Prepare a large pot of boiling water and add the zucchini pieces. Boil them for 2-3 minutes.
Drain the zucchini in a colander and set it aside. Return the empty pot to the stove. Add the butter to the pot and allow it to melt over medium heat. When the butter is hot, sauté the onions until they are tender and just beginning to brown.
Add the zucchini and broth to the sautéed onions and stir to combine.
Put the lid on the pot and cook for 20 minutes, until everything is really soft. After 20 min, take the lid off and cook for about 10 more to concentrate the flavor and get rid of some of the liquid.
When finished cooking, turn the soup off and let cool a bit, then blend until smooth.
1 3/4 pound seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3″ pieces)
1/4 medium red onion – skinned
1 garlic clove – skinned
1 jalapeño – stem removed, halved and seeded
8 large mint leaves
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
1 teaspoon sea salt
1, 6 ounce non-fat plain yogurt
1/2 to 3/4 cup spring water to taste
1 medium yellow tomato – seeded and cut in 1/8” cubes (or 8 yellow grape tomatoes quartered) as garnish
tiny mint leaves as garnish
lemon oil as garnish [I didnt use this]
Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.
Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving.
Ladle soup in chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes, a mint leaf and serve immediately.
tags: Side dish, Dinner, Lunch, Alternatives to bread, july, august, veggie soups
I’ve made this twice this week for lunch. Its just as yummy as it is good for you…
a little Olive Oil (to grease pan) and some more for the dressing
a little Butter (to add to greased pan but its optional)
handful of Brussel Sprouts, chopped in half
handful of Kale, washed and chopped fine
1/4 cup Cashews, chopped
1 tsp Honey
1 tsp Whole Grain Mustard
Salt/ Fresh Ground Pepper to taste
Put a bit of olive oil in a pan. (I used my cast iron skillet). Turn heat to medium and add brussel sprouts, cut side down, and cook until they brown. Flip when they start to brown and cook a couple more minutes.
Add kale in pan and cook for a minute or 2 with the brussels.
When vegetables are done, put in a serving bowl.
Put the cashews in the pan until they brown a bit and then add to bowl.
Mix up the lemon juice, mustard and honey. Whisk in oil until emulsified.
pour the dressing over the greens. Top with the toasted cashews.
+++++++ Next time try goat cheese? Dried fruit? ++++++++
Tags: CSA, Dinner, Side Dish, Vegetarian, Nuts, Vegan, Fall, Autumn
I spend all summer d r e a m i n g of tomatoes. But after a couple weeks (and a million salsas, sauces and mozzarella sandwiches), I start to feel sick of them. Then I feel guilty about it because I miss them so bad all winter.
This recipe is a great tomato finale, a fond farewell, and just a damn good Fall recipe. (Nobody wants to roast anything in the summer so this one is for a cool fall evening when you’re cold but you dont want to give in and turn the heat on. I am a strong New England woman…right?)
A couple or a bunch of small tomatoes [I used regular tomatoes but all the recipes seem to call for plum tomatoes. The important part is that they’re small]
Good Olive Oil
Your favorite Balsamic Vinegar (we use Trader Joes Balsamic of Modena )
Super crushed up Dried Basil
Finely Minced Garlic
Cut the tomatoes in half, salt and pepper them and place on a cookie sheet.
Drizzle with olive oil and balsamic vinegar
Dust each with as much basil as you want
Top with minced garlic
Bake for around 10 minutes on 400 degrees.
If you can let them sit, they marinate in all the goodness and are spectacular cold as well.
No tried and true amounts here…. This ones all about your personal preference so just taste as you go.
1/2 Cucumber, peeled and seeded
a couple tomatoes, rough chopped
chives, chopped really fine
a small garlic clove, minced
a couple basil leaves
a squeeze of lemon juice and some zest
a small capful of vinegar
salt & pepper
a tiny bit of jalapeno, chopped really fine
yogurt (per serving at the end)
Combine in the food processor or blender and then eat! Well, it would actually be good to let it sit but I dont usually have that kind of patience. Swirl in some yogurt right before you eat it to make it even better.
When i make pesto, there usually isn’t any measuring happening and the list of ingredients changes every time. Tonights pesto was the best i’ve ever made though so i thought i should write it down…. (This recipe made enough to freeze a bunch for later.)
1. Combine the following in a food processor 3-4 Garlic Scapes (or 1 big clove of garlic) and a handful of Cashews (or pine nuts or any nuts really)
2. When the above is fully chopped, add in your basil ( I use an almost full produce bag full of nice green basil)
2. Add in some chunks of grated parmesan cheese, sea salt and cracked pepper to taste.
3. Turn the machine to ON so it stays running and add Olive Oil to whatever consistency you like.
(original recipe from food52.com “Crispy Parmesan Kale Chips”)
[Picture to come]
(Serves a couple people or one hungry snackie individual with a cheese craving)
1 head flat-leaf (Tuscan or Lacinato) kale or collard greens, leaves separated, rinsed and dried well [I only had the curly kale and it worked fine]
Olive Oil spray [I only had regular oil and it was fine]
1/3 cup grated Parmesan or Asiago cheese
Salt [optional because the cheese is salty]
Preheat oven to 275 degrees F.
Using a knife, remove the thick inner stems from the leaves, leaving long strips; cut the strips in half. Arrange the leaves dark side up in a single layer on two baking sheets.
Lightly mist each piece with olive oil spray. Sprinkle generously and evenly with Parmesan cheese, salt and pepper
Bake about 14-16 minutes, until the leaves are crisp and the cheese is lightly golden. Sometimes the leaves bake unevenly, so watch them carefully, removing the crisp ones as they are done and returning the others to continue baking until done. Serve warm.
good to know:+ these may be good with some lemon zest??
+ if you cook them too long they are so crispy that they kind of just disappear in your mouth (which wierds me out) so keep an eye on them.
We’re always buried in squash from our CSA share so heres my favorite way to use delicata’s quickly…
1 Delicata Squash, cut in half lengthwise with the seeds scooped out
Preheat oven to 400 degrees.
Cut squash pieces in 1/4 inch half moons and toss with olive oil and kosher salt.
Lay out squash pieces on cookie sheet. (The more contact the squash pieces have with the pan, the faster they will crisp up.)
Cooking time REALLY varies depending on how consistent you were with cutting the squash chips. So just put them on for 10 minutes and then check it every couple of minutes after. Some will be crunchy… some just get all golden brown and yummy. Either way, its amazing how fast an entire squash can disappear.
Good to know:
+You don’t need to peel this squash… the skin is totally edible and yummy after baking.
yep…. made with real tomatoes straight from the farm. But note, the goodness of this soup depends greatly on the yumminess of the tomatoes. Also, this recipe is best when you puree the soup at the end. I use a food processor but i’m sure a blender would be fine too.
(this recipe makes enough for 3 big bowls of soup)
Butter & Olive Oil for the pan
1 Onion, diced
about 3 – 4 large Tomatoes, rough chopped
1 Garlic Clove, minced
2 Cups Vegetable Stock
1/2 White Wine
Basil (to taste)
Cream (to taste)
Turn heat till to medium and coat the bottom of a large bottom pan with Olive Oil and Butter. [I like the surface area of my 14 inch saute pan so that more onions can stick to the bottom which = more flavor]
Add onion and cook down until they start browning to the bottom
Stir in garlic and cook for 30 seconds
Stir in tomatoes and cook for about 3-5 minutes [until they fall apart a bit]
Add wine and stock and turn down to low. Simmer for 20 minutes and taste. [If you want more flavor, let it go longer. Just keep on tasting and cooking until you are happy. My batch just went for 40 minutes]
When you like the taste, put basil and soup into food processor and blend.