Wednesday, August 9, 2017

RECIPE: Classic Wedge Salad


Iceberg Lettuce, cut into wedges of desired size and additional mixed greens if desired
1-2 large Cucumbers, cut in quarters and sliced
1 medium Red Onion, diced
1 pint Cherry Tomatoes, cut in halves and quarters
4-6 strips of Bacon, diced and rendered in a pan, optional
Crumbled Blue Cheese
Olive Oil
Red Wine Vinegar

Salt and Pepper


1.      Combine blue cheese, olive oil, the juice of one lemon and salt and pepper in a small bowl. Mix with a whisk until combined and creamy dressing begins to form.
2.      Rinse and chop vegetables according to the directions above.
3.      Arrange iceberg wedges on top of mixed greens (if using) and scatter cucumbers, red onion, tomatoes and bacon on top.
4.      Dress with blue cheese dressing.

RECIPE: Summer Farro Salad

 3 tbsp olive oil, + more to taste
10 oz farro
2 small zucchini or squash, sliced into 1/2" half moons
1/2 lb green beans, chopped into 1" pieces
2 ears of corn
2 garlic cloves
1 tbsp fresh oregano
1/4 cup roughly chopped or torn basil leaves
Fresh mozzarella in chunks or small balls
Chili flakes to taste
Salt + pepper to taste

1. Cook the farro per instructions. Set aside.
2. Boil unsalted water in a large pot. Once boiling, add ears of corn and cover. Cook for ~10 minutes, drain, and let cool enough for handling.
3. While corn is boiling, mince garlic.
4. Heat 1 tbsp of olive oil in a skillet over medium heat. Add garlic and cook til fragrant.
5. Add green beans and season with salt/pepper.  Cook for ~1-2  minutes.
6. Add zucchini and squash and cook, stirring frequently, for ~ 6 minutes or until done but not mushy.
7. Season with fresh oregano and remove from heat.
8. Add farro to a large bowl. Lightly cover with olive oil, roughly 1 - 2 tbsp.
9. Cut corn off cob. Add to farro.
10. Add zucchini, squash, green beans, basil and mozzarella.
11. Season with chili flakes and serve!

*Serving suggestions: This dish works cool or heated. I prefer it slightly warm. To make it a filling meal, top with a fried egg.

RECIPE: Zucchini and Fresh Corn Farmers' Market Salad with Lemon-Basil Vinaigrette

This no-cook, raw salad gets its spunk from a garlicky-lemon basil vinaigrette and chunks of goat cheese that lightly marinate the thin squash peels and freshly shucked corn kernels.

1 small or medium zucchini
1 small or medium yellow squash
1 ear of corn, shucked and cleaned, with the kernels cut off the cob
1 ounce goat cheese
Lemon-Basil Vinaigrette (recipe below)
Red pepper flakes
Kosher salt and freshly ground black pepper
A few leaves of fresh torn basil
*optional: A few tablespoons of toasted pine nuts

For the Lemon-Basil Vinaigrette
½ cup good olive oil
3 tablespoons fresh lemon juice
1 tablespoon fresh basil, chopped
1 teaspoon Dijon mustard
1 clove minced fresh garlic
Kosher salt and freshly ground black pepper to taste


For the Salad
With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.

For the Lemon-Basil Vinaigrette
Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.

Note: You'll have vinaigrette left over to use on other salads, or make this one again!

Monday, July 31, 2017

RECIPE: Zucchini and Basil Slow Cooker Fritatta

10 eggs

2 small or 1 medium-to-large zucchini

handful of chopped or torn basil leaves

1/4 cup almond or dairy milk

1/2 tsp of dried oregano

salt and pepper to taste

olive oil

parchment paper

optional add ins:  greens, tomatoes, prosciutto, fresh mozzarella...the list goes on!

1. Chop the zucchini in half, then into quarters.  The slices should be about 1/4" thick.

2. Lightly oil a skillet and sautee the zucchini and dried oregano for ~ 5 minutes, until lightly done.  If adding greens or other vegetables, sautee them as well.  Set aside and let cool.

3. Beat eggs, milk, salt, and pepper til frothy.

4. Line a slow cooker with parchment paper for ease of removal and ease of clean up.  If not using parchment, generously grease the sides of the cooker.

5. Pour egg mixture into the slow cooker.  Add the vegetables and any other mix-ins.

6. Add basil to the top.  Ensure that it's semi-submerged in the egg mixture.

7. Cook on high for 2.5 hours or until it looks set on top.  

8. Remove from cooker using parchment paper.  Let rest on a cooling rack until desired temperature.

Serving notes: Make it a meal by adding a simple green salad.  Also makes great pack-ahead lunches and breakfasts!

RECIPE: Green Beans and Bacon in the Crock Pot


~1 lb green beans

6 slices of bacon

1 diced clove of garlic (optional/to taste)

1/2 medium onion, chopped

1 tbsp olive oil

1/2 tsp salt

fresh ground pepper

Place bacon at the bottom of the crockpot

Place other ingredients on top of the bacon

Stir to combine

Cover and cook on low for ~6 hrs.

RECIPE: CSA Summer Salad

Greens of your choosing. A mix of leaf lettuce and arugula or mixed greens works well.

2 golden beets

1 cucumber

1/2 medium red onion, sliced thin

1 ear of corn, cut from the cob and sautéed in pan with butter or olive oil

Goat or feta cheese (optional)

Seeds or nuts of your choosing (optional)

Salt and Pepper

Extra Virgin Olive Oil and Lemon or Red Wine Vinegar

Cut kernels from 1 ear of boiled corn, sautée in pan, preferably cast iron, with butter or olive oil until beginning to brown. Set aside to cool.
If using nuts or seeds, roast in a pan on low heat until fragrant and beginning to brown. Set aside to cool.

Rinse and dry greens and cut to desired size.

Rinse beets, cut into quarters and thinly slice.

Cut cucumber into quarters and thinly slice.

Mix greens, beets, cucumbers and red onion. Season with salt, pepper, olive oil and acid to taste. Add corn, nuts and goat cheese and mix gently until combined.

RECIPE: Cucumber Mint Water

Infused water is a great way to use CSA herbs and vegetables and have something refreshing and delicious to drink on hand in the summer. Cucumber and mint are gray together but use whatever veggies, herbs and fruit you have and like! Water and produce can steep in the fridge for about a day or two before you should throw the produce out and start over.

1/2 Cucumber sliced

15-20 Mint leaves

Pitcher of water

Combine and let sit in fridge. Serve alone or on ice. Pour into an ice try and freeze for fancy ice cubes for summer cocktails.