Butternut squash soup

It's starting to feel like fall! Time to put that 10-liter soup pot to work.

2 tbsp olive oil

2 large onions, chopped

1-2 tbsp fresh ginger (optional)

4 small-medium butternut squash, seeded, peeled & chopped

Salt + pepper

2 cups vanilla or plain almond milk

Cinnamon, to taste

Photo from WikiMedia Commons

Heat olive oil in a large soup pot on medium-high heat. Add onions and cook, stirring often, until they soften a bit (5 min). Add butternut squash, ginger, salt and pepper. Cook, stirring often, until squash begins to soften (10 min). Add almond milk and enough water to just cover the veggies. Bring down to a simmer and cover for 20-30 min or until all veggies are tender. Add cinnamon and more salt + pepper to taste. Blend with an immersion blender if you have one, or let the soup cool a bit before pureeing it in a blender or food processor. I like to puree this soup just enough that it gets creamy, but not enough that it loses all texture. Enjoy!

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!

Strawberry basil bruschetta

Happy strawberry day! A BIG thanks to One Straw Farm for the surprise delivery of 200+ pints of pre-CSA season berries today! If you manage to resist eating them on your way home, try this. It's one of my favorite things to make this time of year.



1-2 pints fresh strawberries, diced
2 tablespoons balsamic vinegar
1/2 cup fresh basil leaves, chopped
baguette
goat cheese




Combine strawberries, balsamic vinegar and basil in a small bowl. Slice baguette diagonally and toast in a preheated oven (broiler) or toaster oven on a baking sheet (1-2 minutes per side). Spread goat cheese on toasts and top with bruschetta. YES.

The bruschetta will last for a day or two in your fridge, but it will lose its form fairly quickly. Would make a delicious salad dressing at that point!

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!

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.