Fiesta Slaw

Fiesta Slaw
Author: 
Recipe type: Side Dish
 

Ingredients
  • ½ – 1 head red cabbage (depending on size), very thinly sliced (about 3 cups)
  • 1 broccoli stem, peeled & grated
  • Salt & to taste
  • 1 carrot, grated
  • ½ green bell pepper, very thinly sliced into 2” strips
  • ½ yellow squash with middle scraped out, finely chopped
  • 2 cloves garlic, minced
  • Zest & juice of 1 lime
  • 3 Tbsp. mayo
  • 3 Tbsp. chopped fresh cilantro
  • ½ tsp. each ground coriander & chipotle powder

Instructions
  1. In a large bowl, combine sliced cabbage, grated broccoli & salt & stir together with a spoon or your hands (or lightly pound with a meat pounder or wooden sauerkraut pounder if you have one).
  2. Meanwhile, whisk together garlic, lime zest/juice, mayo, cilantro, & spices in a small bowl.
  3. Add remaining vegetables & lime mayo mixture to slaw & toss.
  4. Serve immediately or store in fridge for a couple days.

 

Summer Vegetable Saute with Balsamic Dates

Summer Vegetable Saute with Balsamic Dates
Author: 
Serves: 4
 

Ingredients
  • 6 cups mixed vegetables (like carrots, beans, & summer squash) cut into thin matchsticks*
  • 2 Tbsp. sunflower or olive oil
  • ¼ cup minced onion
  • Salt & pepper to taste
  • 2 Tbsp. white wine, stock, or water
  • ¼ c. Chopped pitted dates
  • ¼ c. Balsamic vinegar
  • 2 Tbsp. water

Instructions
  1. In a large sauté pan, heat oil over med-high heat.
  2. Add onions & sauté until softened, a minute or two.
  3. Add the carrots & sauté for a couple minutes, until starting to soften.
  4. Add beans & zucchini/summer squash & sauté for another few minutes.
  5. Add salt/pepper, wine or stock/water & continue to cook until liquid has evaporated & the vegetables are just starting to brown a bit but aren’t mushy.
  6. Remove vegetables from pan to a platter & return pan to heat with the dates, vinegar, & remaining water.
  7. Bring date mixture to a boil, stirring frequently, until bubbly & starting to thicken. Pour over vegetables & serve with couscous, brown rice, or grilled fish, pork, or chicken.
  8. * to cut vegetables into matchsticks, carefully cut carrots & summer squashes into long thin slices (a mandolin sure is handy for this)’ then make a stack of the slices & cut them very carefully into long thin matchsticks with a sharp Chef’s knife. Cut green beans in half lengthwise, & make a stack of dragon tongue beans & cut into matchsticks on a steep bias.

 

Moroccan Grilled Eggplant & Summer Squash Salad

Moroccan Grilled Eggplant & Summer Squash Salad
Author: 
Recipe type: Main Dish
Cuisine: Moroccan
 

Ingredients
  • 1 medium eggplant, sliced into ⅓” thick rounds
  • 1 large summer squash, sliced lengthwise into ¼” thick planks
  • 2 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Driftless sunflower oil or olive oil + some for brushing vegetables
  • ¼ tsp. ground cumin
  • ¼ tsp. hot paprika or ½ tsp. sweet paprika
  • 1 Tbsp. each chopped fresh mint & parsley
  • Salt & pepper to taste

Instructions
  1. Brush eggplant & zucchini slices with oil, sprinkle with salt & pepper, & grill over high heat
  2. until softened & grill marks appear.
  3. Let cool slightly, chop coarsely, & mix with remaining ingredients.
  4. Serve warm or room temperature with crusty bread or toasted pita.

 

Lemon Roasted Summer Veggies

Lemon Roasted Summer Veggies
Author: 
Recipe type: Main Dish
 

Ingredients
  • 4 cups vegetables, cut into large bite sized pieces (broccoli, cauliflower, fennel bulbs, zucchini, summer squash, etc.)
  • 4 garlic scapes, coarsely chopped
  • Juice & zest of 1 lemon
  • 3 Tbsp. olive or sunflower oil
  • fresh rosemary or thyme (optional)
  • ¼ c. grated parmesan
  • ½ c. parsley, chopped
  • salt & pepper to taste

Instructions
  1. Pre-heat oven to 450 degrees. Toss vegetables, scapes, lemon juice & zest, oil, rosemary/thyme (if using), salt & pepper & pour into an 8×11 baking dish.
  2. Roast uncovered for 20-25 minutes, stirring a couple of times, until vegetables are just starting to brown.
  3. Remove from oven & sprinkle with parmesan & parsley.
  4. Serve immediately.

 

Yellow Squash Cookies

Yellow Squash Cookies
Author: 
Recipe type: Dessert
 

Ingredients
  • ¾ cup all purpose flour
  • 3 Tbsp. brown sugar
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 3 Tbsp. butter, soft
  • 1 egg, beaten
  • 1 tsp. vanilla
  • 1 cup grated yellow summer squash

Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine first 7 ingredients and mix till smooth.
  3. Fold in grated squash.
  4. Drop mixture, 1 Tablespoon at a time on to a greased baking sheet.
  5. Bake for 10 minutes or till browned.
  6. Remove to wire rack to cool.

 

Sage Roasted Summer Squash

Sage Roasted Summer Squash
Author: 
Recipe type: Side Dish
 

Ingredients
  • 4 medium sized summer squashes (pattypan squash, zucchini) cubed into apr. 1″ pieces
  • 2 Tbsp. sunflower oil
  • 2 Tbsp. fresh sage
  • 1 Tbsp. minced garlic (fresh is fine!)
  • salt & pepper to taste

Instructions
  1. Heat oven to 350 degrees.
  2. In a medium sized bowl, toss all ingredients.
  3. Spread onto shallow baking pan & roast until tender, 15-20 minutes.