3 medium zucchini (1 pound / 16 oz.) thinly sliced 1 medium white onion, thinly sliced 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced or 1 sweet red pepper sliced 1/2 tablespoon yellow mustard seeds 3/4 …
3 fresh eggs 2 cups sugar 1 cup vegetable oil 1 teaspoon vanilla bean paste 8 ounces cream cheese 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cardamom 1 teaspoon ginger 1 teaspoon salt 2 cups shredded zucchini (about one medium) For the Topping: 3/4 cup flour 3/4 cup brown …
Many thanks to Kim De Maria CSA member who sent this recipe to me this week. 2 cups grated zucchini, not peeled and squeezed dry with a paper towel ¼ tsp. lemon juice 1 Tbsp. minced garlic ½ cup chopped yellow onion ½ tsp. salt ¼ tsp. pepper ⅛ tsp. cayenne pepper 1 egg ½ …
2 cups tomato sauce 1 small eggplant, cut into long slabs 2 small zucchini, cut into long slabs 1 cup each shredded fontina and parmesan 1/3 cup torn basil Directions: Spread 1/2 cup sauce in 9-by-13-inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil; repeat. Bake for …
1 medium zucchini, trimmed and cut lengthwise into 6 slices 4 teaspoons extra-virgin olive oil, divided 1 garlic clove, minced 1 1/2 teaspoons balsamic vinegar 1/8 teaspoon kosher salt 1/8 teaspoon black pepper 4 (2-ounce) ciabatta rolls, split and toasted 8 large fresh basil leaves 1 medium tomato, thinly sliced 6 ounces fresh mozzarella cheese, …
For the dressing: 1/2 cup natural peanut butter 1/2 cup water 1/4 teaspoon salt 1/4 cup rice wine vinegar 1 tablespoon chopped ginger 1 tablespoon sriracha (or less) 1 tablespoon agave 1 tablespoon tamari or soy sauce For the salad: 1 1/2 lbs. zucchini 1 lb. cherry or grape tomatoes, sliced in half 1/2 lb. …
1/2 cup finely crumbled cornbread 1/4 cup all-purpose flour 2 teaspoons loosely packed lemon zest 1 teaspoon kosher salt 3/4 teaspoon baking powder 1/2 teaspoon black pepper 1 large egg, lightly beaten 3 medium zucchini (about 1 1/2 lb.), coarsely shredded 1/2 cup peanut oil 1 tablespoon olive oil 1 tablespoon drained capers 1 tablespoon …
2 zucchini 2 tablespoons butter 2 tablespoons olive oil 1 shallot, minced 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley Zest of 1/2 lemon Kosher salt and freshly ground black pepper Special equipment: mandolin slicer Slice the zucchini into long ribbons 1/16-inch thick using a mandolin slicer. Add the butter and oil to …
4 cups vegetable stock or broth 2 Tbsp. olive oil 1/2 cup finely diced onion 1 cup Arborio rice 1/2 cup dry white wine 1 medium zucchini, grated 1 medium summer squash, grated 1-2 Tbsp. butter Fresh lemon juice A handful of grated Parmesan Salt Pour the stock into a saucepan and bring to a …
This is a recipe that we printed in our first year of the Harvest Club. It pre-dates the recipe index so I thought that since it is a favorite we could repeat it. 4-6 Soft Italian Style Rolls 2 shallots chopped 2-3 T olive oil and butter 4-6 T water 2 medium zucchini, grated ½ …
Many thanks to CSA Member Lynn Persson and her mom for sharing this recipe with us. 4 cups thinly sliced zucchini 1 cup chopped onion 1/2 cup butter 1/2 cup fresh parsley or 2 T flakes 1/2 t. salt 1/2 t. pepper 1/4 t. garlic powder 1/4 t. basil 1/4 t. oregano 2 beaten eggs …
Zucchini/summer squash will be in shares this week in different colors and shapes. They are really all the same in taste, storage, & method of preparation. Try to use the zucchini within 4-5 days. Keep it wrapped in the refrigerator. Be sure to check the recipe index for ideas from past seasons 1/3 cup cornflake …
