Steph’s Picks: Zucchini and Cucumber Salad

Cucumbers in this week’s harvest got me thinking in a different way.  Try this ...~ Stephanie

Instructions

1 lb zucchini (thinly sliced)

1/2 cucumber (cut into 1-inch cubes)

1 sweet onion (cut into thin rings)

2 1/4 ozs black olives (pitted and sliced)

1/2 cup cherry tomatoes

1/4 cup italian parsley

1/3 cup extra virgin olive oil

1/4 cup cider vinegar

1/4 cup balsamic vinegar

1 tsp dijon mustard

1/2 tsp salt

1/2 tsp hot pepper sauce

1 garlic clove (minced)

1/8 tsp black pepper

In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.

For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper.  Add to zucchini mixture; toss to coat.  Season to taste with more salt and pepper, if needed.  Cover and chill up to 24 hours.

Enjoy!

Preparation time: 10 minutes
Makes 5 servings.

Recipe reprinted from http://www.yummly.com/recipe/Zucchini-And-Cucumber-Salad-Recipezaar

Steph’s Picks: Zucchini, Basil and Chickpea Soup

1/2 cup chickpeas, about 3 ounces
1 tablespoon pine nuts
1/2 packed cup fresh basil leaves, washed, dried
1 clove garlic, minced
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 yellow onion, diced
4 cups chicken stock
1/2 cup tubetti pasta or other small soup pasta
4 zucchini, about 1 pound, 1/2-inch dice
1/2 cup freshly grated Parmigiano Reggiano
Excellent quality extra virgin olive oil for drizzling

Pick over the chickpeas and discard any stones. Place the chickpeas in a saucepan with enough water to cover by 2-inches. Simmer uncovered until the skins crack and the beans are tender, 45 to 60 minutes. Drain the chickpeas and cool, reserving 1/2 cup of the cooking liquid.

Warm a small dry frying pan over medium heat. Add the pine nuts and cook, stirring and shaking the pan constantly, until the pine nuts are light golden, 2 minutes. Remove from the pan immediately.

In a blender or food processor, process the basil, pine nuts, garlic and 2 tablespoons of the olive oil to make a smooth paste. Season with salt and pepper and reserve.

Warm the remaining 2 tablespoons olive oil in a large soup pot over medium heat. Add the onions and cook, stirring occasionally, until soft, 10 minutes. Add the chickpeas, chicken stock, 4 cups water and pasta and cook until the pasta is tender, 10 minutes. Add the zucchini and simmer until tender, 5 minutes. Add the basil mixture and stir well. Season with salt and pepper.

To serve, ladle the soup into bowls and top with a spoonful of the grated Parmigiano and a drizzle of olive oil.

Serves 6

Recipe reprinted from www.joanneweir.com

Rita’s Picks: Roasted Root Vegetables

This recipe uses our gold beets to perfection! You may have the other vegetables “still lurking in your fridge” from last week’s harvest. Enjoy! ~ Rita

Ingredients 

   Gold beets

   Onions

   Fennel

   Carrots

   Potatoes

Instructions

Preheat oven to 400 degrees.  Line a shallow pan with foil, and coat the foil with olive oil.

Add vegetables in a single layer to the pan and rub each one with a bit of olive oil (use no more than a teaspoon of oil for every cup of vegetables.  Dust with salt & pepper or your favorite season combination.  Try rosemary or basil, parsley, marjoram ...

Bake until veggies are lightly browned in areas, and tender.  Check your roasted vegetables after 25-30 minutes, turn them over with a spatula, then cook until they’re tender and nicely browned around some of the edges (about 25-30 minutes more.)  They are ready to serve.

Enjoy!

Recipe reprinted from The Root Connection 1997 Community Supported Agriculture Recipes.

For more recipes go to http://www.rootconnection.com and click on “Recipes”.