For those of us wondering either (a) What on earth do I do with this new vegetable I just got from the CSA? or (b) How can I spice up some of my basic tried-and-true veggie cooking techniques? I did some research only to come up with a delicious-sounding selection of recipes for some of the vegetables in season now that many people have been asking about. Some of them sound quite pot-luck worthy…any takers?
Questions? Comments? Feel free to post variations or responses!
SWISS CHARD:
Chard with Lemon and Feta Recipe
1½ pounds Swiss chard, trimmed and coarsely chopped
1 tablespoon butter
2 teaspoons lemon juice
½ cup (2 ounces) crumbled feta cheese
¼ teaspoon salt
Coarsely ground black pepper
Rinse chard and place in a large pot with water clinging to leaves.
Cover and cook over medium heat until tender, about 10 minutes.
Drain well and return to pot. Reduce heat to low.
Add remaining ingredients; toss to combine.
Serves 4.
Swiss Chard with Garbanzo Beans and Fresh Tomatoes
2 tablespoons olive oil
1 shallot, chopped
2 green onions, chopped
1/2 cup garbanzo beans, drained
salt and pepper to taste
1 bunch red Swiss chard, rinsed and chopped
1 tomato, sliced
1/2 lemon, juiced
Heat olive oil in a large skillet.
Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant.
Stir in garbanzo beans, and season with salt and pepper; heat through.
Place chard in pan, and cook until wilted.
Add tomato slices, squeeze lemon juice over greens, and heat through.
Plate, and season with salt and pepper to taste.
Chard with Caramelized Onions and Pine Nuts
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large onion, coarsely chopped (I prefer cut in quarters and then slice thinly pole-to-pole)
1 bunch swiss chard, about a pound, washed, leaves and stalks separated (pull leaves off the stalks by folding together along stalk and pull the stalk away like pulling a zipper)
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1/4 teaspoon salt /ground black pepper to taste
Toast the pine nuts until golden brown, set aside to cool.
In a large deep skillet or a dutch oven heat the oil over medium-low heat, add the onions and cook them until golden brown and very soft, stirring from time to time, for about 10 minutes.
While the onions are cooking, cut the chard stalks into strips 2 inches long by 1/4 inch wide and tear the leaves into 2-inch pieces.
Add the chard stalks and raisins to the onions and cook them until the stalks are tender, about 10 to 15 minutes. Stir occasionally while the stalks are cooking.
Once tender add the leaves and vinegar, toss all about to coat the leaves with the oil, and cook about 5 minutes or until the leaves are wilted and tender.
Season with salt and pepper, transfer to a serving dish and top with the reserved pine nuts.
SQUASHES OF ALL KINDS:
Delicata Squash with Rosemary, Sage, and Cider Glaze
2 medium delicata squash or other winter squash such as kabocha (about 2 pounds)
3 tablespoons unsalted butter
1/4 cup fresh sage leaves, very coarsely chopped
1 tablespoon fresh rosemary leaves, coarsely chopped
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper to taste
Peel delicata squash with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon.
Cut each piece lengthwise in half again, then crosswise into 1/2-inch-thick slices.
Melt the butter in a large frying pan over low heat.
Add the sage and rosemary and cook, stirring until the butter just begins to turn golden brown, approximately 3 to 5 minutes.
NOTE: Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
Add the squash to the frying pan, then the apple cider, water, sherry vinegar, and salt.
Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, approximately 20 to 30 minutes.
Remove from heat.
Season with additional pepper and salt if needed.
Makes 6 servings.
Oven-Fried Zucchini in a Crunchy Parmesan Crust
1 tablespoon extra-virgin olive oil
1/4 cup fine dried bread crumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon dried rosemary, crumbled
2 to 3 dashed cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
4 small green or golden zucchini squash
Preheat the oven to 400 degrees F.
Lightly grease a heavy baking sheet with the olive oil and set aside.
In a shallow dish, combine the bread crumbs, Parmesan cheese, rosemary, cayenne, salt and pepper, and mix well.
In a second shallow dish, lightly beat the egg.
Trim the ends of the squash.
Cut each squash in half lengthwise.
Lay the halves flat and cut in half lengthwise again.
Then cut the strips in half crosswise.
Dredge each piece first in the egg and then in the Parmesan mixture, coating evenly. Arrange well spaced in a single layer on the prepared baking sheet.
Bake in the oven for 5 to 7 minutes, then turn the squash over and bake 5 to 7 minutes longer, or until crisp and lightly browned.
Serve hot or at room temperature.
Makes 4 servings.
Troppo’s Squash Bomb Soup
2 medium-size butternut squash
1/2 to 1 cup Myers Dark Rum
1 1/2 cups heavy cream
Salt and pepper to taste
Red (cayenne pepper) to taste
Preheat oven to 350 degrees F.
Cut the two butternut squash in half lengthwise; remove seed and pulp.
Wrap butternut squash in aluminum foil and bake in oven approximately 45 minutes or until soft; remove from oven and set aside.
In a small saucepan over medium heat, add Myers Dark Rum; let simmer until reduced by half.
Reduce heat to low and add cream; heat just until warm and remove from heat.
In a food processor or blender, add warm squash and the warm cream.
Puree until smooth.
Adjust viscosity with additional heavy cream or water to achieve the thickness you want (the soup should coat the back of a spoon).
Add salt and pepper to taste.
Add a very small pinch of cayenne pepper to achieve just a little burn in the back of your throat.
Makes 4 to 6 servings.
Summer Chicken Pasta
Dice one zucchini, one squash and one onion.
Saute with a tablespoon of olive oil and a clove of minced garlic.
Salt and pepper to taste, add hot pepper flakes if desired (or 2 dried hot peppers) and additional garlic powder, if needed.
At this point you can allow to cool, place in a quart freezer bag, press out air and freeze for later use.
Repeat for all remaining squash and zucchini
OR continue by adding fresh tomatoes or one LARGE jar of diced tomatoes and one small can of tomato sauce.
Grill chicken breasts, cook pasta and serve.
Stuffed Summer Squash
2 medium yellow summer squash, halved lengthwise
1 tablespoon olive oil
2 tablespoons plus 1 1/2 teaspoons butter, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped pepperoni
1/4 cup grated Parmesan cheese, divided
4 tablespoons fine bread crumbs, divided
1 tablespoon minced fresh parsley
salt and pepper, to taste
Remove pulp from squash, leaving 1/4-inch thick shells.
Chop pulp and reserve.
Cook shells gently in hot oil in a covered skillet over medium-low heat.
Turn shells once, cooking about 2 to 3 minutes on each side, or until just tender. Transfer to a rack, cool and pat dry with a paper towel.
Add 1 1/2 teaspoons butter to oil in skillet.
Add squash pulp and onion.
Cook until onion is tender.
Stir in pepperoni, 1 tablespoon Parmesan cheese, 2 tablespoons bread crumbs, parsley, and salt and pepper to taste.
Fill shells with squash mixture.
Mix remaining Parmesan cheese and bread crumbs.
Sprinkle over squash.
Dot with remaining butter.
Broil squash 4 inches from heat for 2 to 3 minutes, or until golden brown.
Serves 4.
Buttery Patty Pan Squash With Basil Recipe
5 or 6 medium patty pan squash, sliced
1/4 C melted butter from grass-fed cows (a truly healthy fat)
1 bunch fresh basil, chopped
sea salt
Begin by preheating your oven to 350F degrees and prepping the veggies — cutting your patty pan squash into 1/4 inch slices and chopping your fresh basil.
Layer the patty pan slices at the bottom of a 2 quart baking dish and lightly drizzle with melted butter.
Scatter some freshly cut basil on top and lightly sprinkle with sea salt.
Continue forming these layers of patty pan squash, butter, basil, and salt until you’ve used all your squash and basil.
Cover the dish and bake it in the 350F degree oven for 30 minutes, or until the squash is tender.
Remove from the oven and serve as a delectable side.
Chillin’ Summer Squash Soup
4 medium Zucchini, washed and sliced in 1 inch pieces
1 large Yellow Crookneck Squash, washed and sliced in 1 inch pieces
1 Pattypan Squash, quartered
1 large Onion, thinly sliced
1 teaspoon minced Garlic
3 cups Chicken Broth, defatted
Salt and Ground White Pepper to taste
2 Tablespoons Fresh Basil, finely chopped
2 Tablespoons Fresh Parsley, finely chopped
1 Tablespoon Lemon Juice
1 cup Plain Non-Fat Yogurt
Place squash, onion, garlic, broth, salt, and white pepper in a large saucepan.
Bring to a boil.
Cover, reduce heat, and simmer 20-25 minutes or until vegetables are tender.
Remove from heat and allow to cool slightly.
Puree the squash mixture in a food processor or blender until smooth.
Set aside a small amount of the basil and parsley for garnishing.
Add the basil, parsley and lemon juice and puree again.
Stir in the yogurt.
Store soup in a covered container in the refrigerater for at least 6 hours or overnight.
Whisk the soup until smooth just before serving.
Add salt and pepper to taste.
Garnish with the remaining chopped basil and parsley.
Serve chilled.
Serves 6
Grilled Vegetables with Cilantro Yogurt Sauce
Cilantro Sauce Ingredients:
1 cup fresh Cilantro, packed
1/2 cup fresh Parsley, packed
1/3 cup Scallions, finely chopped
1 clove Garlic
2 teaspoons Lime Juice
1/2 cup Plain Nonfat Yogurt
1/2 cup Reduced-Fat or Fat-Free Sour Cream
Salt and Pepper to taste.
Grilled Vegetable Ingredients:
4 Tablespoons olive oil
1 clove garlic, minced
1 tablespoon freshly grated or minced gingerroot
Baby pattypan squash (enough for 8 kabobs)
Cherry tomatoes (enough for 8 kabobs)
Zucchini, cut into 1/2-inch chunks (enough for 8 kabobs)
Red onion, quartered and separated into 3-layer pieces (enough for 8 kabobs)
Red and green bell peppers, seeded and cut into 1-inch square chunks (enough for 8 kabobs)
Corn on the cob, cut into 1/2-inch rounds (enough for 8 kabobs)
Salt and pepper to taste
Soak 8 wooden skewers in water for an hour.
Make the Cilantro Yogurt sauce first:
Combine the cilantro, parsley, scallions, garlic, and lime juice in a food processor or mixer and puree until finely chopped.
Add the sour cream and yogurt to the herb/lime juice mixture.
Continue mixing until smooth.
Add salt and pepper to taste.
Set cilantro yogurt sauce aside.
Preheat grill.
Stir the olive oil, garlic and gingerroot together in a bowl.
Skewer the vegetables and brush on the olive oil mixture.
Season with salt and pepper.
Grill the vegetables, basting occasionally, about 8 to 10 minutes or until brown.
Serve with the cilantro yogurt sauce on top or on the side.
Serves 8
COLLARDS:
Collard Greens Recipe
2 lbs collard greens, tough stems discarded, leaves chopped
2 Tbsp medium onion, chopped
1 large garlic clove, minced
2 teaspoons bacon fat
2 Tbsp olive oil
2 Tbsp dark sesame oil (Dynasty or comparable)
Chili pepper flakes, a pinch
Salt, a couple pinches
Sugar, a couple pinches
Use a large skillet with a tight fitting cover.
Melt bacon fat and heat olive oil on medium heat.
Sauté onion until transparent, a couple of minutes.
Add garlic and sauté until fragrant, about 20 seconds.
Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar.
Cover and cook until tender, 8-10 minutes.
Serve with barbecue sauce.
Serves 4.
Mustard greens with red potatoes and mushrooms
4 to 5 medium red potatoes, quartered
3 tablespoons of butter
1 tablespoon bacon drippings, or use more butter
8 ounces fresh sliced mushrooms
salt and black pepper, to taste
dash red pepper, optional
4 cups (about 1 pound) shredded mustard greens
Boil potatoes until just tender; cool and slice.
Melt butter with bacon drippings in a large heavy skillet over medium heat; add potatoes and mushrooms.
Season with salt, pepper, and red pepper, if using.
Cook and stir until mushrooms are tender and potatoes are heated through, about 3 to 4 minutes.
Add greens and stir until wilted, about 1 minute.
Cabbage with Leeks
1 medium green cabbage
3 large leeks
3 tablespoons butter
1/3 cup chicken broth
1 scant teaspoon salt
1/2 teaspoon freshly ground black pepper
Trim leeks and slice into 1 to 1 1/2-inch lengths.
Cut the rounds into thin strips.
Soak in cold water to loosen any soil that may be adhering to them, then rinse well. Cut the cabbage into 6 wedges; remove core pieces.
Thinly slice the cabbage wedges crosswise.
Toss the drained leeks with the cabbage.
Heat butter over medium heat in a large skillet.
Add leeks and cabbage and saute for 8 minutes.
Add chicken broth, salt, and pepper and simmer, covered, until the cabbage is cooked but has a little crunchiness.
Braised Red Cabbage with Apples
1 tablespoon bacon drippings
2 tablespoons butter
1 medium head red cabbage, about 2 1/2 pounds
2 large Granny Smith apples
1 medium red onion
1/2 cup dry red wine
1/2 cup red wine vinegar
1 cup apple juice
1/2 teaspoon ground cinnamon
dash ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon brown sugar, packed
diced cooked bacon, optional
Remove outer leaves of cabbage; cut into wedges and cut out core.
Using a food processor or sharp knife, shred the cabbage.
Slice onions; peel and core apples and slice thinly.
Combine cabbage, onions, and apples in a large saucepan.
Add bacon drippings and butter.
Cook over medium heat for about 2 minutes, stirring to coat with the fats.
Add remaining ingredients; reduce heat to low.
Cover and simmer for about 45 minutes.
Uncover and simmer for about 5 to 10 minutes longer, until excess juices have evaporated.
Toss with some diced cooked bacon just before serving, if desired.
Serves 6
