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.
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Silky smooth baked zucchini is the surprising filling in this sweet dessert found in “Farmer John’s Cookbook: The Real Dirt on Vegetables” (no, not that Farmer John!) Like the best apple crumble, this dessert has a tender, lemony-sweet, spiced filling just waiting to be discovered beneath its irresistible, crunchy crust. Don’t count on having leftovers! Serves 6-8.
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This Middle Eastern Zucchini Dip can be a fresh addition to your crudités presentations this summer. As presented, it makes about 1½ cups, can be made a day ahead, kept in fridge until ready for serving (just stir beforehand).
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This recipe for Zucchini Butter Spaghetti found on the Smitten Kitchen food blog is so delicious! The zucchini gives this pasta a creamy texture, like a “spicy green alfredo”. This recipe serves 2 as a main dish, or 4 as a side, but can easily be doubled.
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Here’s another yummy recipe from the “Simply Organic” cookbook.
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This recipe, from Penzey’s Spice catalog, serves 4 easily and uses several squash and some of the herbs we should be getting this week.
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You asked and a fellow CSA member, answered. Here is her recipe for veggie burgers. Enjoy!
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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.
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This recipe comes from smittenkitchen.com.
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