Archive for the 'Squash, Summer' Category

Nopalitos Calabacitas

Thursday, September 12th, 2019

Zoe Sand, Planted Blissfully

2 nopales
2 corn ears
1-2 summer squash, diced
1/2 medium onion, diced
2 tbsp avocado oil
1/2 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
Bake corn ears for 25 min at 400’F. Carefully prepare nopales to make sure all spines are removed. Dice nopales, squash, and onions into bite size pieces. Once corn is cooled, cut kernels off the cob. In a large pan, heat avocado oil on medium-high heat. Toss onions in for several minutes until translucent, then add in the rest of the veggies. Add in spices and cook until vegetables are tender. Serve with warm corn tortillas, beans, salsa and cilantro.

Honey-Sweetened Zucchini Bread

Friday, July 19th, 2019

Shelby Thompson, adapted from Smitten Kitchen

When you’re tiring of zucchini midway through the summer, a loaf of this honey-sweetened zucchini bread is a great way to make it disappear. Sweetened with raw local honey and made with a good amount of whole wheat, honey-sweetened zucchini bread is the prefect breakfast, snack, and dessert for you and your family. Feel free to swap out almost any summer squash for the zucchini in this recipe, simply making sure to peel off tough skin and scoop out large seeds.

honey-sweetened zucchini bread

1/2 cup coconut oil, olive oil, or melted butter
1/2 cup whole milk yogurt (use applesauce for a dairy-free version)
1/2 cup raw local honey
3 eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
2 cups grated summer squash
1.5 cups whole wheat flour (spelt works well here)
1.5 cups all purpose flour
1.5 cups mix-ins, such as chocolate chips, nuts, or dried fruit (optional)

  1.  Grease a bread pan and preheat the oven to 350º F.
  2. In a large mixing bowl, whisk together oil (or butter), yogurt, and honey until they are well combined.
  3. Add the eggs and vanilla and whisk well.
  4. Sprinkle the cinnamon, nutmeg, baking soda, baking powder, and sea salt over the mixture and whisk to incorporate.
  5. Using a spatula or large spoon, mix in the grated squash until it is evenly distributed.
  6. Stir in the flours until there are no dry clumps left. If using mix-ins, stir them in now.
  7. Scrape the batter into the prepared bread pan and smooth out the top so that it is even.
  8. Bake the bread for 45-55 minutes, rotating halfway through the baking time, until a cake tester inserted in the middle of the loaf comes out clean.
  9. Allow to cool before slicing and serving. After a day, refrigerate or freeze the honey-sweetened zucchini bread to preserve it better.

Thai Sonoran Curry

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA

Ingredients:

IMG_8081

 

• 1 tablespoon coconut oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 1⁄2 tablespoons fresh ginger, peeled and finely chopped
• 1 small hot pepper, seeded and finely diced
• 4 1⁄2 cups seasonal veggies (such as squash, potatoes, long beans, peppers), diced
• 2 tablespoons Thai green curry paste (such as Thai Kitchen brand) 1 can full fat coconut milk
• 1/2 cup filtered water
• 1-2 teaspoons coconut sugar or raw cane sugar
• 1 1⁄2 teaspoons soy sauce
• 1 1⁄2 teaspoons freshly squeezed lime juice
• Sea salt, to taste
• Dried chiltepins, to taste
• Fresh herbs, for garnish

Instructions:

1) Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add onion, garlic, ginger, and hot pepper to the pot and sauté, stirring frequently, for five minutes or until the onions are translucent.
2) Add the beans, summer squash, and potato to the pot and stir the ingredients together. Salt the veggies with a few pinches of sea salt. Sauté the veggies for 5 minutes.
3) Add the curry paste to the pot and stir everything until the curry paste evenly coats the vegetables. Cook the vegetables for two more minutes.
4) Add the coconut milk, filtered water, and sugar to the pot and stir everything together.
5) Simmer the curry over medium-low heat for 15-20 minutes, or until the potatoes are tender. Turn the heat off and stir in the soy sauce and lime juice.
6) Taste the curry to check for seasonings. Add more salt if need be.
7) Serve the curry in bowls over your choice of grain. Sprinkle with crushed dried chiltepins and fresh cilantro and/or basil.

Summer Pasta with Goat Cheese

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA

Ingredients:

• 3/4lb whole wheat spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 large yellow onion, thinly sliced 3 gloves garlic, smashed
• 1 teaspoon red chile flakes
• 3 cups summer squash, thinly sliced 1 large heirloom tomato, diced
• 1 teaspoon capers, minced
• 4oz goat cheese
• Sea salt, to taste

Instructions:

1) Heat olive oil and butter in a large skillet over medium-low heat.
2) Add chile flakes, onions and garlic and cook for 7 minutes, until tender.
3) Add summer squash to the skillet and cook for 5 minutes.
4) Salt the veggies with a few pinches of sea salt.
5) Add the diced tomato (with its juices) and capers and simmer everything for 10- 15 minutes over low heat while pasta is cooking.
6) Add spaghetti to the skillet with goat cheese and 1/2 cup pasta water and toss to evenly coat pasta.
7) Serve immediately.

Chocolate Chip Zucchini Cookies

Friday, September 14th, 2018

Paula Borchardt, Tucson CSA

chocolate chip zucchini cookies

Ingredients:

• 1 egg, beaten (or 1 T ground flaxseed + 3 T warm water; let sit 5-10 minutes)
• 1/2 cup applesauce
• 1/3 cup brown or white sugar
• 1/3 cup honey
• 1 tablespoon vanilla extract
• 2 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup finely shredded zucchini/summer squash, with skin but without seeds
• 1 1/2 cups chocolate chips

Instructions:
1) Heat the oven to 350º. Line two baking sheets with parchment paper.
2) In a small whisking bowl, whisk together the egg, applesauce, sugar, honey, and vanilla extract.
3) In a separate mixing bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg.
4) Add the wet ingredients to the bowl of dry ingredients and stir the ingredients together until they’re combined. Fold in the shredded squash and chocolate chips.
5) Use a spoon to scoop the batter onto the baking sheets. Bake for 13-15 minutes, until the cookies are golden-brown. Cool on a rack before serving.

Meat-Stuffed Squash

Monday, August 3rd, 2015

Philippe, Tucson CSA

1 pound ground pork
2 cup bread crumbs
1 egg
2 large or 4 medium summer squash
Salt and pepper
Herbs (optional)

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Mix the ground pork with bread crumbs, egg, salt and pepper. You can add some herbs to the filling if you wish (thyme, dill, parsley, oregano, etc)

Scoop out seed cavities of the squash. Fill with the meat filling.

Bake in a 400 degree oven for 40 minutes.

Herbed Summer Squash and Potato Torte

Sunday, August 3rd, 2014

Nora McGinnis, adapted from Bon Appetit, June 2001

This torte can easily be made ahead and reheated as you need it for guests. In fact, it’s even better reheated because there is something about potatoes that have been cooked twice– getting browner at the edges and more tender inside, creating an excellent contrast.

Makes 8 servings

1 bunch CSA I’Itoi, spring, green, or other onions, thinly sliced

1 cup grated Parmesan cheese

2 tablespoons all-purpose flour

1 tablespoon chopped fresh thyme leaves (optional)

1 1/2 teaspoons salt

3/4 teaspoon ground black pepper

2 pounds CSA potatoes, peeled and cut into 1/8-inch-thick rounds

12 ounces CSA yellow crookneck squash or yellow or green summer squash, cut into 1/8-inch-thick rounds

6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8 inch round cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Note: This torte can also be made in a single 10 inch cast iron skillet, making a thicker dish and requiring a little more time in the oven.

Summer Squash Soup

Sunday, August 3rd, 2014

Nora McGinnis, adapted from Gourmet, September 2006

3/4 stick (6 tablespoons) unsalted butter, cut into pieces

1 medium CSA onion or about half a basket of little sweetie onions, halved lengthwise and thinly sliced crosswise

1/2 teaspoon salt

2 lb CSA yellow summer squash, halved and thinly sliced

2-4 CSA carrots, thinly sliced

1 CSA yellow-fleshed potato (1/2 pound), peeled, halved, and thinly sliced

4 cups vegetable stock

Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.

Working in batches, puree; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return purée to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.

Note: This soup adapts well to all sorts of variations. While the above combo of vegetables produces a fun, bright yellow color, it is equally tasty made with zucchini, ronde de nice squash, red skinned potatoes or purple potatoes. You can also substitute sweet potatoes for a sweeter flavor or chicken stock for a heartier savory flavor.

Grilled Summer Squash

Monday, July 28th, 2014

Philippe, Tucson CSA

Summer Squash
French or Italian dressing
Note: you can make your own quick dressing by whisking together 4 tablespoons oil, 1 tablespoon vinegar, 1/4 tablespoon dry herbs (e.g. thyme, Italian herbs, oregano, etc.), salt and pepper.

Cut the squash lengthwise in 1/4″ strips.  Note: if seeds are mature, remove them; if they are still white and soft, you can leave them in.
Coat all sides with dressing.
Grill squash slices for 5-6 minutes on each side.

Pasta Primavera

Monday, June 2nd, 2014

Sara Jones, Tucson CSA

2 tablespoons olive oil
2 carrots, shredded or julliened
2 small onion, diced
1 medium or 1/2 large summer squash, diced
2 yellow tomatoes, roughly chopped 2 cloves garlic, minced
Squash blossoms, torn or chopped Freshly chopped herbs
1/2 cup broth or water
1 tablespoon ouzo or pastis, optional
Salt and pepper, to taste

Bring a pot of water to boil for pasta. Meanwhile, sauté carrots and onion in 1 tablespoon olive oil over medium high heat, stirring occasionally, until tender and beginning to caramelize. Add squash and garlic and cook until garlic is fragrant. Add broth and cook until broth is mostly evaporated. Add tomatoes, ouzo, squash blossoms and any herbs you are using. Cook about 2-3 minutes, until tomatoes begin to fall apart. Add drained pasta and additional tablespoon of olive oil. Season to taste with salt and pepper. Sprinkle individual serving with a grated hard cheese, if you like. Serve hot or cold.


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