Summer Squash Pasta

4 summer squashes or zucchinis
2 tablespoons fresh lemon juice
¼ cup chopped fresh chives
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh oregano leaves

 For the pasta, gently run a vegetable peeler down the length of the zucchini and yellow squashes to make thin ribbons. Stop when you get to the seeds and rotate to the next side until all thats left are seeds. Sautee the ribbons briefly to warm, or skip warming for a cold pasta salad. Toss the ribbons with the rest of the ingredients, let sit for at least 10 minutes so the flavors can incorporate, and serve.

Recipe from Rachael Ray

Savory Chard Pancakes

2 cups chard leaves, steamed
1 cup buttermilk or soy milk
1 tsp chives
2 eggs, beaten
1 cup all-purpose flour
1 tsp baking powder
10-12 tbsp butter, melted
salt and pepper

Squeeze out excess liquid from chard. Transfer to a food processor together with buttermilk and chop finely. Add the onion and eggs and pulse on and off to combine. Mix flour, baking powder, and 4 tbsp butter. Let rest 1 hour. In medium skillet heat 2 tbsp butter over medium heat. Cook pancakes until bottom is lightly browned, turn with spatula, and cook other side until slightly browned. Serve warm, sprinkled with black pepper, top with smoked fish, or drizzle with melted butter. Nice with sour cream as well.

Sauteed Kohlrabi

2 kohlrabi, 3 if small
1 medium onion, diced
1 tsp salt
4 tbsp oil
1 tbsp fresh herbs (thyme, sage, chives, etc.)

Grate kohlrabi, place in colander and sprinkle with salt. Let stand 30 minutes to drain. Heat oil, add onions, and sauté a few minutes over medium heat. Stir in kohlrabi, reduce heat to low, cover and cook 10 minutes. Increase heat to medium and cook 2 minutes. Remove from heat and stir in fresh herbs.

Salsa

3 lbs of tomatoes - any variety
2 jalapeno peppers
1 bell pepper
1 onion (or scallions, leeks, chives, etc.)
1 carrot
1/3 cup cilantro
1/4 cup parsley
1 tbsp lime juice
1/8 tsp salt
1/4 cup vinegar

Cut peppers in half lengthwise, remove and discard stems, seeds and membranes(handle hot peppers with care. Their oil may irritate your skin and cause your eyes to sting. Wash hands after handling them.) Peel and quarter onions
Use food processor to chop peppers, carrots, cilantro, parsley. Add salt, lime juice, and vinegar.
Add tomatoes and onions and chop until coarsely mixed.
Use this as a dip for tortilla chips or as a sauce for other mexican dishes.

Pasta with Summer Squash, Arugula, and Fresh Herbs

12 oz pasta
3 tbsp olive oil
1/2 cup onion (or scallion)
1 tbsp chives
2 summer squash, sliced into 1/2" chunks
2 garlic cloves (or scapes)
1/4 cup basil
1 cup arugula
1/4 cup parsley
salt and pepper
parmesan cheese

In a medium skillet, heat 1 tbsp of olive oil. Add onion and saute for 3 minutes. Add squash and continue to cook for 5 more minutes. Add garlic and cook for 2 minutes. Turn off heat and set aside. Cook pasta. Drain, place in a large shallow serving bowl and toss with the remaining 2 tbsp olive oil, sauteed veggies, arugula, and fresh herbs. Season with salt and pepper. Pass the parmesan cheese, if desired.

Orange Cumin Vinagrette

PLACE all ingredients together and mix. Nice when processed in blender, as it gets creamier.

1 garlic clove

1/3 cup orange juice

3 Tablespoons lime juice

1 Tablespoon minced chives, scallions or onions

2 teaspoons honey

1/2 cup olive, flax, grapeseed or walnut oil

1 teaspoon toasted cumin seeds (the toasting of the seed really brings out the flavor - worth the effort)

1/4 teaspoon black pepper

1/2 teaspoon salt

Carrot and Fennel Salad with Toasted Walnuts

PLACE 1/2 cup raw walnuts in a dry skillet on medium heat and toast until fragrant. Cool and chop.

MIX the following in a bowl:

2 cups shredded carrots

1 medium fennel bulb cut into thin strips

2 scallions, sliced thin (use chives or onions if scallions not available)

2 Tablespoons chopped fresh mint leaves

2 Tablespoons lemon juice

2 Tablespoons walnut, flax or olive oilSalt and pepper to taste, can also add anise hyssop leaves, lemon balm or parsley for additional flavor)

SPRINKLE walnut on top and EAT!

Buttermilk Chive Biscuits

Ingredients:

2 cups flour

2 tsp baking powder

1/2 Tbsp sugar

1 tsp salt

1/2 tsp baking soda

1 stick butter

4 Tbsp chives (or desired quantity)

3/4 cup buttermilk

Directions:

1. Preheat oven to 450

2. Combine flour, baking powder, baking soda, sugar, and salt

3. Put 1/2 of dry mix in food processor and add butter

4. Mix until butter is chopped into small pieces but not completely smooth

5. Add back to other half of dry ingredients

6. Pour buttermilk in well in middle batter

7. Combine together but do not mix thoroughly

8. Pour ingredients on floured surface and kneed 2-3 times (dough should be somewhat crumbly)

9. Pat dough into square about 2 inches high

10. Cut into desired sizes and place on baking tray

11. Cook for approximately 12 minutes or until tops of biscuits are golden brown

12. Makes 16 2x2in biscuits

Zucchini Goat Cheese Tart

Ingredients

Crust: 

2 cups almond meal

1/3 cup olive oil

2 TBSP water

Filling:

4 eggs - beaten

3-4 oz goat cheese

1 cup kale - chopped

3 cloves garlic

1 red onion - diced

1 large zucchini - sliced thinly

1 TBSP olive oil

salt and pepper to taste

Directions

Combine all crust ingredients in food processor. Press into pie dish. Saute garlic, onions, kale, and zucchini in olive oil until soft. Pour into prepared crust and pour eggs over top. Top with goats cheese and bake for 30-45 minutes or until eggs are set and crust starts to brown. 

Optional

Top with chives and serve with steamed beets, salad, and baguette!

Green Salad Dressing

 

Ingredients

½ cup plain yogurt (SideHill is our favorite!)
2 Tbsp oil or mayonnaise
¼ cup chopped parsley, basil, arugula, chives, spinach and/or cilantro
1 Tbsp lemon or lime juice
¼ tsp salt
a squeeze of garlic

Directions

Place all ingredients in a food processor and whirl until smooth. Serve over grain or green salad. 

 

Sauteed Kohlrabi

Ingredients:

2 kohlrabi, 3 if small
1 medium onion, diced
1 tsp salt
4 tbsp oil
1 tbsp fresh herbs (thyme, sage, chives, etc.)

Grate kohlrabi, place in colander and sprinkle with salt. Let stand 30 minutes to drain. Heat oil, add onions, and sauté a few minutes over medium heat. Stir in kohlrabi, reduce heat to low, cover and cook 10 minutes. Increase heat to medium and cook 2 minutes. Remove from heat and stir in fresh herbs.