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.

Pickled yellow squash

I love pickled everything. I love the taste, of course. But I also love the fact that pickling expands shelf life of precious vegetables.

My pickling technique is something I learned from my Aunt. It's quick, easy and most importantly, YUMMY!

This yellow squash pickles can be stored in the fridge for up to 1-2 weeks. I honestly don't know because I usually finish eating them in 3 days. :) It goes very well with any meat dish!

Ingredients

6 yellow squash (last week's squash were very small, so if normal size, use 3-4)
2 small onions (I used last week's onions)
1.5 cups of white vinegar
3/4 cup of water
1/2 cup of sugar
2 Tbs kosher salt
1tsp mustard seeds
1tsp celery seeds
1-2 green chilli (Jalapeno), optional

photo from www.mirarev.com

1. Put vinegar, water, sugar, salt, mustard seeds and celery seeds in the pot.
2.Let it boil.
3.Wash yellow squash and onions.
4. Slice them. I sliced squash thinly so I can pack it in the jar.
5. If you are going to put chilli, I recommend taking all the seeds out. Chop 'em.
6. Pack it in the jar.
7. When liquid boils, turn off the heat, gently pour it into the jar.
8. Close the lid when it's still hot.
9. Let it cool, and store in the fridge.

Garlic scape and dried anchovies Bokkeum

When I got garlic scapes from CSA, I had to replicate my mom's signature banchan (Korean side dish), garlic scape and dried anchovies bokkeum (stir-frying in sauce).

Garlic scape and dried anchovies bokkeum is a simple stir-fried dish in soy sauce and rice syrup (or honey)that goes well with steamed rice.

Ingredients

Garlic scapes5-6stems cut bite size (2 inches)
Small dried anchovies 1cup
1Tbs Sunflower seed oil
1 Tbs Low sodium soy sauce
2 Tbs Rice syrup (honey)
2Tbs water
Optional: 1/2 cup Sliced almonds

You can buy dried anchovies in Asian grocery stores. Be aware to buy small kind (nothing bigger than 1-2 inches). A great source of calcium!

Heat up skillet pan.

1.Toast anchovies on high heat for 1-2mins. Stir it around a bit. It makes anchovies toasty and crunchy. Make sure you don't burn them.

2. Set them aside.

3. Reduce heat to medium. In the same pan, add 1 Tb sunflower seed oil (or any other vegetable oil). Gently put chopped garlic scapes. Make sure it's nice and dry.

4. After few minutes, put in anchovies and almonds. Toss them around.

5. When almonds turn slightly golden, add rice syrup and soy sauce. It will sizzle and bubble up. Stir quickly. Add water to prevent pan from burning.

6. Finish cooking in lower heat for additional 1-2 mins.

7. Let it cool and store in air tight container. Good for 10 days.


You can serve it hot or cold with steamed rice, kimchi and other banchan. I made mini wraps with rice and garlic scape bokkeum in red leaf lettuce from CSA. You can make this without anchovies or substitute with protein of your choice (e.g. ham). You might want to add a bit more soy sauce since I used less due to natural saltiness of anchovies.

Enjoy!!

Warm Escarole with Apples and Walnuts

Escarole can be eaten raw or cooked. I prefer to cook it because it mellows out a little. Adjust the amounts of the ingredients below to fit your own preferences. The key in this recipe is to get warm ingredients that have a bit of a seared flavor, but that are still a little firm. This is best done at a higher heat, with oil in a skillet, with care not to overcook. If you do a lot of stir-frying, you will know what to do.

Escarole, chopped in large pieces
Sliced red Onion
Apples or pears
Olive oil
Balsamic vinegar
Crushed walnuts
Goat cheese crumbles (optional)

Heat about 1 tbsp of oil in a large skillet on Med-High. When the oil is heated (I test this by putting a little piece of onion to see if it sizzles), add the onions and saute for 1-2 minutes. When the onions have started to soften, add apples and cook for another 1-2 minutes. Next add chopped escarole. Saute until escarole just begins to get soft (this will happen quickly), then add vinegar and walnuts. Let everything cook a little longer so the flavors meld, but not too long so your escarole does not get too soft and wilted. Turn off the heat and add goat cheese crumbles.

Garlic Scape Pesto

Garlic scapes have arrived! I received some of questions about this incredible edible last week and wanted to share a simple (vegan) recipe for garlic scape pesto. I used walnuts here with great results, but any nut or seed will do. Almonds, pine nuts, sunflower seeds... And/or try adding some parmesan cheese.

For more scape information and cooking ideas, including delicious ways to prepare the flowery tops, check out this post from the 2009 CSA season.

Ingredients:

• 1/3 cup garlic scapes (8 or 9 scapes - as many as we received in last week's share), top flowerly part removed, chopped
• 2 tablespoons walnuts
• 1/4 cup olive oil
• big pinch salt
• black pepper

Pulse scapes and walnuts in a food processor until combined. Slowly add olive oil and process until smooth. Add salt and pepper to taste. Makes enough for half a pound of whole wheat pasta. Pesto will keep in the fridge for a week or two, or it can be frozen for later enjoyment. If freezing, try lining an ice cube tray with plastic wrap and making pesto cubes!

Celery Root Soup

Celeriac, also known as celery root or knob celery, is a kind of celery grown as a root vegetable for its large hypocotyl rather than for its stem and leaves. Unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight. Celeriac has a celery flavor and is often used in soups and stews. It can also be mashed or used in casseroles, gratins, or baked dishes. Try this recipe, adapted from The Conscious Cook by Tal Ronnen. [Serves 6]

• 3 tbsp. olive oil
• 2 medium celery roots, peeled and cut into 1-inch cubes
• 2 stalks celery, chopped
• 1 large onion, chopped
• 2 quarts broth
• 1 bay leaf
• 1 cup thick Cashew Cream* (see below)
• freshly ground black pepper
• 1 unpeeled Granny Smith apple, very finely diced (optional, for garnish)

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the celery root, celery, and onion and sauté for 6-10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the cashew cream and simmer for an additional 10 minutes.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving.

*To make 1 cup of Cashew Cream, place 2/3 cup whole raw cashews (not pieces, which are often dry), rinsed very well under cold water, in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. Cashew cream is a vegan-chef staple and can be stored 2-3 days in the refrigerator or in the freezer for up to 6 months (although after it's defrosted it can be a bit lumpy, so it's good to give it a spin in the blender to smooth it out before using it).

Photo courtesy of Wikipedia

Yellow squash soup w/cinnamon & cloves

It not much of a recipe – mostly guesswork – but it came out pretty good:

• Sautee garlic and onion w/butter, salt, cinnamon, rosemary in large pot or skillet
• Add cubed squash, honey/brown sugar, cloves cook under a lid until tender
• Add small amounts of water as needed
• Remove cloves
• Puree in blender