in Asian and Pacific Island cuisine, some people find it easiest to begin their search within those boundaries. The following recipes include a Filipino-style dish (courtesy of phillip-anna.blogspot.com) and one of my own that uses some traditional complementary flavors. The bottom line: as strange and daunting as the sweet potato leaf may be, it is surprisingly versatile and makes a great green for culinary exploration and experimentation. Enjoy!

Kamote (Sweet Potato Green) Salad – a traditional Filipino dish
Courtesy of phillip-anna.blogspot.com

2 cups sweet potato leaves (no stems)
Water for boiling
½ medium red onion, thinly sliced
½ cup tomatoes, sliced
White vinegar, to taste
Soy sauce, to taste
Salt, to taste
Cooked rice, optional

Directions: Rinse and drain sweet potato leaves. Bring water to a boil with a pinch of salt, put in leaves until tender and cooked through. Drain sweet potato leaves and transfer them to a bowl. Add red onion, tomato, vinegar, and soy sauce to taste, and toss thoroughly. Enjoy on its own or over cooked rice.



Simple Stir-Fried Sweet Potato Leaves

One bunch of sweet potato leaves (soft stems are okay to use, too)
1-2 tablespoons olive oil
1-2 dried chilies, minced or 1 ½ tsp. chili powder
2 cloves garlic, minced
Soy sauce, to taste
Salt and pepper, to taste

Directions: Bring water to boil with salt, blanch the sweet potato leaves for about two minutes. Drain and rinse with cold water. Heat oil in skilled over medium heat. Sauté garlic and chilies (or chili powder) until garlic is fragrant, about a minute, stirring often. Chop the leaves and add them to the skillet. Stir-fry for about three minutes, until leaves are dark and tender. Add soy sauce, salt, and pepper to taste.

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.

Leftover CSA Produce?

I'm sure there are some of you out there that, like me, can't always keep up with the produce items that you receive every week in your shares. From my own experience, the most common leftovers in the fridge by the end of the week are greens and cabbage. I am sharing with you some very easy recipes that I have come up with that will hopefully both taste great and help empty out your fridge before tomorrow's veggies arrive. The cabbage soup, a variation of a soup that my mom would always make for my family, can use up to a half a head of cabbage at a time and requires almost no effort past chopping a bunch of vegetables (and has almost no calories!). The other two recipes can use collards, kale, chard, or any hearty green you have lying around. I often add extra veggies, or change up the herbs and spices I put in when I get bored. Have some fun, and happy cooking!


Quick and Easy Cabbage Soup

3 cups vegetable broth
2 cloves garlic, minced
2 15-oz. cans of pre-seasoned diced tomatoes (Italian or Mexican)
½ - 1 head cabbage, coarsely chopped
1 medium onion, chopped
1 cup carrot, chopped
½ cup zucchini, chopped (optional)
Basil and oregano, to taste
Salt and pepper, to taste

Directions: Add all ingredients to a large dutch oven or soup pot. Bring to a boil, cover, and simmer on low heat until all ingredients are cooked thoroughly and cabbage is transparent. Season to taste. For a spicier soup, add some diced chilies or jalapeno salt.

Sautéed Collard Greens and Cabbage

3 tablespoons extra virgin olive oil
1 medium onion, sliced
2 tsp crushed chili flakes, optional
2 cloves garlic, minced
¼ - ½ a head of cabbage (depending on the size of the head), sliced
1 bunch (about ½ a pound) of collard greens, center stem removed, sliced
Salt and pepper, to taste
1 tablespoon lemon juice, optional

Directions: Heat the olive oil over medium heat in a large skillet or wok. Add the sliced onion and crushed chili flakes if using, and sauté for a few minutes until they begin to soften and lose color. Add the minced garlic, salt and pepper, and continue to sauté until the garlic becomes fragrant. Stir frequently so the garlic does not burn. Once the onions are translucent and the garlic fragrant, add the sliced cabbage and greens. Frequently toss with tongs to coat cabbage and greens in oil, and to thoroughly cook all ingredients. The greens will first turn a fluorescent green, and then become steadily darker as they cook. Add more salt and pepper to taste. The dish is complete when cabbage is transparent, collard greens are a dark green color, and both are fully wilted. If using, add lemon juice right before removing from pan and serving – if added too early on, it can make the greens lose their vibrant green color.

Sautéed Greens and Mushrooms with Balsamic Vinegar

2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
2 cloves garlic, crushed and finely chopped
2 portabella mushroom caps, cleaned* and cut into ¼ inch slices, OR 1 cup button mushrooms, cleaned* and sliced
½ tablespoon chopped rosemary
1 tsp cayenne pepper
1 bunch (approx. ½ a pound) of collard greens, kale, chard, or any other dark leafy green that holds up well to cooking and heat (not spinach), thick center stem removed, sliced or coarsely chopped
2 tsp sea salt
Pepper, to taste
¼ cup balsamic vinegar or Marsala cooking wine

Directions: Heat the oil in a large skillet over medium heat. Add the sliced onion, and cook for a few minutes until they begin to soften and lose color. Add the garlic and cook about a minute more, until fragrant. Add the mushrooms, rosemary and cayenne pepper. Continue cooking until mushrooms are tender, stirring frequently. De-glaze the skillet with the balsamic vinegar or Marsala wine, and cook about a minute more. Add the greens, sea salt** and pepper to taste. Toss the greens frequently to cook thoroughly. The dish is done when the greens are fully wilted and darker in color.

*To clean mushrooms, do not rinse in water. Take a dry, clean paper towel and gently rub any remaining dirt off of the caps and stems.

**As a general rule, do not add salt to mushrooms until they are almost fully cooked, as salt will promote dryness and much faster cooking when added to raw mushrooms.

new way to work the zucchini crop!

long live the season of zucchini and tomatoes!! i struck upon a brilliant recipe through the ny times that makes great use of both: zucchini "pasta" and fresh tomato sauce. i made the tomato sauce last week with a bunch of the yellow tomatoes and ended up with this stunning orange colored sauce. grate some fresh parm on top and you have a fantastic meal.

got tomatoes?

does everyone remember Julia's dear friend Jacques? my husband has been reading his biography and found this wonderfully simple recipe for primavera pasta. now you are probably conjuring up the same images i did when i heard that dish's name.....a sloppy mix of broccoli, squash, carrots and whatever else was left in the crisper drawer of the refrigerator with a heavy tomato sauce. well my friends this recipe couldn't be farther from the plate. with all of the heirlooms coming from the farm you'll definitely want to try this one out. and the best thing is, its super quick and light.....

Giobbi's primavera pasta (from Jacques Pepin)
tomato sauce:
1 lb ripe tomatoes (2-3)
1 tsp finely chopped garlic
3/4 tsp salt
1/2 tsp freshly ground pepper
1/3 c olive oil
1 c shredded basil leaves
salt to taste

pasta:
8 cups of water
penne or bow tie pasta (we actually made our own fettuccine and it was great)
1/3 c finely grated Parmesan cheese

for sauce:
cut the tomatoes in half crosswise, parallel to the stems, and gently press out the seeds. cut into 1/2 inch pieces and put in a bowl large enough to hold the finished dish. add the remaining sauce ingredients and toss.

for pasta:
salt the water and bring to a boil. add the pasta and bring back to a boil. boil uncovered until al dente. add a 6 oz ladle of the hot pasta water to the tomato mixture. drain the pasta and add to the tomato mixture. toss thoroughly. divide into plates and sprinkle generously with Parmesan cheese!

you will definitely want some crusty bread to sop up the delicious sauce that is left behind!

Zucchini (or squash) Fries

sorry everyone (Anne in particular!). i meant to post this weeks ago when we first got zucchini. this is a great way to eat your veggies and feel like you're splurging on junk food! i recommend seasoning the bread crumbs with something more than just salt and pepper. also, i didn't make the tomato coulis. i just used regular old ketchup for dipping. enjoy! http://www.epicurious.com/recipes/food/views/BAKED-ZUCCHINI-FRIES-WITH-TOMATO-COULIS-DIPPING-SAUCE-239163

Zucchini, squash & broccoli with tomato crab meat sauce over whole wheat penne pasta

Here's something I made last night after getting home at 9pm (not from work, don't worry, but from tennis). It was late, we were hungry and I wanted something light and quick. So here it is. It'll probably take me longer to post this than it took me to make this dish, but then, I'm a slow typist and I do have a way with the chef knife.

While the salted water for pasta gets to a boil, heat up some vegetable oil in a pan over medium heat. Add chopped onion, garlic and hot red pepper flakes , cook until the garlic starts to become fragrant or to color a bit then add the chopped veggies. If you're not ready with the veggies, add some white wine, to cool down the cooking process a bit. The veggies do not need much cooking (as they are perfectly good raw), so 5 minutes after adding the veggies, add the chopped tomato and the crab meat (you don't need a lot, though the more the better) and turn off the heat. Sprinkle herbs on top of the veggies and in the cooked pasta and serve hot.


The best thing about this dish is that it can be done really quickly and is really versatile. In the winter I make a white wine cream sauce , and I usually add whatever veggies I have in the fridge. Crab meat is pricey and hard to come by, but one can easily use shrimp or fish or mushrooms. The leftovers are great too (even cold, as I had today for lunch). I omitted any quantities from this recipe because I really like the freedom to add as much of something as I like or have, and as I need. Enjoy!

Parmesan-Crusted Squash recipe from Whole Foods

We used up all our yellow squash last night with this recipe. The result is a crunchy, salty exterior with a delightful sweet, burst in the middle! We added extra olive oil to the pesto so that it stuck more easily to the squash.
-Johanna

Parmesan-Crusted Squash with Fresh Tomato Sauce

Vegetarian

Fresh and sundried tomatoes blend together for a simply delicious tomato sauce that perfectly complements the herbed topping in this recipe. This breading method is also delicious for chicken and fish.
Serves 6

* 1/2 cup panko breadcrumbs
* 1/2 cup shredded Parmigiano-Reggiano
* 1/4 cup chopped parsley
* 1/2 teaspoon red pepper flakes
* 1/2 cup prepared basil pesto
* 2 pounds zucchini or yellow squash, cut on an angle into ½-inch thick rounds
* 4 oil-packed sun-dried tomatoes, drained
* 1 pound ripe tomatoes, cored and quartered
* 1/2 cup orange juice
* Salt and pepper to taste

Preheat oven to 425° F. Line a baking sheet with parchment paper; set aside.

Put breadcrumbs, Parmigiano-Reggiano, parsley and red pepper flakes into a wide, shallow dish and mix well. Spread a bit of the pesto on both sides of each piece of squash, then transfer to dish and press gently to coat on both sides with breadcrumb mixture. Transfer squash to prepared baking sheet and bake until golden brown and crisp, 20 to 25 minutes.

Meanwhile, put sun-dried tomatoes, fresh tomatoes, orange juice, salt and pepper into a food processor or blender and puree until smooth. Serve squash hot or at room temperature with tomato sauce on the side.
Nutrition Info

Per serving (about 10oz/291g-wt.): 220 calories (130 from fat), 14g total fat, 3g saturated fat, 8g protein, 17g total carbohydrate (4g dietary fiber, 7g sugar), 10mg cholesterol, 540mg sodium

Zesty wholegrain squash fritters

These hearty pancakes are packed with vegetable goodness, varied textures, and the flavorful kick of feta and sundried tomato. They're so good, they can be enjoyed naked - sans dipping sauce, that is; I recommend wearing pants while you eat them.

These were actually the result of a derring-do kitchen venture - my chard was starting to look droopy, and a lot of it was waiting to be eaten. Since I had been spending a lot of time away from home, I needed something I could pack for the road that wouldn't spoil.

• 1 yellow squash, chopped
  
• swiss chard*, chopped
  
• sundried tomatoes, softened (soak overnight), chopped
  
• whole wheat flour
  
• 1 egg
  
• water
  
• milk
  
• oil
  
• feta cheese chunks
  
• sprinkle** of organic flax seeds
  
• sprinkle of salt

Put on some Count Basie, Buddy Rich, or Sinatra. This is crucial to bring out the flavor. Add ingredients, roughly in the order listed above, to a large mixing bowl. Stir, adding flour or water as necessary to achieve a sticky texture. Mixture should be about 1/2 dough and 1/2 vegetable chunks - don't go stingy on the veggies! Fry in a bit of oil. Once pancakes are golden brown on one side, flip, then squash with spatula to cook the insides well. Once crispy on both sides, serve with good company and a nice Malbec. Save some for work the next day.

Everytime I enjoy the fruits (and vegetables) of my labors, I thank the dirt I signed up for this CSA. Without a fridge full of previously unknowns (orange beets? Never seem 'em before), I'd nary venture to concoct so many culinary Michaelangelos. Kudos (or kudzu?) to Leana and Joan for putting this together!

*Fun veggie facts:

Swiss chard, beta vulgaris, is of the same species as the common beet. Vulgaris sounds vulgar (crass), doesn't it? But vulgaris just means "ordinary," from the Latin vulgus, meaning "a crowd."

**How much is a sprinkle? More than a pinch, less than a pound.