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!
Thursday, July 19, 2007
Mixed Summer Vegetable Recipes
Here is a good place for those recipes with a little bit of everything in them!
4 comments:
Anonymous
said...
Tian of Summer Vegetables Provencal
Olive oil for sauteeing and frying 2 medium leeks, white and green parts only, thinly sliced 3 cloves garlic, finely chopped Salt and pepper About 5 Tbsp Flour 1 medium eggplant, peeled and cut into 1/8 to 1/4-inch thick slices 2-3 medium tomatoes, thinly sliced 1-2 medium yellow squash, thinly sliced on diagonal 1-2 medium zucchini, thinly sliced on diagonal 1 tsp chopped fresh thyme 1/2 tsp chopped fresh marjoram 1/4 cup dry white wine 2 Tbsp grated Parmesan cheese
!. Heat about 2 Tbsp oil in large saute pan. Add the leeks and garlic and cook, stirring, until the leeks are tender, about 7 minutes. Season with salt and pepper, and spread in bottom of a 1.5 quart gratin dish.
2. Heat oven to 375°F. Put the flour on a plate. Heat more oil in same pan over medium-hi heat. Lightly coat slices of eggplant with flour on both sides, shaking off the excess. Add enough slices to pan so as not to crowd the slices. Brown the slices -- in batches, adding more oil as necessary -- on both sides and drain on paper towels.
3. Layer the eggplant, squash, zucchini and tomatoes into the gratin dish on top of the leek mixture. Sprinkle the thyme, marjoram and white wine over the vegetables. Season with salt and pepper, and bake until vegetables are tender and much of their released juices have evaporated and become more concentrated, about 40 minutes. Sprinkle cheese on and let rest at least 5 minutes before serving.
Here's a great recipe for people who don't love zucchini:
3 c. grated zucchini 1 sm. onion, grated 1 c. Bisquick 1/2 c. oil 3/4 c. grated cheese 1/4 tsp. salt 1/4 tsp. pepper 4 eggs
Combine all ingredients in large bowl. and beat until fluffy with whisk. Pour in casserole and bake at 350 degrees for approximately 40 minutes or until done in center.
Can bake in microwave oven approximately 8 minutes and turn casserole 1/2 turn and bake 2 minutes or until set in center.
Everybody has their own version of corn black bean salsa. I wanted one that I could make using only ingredients on hand to take to a birthday party. More importantly, it had to work with my husband's dislike of fresh onions, bell peppers and cilantro. I consulted cookbooks and mixed and matched. I took the dressing from one recipe, added the garlic and threw in the rest until it looked good. It was a hit. Here it is:
Corn Black Bean Salsa
5 small ears of corn, blanched for 1 minute, cooled and cut off cob 1 can black beans, rinsed and drained 1 large yellow tomato, seeded and chopped 1 medium red tomato, seeded and chopped 2 small jalapenos, seeds removed and finely chopped 2 T chopped fresh chives juice of half a lemon 3 garlic cloves, chopped 1 T olive oil 1 t kosher salt 1/2 t chili powder 1/2 t cumin
In a medium bowl, mix together corn kernels, beans, tomatoes, jalapenos and chives. In a small bowl, add lemon juice, garlic, olive oil, salt, chili powder and cumin; stir to dissolve salt. Combine dressing with corn mixture.
Can be served as a salsa with tortilla chips or as a side dish.
4 comments:
Tian of Summer Vegetables Provencal
Olive oil for sauteeing and frying
2 medium leeks, white and green parts only, thinly sliced
3 cloves garlic, finely chopped
Salt and pepper
About 5 Tbsp Flour
1 medium eggplant, peeled and cut into 1/8 to 1/4-inch thick slices
2-3 medium tomatoes, thinly sliced
1-2 medium yellow squash, thinly sliced on diagonal
1-2 medium zucchini, thinly sliced on diagonal
1 tsp chopped fresh thyme
1/2 tsp chopped fresh marjoram
1/4 cup dry white wine
2 Tbsp grated Parmesan cheese
!. Heat about 2 Tbsp oil in large saute pan. Add the leeks and
garlic and cook, stirring, until the leeks are tender, about 7
minutes. Season with salt and pepper, and spread in bottom of a 1.5
quart gratin dish.
2. Heat oven to 375°F. Put the flour on a plate. Heat more oil in
same pan over medium-hi heat. Lightly coat slices of eggplant with
flour on both sides, shaking off the excess. Add enough slices to pan
so as not to crowd the slices. Brown the slices -- in batches, adding
more oil as necessary -- on both sides and drain on paper towels.
3. Layer the eggplant, squash, zucchini and tomatoes into the gratin
dish on top of the leek mixture. Sprinkle the thyme, marjoram and
white wine over the vegetables. Season with salt and pepper, and bake
until vegetables are tender and much of their released juices have
evaporated and become more concentrated, about 40 minutes. Sprinkle
cheese on and let rest at least 5 minutes before serving.
Here's my recipe for skillet style eggplant parmesan:
THINLY SLICED EGGPLANT
BREAD CRUMBS
ITALIAN SEASONINGS
GARLIC
EGG
CHEESE
RED SAUCE
DIP EGGPLANT IN EGG, THEN SEASONED BREAD CRUMBS. FRY IN SKILLET WITH OLIVE OIL AND FRY. TOP WITH CHEESE AND SAUCE UNTIL WARM. PLATE AND EAT.
Here's a great recipe for people who don't love zucchini:
3 c. grated zucchini
1 sm. onion, grated
1 c. Bisquick
1/2 c. oil
3/4 c. grated cheese
1/4 tsp. salt
1/4 tsp. pepper
4 eggs
Combine all ingredients in large bowl. and beat until fluffy with whisk. Pour in casserole and bake at 350 degrees for approximately 40 minutes or until done in center.
Can bake in microwave oven approximately 8 minutes and turn casserole 1/2 turn and bake 2 minutes or until set in center.
Everybody has their own version of corn black bean salsa. I wanted one that I could make using only ingredients on hand to take to a birthday party. More importantly, it had to work with my husband's dislike of fresh onions, bell peppers and cilantro. I consulted cookbooks and mixed and matched. I took the dressing from one recipe, added the garlic and threw in the rest until it looked good. It was a hit. Here it is:
Corn Black Bean Salsa
5 small ears of corn, blanched for 1 minute, cooled and cut off cob
1 can black beans, rinsed and drained
1 large yellow tomato, seeded and chopped
1 medium red tomato, seeded and chopped
2 small jalapenos, seeds removed and finely chopped
2 T chopped fresh chives
juice of half a lemon
3 garlic cloves, chopped
1 T olive oil
1 t kosher salt
1/2 t chili powder
1/2 t cumin
In a medium bowl, mix together corn kernels, beans, tomatoes, jalapenos and chives. In a small bowl, add lemon juice, garlic, olive oil, salt, chili powder and cumin; stir to dissolve salt. Combine dressing with corn mixture.
Can be served as a salsa with tortilla chips or as a side dish.
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