Zucchini Lentils and Rice Stuffed Collard Greens

2 medium sized zucchini diced

3 collard green leaves + one leaf sliced very thin

2 cup of basmati rice cooked 

1 cup red lentils cooked

2 Tbsp garlic scapes

1 Tbsp curry powder

1 can coconut milk

1 Tbsp coconut oil

Salt and pepper to taste

Boil the whole collards (stem trimmed) for 3 minutes then cool right away in an ice bath.

Bring sauté pan to medium heat and add coconut oil.

Cook diced zucchini until it starts to soften about 3-4 minutes then add sliced collards, scapes and curry powder and cook for another 2 minutes. Add the one can of coconut milk. And cook for another minute or so.

Strain off the ingredients in the pan and reserve the liquid. 

Mix the cooked rice and lentils with the cooked vegetables and add a pinch of salt and pepper. 

Next roll the ingredients into individual collard leaves. Make sure the ends are closed.

Place in oven safe dish evenly spaced then add the leftover coconut liquid to the pan. 

Bake at 350˚F uncovered for 15 minutes or until heated through, then serve.

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.

Zucchini Fritters

3 zucchini or patty pan, grated

1 tsp salt

¼ cup all purpose flour

¼ cup grated parmesan

1 egg, beaten 

2 Tbsp minced garlic scapes

2 Tbsp olive oil

Salt and pepper to taste

Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes. Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.

Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.

Heat olive oil in a large skillet over medium-high heat.

Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side. Serve with sour cream or spicy mayo.

Zucchini and Kale Sauté

3 Tbsp extra virgin olive oil

2 purplette onions, sliced thin

2 garlic scapes, chopped

1 whole zucchini, sliced

1 bunch kale, chopped into bite-sized pieces

¼ tsp salt, or to taste

¼ tsp pepper, or to taste

2 Tbsp red wine or balsamic vinegar

Add olive oil, onion , scapes and zucchini into a large pan (use one with a lid because you’ll need it later).

Sauté over medium high heat until starting to lightly brown. Add kale, salt and pepper. Toss to coat and cook until slightly softened. This will take about 2 minutes.

Add vinegar, toss well and cover the pan. Cook for about 4 minutes until kale is soft but still bright green and tender. Taste and adjust salt, pepper and vinegar as needed.

Sweet and Spicy Beet Greens and Zucchini

1 Tbsp olive oil

Greens from one bunch of beets - leaves and stems separated and chopped

1-2 zucchini or patty pan small diced

¼ cup fine chopped garlic scapes

2 (1/4-inch-thick) slices fresh ginger root, peeled and julienned (note: it is very easy to peel ginger by scraping the skin with a spoon.) 

Salt and pepper to taste

1 Tbsp maple syrup

Heat the oil in a large skillet over medium heat.

Cook the chopped stems, garlic scape, zucchini and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped greens to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more.

Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

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 Vegetable Hash

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.  

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.

Stir Fried Veggies with Rice Noodles

1 head of broccoli cut into florets, peel stem and cut into matchsticks

1-2 zucchini, sliced thinly on the bias 

1 cup of bok choy roughly chopped

1 onion sliced thin

2 oz tamari or soy sauce

1 Tbsp sesame oil

1 tsp chili oil

2 Tbsp canola or safflower oil

A pinch of pepper

1 lb bag of rice noodles

Boil water for noodles and cook noodles per instructions on bag, usually 6-8 minutes. Once cooked to preferred consistency run cold water on them to stop the cooking process. Then toss in the sesame oil and set aside.

Heat canola oil in a big sauté pan and then add the onion and broccoli stems and sauté for 2-3 minutes. Then add the zucchini and cook for another 2 minutes.

Add the broccoli florets and cook for another minute or two until broccoli starts to turn bright green.

At this point, add the tamari (soy sauce) and the chili oil. Cook for one minute then add the bok choy and cover and let cook for about 2-3 minutes. Turn the heat to low and add the noodles into the mix and cover.

Turn the heat off. And serve.

Squash and Napa Stew with Rice

2 cups zucchini or summer squash

1 napa cabbage

1/2 lb ground beef (optional)

1 ounce olive oil

¼ cup garlic scapes

1 tsp onion powder

1 tsp garlic powder

2 tsp iodized salt

1 cup beef stock

2 tsp Worchester sauce

½ tsp black pepper

1 tsp cumin

1 tsp curry powder

1 – 12 oz can diced tomatoes

3 bay leaves

Slice the zucchinis in half-moons and shred the napa cabbage.

Put olive oil in the pan over medium-high heat.

Add ground beef and garlic scapes to the pan with onion powder and garlic powder and cook until just starting to brown.

 Mix the remaining ingredients in a pan and let it simmer for 10-15 minutes or until tender.

 Serve with rice.

Roasted Vegetables and Carrot Top Chimichurri

 3/4 cup finely chopped carrot greens 

1-2 cups of sliced zucchini or patty pan Squash. 

2 teaspoons dried oregano

¼ teaspoon cumin

1 teaspoon ground sweet paprika

½ teaspoon crushed red pepper flakes

1 garlic clove, minced

1 teaspoon salt

A few grinds of pepper

¼ cup white wine vinegar

¼ cup olive oil 

Roast carrots in a 450-degree oven for 10-15 minutes until tender.

Reduce oven temp to 350-degree and roast zucchini until tender.

Wash and dry your carrot greens well.

Finely chop your carrot greens and mix them with all of the dried spices and minced garlic. Stir in the vinegar and olive oil. Taste and adjust seasonings. 

Can be served with grilled sweet corn and roasted vegetables.

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

Patty Pan and German Butterball Bake

This is a quick and easy side dish to add to any meal. Chop up some fresh basil and shred some sharp cheddar over it to finish right before serving. 

1-2 medium patty pans, quartered and cut into large pieces

4 medium potatoes, peeled and cut into large chunks

1 medium red bell pepper, seeded and chopped

1 clove garlic, sliced

1/2 cup dry bread crumbs

1/4 cup olive oil

Chili powder to taste

Salt to taste

Ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

In a medium baking pan, toss together the patty pans, potatoes, red pepper, garlic, bread crumbs, and olive oil. Season with chili powder, salt, and pepper.

Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Grilled Zucchini with Feta and Lemon Mint Dressing

2-3 zucchini or summer squash sliced ¼ thickness

¼ cup feta

1/4 cup fresh lemon juice

1 teaspoon paprika

1 small garlic clove, grated

1/2 teaspoon Dijon mustard

1/4 teaspoon sea salt, more to taste

Freshly ground black pepper

1/2 teaspoon honey or maple syrup, optional

1/4 cup olive oil plus 2 Tbsp 

1/2 teaspoon fresh mint, optional

In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.

Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.

If your dressing is too tangy, add more olive oil, to taste.

Add mint and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Lightly coat the zucchini slices with olive oil, salt pepper and paprika. Grill until softened with some caramelization. Once cooked, add to plate or serving dish and drizzle lemon mint dressing and crumple feta then serve warm. 

Grilled Zucchini and Asparagus Risotto

1 green garlic stalk sliced thin

2 cups rice (Arborio preferred, but any rice will do jasmine or basmati will break down faster, so shorter cook time)

Zest and juice of one lemon

1 cup white wine

1qt vegetable stock

½-1# asparagus 

1 zucchini sliced then grilled

1/4cup Parmesan grated

1-2 tablespoons butter cubed

salt & pepper to taste

In a medium saucepan, saute the onion in a splash of oil until soft and translucent. Add the garlic and fry for another 30 seconds then add the rice.

Coat the rice in the oil then add the lemon zest and white wine.

Allow the wine to absorb into the rice then start adding the stock a little a time stirring to agitate the rice and allow it to release its starchy creaminess. The amount of stock needed varies as all rice absorbs liquid differently. You want the risotto to be creamy and ‘loose.’ It shouldn’t be able to keep its shape and the rice should be al dente (soft and pleasant to eat but not mushy).

While the risotto is cooking, coat the asparagus and zucchini in in a little oil and grill until charred.

Chop the asparagus stems into small rounds and keep aside. Small dice cooked zucchini.

When the rice is cooked to your liking, add the chopped asparagus rounds and diced zucchini, Parmesan, butter and lemon juice and stir in.

Season to taste, then serve.

Grilled Kale and Summer Vegetable Salad

1 cup olive oil

2 cloves garlic, finely minced

2 Tbsp balsamic vinegar

1 bunch of kale, washed and dried

Summer squash and bell pepper sliced tossed in oil, salt and pepper - grilled 

2 oz crumbled feta

1-2 tomatoes sliced

1 Tbsp parsley chopped

Zest and juice of 1 lemon

Salt and pepper to taste

Pre-heat grill.

Grill assorted veggies then chill.

In a large mixing bowl combine olive oil, garlic, vinegar, juice, zest and kale. Toss until well coated.

Lay kale side by side in a single layer on top of the grill until crispy, 1 - 2 minutes per side.

Remove kale from grill and cool until workable. Then rough chop.

For salad add grilled assorted veggies, feta, parsley and sliced tomatoes.

Vinaigrette Recipe 

3 parts good olive oil to 1-part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of Dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.

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. 

Fennel and Zucchini Salad

1 medium-large zucchini, sliced into paper thin coins

1 fennel bulb, top trimmed and shaved paper-thin

2/3 cup fennel frond and tops minced fine (the fronds have the most flavor)

1/3 cup fresh lemon juice, plus more if needed

1/3 cup extra virgin olive oil, plus more if needed

fine grain sea salt

1 Head of Magenta lettuce cut into thin ribbons

Honey, if needed

1/2 cup pine nuts, toasted 

1/3 cup feta cheese, crumbled

Combine the zucchini, fennel and minced tops in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the lettuce ribbons in a large bowl. Scoop the zucchini and fennel onto the lettuce, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly.

Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If too acidic for your liking try adding a tiny drizzle of honey into the salad at this point. Serve topped with pine nuts and feta.

Curried Kale with Sautéed Vegetables

1 bunch green kale, roughly chopped

2-3 mini onions sliced

2 cups summer squash (zucchini), diced

1 cup broccoli cut into small florets

½ cup fennel bulb sliced thin across the grain 

1 can coconut milk (plus one can of water)

2 teaspoons curry powder

2 Tbsp coconut oil

Salt and pepper to taste

Serve over jasmine or basmati rice

Bring coconut milk plus can of water to a simmer in a pan and then add chopped kale and reduce by half over medium heat.

While the kale is stewing, heat a sauté pan over medium high heat then add coconut oil. Once the oil has liquefied, add the vegetables and sauté until lightly browned. (Stir Frequently) 

Add curry powder to the sautéed vegetable mix while stirring to ensure an even coating. Then turn to low and add the stewed kale with coconut milk to the sauté pan and let simmer for 5 minutes.

Salt and pepper to taste

Serve with rice.

As an option, you could add ground pork to the vegetable medley. Brown ½ pound of ground pork in the coconut oil first, then remove while cooking vegetables, and replace it just before adding the coconut stewed kale back to the sauté pan.

Carrot and Zucchini Fritters with Basil Yogurt

1 cup all-purpose flour, more as needed

1 teaspoon baking powder

1 teaspoon coriander

¾ teaspoon kosher salt, more for serving

1 cup milk, more as needed

1 large egg

¼ teaspoon grated lemon zest

¼ teaspoon pepper

2-3 medium carrots, grated (about 1 cup)

1 zucchini, grated (about 2 cups)

2 scallions or a quarter onion, finely chopped

1 garlic clove, finely chopped

½ cup plain yogurt

1 tablespoon chopped basil

1 tablespoon extra-virgin olive oil

 Olive oil, for frying

To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.

Pour dry ingredients into wet; whisk until just blended (do not overmix). Batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions/onion. Allow to rest for 30 minutes.

Mash together the garlic and 1/4 teaspoon salt with the flat of a knife and then mince. In a small bowl, whisk together the garlic paste, yogurt, basil and 1 tablespoon extra-virgin oil. Cover and refrigerate until ready to use.

Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.