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 Stuffed Winter Squash

3 med. winter squash

1/3 c chopped walnuts

1 tbsp olive oil

1/2 c diced red onion
1/4 c diced celery
1 clove garlic minced
1 1/4 c Jade Pearl rice
3/4 c diced red pepper
1/4 tsp sea salt
2 1/2 c boiling water
1 tbsp fresh thyme
1/2 tsp fresh sage
2 c grated gouda or cheddar cheese

 Preheat oven to 400F. Leave the squash whole. Place them in a baking pan in the oven for 1 hr. until tender. Meanwhile toast the walnuts in a lg saucepan over med heat, stirring often ~ 5 min. Add the oil, onion, celery, and garlic. Saute for ~ 5 min. until onions soften. Add the rice, pepper, and salt and cook for 2-3 min. Lower the heat, then slowly pour in the water. Cover and simmer ~ 20 min. Stir in the herbs. Taste and adjust seasonings. Cut squash in half and scoop out seeds. Fill the squash halves with the rice mixture. Top with cheese and serve immed.

From 'Gluten-Free Recipes or the Conscious Cook' a great seasonal cookbook from our shareholder Leslie Cerier.

Baked Stuffed Zucchini Boats

2 large zucchinis
2-4 cups of cooked rice (I am partial to basmati, it makes it all less "blobby")
1 onion
1 green pepper
1/2 pound of ground meat of your choice
Salt
Tabasco Sauce (or finely chopped hot peppers)
Shredded cheese (I like cheddar with some flavor)
Any vegetables of your choice, such as chickpeas, tomato, corn, mushrooms.
 Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius)
Wash and halve two large-ish zucchinis. Scoop out the pulp, chop up and set aside. Dab the inside of the zucchini halves with olive oil and bake in the oven while you prepare the stuffing for about 5-10 minutes. I actually put them in while they've is preheating.

Sauté chopped onion in olive oil in a pan, till glassy.
Add chopped meat to cook.
Add chopped peppers, chopped zucchini pulp, and any other veggies you chose till cooked but still not overcooked. Add salt to taste.
Add cooked rice and Tabasco sauce to taste and mix through thoroughly.
Spoon this mixture into the zucchini halves and top with shredded cheese. Bake for 10-15 minutes, since everything is already cooked, till cheese is melted and browned.

Serve hot (optionally with tomato sauce over it).

And most importantly: enjoy!

While we don't like having zucchini boats, when we do this is a great one from our shareholder Tomma Henckel

Root Vegetable Gratin

2 1/4 pounds root vegetables, peeled and shredded (The original recipe calls for 3/4 pound each sweet potatoes, celeriac, and turnips, but many combinations will work well. Parsnips, carrots, and rutabagas are all good in this dish.)
1 1/4 cups heavy cream (It has to be heavy cream. Half and half will curdle.)
1/4-1/2 teaspoon cayenne pepper
salt and black pepper to taste
Optional topping: 2 tablespoons shredded cheddar cheese, 1 tablespoon dry breadcrumbs

 Preheat oven to 400/ F.
In a large bowl, combine the shredded vegetables, cream, cayenne, salt, and pepper.
Spoon mixture into a shallow gratin dish or baking dish. Cover tightly with foil.
Bake for 30-40 minutes, or until the vegetables are cooked.
Optional: remove dish from oven, heat broiler, combine cheese and breadcrumbs, sprinkle over the vegetables, and boil uncovered until the cheese is brown and bubbly.

Mimi Unstuffed (All Acoustic Stuffed Cabbage)

3 med. onions, chunked and sliced 2/3 lb ground beef Olive oil 3 cups chunked and sliced cabbage.
1 lg can tomatoes with juice.
½ c uncooked brown rice
Water
2/3 cup raisins
2 Tbsp sweetener of your choice.
lemon juice: ½ to 1 whole
2 Tbsp Vinegar
2 Garlic clove(s), minced
2 Tsp. Ground Ginger
Salt and Pepper

 Saute chunked and sliced onions in olive oil till slightly soft. Add ground beef and brown. Add cabbage and tomato ingredient, stirring from time to time. When the cabbage has softened a bit, stir in the cooked brown rice. You may need to addsome water at this point to cover the rice. When it's bubbling, turn down to low cover, and cook until the rice is done. (about 40 min.) Add the remaining ingredients. Cook gently, low or warm, until the raisins are plumped.

This one came from super-farm shareholder Rosie Pearson.

Mixed Roots Gratin

5 tbsp olive oil
1 med onion, chopped
8 oz chantrelles, oyster, or shiitake mushrooms, sliced
4 cloves garlic, minced
salt & pepper
1c dry white wine
1 1/2 lb roots (incl potatoes, rutabagas, parsnips, turnips), peeled and thinly sliced
6 oz grated cheddar or gruyere cheese

 Lightly oil a deep-sided baking dish. Heat oven to 400F. Heat 4 tbsp olive oil in skillet; add onions and mushrooms and saute over high heat 5-6 minutes. Season to taste with salt and pepper. Add half the wine and boil it off, stirring it well. Spoon a thin layer of the mixture into baking dish. Arrange root slices over mushroom layer, alternating and overlapping them slightly. Sprinkle with a little garlic, moisten with wine and a few drops of olive oil and top with grated cheese. Season lightly. Repeat the process, reserving some cheese to finish. Bake 35 min or until soft and golden. Four servings.

Jodi's Roasted Chicken and Veggie Casserole

Carrots
Celeriac
Onions
Garlic
Olive oil
Balsamic vinegar (optional)
Chicken pieces (we like chicken thighs with bone in)
Stewed tomatoes

 In a casserole spread thin layer of olive oil with paper towel. Layer the vegetables (if you use other vegetables , hard root veggies on the bottom and progressively add softer veggies toward the top) Then a layer of Olive oil, with some salt & pepper. Layer the chicken, then stewed tomatoes to cover the chicken. Than another layer of oil, salt & pepper. Cook uncovered at 250-300 for a long time (couple of hours?) It will get that roasted look on top  I think it is impossible to overcook at this temp.

From our shareholder Jen Hyde who says it's a delicious recipe from my friend, Jodi Narahara.

Hmong-Style Daikon and Beef

1 tbsp veg oil
1/2 c chopped leek
2 cloves garlic
1/2 lb round steak
1 c sliced daikon
3 tbsp chopped cilantro or basil or mint
soy sauce
pepper
hot cooked rice
Hmong Hot Dipping Sauce

 Heat a wok or skillet over high heat for several minutes. Add oil and leeks, stir-fry for 2 min. Add steak and garlic and stir-fry until mostly brown - 2-3 min. Add 1/2 c water. When it comes to a boil, stir in the daikon. Simmer until tender - 3-5 min. Stir in herbs. Season to taste with soy sauce and pepper. Serve with rice and dipping sauce. 2 servings.

Couscous with Kohlrabi and Chermoula Dressing

2 tsp minced garlic
2 tbsp minced cilantro
2 tbsp minced fresh parsley
1 tsp paprika
1/2 tsp grond cumin
salt
3 tbsp fresh lemon juice
3 tbsp olive oil
2-3 c cooked couscous, cooled to warm temp
2 c peeled kohlrabi
1/2 c diced radish
16 kalamata black olives (optional)
1/2 c crumbled feta (optional)
 Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings

Madagascar Pink Rice with Cashews and Scallions

1 tbsp ghee or extra-virgin coconut oil
1 tspn cumin seeds
1 c Madagascar pink rice
(if you can't find this delicacy, basmati or brown rice will also work well, but it will take 40 minutes)
1/2 c raw cashews
2 c boiling water
1 tspn grated fresh ginger
1/2 tspn sea salt

Heat the ghee in a medium-sized saucepan over medium heat. Add the cumin and cook, stirring, for 1-2 min, until the seeds smell fragrant. Add the rice and cashews and saute for about 2 minutes. Lower the heat, then slowly pour in the water. Add the ginger and salt. Cover and simmer for 15-20 minutes, until all of the water is absorbed. Garnish with the scallions before serving

From our shareholder and organic gourmet Leslie Cerier.

Zucchini Tomatillo Bisque

2 Tbsp. vegetable or olive oil
2 Tbsp. butter
2 cloves garlic, chopped
2 onions, chopped
6 medium zucchini, chopped or grated
2 anaheim chilies, roasted, peeled, seeded, and chopped
1 jalapeno chile, de-stemmed, seeded, and chopped
6 tomatillos, husked and chopped
6 cups stock
5 corn tortillas
1-2 Tbsp. lime juice
1/3 cup chopped cilantro leaves
salt and pepper

Optional Garnishes:
sour cream
crumbled tortilla chips
cilantro leaves

In a large saucepan, heat oil and butter, add garlic and onions and saute until softened. Add zucchini, chiles, and tomatillos, stirring until coated and heated through. Add chicken stock; bring to a boil, then cover and simmer for about 20 minutes or until zucchini is tender. Tear or shred tortillas into pieces and add to soup mixture. Stir in lime juice and cilantro leaves. In a blender or food processor, blend soup in batches until smooth. Add salt and pepper to taste. Serve hot accompanied with a dollop of sour cream adn a few crumbled tortilla chips and cilantro leaves. This is a very thick soup; if you prefer it thinner, stir in a little more stock before serving. Makes about 10 cups.

From: More Recipes from a Kitchen Garden

Zucchini Ankara

1/4 cup olive oil
1 tbsp ground cumin
2 cup chopped onions
6 tbsp lemon juice
3 to 4 garlic cloves, minced
salt and pepper
pinch of cayenne
3 zucchini and/or yellow squash cut into half moons, 1/2 inch thick
1 cup grated feta cheese
1 tsp dried marjoram
1 cup cooked, drained garbanzo beans
1/2 cup sliced, pitted black olives

Sauté onions and garlic until onion is translucent. Add squash and marjoram and cook on medium heat until squash is just tender. Add the garbanzo beans, olives, cumin, lemon juice, seasonings. Cook until everything is well heated. Adjust lemon and herbs to taste, and serve over rice or couscous. Top with feta cheese. This should be a juicy dish.
 

Tomato Garlic Soup with Escarole and Tortellini

8 cups vegetable stock (or 8 cups water and 2 bouillon cubes)
3 Tbsp minced garlic
2 Tbsp olive oil
sage, thyme, parsley, salt, and pepper to taste
2 cups undrained canned tomatoes (or 4 medium fresh tomatoes)
9 ounces fresh or frozen cheese-filled tortellini
1 cup chopped escarole
grated Parmesan cheese

In a sauce pan, saute garlic in olive oil. When garlic is tender and golden, add it to the veggie stock. Add seasonings to taste. Bring garlic broth to a simmer. While the broth heats, chop the tomatoes. Add the tomatoes to the broth, return it to a boil, and simmer for 10-15 minutes.

In a separate pot, cook the tortellini in boiling water until al dente--about 4 minutes. Drain.

Add chopped greens to broth and simer for 2-3 minutes, until wilted.

When ready to serve, place tortellini in individual serving bowls and ladle the soup over them. Serve topped with grated cheese and chopped parsley. Serves 6-8

From: Moosewood Restaurant Cooks at Home

Tomato Arugula Sandwiches

bread
tomato
arugula
pesto (can substitute oil and vinegar)
mozzarella cheese (can substitute cheddar)

This is quick, easy, and very delicious - the farm crew's been eating them all week.

Take a slice of bread and spread pesto (see recipe from two weeks ago) on it. Arrange slices of tomatoes, and then arugula on top of the pesto. Top with a slice of cheese and bake in the toaster oven for 3 minutes.

These are very good and you can eat a lot of them if you're not careful!

Tofu Broccoli Cashew Peanut Madness

1 tbsp butter/oil
1 large onion, chopped
1 garlic clove, minced
1 lb. Herbed tofu, cubed
2 tbsp tamari or soy sauce
½-3/4 cup peanut butter, preferably crunchy
2-3 tsp lemon juice
¼ tsp cumin
cayenne to taste
1 medium head broccoli, peeled & chopped
hot, cooked brown rice
handful of roasted cashews, chopped

Heat butter or oil in skillet; add onion and garlic; saute until soft. Add tofu and 1 tbsp tamari; sauté until brown. Remove from pan. In same pan, mix peanut butter, lemon juice, remaining 1 tbsp tamari, cumin, and cayenne. Thin with up to 1 cup of water to obtain gravy-like texture. Stir in tofu mixture. Steam broccoli. Serve sauce over broccoli and brown rice, topped with cashews. 4 servings.

From:  Rob Summerbell, MACSAC member

Tex-Mex Casserole

4 ears fresh corn
1/4 cup butter
3 medium onions, thinly sliced
6 medium zucchinis, thinly sliced
1 large tomato, seeded and chopped
1 cup fresh tomatillos, diced
2 Anaheim chiles, seeded and chopped
1 1/2 tsp. fresh oregano
salt and pepper to taste
1 cup grated Monterey Jack or Cheddar cheese

Preheat oven to 350 degrees. Using a very sharp knife, cut the corn from the cobs and set aside. In a large skillet, heat a tablespon of the butter and saute the onions and zucchini for 3 to 5 minutes over medium heat. Remove. Add another tablespoon of the butter and saute the tomato and tomatillos for 3-5 minutes. Lightly grease a large casserole. Combine all the vegetables together, including chiles; season with oregano, salt and pepper. Sprinkle with the grated cheese and dot with the remaining tablespoon of butter.

Bake the casserole, covered with a lid or foil, for 30 minutes. Then run it briefly under the broiler to brwn the top. Serves 4-6

 From: Recipes from a Kitchen Garden

Stuffed Squash

Split 2 butternut squash lengthwise down the middle. Remove seeds and bake at 350 for 30 minutes. You can fill the squash with a variety vegetables or fruit. Saute onion and chopped apples and combine with cottage cheese and cinnamon. Or saute onions and mushrooms and combine with cottage cheese, rice, and some herbs of your choosing. Stuff the squash and continue cooking covered for 20 minutes.

Stuffed Chard Leaves

1 onion, chopped
1 tbsp oil
2 1/2 cups cooked brown rice
1 1/2 cups cottage cheese
1 egg, beaten
1/2 cup chopped parsley
3/4 cup raisins
1 tsp dill
3/4 tsp salt
5 -10 large swiss chard leaves

Preheat oven to 350 F. Sauté onion. Mix all ingredients except chard. Wash and dry chard and remove stems. Place 2 tbsp of filling on the underside of the leaf, a third of the way from the bottom. Fold over the sides of the leaf and roll up into a square packet. Place seam-side down in a greased casserole. Cover and bake for about 30 minutes. Bake any extra filling and serve with stuffed leaves.

Spaghetti Squash Casserole

1 squash
1 cup chopped onion
2 cloves crushed garlic
2 tomatoes
1/2 lb sliced mushrooms
1/2 tsp oregano
salt and pepper
1 cup ricotta cheese
1 cup grated mozzarella
1/4 cup chopped parsley
1 tsp basil
1 tsp thyme
1 cup bread crumbs ,1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives

Slice the squash in half length-wise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 F for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms, and herbs, When onions are soft add freshly chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 qt. casserole. Top with lots of grated Parmesan. Bake at 375, uncovered, for about 40 minutes.

From: the Moosewood Cookbook

Soba with Shitake Mushrooms, Bok Choy, Ginger, and Green Onions

¼ lb. Fresh shitake mushrooms
½ large head or 2 small heads bok choy
salt
6 oz. thin dried soba noodles
2 tbsp. vegetable or peanut oil
3 garlic cloves, finely chopped
1-2 jalapeno peppers, halved lengthwise & thinly sliced
1 tbsp grated fresh ginger
1 green onion, thinly sliced
1 tbsp dark sesame oil
2 tbsp mirin
2 tbsp soy sauce
2 tbsp chopped cilantro
1 tsp toasted sesame seeds

Bring large pot of water to boil. Remove and discard mushroom stems; cut caps into ½ inch slices. If using small bok choy, slice stems lengthwise, leaving leaves and stems together. For large head, diagonally slice stems ¾ inch thick; slice leaves into 2 inch wide ribbons. When water boils, add 1 tsp. salt and noodles; boil 8-10 minutes, until just tender, then drain. Meanwhile, heat vegetable oil in large skillet, add mushrooms and ¼ tsp salt; sauté over medium heat 3-4 minutes. Add garlic, jalapenos, ginger, and bok choy; sauté 2 minutes. Reduce heat; add green onion, sesame oil, mirin, and soy sauce. Add noodles and heat through, taking care not to overcook bok choy. Remove from heat, toss with cilantro and salt to taste. Toast sesame seeds in dry skillet or hot oven several minutes, tossing often and sprinkle them on the dish. Makes 2-4 servings.

From: Field of Greens