Ingredients:
1½ pounds broccoli, cut into florets, stems peeled, halved, and cut into chunks
¼ cup olive oil
1½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
1 teaspoon minced garlic
½ teaspoon freshly ground black pepper
1 lemon
Sea salt
Directions:
1. In a large pot, bring 8 cups of water and 1teaspoon salt to a boil.
2. Meanwhile, in a small bowl, whisk together the olive oil, vinegar, mustard, garlic, 1½ teaspoons salt, and the pepper. When the water comes to a full boil, add the broccoli stems and return to a boil, and cook for about 2 minutes until stems are crisp-tender; add the florets and cook 2 minutes more until the florets are just tender. Drain and place in a large bowl. Pour enough dressing over the broccoli to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with sea salt and serve warm or cold.
Serves 6
This simple soup is perfect for those who need to avoid dairy yet still crave a creamy, sweet start to dinner.
Ingredients:
5 large carrots, cut into 1-inch pieces
1 quart vegetable broth
1 tablespoon minced fresh ginger
white part of 2 scallions, chopped
1 cup plain almond milk
sea salt and white pepper to taste
Directions:
1. Place carrots, broth, ginger, and scallions in a large saucepan. Bring to a boil, then reduce heat to a vigorous simmer and cook until carrots are almost tender, not mushy, about 20 minutes.
2. Remove from heat, puree in batches in a blender, and return to pot. Stir in almond milk, and keep warm until ready to serve (do not boil!).
Serves 4
This is a recipe from an old friend from many years ago – she wrote a wonderful vegetarian cookbook called WINGS OF LIFE in 1976….Whew, how time flies, but her beautiful recipes echo her loving spirit in my kitchen often. This is for you Julie, wherever you are!
Ingredients:
1 medium onion, chopped
2 sweet peppers, diced
2 summer squash, sliced
2 zucchini, sliced
4 ears of fresh corn, kernels cut from the cob
1 large tomato, diced
Sea salt and pepper to taste
Directions:
1. Stir-fry the onions and peppers in butter until they are limp and glazed.
2. Add the zucchini and squash. Stir-fry until they’re tender, about 7 minutes.
3. Add the kernels of corn and chopped tomato. Cook for 5 minutes or until the corn is tender.
4. Season with sea salt and pepper.
Serves 4
Ingredients:
¾ pound green beans, stem ends trimmed, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, peeled and chopped
1 tablespoon chopped parsley
sea salt and pepper to taste
Directions:
1. In a pan of boiling water, cook the green beans until just turning green, about 3-5 minutes. Remove from the pan, drain and run under cold water for a couple of minutes to stop the cooking process. Cool.
2. Heat in a heavy-bottomed pan over medium heat 2 tablespoons of olive oil. Add the diced onion, and cook until translucent, about 10 minutes.
3. Add the garlic, parsley and season with sea salt and pepper to taste. Cook for a few minutes to combine the flavors. Serve with a drizzle of olive oil.
4 Servings
Ingredients:
1 pound green beans, stem trimmed
3 tablespoons butter
¼ cup sliced almonds
juice of ½ lemon
sea salt
garlic clove, chopped (optional)
Directions:
1. Melt the butter in a heavy pan over medium heat. When the foam has begun to subside, add the almonds. Cook, stirring frequently, until the almonds begin to brown. Turn off the heat and add the lemon juice and sea salt.
2. Cook the beans in salted, boiling water until tender. Drain well and toss with the almonds and butter. Taste for salt and adjust to your taste.
3. You can add a clove of finely chopped garlic to the butter just before adding the beans.
4 Servings
Ingredients:
1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
sea salt and pepper to taste
1 pound dried fusilli pasta
2 bunches arugula, or 1 bunch of kale and 1 bunch arugula, stems removed and leaves cut into bite-sized pieces
½ cup freshly grated Parmesan cheese
1 pint cherry tomatoes, halved
Directions:
1. Heat the oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, zest and juice of 2 lemons, 1 teaspoon salt (you can add more to taste), and 1 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until the sauce starts to thicken.
2. Bring a large pot of water to a boil, add1 teaspoon salt and the pasta; cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over low heat for 3 minutes, until the pasta has absorbed most of the sauce.
3. Pour the hot pasta into a large bowl and add the arugula, kale (if using), Parmesan, and tomatoes. Cut the last lemon in half lengthwise, slice it ¼-inch thick crosswise, and add a few pieces to the pasta. Toss well and season to taste.
Serves 4-5
Ingredients:
2 medium zucchini or summer squash
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6-8 tablespoons flour of choice
1 teaspoon baking powder
1 teaspoon sea slat
1 teaspoon black pepper
unsalted butter and oil
Directions:
1. Preheat the oven to 300 degrees.
2. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper (if the batter gets too thin from the liquid from the squash, add the remaining 2 tablespoons flour).
3. Heat a large sauté pan over medium heat and melt ½ tablespoon butter and ½ teaspoon oil together in the pan. When the butter is hot, but not smoking, lower the heat to medium-low and drop heaping soupspoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned.
4. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan, add more butter and oil, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes.
Wondering what to do with all this season’s summer squash? Here’s a great recipe for making and using dried zucchini (a.k.a. summer squash) by food writer and Hunter Angler Gardner Cook Hank Shaw of Honest-Food.net, which came to us via CSA member Laurel P.
Ingredients:
4 zucchini, about 3 pounds
Salt
Skewers (if you are not using a dehydrator)
2 tablespoons olive oil
1/2 teaspoon cayenne or espellette pepper
2 tablespoons fresh mint, chopped
1 large garlic clove, sliced very thin (optional)
Juice of half a lemon
Directions:
1. Slice zucchini into disks about 1/4 inch thick. Sprinkle salt on a large cookie sheet or two then lay the zucchini on them. Sprinkle more salt on top. Leave at room temperature for 30 minutes if you are going to eat them in the next couple days, or for up to an hour if you plan on preserving these in jars.*
2. Pat dry with a towel and either dehydrate at 120°F or skewer. Dehydrate until pliable but leathery, about 3 hours or so in my dehydrator. Or, hang the zucchini in a hot dry place for 24 to 48 hours, depending on the temperature. In either case, you want them to be dry, but not hard. Think soft dried apricots.
3. When ready to cook, heat the olive oil in a large saute pan over high heat until almost smoking. Add the zucchini rounds and garlic (if using) and toss to coat with oil. Turn the heat down to medium and cook until browned, about 3 minutes.
4. In the final minute, add the cayenne and toss to combine, then do the same with the mint. Turn off the heat. Squeeze the lemon juice on the zucchini when you are ready to serve.
Serves 4 as a main course, or 6 as a side dish
* If you want to preserve them, do this: Salt the whole hour, press the zucchini gently with a cloth towel. Dredge them in vinegar (white wine would be ideal), dry until they are very leathery and store in a glass jar submerged in olive oil.
Here’s a link to the full text and description by Hank Shaw – http://honest-food.net/2013/08/08/dried-zucchini-recipe/
Ingredients:
2 pounds broccoli florets
1 cup orange juice
2 tablespoons honey
1 tablespoon fresh ginger, peeled and grated
1 tablespoon lemon juice
2 teaspoons sesame oil
2 tablespoons sesame seeds, toasted
Directions:
1. Place the broccoli in a steamer basket and set in a saucepan over 1-inch of boiling water. Cover tightly and steam until just tender, 3-5 minutes.
2. To make the sauce, combine the orange juice, honey, and ginger in a saucepan and bring to a boil. Cook until the sauce thickens, about 3 minutes. Remove the pan from the heat; stir in the lemon juice and sesame oil, and cook an additional 2 minutes.
3. Arrange the broccoli in a serving bowl, top with the sauce and sprinkle with the sesame seeds and serve immediately.
Makes 8 servings
Recipe from “Superfood Kitchen” by Julie Morris
This is a great and satisfying soup full of flavor and texture. Hope you enjoy it!
Ingredients:
1 tablespoon coconut oil
2 cups onions, diced (about 1 medium onion)
6 cloves garlic, minced
3 stalks celery, diced
1 sweet pepper, diced
1 tablespoon fresh oregano leaves, chopped
½ teaspoon fresh thyme leaves, chopped
¼ teaspoon chipotle powder
1 tablespoon smoked paprika
3 cups vegetable stock cups water
3 cups cooked black-eyed peas
1 bunch kale, stemmed and leaves chopped
½ lemon, juiced
fresh parsley, chopped, for garnish
sea salt and freshly ground black pepper to taste
Directions:
1. In a large pot, melt the coconut oil over medium heat. Add the onions and garlic and cook for 2 minutes, stirring occasionally.
2. Add the celery and bell pepper and cook a few minutes longer. Stir in the herbs and spices, cooking for about 30 seconds. Add the vegetable stock, water, black-eyed peas, and a pinch of sea salt. Bring to a gentle simmer and cook, uncovered for 30 minutes, adding more water if needed. Taste and adjust the salt if desired.
3. After the soup is fully cooked through, stir in the kale and keep over the heat for a minute longer, just enough to wilt the kale. Add the lemon juice and turn off the heat. Top with parsley and serve.
Makes 6-8 Servings