Recipe

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Zucchini Fritters

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Zucchini Fritters

Zucchini Fritter

Ingredients

  • 2-3 medium zucchini, shredded (about 4 cups)
  • 1 heirloom tomato, diced
  • 2 teaspoons salt
  • 1/4 cup flour (or coconut flour if you’re looking for a GF option)
  • 1 egg, beaten
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 shredded parmesan cheese

Directions

  1. Shred the zucchini using a box grater, food processor or juicer. If you use the grater or food processor, you will need to squeeze out all the moisture from the zucchini before you add the rest of the ingredients. If you use a juicer (as I did when making these the other night) you can skip the moisture-draining step. Note: when using the food processor, the zucchini will have more of a potato texture than a shredded texture. Both options work great!
  2. Sprinkle with the salt and toss well. Let sit for 10 minutes.
  3. Add flour, egg and pepper. Stir to combine. Once mixed gently fold in tomato and cheese.
  4. Heat a large skillet (or griddle if you’re looking for a less greasy option) on medium-low heat.
  5. Pack a 1/4 cup measuring cup with the fritter mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty.
  6. Cook on each side for 3-5 minutes or until nicely browned.
CSA members, Recipe

Swiss Chard with Raisins and Pine Nuts (and peas!)

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Swiss Chard with Raisins and Pine Nuts (and peas!)

Chard

Ingredients

  • 2 bunches Swiss chard, roughly chopped 2-inch pieces
  • 1 cup fresh peas, cut into 1 in pieces
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1/3 cup raisins (red or golden or a mix of the two if you’re feeling fancy!)
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • Coarse salt and ground pepper

Directions

  1. In a large pan, sauté pine nuts, raisins and garlic in oil until lightly browned
  2. Add chard and peas into the pan.
  3. Cover, reduce heat to medium-low, and cook until tender.
  4. Pull lid back slightly, and tilt pan to pour off water.
  5. Stir in vinegar; season with salt and pepper.
Recipe

Campanelle pasta with fresh arugula and peas

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Campanelle pasta with fresh arugula and peas

Campanelle with Peas

Ingredients

  • 1 large red bell pepper, chopped
  • 1 cup fresh peas, roughly chopped
  • ¼ cup basil, chopped
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 teaspoon salt
  • 1 teaspoon lemon pepper
  • 1 TBSP lemon zest and 1 TBSP lemon juice
  • 1 pound campanelle pasta
  • 3 cups green salad mix (or arugula) roughly chopped
  • Fresh-shaved Parmesan

 

Directions

  • Chop peppers, peas and basil and put in large bowl
  • Mix dressing (oil, garlic, salt, pepper, lemon zest and lemon juice)
  • Boil the pasta. When al dente, drain and rise with cold water to chill
  • Add pasta to veggies. Add arugula and toss with dressing.
  • Serve with freshly grated Parmesan cheese.
CSA members, Recipe

Napa Cabbage Picnic Salad

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Napa Cabbage Picnic Salad

Napa Cabbage Salad
The salad:

  • 6 cups Napa cabbage (chopped)
  • 2 cups Pak Choi (chopped)
  • 1 cup sliced Radishes
  • 12 oz Snow peas

The dressing:

  • 1 cup mayonnaise
  • 2 Tbsp Soy sauce
  • 1/4 tsp Cayenne, powder
  • 2 Tbsp Sugar
  • 3 tbsp Rice vinegar
  • ½ tsp Sesame oil, toasted
  •  ½ cilantro, chopped
  • 2/3 cup Almonds (as a topping

Directions:

  1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
  2. Combine cabbage, pak choi, peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
  3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
  4. When ready to serve, gently combine the dressing and almonds with the
CSA members, Recipe

Stuffed Patty Pan Squash

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Stuffed Patty Pan Squash
Stuffed Patty Pan Squash with Quinoa Filling
Stuffed Patty Pan Squash with Quinoa Filling

Recipe of the week, July 9:
Stuffed Patty Pan Squash (aka UFO squash, aka Summer Squash)

Ingredients:

  • Patty Pan squash
  • Quinoa
  • 2 cups chicken stock
  • 3 Shallots, minced
  • 3 garlic cloves, minced
  • 1/4 raisins (or more if you want!)
  • 1/4 pine nuts
  • fresh oregano, chopped

Directions:

  1. Cut a small amount off the shorter side of the squash to give your squash a good base.
  2. Cut the top off of the other side and scoop out the sides and the middle, leaving about 1/4 of the flesh. Roast in oven or on a BBQ.
  3. Bring 1 cup quinoa and 2 cups chicken stock to a boil and then turn to low heat. Cook with a lid on for 20 minutes or until all the liquid is absorbed.
  4. While the quinoa is cooking, saute the shallots, garlic, raisins and pine nuts in a pan until golden brown and set aside.
  5. Once quinoa is done, mix in the sautéed ingredients. Add fresh oregano and salt and pepper to taste.
  6. Stuff your squash with the quinoa mixture and enjoy!