July 2016

We received several request regarding our plentiful summer squash. These recipes specifically say Zucchini, but I have substituted other summer squash. Here are a few recipes that I love or have gotten solid reviews from my other CSA friends, hope these suggestions help.

Zucchini Butter (Great for dipping bread, crackers or substitute for mayo or butter during the summer)

Pan Grilled Ratatouille (No need to turn on the oven! Feel free to substitute fresh tomatoes or other herbs.  You can also use a non-stick pan to reduce the amount of oil)

Zucchini Pizza Crust (Who can resist Pizza? Its a gluten free recipe to boot)

Chocolate Zucchini Bread (Just remember to ring out the shredded zucchini before folding into the batter!)

Zucchini Stuffed Chicken Parm

You can also check out this great article from the Kitchn: Beyond Zucchini Bread: 15 Fresh Ways to Enjoy the Green Monster Squash

 

 

Thank you Jennifer Hessman for this recipe!

As many of my clients, teammates, friends and family know, I love to eat seasonally, locally and as much as possible organically.   As long distance runners who put physical demands on our bodies, we need to replenish our bodies nutritionally.  Eating foods that are abundant in season are not only delicious, they provide us the necessary vitamins and minerals our bodies need for the current season and the season ahead.  I am sharing several recipes using seasonal ingredients.   I often cook and prepare many of my meals vegan and or vegetarian, but I have noted how to make each of the recipes with dairy and/or meat to please carnivores too.   Great food to carbo load before a long run and perfect for a post-run recovery meal.

 

Vegan Pesto

 

Ingredients:

 

1 medium to large bunch basil. Leaves only (1 cup tightly packed)
1-2 medium clove garlic
1/4 cup extra virgin olive oil

2 tbs tsp chickpea miso (you can use 1/4 cup of parmesan cheese)
1/4 cup pinenuts or walnuts


How to Prepare:

  1. wash basil by swishing leaves in water; dry in salad spinner or between
    paper towels.
    2. turn on food processor and drop in garlic until minced; turn off
    processor and add basil. Continue processing, adding oil, then miso, salt
    and nuts through feed tube until mixture is creamy but not completely
    smooth.
    3. store pesto in jar covered with a thin layer of olive oil in
    refrigerator.

    Serve with tomatoes or as a dip with crudite, crackers or bread.  You can toss this on your favorite fish, eggs, vegetables or pasta dish.

Vegetarian Lasagna

 

Ingredients:

 

                                                                1 box of no boil noodles (I use gluten free rice noodles)

                                                                6 tomatoes – and 16 to 32 oz of sauce

                                                                Greens – Spinach or Swiss chard – 1 large bunch

                                                                2 eggplants - medium

                                                                2 onions

                                                                2 peppers

                                                                Mozzarella cheese ( you can use vegan cheese as a substitute)

                                                                2 tbls olive oil

                                                                Salt to taste.  Add dried hot red pepper, oregano, basil to veggie mix to taste.

                                                                1 lb of ground beef or turkey (optional) - Brown the meat and add leftover sauce.  Serve on side for meat eaters.

 

 

How to prepare:

 

                                                                1.  Slice up eggplant, onions and peppers, salt to taste (absorbs some water) and roast at 400 degrees for 30 minutes.

                                                                2. In 9” x 13” pan, layer as follows:   olive oil, sliced tomatoes, noodles, greens, noodles, cheese, roasted veggies and any spices, noodles, tomatoes, cheese.   Add sauce to make sure all noodles are                                                           covered.  Use extra sauce for the meat sauce on the side.

                                                                3. Cover and bake at 350 degrees for at least one hour.  Remove cover and cook as long as needed for top layer of cheese to melt and brown a bit.  Remove from oven and let set for 10 minutes.

                                                                4. Cook meat in a skillet, add sauce and serve on the side.

March 2015

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Here are a few things that may come in handy throughout the season! Any Amazon affiliate income goes straight back into the CSA and is not used for anyone's personal profit.

The re-usable flip & tumble veggie bags are super handy for storing greens and transporting individual items home without crushing them.

The Spiralizer is a great way to mix things up, especially when the summer squash starts flowing...think veggie noodles.

The Canal House series is wonderful, but this big book of Canal House Cooks every day will be very relevant and matches up well to our CSA season.

Canal House Cooks Every Day
$35.12
By Hamilton & Hirsheimer, Christopher Hirsheimer, Melissa Hamilton