This is a place for members to share their favorite recipes and ways of using their CSA vegetables! Have a question? Why not ask someone!
Tuesday, June 19, 2007
Summer Squash and Zuchini
I think everyone has their favorite recipe for these, we like to split them in half and brush them with olive oil, salt and pepper and toss them on the grill.
Make bread out of either one, good, but boring.
5 comments:
Anonymous
said...
If you are feeling particularly naughty….
Lightly dust zucchini or squash in a mixture of flour, salt, and pepper. Fry them in mixture of butter and olive oil until golden brown.
Here is our favorite zucchini recipe! It's eccentric, but really tasty, especially with a little dab of cocktail sauce or tartar sauce. This recipe turned up on the vegan-l listserv about 13 years ago when being "on the internet" was also eccentric:
Zucchini Mock Crab Cakes
4 slices whole wheat bread, crumbled 1 tsp baking powder 1 tbsp Old Bay seasoning (original recipe called for 1 tsp. but way too bland for us) 4 tsp vegan mayo 2 oz mashed tofu 2 cups finely shredded zucchini
Blend first 5 ingredients. Place zucchini in a strainer and squeeze out liquid. Add to mixture and blend well. Oil a skillet & heat over medium. Shape mixture into 8 patties (waxed paper is your friend here) and cook, turning often, until golden on both sides.
I was reading Martha Stewart yesterday..yes, I know.....
She made a pressed sandwich that looked delicious, it will be better later in the season when eggplant and peppers are available, but you could do witout I suppose, or substitute other things!
1 loaf of crusty bread ( kind of thin) sliced in half
Thinly sliced Zuchinni, yellow squash and eggplant- Brushed with olive oil and grilled until soft.
Roasted red peppers, you could also grill peppers.
Mozzerella cheese, fresh like buffalo mozz.
fresh basil italian dressing
Layer all the ingredient onto the bread, wrap it in plastic, or wax paper and place it in the fridge with something heavy on top,, like cans of beans. Leave it overnight and eat it the next day. Looked good!
I just came home with a big bag of zucchinis! From Indian Vegetarian Cooking at Your House by Sunetra Humbad, C. 1995, ISBN # 1570670048.
(Comments)
Indian Zucchini, Lightly Spiced
Slice into 1/2" circles: 2 cups zucchini/summer squash
In a small saucepan, heat: 1 T. vegetable oil tiny pinch of hing * 1/4 t. cumin seeds 1/2 t. black mustard seeds 1/4 t. black sesame seeds
When the seeds pop (cover with splatter screen, your stove will appreciate it), add: 3/4 t. ground cumin 3/4 t. ground coriander 1/2-1 t. caynenne** 1/2 t. salt 1/4 t. garam masala*** 1/4 t. turmeric 1 1/2 T. roasted peanuts, chopped (Stir for a few seconds to "cook" the spices, then continue) the sliced zucchini about 1/4 cup water
Cover and simmer until the zucchini is soft (or to your liking).
*Hing is also known as asafeotida. It is available in Indian groceries. It's okay to omit it if you don't have any.
**A trick from my first Indian cooking instructor.... if you don't want all the heat of cayenne pepper, substitute paprika for part or all of it for the taste without the heat.
***Garam masala is a warm spice mixture. It too is available in Indian groceries, in many varieties. I have the Punjabi mix from Penzey's Spices on Kenny Road.
5 comments:
If you are feeling particularly naughty….
Lightly dust zucchini or squash in a mixture of flour, salt, and pepper. Fry them in mixture of butter and olive oil until golden brown.
Here is our favorite zucchini recipe! It's eccentric, but really tasty, especially with a little dab of cocktail sauce or tartar sauce. This recipe turned up on the vegan-l listserv about 13 years ago when being "on the internet" was also eccentric:
Zucchini Mock Crab Cakes
4 slices whole wheat bread, crumbled
1 tsp baking powder
1 tbsp Old Bay seasoning (original recipe called for 1 tsp. but way too bland for us)
4 tsp vegan mayo
2 oz mashed tofu
2 cups finely shredded zucchini
Blend first 5 ingredients. Place zucchini in a strainer and squeeze out liquid. Add to mixture and blend well. Oil a skillet & heat over medium. Shape mixture into 8 patties (waxed paper is your friend here) and cook, turning often, until golden on both sides.
I was reading Martha Stewart yesterday..yes, I know.....
She made a pressed sandwich that looked delicious, it will be better later in the season when eggplant and peppers are available, but you could do witout I suppose, or substitute other things!
1 loaf of crusty bread ( kind of thin) sliced in half
Thinly sliced Zuchinni, yellow squash and eggplant- Brushed with olive oil and grilled until soft.
Roasted red peppers, you could also grill peppers.
Mozzerella cheese, fresh like buffalo mozz.
fresh basil
italian dressing
Layer all the ingredient onto the bread, wrap it in plastic, or wax paper and place it in the fridge with something heavy on top,, like cans of beans. Leave it overnight and eat it the next day. Looked good!
I just came home with a big bag of zucchinis! From Indian Vegetarian Cooking at Your House by Sunetra Humbad, C. 1995, ISBN # 1570670048.
(Comments)
Indian Zucchini, Lightly Spiced
Slice into 1/2" circles:
2 cups zucchini/summer squash
In a small saucepan, heat:
1 T. vegetable oil
tiny pinch of hing *
1/4 t. cumin seeds
1/2 t. black mustard seeds
1/4 t. black sesame seeds
When the seeds pop (cover with splatter screen, your stove will appreciate it), add:
3/4 t. ground cumin
3/4 t. ground coriander
1/2-1 t. caynenne**
1/2 t. salt
1/4 t. garam masala***
1/4 t. turmeric
1 1/2 T. roasted peanuts, chopped
(Stir for a few seconds to "cook" the spices, then continue)
the sliced zucchini
about 1/4 cup water
Cover and simmer until the zucchini is soft (or to your liking).
*Hing is also known as asafeotida. It is available in Indian groceries. It's okay to omit it if you don't have any.
**A trick from my first Indian cooking instructor.... if you don't want all the heat of cayenne pepper, substitute paprika for part or all of it for the taste without the heat.
***Garam masala is a warm spice mixture. It too is available in Indian groceries, in many varieties. I have the Punjabi mix from Penzey's Spices on Kenny Road.
For those vegetarians who are scared of veggies:
I made a zucchini carrot cake that was a hit with the senior crowd! Recipes for this are abundant.
I also grated it into a broccoli pasta salad. This masks the texture of the zucchini and makes it more palatable for us scaredy cats.
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