Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander

  • 1 large or 2 small zucchinis, cut in quarters lengthwise, then ½ inch pieces
  • 4 ribs celery, cut into ¼” pieces
  • ½ onion, sliced
  • 2 tsp. coriander seeds, slightly crushed with the back of a chef’s knife (or a mortar & pestle)
  • 2 cups Dragon Tongue beans (or green beans), stems removed, cut in half or thirds
  • 2 ears corn, kernels cut off
  • 2 cloves garlic, minced
  • ½ bunch of greens (collards, kale, chard, etc.), stemmed & coarsely chopped
  • Salt & pepper to taste
  • Juice & zest from 1 lime

  1. In a large skillet, heat oil over med-high heat.
  2. Add zucchini, celery, & onion & sauté for a couple minutes.
  3. Add coriander seeds, beans, corn, & garlic & continue to saute for another couple minutes.
  4. Add greens & salt/pepper, stir a few times, cover, & cook until greens are wilted, about 1 minute.
  5. Stir in lime juice/zest, adjust seasoning as necessary, & serve.


Organic Roasted Broccoli and Zucchini With Avocado

Mixed Grilled Veggies w/Balsamic Vinegar and Oregano

  • 2 medium zucchini, carefully cut lengthwise into ¼” slabs
  • 1 fresh onion, sliced into ¼” thick solid rounds
  • 1 head broccoli, carefully cut lengthwise up through stem into florets into ¼” slabs
  • 3 Tbsp. olive or sunflower oil
  • 1 Tbsp. balsamic vinegar
  • Salt & pepper to taste
  • 3 Tbsp. coarsely chopped fresh oregano
  • Soft goat cheese or feta for garnish (optional)

  1. Preheat a grill to medium-hot.
  2. Carefully toss all the prepared vegetables in a bowl with the oil, vinegar, salt, & pepper to coat.
  3. Oil the grill grates & grill over direct heat, carefully turning the vegetables when starting to brown, about 3 minutes each side (some may take longer or shorter).
  4. Serve drizzled with a bit more balsamic vinegar, fresh oregano, & cheese if you wish. Delicious with crusty bread! Serves 4-5.


Turkish Zucchini Fritters

Turkish Zucchini Fritters
Recipe type: Appetizer
Cuisine: Mediterranean

  • 3 Tbsp. oil + more for frying
  • 2 baby leeks, washed carefully & coarsely chopped (white & green parts)
  • 2 medium or 1 large zucchini (about 1 lb), finely chopped
  • 3 eggs
  • 3 Tbsp. all purpose flour
  • Black pepper
  • 1 Tbsp. chopped fresh herbs like parsley, mint, oregano &/or dill
  • 7 oz. feta cheese, mashed with a fork

  1. Heat 3 Tbps. oil over medium heat & sauté baby leeks until soft.
  2. Add zucchini & sauté, stirring, until soft & remove from heat.
  3. In a bowl, beat eggs with flour until well blended.
  4. Mix in black pepper, chopped herbs, & mashed feta.
  5. Fold in zucchini mixture.
  6. Heat a thin film of oil in a non-stick or well-seasoned cast iron skillet & fry about 2 Tbsp. of zucchini mixture, a few fritters at a time, turning each over once & cooking until lightly browned.
  7. Drain on paper towels & serve.


Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini
Recipe type: Side Dish
Cuisine: Mediterranean

  • ¾ c. oil (Driftless sunflower or olive)
  • Juice & zest of 1 lemon
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh or 2 tsp. dry Mediterranean herbs (like rosemary, oregano, thyme, etc.)
  • 1 garlic scape, finely minced
  • Salt & pepper to taste
  • 2 heads broccoli, carefully cut lengthwise through stem & florets into ¼” slabs
  • 1 head napa cabbage, outer leaves removed, cut lengthwise through core in half & then each half lengthwise into quarters
  • 2 zucchini (or summer squash) cut lengthwise into ¼” slabs
  • 2 lemons, cut in half
  • ¼ c. parsley, coarsely chopped (for garnish)

  1. Heat grill.
  2. Whisk together oil through salt/pepper in a large bowl.
  3. Make sure veggies are dry & toss in oil mixture until well coated. Rub cut side of lemon in oil mix.
  4. Grill in a single layer about 2 minutes on each side, until just starting to char a bit. Grill lemons cut side down.
  5. Serve on a large platter topped with parsley & grilled lemons to squeeze over veggies while serving.


Baked Zucchini Sticks with Onion Dip

Baked Zucchini Sticks with Onion Dip
Recipe type: adapted from a recipe found on

  • Dip
  • 1 tablespoon butter
  • 1 medium yellow onion,
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste
  • Zucchini sticks
  • 3 medium zucchini or summer squash, unpeeled, cut into 3”-long sticks (you can even use the patty pans if you are creative with your chopping
  • 1 tablespoon salt
  • 1 cup Panko bread crumbs (you can use regular bread crumbs, but Panko work better)
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped sage
  • ½ cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

  1. To make the dip:
  2. Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize.
  3. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
  4. Once the onions are a medium brown, remove from the heat and add the vinegar. Place the onions and vinegar into a small food processor.
  5. Add the honey and mustard, and process or blend until smooth.
  6. Add the mayonnaise and salt and pepper to taste, stirring to combine.
  7. Refrigerate, covered, until ready to serve.
  8. To make the zucchini sticks: Place the zucchini/summer squash sticks in a colander over a bowl and sprinkle with the tablespoon of salt.
  9. Let them drain for 1 hour or longer; rinse and pat dry.
  10. Combine the Panko bread crumbs, Parmesan, and sage; set aside.
  11. Preheat the oven to 425°F.
  12. Line a baking sheet with parchment, and coat with olive or sunflower oil.
  13. Dredge sticks a few at a time in the egg, then roll in the crumb mixture.
  14. Place the sticks on the prepared baking sheet.
  15. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
  16. Serve immediately, with onion dip.


Zucchini & Pepper Frittata

Zucchini & Pepper Frittata
Recipe type: Main Dish
Serves: 3-4

  • 6 eggs
  • 2 Tbsp. butter
  • 2 fajita peppers
  • 1 medium zucchini
  • 1 medium sweet onion, sliced
  • 2 cloves fresh garlic, minced
  • 1 Tbsp. fresh thyme, chopped
  • salt & pepper to taste
  • ½ cup feta cheese. crumbled (optional)

  1. Lightly beat eggs in a bowl with salt & pepper to taste. Set aside.
  2. Turn on broiler & set a rack about 4” below.
  3. De-seed peppers & slice thinly lengthwise.
  4. Cut zucchini in half lengthwise & slice into long strips on the bias.
  5. Heat 1Tbsp. of butter in a 10” cast iron/oven proof skillet.
  6. When butter is foamy, add peppers, zucchini, & onions & saute over medium-high heat, stirring frequently, until softened & starting to brown.
  7. Add garlic, thyme, salt & pepper to taste & stir a few more times.
  8. Add remaining 1 Tbsp. of butter & once it’s melted, add eggs all at once, swirling to coat pan evenly if necessary.
  9. Turn heat to low, sprinkle feta over the top, & cook until sides are just starting to set.
  10. Put pan in broiler for 1-2 minutes, until top is lightly browned & eggs are set.
  11. Serve immediately or at room temperature.


Lemon Roasted Summer Veggies

Lemon Roasted Summer Veggies
Recipe type: Main Dish

  • 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

  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.


Tuscan Zucchini Pie

Tuscan Zucchini Pie
Recipe type: Main Dish

  • 2 medium zucchinis
  • 2 eggs
  • ¼ cup unbleached all-purpose flour
  • ¼ cup milk mixed with ¼ cup water
  • ¼ tsp. finely chopped garlic
  • 3 Tbsp. minced cippolini onion
  • 1 c. chopped collard greens
  • Freshly ground black pepper
  • Freshly ground nutmeg
  • ¼ c. grated Parmesan or pecorino cheese
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • Salt

  1. Cut zucchini crosswise into ⅛ inch thick rounds.
  2. Put in a bowl, sprinkle about ⅓ tsp. of salt over the top, toss, & set aside for 30 minutes
  3. Drain & pat dry.
  4. Preheat oven to 425 degrees.
  5. Beat eggs in a bowl. Beat in flour. Add themilk/water mixture & beat it in.
  6. Add the garlic, onion, collard greens, ⅓ tsp. salt, pepper, nutmeg, & cheese.
  7. Mix well.
  8. Arrange zucchini slices without overlapping in the bottom of two 8 inch cake or pie tins, double layering the zucchinis if possible.
  9. Stir the egg mixture well & pour it evenly over the 2 pans.
  10. Drizzle 1 Tbsp. oil over each pie & bake for 30 minutes.
  11. Serve hot with another drizzle of oil with each pie.


Zucchini and Green Beans with Garlic, Fennel & Lemon

Zucchini and Green Beans with Garlic, Fennel & Lemon
Recipe type: Side Dish
Serves: 4-6

  • 3 Tbsp. olive or Driftless sunflower oil, or butter
  • 1 head fennel, core removed & thinly sliced crosswise, leaves reserved
  • 2 zucchinis, cut into long strips
  • 2 cups green beans, stems removed
  • 2 cloves garlic, thinly sliced
  • Salt & pepper to taste
  • Juice & zest from ½ a lemon
  • 3 Tbsp. fennel leaves, chopped

  1. In a large skillet, heat oil over med-high heat.
  2. Add fennel & sauté for a couple minutes.
  3. Add zucchini, green beans, & garlic & sauté for a couple more minutes.
  4. Turn down the heat & cook, stirring occasionally, for another 4-5 minutes.
  5. Season with salt, pepper, lemon juice/zest & remove from heat.
  6. Garnish with fennel leaves. Delicious with pasta, fish, chicken, or Parmesan, white beans & French bread.


Grilled Zucchini Pasta Salad with Peas, Goat Cheese & Pesto Vinaigrette

Grilled Zucchini Pasta Salad with Peas, Goat Cheese & Pesto Vinaigrette
Recipe type: Salad

  • 1 large or 2 small zucchini/summer squash
  • 1 cup snap or snow peas
  • 8 oz. pasta corkscrews, shells, or penne
  • 3 Tbsp. pesto (garlic scape & arugula pesto would be great)
  • 2 Tbsp. white wine vinegar
  • ¼ c. olive or Driftless sunflower oil
  • ½ bunch of scallions, chopped (white & green parts)
  • 2 oz. soft goat cheese, crumbled
  • Salt & pepper to taste

  1. Carefully slice zucchini lengthwise into thin slabs ¼” thick. Brush with oil & sprinkle with salt & pepper & grill until just soft & grillmarked (this can be done up to 2 days ahead, anytime you have the grill going!).
  2. Let cool, then cut into large pieces (refrigerate if doing ahead of time).
  3. Bring a large pot of salted water to a boil & blanch the peas for no more than 30 seconds.
  4. Immediately remove with a slotted spoon or strainer & run under cold water.
  5. Boil pasta in the same water until just soft & drain.
  6. Rinse with cold water & let drain. In a large serving bowl, whisk the pesto, vinegar, & oil. Fold in grilled zucchini, peas, pasta, & scallions.
  7. Add salt & pepper to taste.
  8. Garnish with goat cheese & serve room temperature.