2 medium zucchini or summer squash, trimmed, grated
1/2 teaspoon salt
1 cup plain yogurt
3/4 cup sour cream
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 teaspoon ground cumin
Generous pinch of cayenne pepper
Assorted cruditis
Pita bread, cut into triangles
Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible. Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.) Transfer dip to serving bowl. Serve with cruditis and pita bread. Makes about 2 1/2 cups.
(from Bon Apetit March 1996)
Showing posts with label squash(summer). Show all posts
Showing posts with label squash(summer). Show all posts
SALAD OF GRILLED SUMMER AND ZUCCHINI SQUASH WITH WARM OLIVE AND TOMATO VINAIGRETTE
4 medium summer squashes-cut into 1/4 inch lengthwise slices
4 medium zucchini, cut into 1/4 inch lengthwise slices
1/2 pound of baby greens
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, very thinly sliced
1/4 cup olive oil
2-3 anchovies, rinsed, dried and roughly chopped
3 medium tomatoes, roughly chopped
1/4 cup Moroccan dry cured olives, pitted and roughly chopped
3 tablespoons balsamic vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces feta cheese
Prepare grill for medium high heat. In a large bowl toss to combine: squashes, olive oil, garlic, basil, parsley, salt and pepper. Place on grill 2-3 minutes each side, or until grill marked. Turn and cook other side. Remove and set aside. In a sauté pan over medium heat, add shaved garlic and anchovies. Cook just until the garlic starts to turn golden brown. This will happen quickly, be sure to watch carefully. Add tomatoes and olives and cook 2-3 minutes. Stir in balsamic vinegar. Season with salt and pepper. To plate, combine zucchini with greens and place small mound in the center of plate. Spoon tomatoes and olives over zucchini. Roughly grate feta over top. Serve immediately. Enjoy!
(From Chef Todd English)
4 medium zucchini, cut into 1/4 inch lengthwise slices
1/2 pound of baby greens
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, very thinly sliced
1/4 cup olive oil
2-3 anchovies, rinsed, dried and roughly chopped
3 medium tomatoes, roughly chopped
1/4 cup Moroccan dry cured olives, pitted and roughly chopped
3 tablespoons balsamic vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces feta cheese
Prepare grill for medium high heat. In a large bowl toss to combine: squashes, olive oil, garlic, basil, parsley, salt and pepper. Place on grill 2-3 minutes each side, or until grill marked. Turn and cook other side. Remove and set aside. In a sauté pan over medium heat, add shaved garlic and anchovies. Cook just until the garlic starts to turn golden brown. This will happen quickly, be sure to watch carefully. Add tomatoes and olives and cook 2-3 minutes. Stir in balsamic vinegar. Season with salt and pepper. To plate, combine zucchini with greens and place small mound in the center of plate. Spoon tomatoes and olives over zucchini. Roughly grate feta over top. Serve immediately. Enjoy!
(From Chef Todd English)
ZUCCHINI AND TOMATOES WITH PASTA
16 oz. medium-sized pasta
6 Tbs. olive oil
2 garlic cloves, crushed
2 medium zucchinis, halved lengthwise, 1/4” slices
2 fresh tomatoes, diced
1/2 tsp. crushed red pepper flakes
1/4 c. chopped fresh basil
1 (6 oz.) can sliced black olives
salt and pepper to taste
Cook pasta, drain and keep hot. Meanwhile, heat oil in skillet over medium heat. Sauté garlic and zucchini until tender, about 3-5 minutes. Add tomatoes, pepper flakes, basil, and olives; season with salt and pepper. Simmer 10 minutes. Toss with hot pasta. Serves 4.
(Farm-Fresh Recipes by Janet Majure)
6 Tbs. olive oil
2 garlic cloves, crushed
2 medium zucchinis, halved lengthwise, 1/4” slices
2 fresh tomatoes, diced
1/2 tsp. crushed red pepper flakes
1/4 c. chopped fresh basil
1 (6 oz.) can sliced black olives
salt and pepper to taste
Cook pasta, drain and keep hot. Meanwhile, heat oil in skillet over medium heat. Sauté garlic and zucchini until tender, about 3-5 minutes. Add tomatoes, pepper flakes, basil, and olives; season with salt and pepper. Simmer 10 minutes. Toss with hot pasta. Serves 4.
(Farm-Fresh Recipes by Janet Majure)
ZUCCHINI SALAD
1-2 zucchini, sliced
4-6 Tbs. olive oil
2-3 Tbs. lemon juice
2 cloves garlic, crushed
1 tsp. caraway seeds, crushed
salt and pepper to taste
pinch of paprika
Steam zucchini or boil in salted water for 2-3 minutes. While they are cooking, whisk oil into lemon juice. Add garlic, caraway seeds, salt and pepper. Drain zucchini and place in a serving dish. Pour the dressing over, and mix well. Sprinkle a little paprika on top before serving, either hot or cold. Serves 4.
(The World in Your Kitchen)
4-6 Tbs. olive oil
2-3 Tbs. lemon juice
2 cloves garlic, crushed
1 tsp. caraway seeds, crushed
salt and pepper to taste
pinch of paprika
Steam zucchini or boil in salted water for 2-3 minutes. While they are cooking, whisk oil into lemon juice. Add garlic, caraway seeds, salt and pepper. Drain zucchini and place in a serving dish. Pour the dressing over, and mix well. Sprinkle a little paprika on top before serving, either hot or cold. Serves 4.
(The World in Your Kitchen)
SUMMER SQUASH AND CORN SOUP
1 lb. summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalepeno chile
1 Tbs. olive oil
1/4 tsp. ground cumin
2-1/2 c. water
Garnish: fresh cilantro leaves and sour cream.
Cut summer squash crosswise into 1/2" thick slices. Shuck the corn, and working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots & mince garlic. Wearing rubber gloves, chop jalepeno chile, with seeds if desired. In a 5-quart heavy kettle combine all ingredients (including cobs), except water, and cook over moderate heat, stirring 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree the mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Serve in bowls, and top with a dollop of sour cream and chopped cilantro, and if desired extra chopped jalepenos.
(Capay Organic Farm CSA "Farm Fresh To You" website)
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalepeno chile
1 Tbs. olive oil
1/4 tsp. ground cumin
2-1/2 c. water
Garnish: fresh cilantro leaves and sour cream.
Cut summer squash crosswise into 1/2" thick slices. Shuck the corn, and working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots & mince garlic. Wearing rubber gloves, chop jalepeno chile, with seeds if desired. In a 5-quart heavy kettle combine all ingredients (including cobs), except water, and cook over moderate heat, stirring 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree the mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Serve in bowls, and top with a dollop of sour cream and chopped cilantro, and if desired extra chopped jalepenos.
(Capay Organic Farm CSA "Farm Fresh To You" website)
BASIL GRAIN SALAD
3 c. cooked grains
1 lb. small summer squash, halved & cut into 1/4 in. slices
2 c. cooked corn kernels
3/4 c. tightly packed minced fresh basil
1/4 c. thinly sliced scallion greens
1/4 c. olive oil
3 Tbs. freshly squeezed lemon juice or balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. sea salt, or to taste
Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed. Serves 4 to 6.
Variation: Substitute fresh dill or cilantro for the basil.
(Complete Vegetarian Kitchen by Lorna Sass)
1 lb. small summer squash, halved & cut into 1/4 in. slices
2 c. cooked corn kernels
3/4 c. tightly packed minced fresh basil
1/4 c. thinly sliced scallion greens
1/4 c. olive oil
3 Tbs. freshly squeezed lemon juice or balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. sea salt, or to taste
Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed. Serves 4 to 6.
Variation: Substitute fresh dill or cilantro for the basil.
(Complete Vegetarian Kitchen by Lorna Sass)
PROVENCALE HERO
2 tablespoons EACH water & lemon juice
2 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons dried Italian seasoning
6 (1-oz.) slices mozzarella cheese
1-1/2 cups cubed yellow squash
1 loaf French bread, cut lengthwise
2 tablespoons olive oil
1/2 teaspoon pepper
2 garlic cloves, minced
1 cup cubed tomato
3/4 cup cubed zucchini
1 cup cubed red bell pepper
2 cups cubed peeled eggplant
Preheat oven to 425 degrees. Cut cubed vegetables into 1-inch cubes. Combine water, lemon juice, vinegar, rosemary, Italian seasoning, oil, pepper & garlic in a bowl; stir. Add eggplant, squash, pepper & zucchini; toss. Place mixture in pan. Bake 20 minutes, stir often. Combine roasted vegetables & tomato; toss. Put vegetable mixture on bottom half of loaf, top with cheese slices & top half of loaf. Place loaf on pan & bake until cheese melts. Cut into 6 pieces.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
2 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons dried Italian seasoning
6 (1-oz.) slices mozzarella cheese
1-1/2 cups cubed yellow squash
1 loaf French bread, cut lengthwise
2 tablespoons olive oil
1/2 teaspoon pepper
2 garlic cloves, minced
1 cup cubed tomato
3/4 cup cubed zucchini
1 cup cubed red bell pepper
2 cups cubed peeled eggplant
Preheat oven to 425 degrees. Cut cubed vegetables into 1-inch cubes. Combine water, lemon juice, vinegar, rosemary, Italian seasoning, oil, pepper & garlic in a bowl; stir. Add eggplant, squash, pepper & zucchini; toss. Place mixture in pan. Bake 20 minutes, stir often. Combine roasted vegetables & tomato; toss. Put vegetable mixture on bottom half of loaf, top with cheese slices & top half of loaf. Place loaf on pan & bake until cheese melts. Cut into 6 pieces.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
ZUCCHINI CUCUMBER SOUP
1 lb. zucchini or summer squash variety, chopped
3/4 lb. seedless cucumber (about 2 C.) or scoop seeds out
1/3 C. chopped sweet onion
1/4 C. white wine vinegar
1/4 C. water
1 tsp. chopped fresh hot green chile
1 1/8 tsp. salt
1 tsp. ground coriander
1/2 C. crème fraîche (4 oz.) or plain yogurt
Garnish with fresh cilantro or parsley, chopped
Purée zucchini, cucumber, onion, vinegar, water, chile, 1tsp. salt and 1/2 tsp. coriander in a blender until very smooth. Whisk remaining 1/8 tsp. salt & 1/2 tsp. coriander into crème fraîche or yogurt. Serve topped with dollops of crème fraîche or yogurt & cilantro or parsley.
(from Gourmet Magazine, August 2006)
3/4 lb. seedless cucumber (about 2 C.) or scoop seeds out
1/3 C. chopped sweet onion
1/4 C. white wine vinegar
1/4 C. water
1 tsp. chopped fresh hot green chile
1 1/8 tsp. salt
1 tsp. ground coriander
1/2 C. crème fraîche (4 oz.) or plain yogurt
Garnish with fresh cilantro or parsley, chopped
Purée zucchini, cucumber, onion, vinegar, water, chile, 1tsp. salt and 1/2 tsp. coriander in a blender until very smooth. Whisk remaining 1/8 tsp. salt & 1/2 tsp. coriander into crème fraîche or yogurt. Serve topped with dollops of crème fraîche or yogurt & cilantro or parsley.
(from Gourmet Magazine, August 2006)
SQUASH AND BASIL SALAD
3-4 medium summer squash, shredded in food processor
2-3 Tbsp. fresh basil, chopped
3-4 Tbsp. Parmesan cheese, freshly grated
1-2 Tbsp. garlic scapes (or minced garlic), chopped
Dressing:
¼ cup (60 ml) red wine vinegar
¼ cup (60 ml) olive oil
½ tsp. salt
¼ tsp. pepper
¼ tsp. sugar
Toss together the squash, basil, cheese, and garlic into salad bowl. Combine dressing ingredients and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and green onions. Serves 4-6.
(contributed by former CSA member, Frieda McCullough)
2-3 Tbsp. fresh basil, chopped
3-4 Tbsp. Parmesan cheese, freshly grated
1-2 Tbsp. garlic scapes (or minced garlic), chopped
Dressing:
¼ cup (60 ml) red wine vinegar
¼ cup (60 ml) olive oil
½ tsp. salt
¼ tsp. pepper
¼ tsp. sugar
Toss together the squash, basil, cheese, and garlic into salad bowl. Combine dressing ingredients and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and green onions. Serves 4-6.
(contributed by former CSA member, Frieda McCullough)
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