august recipes

Thought I'd share a few of the recipes we've enjoyed this past month -- and will hopefully continue to enjoy. It's interesting that although the "social" season of summer is coming to a close, we are just halfway throug the harvest summer. I'm looking forward to the next 9 shares, the weekly newsletter for farm and kitchen inspiration, and, hopefully, some more new recipes from fellow "shareholders."
Thanks & Enjoy!
Jen

Comments

#1 jschnakenberg : roasted pepper, potato, and greens dalad

This comes from Soup Makes the Meal by Ken Haedrich and can be made almost entirely with items from last week's share.

SALAD
3 large green bell peppers
1 1/2 pounds new potatoes
salt and pepper to taste
4 medium tomatoes, cut into wedges
2-3 T chopped fresh parsley
2 T chopped fresh basil leaves
heart of romaine lettuce, torn in pieces (or just use the lettuce you have on hand)

DRESSING
1/4 c olive oil
1 1/2 T wine or cider vinegar
2 t balsamic vinegar
1 medum tomato, cored, seeded, and finely chopped
1 t tomato paste
1 t dijon mustard
1 clove garlic minced
1/4 t sugar
salt and pepper to taste

Preheat broiler and place the peppers on a heavy baking sheet. Broil the peppers until charred and blistered on all sizes, turning as needed. (The recipe headnotes recommend also roasting a few small tomatoes to add to the dressing.) Transfer the peppers to a medium bowl, cover, and let steam for 10 minutes before peeling, coring, seeding, and chopping into 1/4" wide strips.

Boil the potatoes in a saucepan until just tender, 15-20 minutes (will depend on size; I cut some of the larger potatoes into halves or quarters). Drain, cool, then cut into bite-size pieces. Combine peppers, potatoes, tomato wedges, herbs, and s&p in a large bowl. Put the lettuce greens on top.

Make the dressing by shaking all the dressing ingredients together in a small jar (pint size is good). Pour dressing over salad and toss well.

I found this was better the second day, except that the lettuce had completely. I would leave the lettuce out of the salad and instead put some on each plate and then top with salad.

#2 jschnakenberg : zucchini yeast bread

I have a recipe for zucchini bread that, unlike the usual sweet quick bread, is a yeasted bread, good for sandwiches and the like. Being a yeast bread recipe it's rather long, but I'll post it if anyone expresses interest.

#3 jschnakenberg : broiled zucchini with herbs

Thought I'd post this in preparation for the return of zucchini and yellow squash. It's from the Moosewood Low-Fat Cookbook, and it makes a great side dish or even sandwich filling with tomatoes and cheese.

2 t olive oil
1 clove garlic, minced or pressed
2 T fresh lemon juice
1/4 c fresh parsley
(additional fresh herbs: the recipe calls for scallions, thyme, and mint, but I also use marjoram a lot)
salt and pepper
5 c sliced zucchini (about 1 1/2 pounds -- I cut mind into 2-3" long sticks, about 1/3" across)
1 tomato, cut into wedges (I usually omit this)

Preaheat the broiler. In a bowl, whisk together the oil, garlic, lemon juice, herbs, and s&p. Toss the zucchini with this mixture until evenly coated. Place the vegetables on a baking sheet and broil for 8-10 minutes, until the zucchini is just tender. Can be served at any temperature.

Note: for our summertime broiling, roasting, and some minor baking, we use a toaster oven outside to keep from heating the house. Obviously, the amounts have to be less, probably about half what's written above. This recipe can also be used on the grill.

#4 jschnakenberg : ziti with broccoli and ricotta sauce

This recipe comes from Quick Vegetarian Pleasures by Jeanne Lemlin, a book I find is particularly good for summer recipes, especially salads. This, however, is a hot pasta dish. I have also made it with cauliflower florets, cut small, in place of the broccoli.

1/2 pound ziti, penne, or other pasta
1/2 T butter
1/2 T olive oil
2-3 cloves garlic (or 1 of the ones we've been getting), minced or pressed
pinch hot red pepper flakes (optional but especially good with cauliflower)
3 scallions, chopped (I've been using chives from the herb basket, about 3T)
1 bunch broccoil, in smallflorets, with stalks peeled and cut into small pieces (4 cups), OR small-cut cauliflower florets
1 cup ricotta cheese, at room temperature
1/4 c milk
1/4 c grated parmesan or romano, plus more for serving
1/2 t dried oregano
1/2 t dried basil (or a small handful of leaves, chopped)
salt and black pepper to taste
optional toppings: diced plum tomato or toasted pine nuts

Cook the pasta as you normally would. While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the garlic, red pepper, and scallions/chives and saute for 2 minutes, stirring frequently. Add the broccoli or cauliflower, toss, and add a few tablespoons water. Cover the pan and cook just until the broccoli is tender, about 5 minutes. Keep warm over low heat.
Mix together the ricotta, milk, grated cheese, herbs, and salt & pepper, along with a few tablespoons water from the pasta. Drain the pasta and then mix the pasta, vegetables, and sauce in the pot or a large serving bowl. Pass extra grated cheese at the table. When I make this with broccoli I sometimes add a little finely diced tomato on top for color; the flavor of toasted pine nuts on top complements the cauliflower nicely.