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. 

Miso Glazed Turnips with Greens

1 bunch small-med turnips, trimmed, scrubbed, cut into wedges reserve greens to chop with the mustard greens

2 garlic scape stalks. Minced

1 bunch Greens washed then rough chopped

2 tablespoons white miso

2 tablespoons unsalted butter

1 teaspoon sugar

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

Serve with rice.

Combine turnips, garlic scapes, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.

Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender, and liquid has evaporated, about 10 minutes.

Once all the liquid has cooked off, add the chopped greens and toss occasionally, until they are well incorporated and cook down. When the sauce thickens and glazes the vegetables, remove from heat.

Add lemon juice and a splash of water to the pan and swirl to coat turnips and greens. Season with salt and pepper.

Serve with rice.

Curried Potatoes with Turnip Greens

1 bunch turnip greens - chopped

1 bottleneck onion - sliced  

½-1# Fingerling Potatoes cut into rounds or half rounds (your call as long as the size is similar so the cook time is the same)

2 Garlic Cloves minced

2-3 Peppers 

1 tsp Turmeric powder 

2 tsp curry powder

2 Tbsp coconut oil (can use any vegetable/cooking oil)

1 tsp Mustard seeds 

½-1 tsp dried chili flakes for heat 

Salt - to taste

Wash the turnip greens well and place them on a kitchen towel or stand the leaves in a bowl to drain the water off. Chop the leaves into thin strips.

Mince garlic and peppers together with dried chili flakes

In a large frying pan heat the oil and add garlic/pepper mixture and mustard seeds. Once aromatic, add the white onions, potato, turmeric and curry powder and add salt and sauté until onions becomes soft and translucent.

Cook with the lid off on medium heat until the potato gets cooked through, then toss in the greens and cover and cook until the leaves are tender. 

 Serve hot with rice

Braised Turnip Greens and Delicata Squash

2 tablespoons olive oil

½ small shallot, chopped

Kosher salt

1 clove garlic, smashed

1 tablespoon grated ginger

Freshly ground black pepper

1 bunch Turnip Greens, cleaned and chopped into bite size pieces (the skin is edible on these)

1 Delicata Squash, seeds removed and largely diced

2 tablespoons unsalted butter

Fresh lemon juice or hot sauce, optional

Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.

Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.

Lower the heat to medium-low, cover and cook until the collards are tender, about 5-8 minutes. Add the squash, cover and cook until tender, about 7 minutes.

Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice.

Braised Greens with Turnips, Kohlrabi, and Bacon

1 bunch of Chard or other quick cooking green, rough chopped

1 kohlrabi peeled and then medium diced

Turnips cut into half and then sliced into half moons

Turnip greens, Rough chopped

½lb bacon, diced

Salt and pepper to taste

Tapatio hot sauce (aka agua de vida)

Place diced bacon into pan and turn to medium heat. Slowly cook until bacon is starting to crisp then pull out and set aside. Add the diced kohlrabi to the pan and cook until it starts to brown a bit. Then add the sliced turnips. Continue cooking for about 3 minutes then add the turnip greens and swiss chard and cover. Cook until the greens are wilted and the moisture from the pan is almost evaporated then turn the heat off, Season with salt and pepper to taste then fold in the cooked bacon and serve. 

This dish will be best if you hit it with a couple of dashes of hot sauce. Ideally you want something that is more acidic than hot which is why we recommend Tapatio (optional).