Summer is in full bloom as are area farmers markets and
community supported agriculture programs (CSAs). Gaining in popularity, due to the
farm-to-table movement, CSAs allow people to purchase shares of a farmer’s crop
in advance of the season.
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| Zucchini Au Gratin |
Last month, I shared recipes for dishes I prepared from
my very first CSA box - Roasted Beet Hummus, Roasted Balsamic Beets, Peas and
Pancetta, and Tortellini with Asparagus and Peas.
A small challenge was
presented with the inclusion of garlic scapes in my box (even my farm-raised
husband wasn’t sure what to do with them). However, after consulting with a foodie
friend, I learned that garlic scapes can be used to flavor dishes just like
traditional garlic.
This month, my journey continues with a new box of
farm-fresh goodies. Here are a handful of dishes I cooked up with July’s
bounty.
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| Grilled Summer Squash Pasta Salad |
Grilled Summer Squash
Pasta Salad
This fresh and flavorful pasta and vegetable salad makes a great light lunch or a nice side dish to accompany grilled chicken or beef. I like to incorporate both zucchini and yellow squash to add extra color to it, and I choose pasta with big wells or cavities to cradle the other ingredients.
This fresh and flavorful pasta and vegetable salad makes a great light lunch or a nice side dish to accompany grilled chicken or beef. I like to incorporate both zucchini and yellow squash to add extra color to it, and I choose pasta with big wells or cavities to cradle the other ingredients.
6 -10 servings
12 ounces pasta
2 medium zucchini, halved lengthwise and cut into 1-inch pieces
2 medium yellow squash, halved lengthwise and cut into 1-inch pieces
1 cup cherry tomatoes
¼ cup olive oil, divided
Salt and freshly ground black pepper
¼ cup pine nuts, toasted
2-3 tablespoons fresh basil, thinly sliced
¼ cup Parmesan cheese, grated
12 ounces pasta
2 medium zucchini, halved lengthwise and cut into 1-inch pieces
2 medium yellow squash, halved lengthwise and cut into 1-inch pieces
1 cup cherry tomatoes
¼ cup olive oil, divided
Salt and freshly ground black pepper
¼ cup pine nuts, toasted
2-3 tablespoons fresh basil, thinly sliced
¼ cup Parmesan cheese, grated
Cook pasta according to directions, drain and set aside.
Thread zucchini, yellow squash and tomatoes onto metal or
wooden skewers. If using wooden skewers, soak them in a pan of water for about
30 minutes prior to threading the vegetables.
Brush vegetables on all sides with olive oil and sprinkle
with salt.
Transfer skewers to a grill and cook over medium heat for
about 12 minutes, turning occasionally, or until tender.
In a large bowl, toss together pasta, vegetables, pine nuts,
basil, cheese, and remaining olive oil. Dress with additional basil and pine
nuts.
(Recipe by Jennifer Ruple)
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| Zucchini Au Gratin |
Zucchini Au Gratin
This dish takes me back to when I was a kid growing up in Grand Haven, Mich. Every weekend, someone on the block would host a backyard get-together for a handful of families.
This dish takes me back to when I was a kid growing up in Grand Haven, Mich. Every weekend, someone on the block would host a backyard get-together for a handful of families.
The parents would hang out and drink Sangria while the
kids would run around between backyards. There were two side dishes my mom used
to make often and Zucchini Au Gratin was one of them.
The dish is easy to
prepare and a great way to use up an abundance of summer squash. In my version,
I add an Italian flare with flavored bread crumbs and Italian parsley. Serve it
hot and bubbly out of the oven or at room temperature after it has time to
congeal.
6 servings
3 tablespoons extra virgin olive oil
6 medium zucchini and/or yellow squash cut into ¼ inch thick rounds
1 ½ cups mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 tablespoons Italian parsley, chopped
½ cup Italian seasoned bread crumbs
4 tablespoons butter, melted
Salt
3 tablespoons extra virgin olive oil
6 medium zucchini and/or yellow squash cut into ¼ inch thick rounds
1 ½ cups mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 tablespoons Italian parsley, chopped
½ cup Italian seasoned bread crumbs
4 tablespoons butter, melted
Salt
Heat oven to 350 F. In the bottom of a 2-quart casserole
dish, pour olive oil. Layer zucchini, mozzarella, grated cheese, parsley and
salt. Repeat layers.
Top casserole with bread crumbs and drizzle with butter.
Bake for 1 hour or until hot and bubbly.
(Recipe by Jennifer Ruple)
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| Creamy Cucumber ad Radish Salad |
Creamy Cucumber and
Radish Salad
Crispy cucumbers and peppery radishes make up this simple cool and creamy summer salad.
Crispy cucumbers and peppery radishes make up this simple cool and creamy summer salad.
Peel them before slicing or leave some of their skin on for color
and crunch. As the mixture settles, the cucumbers will begin to release liquid.
For a thicker consistency, serve this salad immediately after mixing.
4-6 servings
2 large cucumbers, peeled and thinly sliced
10 radishes, peeled and thinly sliced
½ medium Vidalia onion, thinly sliced
½ cup sour cream
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon garlic powder
Salt and freshly ground black pepper to taste
2 tablespoons fresh dill, chopped
2 large cucumbers, peeled and thinly sliced
10 radishes, peeled and thinly sliced
½ medium Vidalia onion, thinly sliced
½ cup sour cream
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon garlic powder
Salt and freshly ground black pepper to taste
2 tablespoons fresh dill, chopped
In a medium serving bowl, combine cucumber, radish and onion
slices.
In a small bowl, whisk together sour cream, olive oil, lemon
juice, garlic powder and salt and pepper.
Pour dressing over cucumber mixture. Stir gently to combine.
Sprinkle with fresh dill. Serve immediately.
(Recipe by Jennifer Ruple)
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