This casserole made a tasty vegetable dish at Jack and Ceci’s birthday picnic!
6 cups of sliced summer squash
1/2 cup onion, chopped
1 10 3/4 oz can of cr. of chicken soup
1 cup sour cream
1 cup shredded carrots
1/2 tsp dried thume
1 8 oz package herb stuffing mix
1/2 cup butter, melted
Cook the squash and onion in water for 5 minutes, then drain well. Add the sour cream, soup, thyme and carrots. Combine the stuffing mix and the butter. Spread half the stuffing mixture in buttered 1 1/2 quart casserole. Add the vegetable mixture and then top with remaining stuffing. Bake at 350 degrees for 25-30 minutes.
I have a note on my recipe card that this is from Pickity Place, a little restaurant in southern New Hampshire.
I tried the following recipe this week and have really enjoyed it. It made a great lunch with a piece of toast. I did not use the mayo, but to allergies in the house and (of course) used my curly parsley. I think we like it best room temp/warm, but it is also tasty cold.
1 large eggplant (about 1 1/2 lbs)
1/2 small onion, finely chopped (1/4 cup)
1 clove garlic, finely chopped
2 tablespoons chopped flat-leaf parsley, plus more for serving
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 tablespoon mayonnaise (optional)
kosher salt and pepper
pumpernickel bread and cut up vegetables, for serving
Heat oven to 400 degrees. Using a fork, prick the eggplant all over. Place on a foil lined baking sheet and roast until very tender 50-60 minutes. When the eggplant is cool enough to handle, halve it lengthwise and scrape out the flesh, discarding the skin. Finely chop the flesh and transfer it to a large bowl. Add the onion, garlic, parsley, oil, vinegar, mayonnaise (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper and mix to combine. Sprinkle with additional parsley and serve with the bread and vegetables, if desired.
“I wanted to pass along this recipe for Zucchini Salad, considering you probably have a lot of zucchini coming in and it utilizes some basil. Although this recipe is called a salad, I find it’s better as an appetizer – served over grilled slices of Italian Bread.”
2 medium green zucchini
2 medium yellow zucchini (squash)
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
3 tbsp balsamic vinegar
3 tbsp minced fresh basil
2 tbsp minced fresh thyme or marjoram
salt and coarsely ground black pepper
Preheat the oven to 350 degrees. Cut the zucchini into thin slices. Spread them in a single layer on a oiled baking sheet and bake, turning them once, until soft but not mushy, about 20 minutes. (You can also brush the slices lightly with olive oil and grill them until soft.)
In a bowl, combine all the dressing ingredients and whisk until well blended. Pour about 2 tbsps of the dressing into a shallow serving dish. Arrange the zucchini in the dish, slightly overlapping the slices and alternating the colors for a nice effect. Pour the remaining dressing over the zucchini. Cover the dish and let marinate at room temp. for several hours, or overnight, before serving, tilting the dish occasionally to move the dressing up and over the zucchini.
(Or you can throw all into a bowl, marinate and serve over bread!)
Roasted beets are so delicious! I could not find the recipe that I was looking for, but roasted beets on a salad with feta or goat cheese is great. Simply wash the beets, pat them dry and coat with oil and some salt, if desired. Place in a shallow pan covered tightly with foil and bake at 375 degrees for 45 minutes or so depending on the size of the beet. The beets should be easily pierced with a fork when ready. Cool the beets and then remove the skin. It should peel right off with your hands. Reheat if desired or enjoy cold on salads.
I have also roasted beets without covering, but I usually end up setting off the smoke detector…
Wash the beet greens. Remove the stems and chop them into a small dice. Coarsely chop the leaves and set them aside.
Heat 1 tablespoon of the olive oil in a heavy-bottomed skillet over medium-low heat. Add the chopped beet stems and a pinch of salt. Cook, stirring occasionally, until the stems are nearly tender, about 8 minutes. Push the beet stems to one side of the pan and add the garlic to the other side. Cook until fragrant but not brown, about 1 minute. Stir the garlic into the stems. Add the chopped beet leaves and season with salt. Stir in a splash of water and cook until the leaves are tender, 8 to 10 minutes.
In a small bowl, whisk together the lemon juice and remaining 3 tablespoons olive oil with a pinch of salt.
Remove the pan from the heat, pour the dressing on top, and stir to combine. Season with salt and pepper. Serve hot.
The following is a recipe from: Better Homes and Gardens Biggest Book of Slow cooker Recipes (2002). (I didn’t forget the “slow cooker” part. There is a “One Dish Dinners” section at the end of the book.) I will enter it here as written, however, I often make significant adjustments. I make this dish with ground pork instead of beef. I also usually use a whole head of cabbage instead of the cole slaw mix. Sometimes I throw in a shredded carrot, but it is not missed. The result is much more veggies and less meat and that is how we like it! The amount of hoisin is easy to adjust according to your taste. We use more than the 1/4 cup recommended due, in part, to the larger volume.
8 8-inch flour tortillas
12 ounces lean ground beef
1/2 cup chopped red onion or green onions
2 cups packaged shredded cabbage with carrots (coleslaw mix)
1 cup fresh cut or frozen whole kernel corn
1/4 cup hoisin sauce
1 tsp toasted sesame oil
additional hoisin sauce (optional)
Stack tortillas; wrap in foil. Heat in a 350 degree oven for 10 minutes to soften. Meanwhile, for filling, in a large skillet cook beef and onion until meat is brown. Drain off fat. Stir in coleslaw mix and corn. Cover and cook about 4 minutes or until vegetables are tender, stirring once. Stir in hoisin sauce and semame oil. Cook and stir until heated through.
Spoon 1/2 cup filling onto each tortilla just below center. Fold bottom edge up and over filling. Fold in opposite sides just until they meet. Roll up from bottom. If desired, serve with additional hoisin sauce.
(recipe contribution from CSA member Ildiko Trieloff)
1 Tbs. cornstarch
1 Tbs. soy sauce
1/2 tsp. honey
1 lb. well trimmed pork tenderloin or chicken thighs (boneless)
2 Tbs. olive oil
2 lbs. white turnips, peeled and cut into 1/2 inch wedges
6 cloves garlic, minced
1 1/3 cup chicken stock
1/2 tsp. rosemary
salt and pepper
Cut pork into 1/2 inch chunks. In a medium bowl, combine the cornstarch, soy sauce, and honey. Toss the pork until well coated. Heat oil in a large skillet and cook pork until lightly browned (about 3 minutes). Transfer to a plate. Add turnips and cook, stirring frequently until lightly browned (about 4 minutes). Add garlic and cook for 1 minute. Add the broth, rosemary, S & P and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes or until turnips are tender. Add meat back to pan and cook for 2 minutes or until cooked through.
Bok Choy is a wonderful Asian green. It is mild and sweet and cooks up very quickly. Simply wash each leaf, chop, and steam for 2-3 minutes, flavor as desired (oil, butter, soy sauce, salt and pepper?) and enjoy. We have also enjoyed bok choy in pad thai, mixed with other veggies in a stir fry, and as a pizza topping (reminded us of broccoli).
Throughout the season I will be posting recipes for crops that may be less familiar to you. I will also share some of my favorite tips for preparing and preserving various vegetables. Feel free to email me suggestions or recipes as well.