Vegetable Curry
This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables. Feel free to experiment with variations on the vegetables for your own take on this recipe. (more…)
Tagged: zucchini
Soupe au Pistou
From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)
Ratatouille
Ratatouille is a traditional French stewed vegetable dish originating in Nice, but popular among the entire Mediterranean coast. Mid-summer CSA shares will provide all you need for this delicious classic. Serves 4-6. (more…)
Italian Vegetable Stew (Ciambotta)
This recipe from Gourmet Magazine (via epicurious.com) is a great way to put your summer CSA shares to use. You can even use stock or bullion to kick up the taste. Serves 6 – 8. (more…)
Grilled Veggies
In this sweltering heat, if the thought of standing over your stove sautéing, steaming or baking any of your veggies makes you want to head to the nearest fast food or take-out counter, consider grilling at least some of your vegetables. In the time it takes to grill some hot dogs or a steak, you can have wonderful, tasty treats. (more…)
Summer Squash
Welcome to Summer Squash season! As you may have noticed already, summer squash appears in a variety of shapes and colors, the most prevalent being the well-known green zucchini, the straight or crooked necked yellow squash, and the round, flat, often scalloped edge, patty pan squash. All these varieties are tender, warm-season vegetables that differ from their fall and winter cousins in that they are selected to be harvested while still immature. Thus, the entire vegetable, rind, flesh, and seeds, can be eaten. (more…)
Wheatberry Salad with Grilled Summer Vegetables
Whether you are hosting a 4th of July party, or just like grilled vegetables, this recipe from the Jenessa’s Dinners blog has you covered. You can even prepare the wheatberries the night before to save time. This recipe serves 5-6.
Radicchio and Summer Squash Salad
Found on Royal Rose’s radicchio.com, this recipe is easy, colorful, and readily combines some of our veggies this week. The recipe serves 6. (more…)
Vegetable Lentil Soup
This recipe is from Gourmet magazine and can be found on epicurious.com. It requires lots of chopping, but is relatively easy. I generally double the recipe when I make it, because it goes very quickly. Note that the lentils may need more cooking time, depending on whether you have pre-soaked them or they are dry. Buy the pre-cooked lentils at Trader Joe’s to save time! Serves 2 generously. (more…)
Soft-Cooked Summer Squash With Onion
From the Washington Post, here’s a delicious summer squash and onion dish. The variety to use here is the pale yellow crookneck squash, but yellow zucchini (or a mix of green and yellow zucchini) will also be fine. Small to medium-size squash work best. Because they typically contain less water and fewer seeds, they will contribute more flavor and texture to the dish. Serves 4.
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