Roasted Beets with Green Onion Vinaigrette

1 bunch beets, tops removed

1 bunch green onions

½ cup olive oil

¼ cup lemon juice

2 Tbsp honey

1 tsp ground coriander

½ tsp salt

¼ tsp pepper

Preheat oven to 400˚F.

Scrub beets and peel. For the beets that are small, cut off the ends and run a paring 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 30 minutes or until fork tender. Stir halfway through cooking. 

For the Vinaigrette:

Chop the green onion, separate the white parts for the green tops.

Blend, in a blender or small food processor, the white parts of the green onions, olive oil, lemon juice, honey, coriander, salt and black pepper until smooth and well combined.

Once it’s mixed, taste and adjust the seasonings if necessary. You can add more salt, pepper, or honey.

Serve immediately or cover and refrigerate for future use.

Zucchini Squash Au Gratin

I love making gratins. They are a very simple dish to make and sometimes if you can hold back from eating all the comfort these dishes offer there is enough for lunch the next day. We will be using the zucchini and patty pan from the share to make this particular gratin, plus if you got the cheese share you are going to be in for a treat because we are going to be featuring Hooks Pesto Jack Cheese. 

4 zucchini/ patty pan –aliced thin

2 Tbsp butter

¼ cup minced scallions

1 cup kale and/or turnip greens chopped fine

One garlic scape minced

4 oz shredded pesto jack cheese ( substitute cheddar or pepper-jack if not getting cheese share)

1 oz milk or cream. 

Salt and pepper to taste

Bread crumbs optional 

Preheat oven at 350˚F.

Sauté patty pans and zucchini lightly in butter with minced garlic scape. Cook just long enough to release the moisture from the summer squash then remove from heat.

You will need an oven safe baking pan. The smaller the size you use, the more layers you can make. I like to go with a glass 8” round casserole dish. 

Make a layer across the bottom of the pan of cooked zucchini/patty pan. Sprinkle some scallions over that layer, then sprinkle a little bit of the greens, finish the layer with a sprinkle of cheese. Add a little salt and pepper.

Repeat the above process until all the ingredients are used up. Pour your milk or cream over the dish. This will give you the moisture you need to create a little steam to cook the veggies and the milk will reduce leaving the gratin nice and creamy. Make sure the cheese is on the top then place in the oven and cook until the cheese is starting to get a couple of golden brown spots then add bread crumbs if using them. When cheese looks like it is about 50% golden brown remove from the oven and let rest for about 5 minutes. 

Cut into and enjoy as a meal on its own, or a side dish to any meat you were thinking about cooking. 

Zucchini Kimchi

1 lb patty pan or zucchini, sliced into coins

Sea or kosher salt

1 bunch garlic scapes, chopped very fine

1-2 tsp chili flakes 

Rice wine vinegar 

2 Tbsp fresh ginger, grated 

A couple splashes of fish sauce (optional) (may substitute tamari)

1 Tbsp honey

2-3 scallions, washed and chopped

Wash and then slice your zucchini. Put in a bowl and toss with a few generous pinches of salt.  Let sit (from 20 minutes up to a few hours). This is to draw out extra moisture.

Add chili flakes, garlic scapes, vinegar, ginger, fish sauce (or tamari), and honey to the zucchini.  Mix well.  Add scallions and mix again.  So, if you like extra spicy add more chili or if you prefer it fishy, add more fish sauce.

Store in a glass jar and let ferment at room temperature for 2 days or more if you like your kimchi with a little more pungent.

Move into the fridge and let it continue to ferment for a few days or if you wish.  The more you let it ferment, the more pungent it will get.

Tomato and Sweet Corn salad

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.

Summer Vegetable Ratatouille

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.

Summer Squash Cakes

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.

Roasted Rutabaga and Carrot Soup

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.

Easy French Ratatouille

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 Tbsp of salt and set in 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

Napa and Raw Beet Slaw

2-3 beets peeled and shredded

1/2 napa cabbage head

2-3 scallions sliced thin 

1/2 teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

1 ½ teaspoons Dijon mustard 

2 tablespoons extra virgin olive oil

3 tablespoons vinegar

1/4 cup chopped fresh parsley leaves

2 oranges, peeled and roughly chopped (including juice)

Peel and shred the beets. Thinly slice cabbage crosswise. Place beets, cabbage and scallions in bowl.

In a jar with tight-fitting lid, add salt, pepper, mustard, olive oil and vinegar. Shake well, and pour over vegetables. Toss. If desired, marinate an hour or so.

Add parsley and oranges. Toss to combine, and serve. Makes about 6 servings.

Variation on a Mark Bittman recipe.

Kimchi

1 napa cabbage, cut into 2-inch strips

1/4-1/2 cup kosher salt

2 tablespoons garlic, minced

2 tablespoons ginger, minced

1 teaspoon sugar

3 tablespoons water

4 tablespoons Korean red pepper flakes

1 large daikon radish, peeled and cut into 1-inch matchsticks

2 bunches green onions, cut into 1-inch pieces

Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.

Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.

Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture.

Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.

Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.

After 2-5 days of fermentation, store kimchi in refrigerator.

German-Style Potato Salad

1.5 pounds halved small potatoes

1/4 cup olive oil

1/2 chopped onion

1/4 cup apple cider vinegar

4 sliced scallions

2 tablespoons chopped fresh dill, separate about ½ tsp of flowers.

1 teaspoon toasted caraway seeds 

Salt

Pepper

Cover 2 pounds halved, small, waxy potatoes with cold salted water, bring to a boil, and cook until tender. Drain and transfer to a large bowl.

Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. The last minute, toss in dill flowers to draw out the flavor oils.

Remove from heat and mix in 1/4 cup apple cider vinegar.

Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.

Garbanzo Bean and Kale Soup

Garbanzo beans, or chickpeas, pair very well with this hearty Kale Variety. This vegetable and bean soup helps utilize what this week’s share has to offer.

2 cups garbanzo beans, drained (if using canned beans, ½ cup dry beans if cooking)

½ a bunch of kale cut in half length-wise then chopped

2 turnips  - chopped

2 zucchini or patty pan- chopped

2 garlic scapes – minced

¼ cup scallions- chopped (reserve the tops as an herb to finish the soup)

2 oz olive oil

2 cups stock (vegetable or chicken) (water also works)

Salt and pepper to taste

Sauté ¼ cup scallions and garlic scapes in olive oil until aromatic. Try not to let it brown. Add turnips and zucchini and cook for 1-2 minutes add kale and 1 cup of stock and cook over medium heat for 5 minutes. Add the beans and the remaining stock and cook until all ingredients are tender (not mushy).

Add salt and pepper to taste. Then finish with minced scallion tops.

Several variations can be done to this dish. By adding some curry powder or chili powder you can definitely kick it up a bit. This recipe is a basic starting point. Feel free to experiment. Also, if you make a grilled cheese sandwich with the pesto jack in the cheese, share and dip it into this soup. That would be a tasty addition. 

Cucumber and Parsley Salad

1 Cucumber Peeled

2 Tbsp. Diced Pearl Onion

2 Tbsp Olive

1 Tbsp Lemon Juice

1 Tbsp Vinegar – If you have some chive infused vinegar this would be great here. Otherwise Balsamic or Red Wine Vinegar would be a great choice

¼  Cup Minced Garlic Scapes – If you don’t have any scapes left from last week, you can substitute Scallion

½ bunch of Parsley Minced

½ Tsp Salt

Pepper to taste

Take cucumber and cut it in half lengthwise then remove the seeds with a spoon (this is optional as I eat the seeds and they are delicious) and slice crosswise very thinly. Add salt and place into a bowl and set aside.

Dice the pearl onion and mince the garlic scapes. Combine with the minced parsley and set aside. 

Mix together lemon juice, vinegar and oil. Whisk and then pour over cucumbers. Toss onion/garlic/herb mixture into the cucumbers and toss thoroughly to ensure a light coating on all the ingredients. Add pepper to taste. 

Bubble and Squeak

A British Style Comfort Food

1-2lbs potatoes diced

3 tbsp butter

1/2 bunch of scallions, sliced thin

2 cups cabbage rough chopped

2 cup Gold Zucchini grated

1/4 cup flour (if you are gluten free, using an All Purpose Gluten Free Flour Blend works as well)

Canola or Safflower oil for frying (roughly 1/4” on the bottom of a fry pan)

Salt and freshly ground pepper to taste

Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the cabbage and zucchini for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then cut as thin as you can.

Mix the cabbage and zucchini with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.

Heat a ¼” depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet keep in oven set to warm (175 deg F) until the cakes dry out a bit. Great to serve as a side to anything from the grill.

Asian-Style Grilled Cucumber and Scallion Salad

1-2 Cucumbers

½ bunch Scallions

3 Tbsp. Rice Wine Vinegar

2 Tbsp. pickled Ginger sliced very thin

1 Tbsp. Sesame Oil

1 Tbsp. Sesame Seeds

½ tsp Sugar

1/4tsp dried Chili Flakes

1 Tbsp. Canola Oil

Pinch of Salt and Pepper

Cut Cucumbers in half lengthwise and toss with scallions in canola oil. Add a pinch of salt and grill over medium-high heat until you start to see some charring to occur. Then pull from the grill and slice thin crosswise. 

Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Mix thoroughly then toss in sliced cucumber and scallions, 2 tablespoons sliced pickled ginger, ¼ tsp Chili flakes and 1 tablespoon sesame seeds. Mix well and serve. You may want to chop up some of the crispy head lettuce to bulk up the salad and add a little more crunch.

Asian Style Cabbage Salad

⅓ cup white wine vinegar

2 teaspoons toasted sesame oil

2 teaspoons vegetable oil

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon sugar

1 teaspoon minced fresh ginger root

¼ teaspoon salt

1 head Bok Choy or Cabbage, thinly sliced

2-3 carrots peeled and grated

4 scallions, thinly sliced

¼ cup toasted sesame seeds

Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.

Add choy/cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.