½ of each watermelon chopped with seeds removed
1 bell pepper, chopped
1 small red onion, chopped
About a handful of mint and cilantro, chopped together
Juice of 2 limes
2 tablespoons extra virgin olive oil
Combine all the ingredients together in a shallow bowl and gently mix together.
Serve and enjoy the easy summer side dish.
2 ears fresh corn, husked
½ pint cherry tomatoes, cut in half
2 slicing tomatoes cut, into small dice
1 cucumber, peeled and diced
3/4 cup finely sliced scallions
1/2 cup chopped fresh basil (optional)
1/4 cup extra-virgin olive oil
1 tablespoon Balsamic vinegar
Salt and pepper to taste
This is our go to salad for basically all of summer…..Eat what the farmers eat.
Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper.
Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.
1 delicata or acorn squash
1 Tbsp canola oil
1 sweet pepper, sliced
½ onion, sliced thin
1 clove garlic, minced
1/4 cup Thai red curry paste
One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
Kosher salt to taste
One 13-ounce can unsweetened coconut milk
1/4 cup fresh parsley or cilantro, plus more for garnish
Cut squash in half lengthwise and scoop out the seeds. Trim the ends. Cut into 1/2- inch-wide half crosswise if using Delicata, or cut into wedges and then peel if using acorn.
Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant.
Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add sweet pepper, onion, and garlic and sauté for about 1 minute. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
Stir in the parsley and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly.
Season to taste with salt. Serve with Rice.
2 Tbsp extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
2-3 cups chopped red tomatoes (about 1 1/2 pounds)
2 cups corn kernels cut from 3 ears of corn
2 cups yellow wax beans or green beans cut into inch pieces
3 Tbsp thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat.
Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and yellow beans. Reduce heat to medium-low, cover, and simmer until corn and yellow beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.
Season to taste with salt and pepper. Stir in basil and serve.
1-2 cups eggplant
1 bunch scallions
2 sweet peppers (optional)
2 medium summer squash
2-3 tomatoes
1 1/2 tablespoons olive oil
2 cloves garlic
1 bay leaf
2 sprigs thyme
1/4 cup loosely packed basil, sliced into ribbons
Extra basil for garnishing
Salt and pepper
Chop eggplant into bite-sized cubes. Toss with a tablespoon of salt and set to drain in a strainer while you prep the other ingredients.
Slice the scallions (reserve some of the tops for garnish) and roughly chop the peppers, summer squash, and tomatoes into bite-sized pieces. Mince the garlic. The vegetables will be cooked in batches, so keep each one in a separate bowl.
Warm a teaspoon of olive oil in a large (at least 5 1/2-quart) Dutch oven or pot over medium-high heat. Add the scallions and a generous pinch of salt. Sauté until they have softened and are just beginning to brown, about 8 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 4 minutes. Transfer the onions and peppers to a clean bowl.
Add another teaspoon of oil to the pot and sauté the summer squash with a generous pinch of salt until it has softened and is beginning to brown, about 5 minutes. Transfer to the bowl with the onions and peppers.
Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Add two teaspoons of oil in the pan and sauté the eggplant until it has softened, about 8 minutes. Transfer the eggplant to the bowl with the other vegetables.
Sauté the garlic until just fragrant then add tomatoes bay leaf and thyme. Deglaze with ¼ cup red wine then add all the vegetables back into the pan.
Stir until well mixed and bring stew to a simmer, then turn heat to low and simmer for 30 minutes.
Remove the bay leaf and thyme and stir in basil and scallion tops.
A great side dish for many meals this recipe can be translated to use most summer vegetable items.
2-4 pearl onions cut in half length wise and then sliced thin
1 cup broccoli florets
1 cup diced summer squash
½ cup turnips
¼ cup parsley, chopped fine
2 Tbsp. olive oil
Salt and pepper to taste
Heat olive oil over medium heat in a sauté pan. Add the sliced onions and cook until aromatic about 1-2 minutes, stirring frequently.
Add the summer squash and turnips and cook for 2-3 minutes more. Add the broccoli and parsley and cook until broccoli is tender.
Add salt and pepper to taste and enjoy.
A great cross between Hash browns and pancakes this makes a great breakfast or snack. I like to dip mine in a spicy mayo. But ketchup is pretty good too.
3 zucchini or patty pan, mixed colors, shredded with a box grater or the grater plate on a food processor
1 cup toasted bread crumbs
1 cup shredded parmesan
1/3 cup minced scallion
1 large egg, lightly beaten
2 Tbsp of parsley minced
1/2 tsp salt
1/4 tsp ground black pepper
1 stick butter
Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.
In a medium bowl, combine grated zucchini and squash and the rest of the ingredients. Shape mixture into 2-inch patties, pressing together firmly.
In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.
½ tsp sugar
¼ to ½ tsp salt (to taste)
1 Tbsp soy sauce
2 tsp dry sherry
2 tsp sesame oil
1 Tbsp canola or safflower oil
6 ounces firm tofu, diced (1 cup)
2 cloves garlic, minced garlic
1 Tbsp minced fresh ginger
2-3 beets, peeled and cut in 2-inch julienne
Beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped
1 medium onion, sliced thin
1 head bok choy, washed well and chopped
2 tsp sesame seeds
¼ cup minced cilantro
2 tsp cornstarch dissolved in 2 tablespoons water or stock
Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm’s reach of your wok or sauté pan. Have the other ingredients in separate containers close by.
Heat wok or sauté pan over high heat until a drop of water evaporates within a second or two when added to the pan.
Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don’t stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color.
Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the onion and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens, bok choy and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute.
Remove from the heat and serve with rice, noodles or other grains.
1 bunch green kale – rough chopped with the stems removed
1 bell pepper – small dice
1-2 ears of sweet corn (kernels removed from cob)
2 Tbsp cilantro – chopped fine
2 cloves garlic – minced
1-2 tsp red pepper flakes
2 Tbsp olive oil
Salt and pepper to taste
Heat oil over medium heat. Add the garlic and cook until aromatic 1-2 minutes. Then add the kale and cook until the leaves are beginning to wilt. At this point add the sweet corn, peppers and red pepper flakes. Continue to cook until the moisture is evaporated.
Remove from the heat and toss in the chopped cilantro. Add salt and pepper to taste.
1 1/2 German butterball potatoes, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
2 Tbsp canola oil
1 Tbsp cumin seeds
1 small red onion, small dice
1 tsp ground turmeric
2 tsp coarse kosher or sea salt
1 tsp cayenne (ground red pepper)
2 medium-size tomatoes, cored and cut into 1-inch cubes
2 Tbsp finely chopped fresh cilantro leaves and tender stems
Drain the potatoes and pat them dry.
Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.
Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.
Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.
1 acorn squash, cut in half
2-3 small purple top turnips, small dice
2-3 medium watermelon radish, small dice
1-2 onions, sliced
1 Tbsp minced parsley
2 Tbsp olive oil
¾ cup parmesan cheese, grated and divided in half
Preheat the oven to 400 degrees and line a baking sheet with parchment paper
Cut the squash in half from the tip to the stem. Use a spoon to scoop out the seeds and discard.
Place the squash halves cut side up and drizzle 1 Tbsp of olive oil over the squash, and season with salt and pepper. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan and bake about 30 to 45 minutes.
While Squash is cooking, clean and chop radishes and turnips.
Slice 1-2 onions and mince parsley.
In a sauté pan, heat up 1Tbsp olive oil and sauté turnips and radishes with the onions until the root veggies are fork tender. Remove from heat then add the minced Parsley. Season with salt and pepper.
Once squash is cooked, remove from oven and turn face up. Add the root vegetable mixture to the inside of the squash and sprinkle shaved parmesan cheese over the mixture. Return to oven and bake until cheese starts to brown up slightly. Roughly 15 minutes
1 rutabaga peeled then medium diced
2 carrots peeled then cut similar size to rutabaga
1 pound potatoes, peeled and diced
2-3 scallions diced
3 garlic cloves minced
2 Tbsp thyme
2 Tbsp butter
1 Tbsp olive oil
¼ cup cream or half and half (optional)
1 qt vegetable stock
1 Tbsp smoked paprika
Salt and pepper to taste
Heat oven to 375˚F.
Toss rutabaga and carrot dice in olive oil with salt/pepper and thyme. Place in a cast iron skillet or oven safe dish and bake for 15 minute or until browned on the edges and fork tender. Check and turn the veggies about halfway through the oven time.
In a medium sized stock pot heat butter over medium then add the scallions and garlic and cook for about 2-3 minutes. You are looking for aromatic, but not browning.
Add diced potatoes to the pot and pour in the vegetable stock. Bring to a simmer and continue to cook until the potatoes start to break down in the liquid. If you have an immersion blender stick that in and give the potatoes a couple of pulses from the blender. The potatoes will act as a thickener for the soup base.
Once the oven veggies are done, add them to the pot and continue to simmer until they start to break down a little bit. Maybe 5 minutes or so. Once all the vegetables are thoroughly cooked through. Add the cream (optional) and reduce heat to low. Cook for 3-5 more minutes then season with smoked paprika and salt and pepper to taste.
4 garlic cloves, unpeeled
1.5 lbs potatoes
2 red bell peppers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 cup small fresh basil leaves
Preheat oven to 450° F.
Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.
4 garlic cloves, unpeeled
1.5 lbs potatoes
2 red bell peppers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 cup small fresh basil leaves
Preheat oven to 450° F.
Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.
1 large fennel bulb with fronds attached
1/2 cup extra-virgin olive oil
1 teaspoons coarse kosher salt, divided
1 pint cherry tomatoes
2 large fresh oregano sprigs
2 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
Grated parmesan
15-ounce cans cannellini (white kidney beans), drained
Preheat oven to 425°F. Chop/mince enough fennel tops to measure 1/4 cup. Trim fennel bulb and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges, leaving some core attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and chopped fennel tops. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Grate parmesan over the mixture. Serve warm or at room temperature.
1 delicata squash, halved lengthwise, deseeded than chopped into crescents
1 bunch kale, torn into bite-sized pieces
1 onion, sliced
2 tablespoons olive oil
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon chopped fresh basil
Salt and freshly ground black pepper to taste
Preheat an oven to 400˚F (200˚C). Toss the delicata Squash with 2 Tbsp of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
Bake in the preheated oven until the squash is tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
Once all the ingredients have cooled, combine the delicata, kale, red wine vinegar, and fresh basil in a bowl. Season to taste with salt and pepper, and gently stir to combine.
1 cup cubed butternut squash
4 cloves garlic, minced
2 tbsp. lemon juice
1 15-ounce can chickpeas, rinsed and drained
1/3 cup tahini
3-4 Tbsp olive oil, plus more for roasting garlic
Sea salt + pepper to taste
1/2 cup fresh parsley, chopped
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp smoked paprika
Preheat oven to 400˚F and position a rack in the middle of the oven.
Add cubed butternut squash to a baking sheet and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper. Toss to combine.
Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.
Add squash to a food processor with 4 cloves fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin and smoked paprika
Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick. Taste and adjust seasonings, then serve immediately with pita chips and vegetables of choice.
2 green peppers
2 cucumbers, peeled, halved, seeded, and cut into chunks
2 ripe avocados, cut into 1-inch chunks
1/2 bunch chopped fresh cilantro
1/2 cup extra-virgin olive oil; more for serving
1 1/2 Tbsp lemon juice
1 large clove garlic, minced
Kosher salt and freshly ground black pepper
Roast the green pepper over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put the peppers in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skin, then split open. Remove the stem, seeds, and ribs, and coarsely chop.
In a blender, combine the green pepper, cucumbers, avocados, cilantro, 1/4 cup of the oil, the lemon juice, garlic, 1 tsp salt, 1/4 tsp pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days.
Chimichurri
1 bunch parsley leaves and tender stems
3 garlic cloves, finely minced (1 tablespoon minced)
1 small yellow onion, minced
1 tsp kosher salt
1/2 tsp crushed red pepper flakes
1/2 cup (120 mL) extra-virgin olive oil
1/3 cup (80 mL) red wine vinegar
3-4 beets
2 Tbsp olive oil
Salt and pepper to taste
Finely chop the parsley then add to a bowl with the garlic, onion, salt, red pepper flakes olive oil and the red wine vinegar. Stir. (Or, puree all ingredients in a food processor or blender). Let the sauce rest at room temperature while you are roasting the beets.
Preheat Oven to 400˚F.
Scrub beets and peel. For the beets that are small, cut off the ends and run a pairing knife down just below the skin of the beet to peel.
Cut beets into medium dice and toss in olive oil.
Lay out evenly on a sheet tray or oven safe dish and roast for 30minutes or until fork tender. Stir half way through cooking.
Once cooked toss lightly in chimichurri and serve as a side.
3 medium beets with beet greens attached
1 large orange
1/2 sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon fresh thyme
1/2 teaspoon grated orange peel
Preheat oven to 400°F.
Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil with a sprinkle of thyme. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges or dice depending on your preference. Place beets in medium bowl.
Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets.
Cut, peel, and remove white pith from orange. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture.
Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. You may have a little of the dressing left over, you don’t want the beets to swim in the dressing, just a good coating. Season with salt and pepper.
Let stand at room temperature 1 hour. Serve.
Use extra dressing in chopped romaine salad if romaine isn’t being saved for BLTs.
Steadfast Acres is a Certified Organic vegetable farm serving CSA, retail, farmers market, and wholesale customers in Southwest Wisconsin.
