Recipes
Check out these great recipes from Farmer Renee and Sweet Earth Organic CSA members.
Stuffed Zucchini Recipe
* 3 medium zucchini, unpeeled
* 2 tablespoons butter
* 6 to 8 ounces chopped fresh mushrooms
* 2 tablespoons flour
* 1/2 teaspoon salt
* 1/4 teaspoon oregano
* 1 cup shredded Monterey Jack cheese
* 2 tablespoons sour cream
* 1/4 cup grated Parmesan cheese
PREPARATION:
Cook zucchini in boiling salted water, covered, for about 10 minutes. Drain and cut in half lengthwise. Scoop out centers, leaving a 1/4-inch thick shell, then chop centers. In a large skillet over medium low heat, melt butter; add mushrooms and sauté until tender.
Stir in flour, salt, and oregano. Remove from heat; stir in monterey Jack cheese, sour cream, and chopped zucchini. Fill zucchini shells, using about 1/4 cup of the filling for each shell. Sprinkle stuffed zucchini with Parmesan cheese. Broil until hot and bubbly, about 4 minutes. Serve 2 as a vegetable main dish or 1 as a side dish.
date added: Wednesday, August 10
CHOCOLATE ZUCCHINI CAKE
4 eggs
2 c. shredded zucchini including peeling
3/4 c. oil
1 tsp. vanilla
1 (4 1/2 oz.) instant chocolate pudding
1 1/2 tsp. instant decaffinated coffee
1 pkg. chocolate cake mix (German chocolate mix)
Beat eggs, zucchini, vanilla, chocolate pudding. Add coffee, cake mix (dry out of the box) and beat at low speed until moist, about 11 minutes. Bake in bundt pan about 1 hour at 350 degrees, or in a 9x13 pan 40-45 minutes.
Vanilla frosting makes an excellent topping for this cake.
date added: Wednesday, August 10
Cabbage Vinaigrette
¼ green cabbage, shredded
¼ cauliflower head, chopped
½ diced red pepper
1 carrot, diced or shredded
¼ C olive oil
1 small zucchini, diced
½ C diced red onion
¼ C chopped fresh parsley
DRESSING:
¼ C rice vinegar
½ t salt
1 ¼ t black pepper
½ t dried oregano
Mix all the vegetables together.
Whisk dressing ingredients together and pour over vegetables. Toss. Serve cold or at room temperature.
( I also added a shredded cucumber and it was delicious!)
Serves 8-12
Source: Recipe from The Occasional Vegetarian by Karen Lee. Thanks to shareholder Laura Nowicki for sending this in.
date added: Wednesday, August 3
Middle Eastern Couscous Salad with Summer Herbs & Veggies
2 C uncooked middle eastern couscous (available at Whole Foods in the bulk section)
1 med zucchini, diced
½ C chopped fresh parsley
8 asparagus spears, diced
½ C chopped fresh basil
1 red bell pepper, diced
1 T chopped fresh rosemary
½ Craisins (optional)
2 cloves of garlic, diced
½ red onion, diced
Salt & Pepper to taste
½ C olive oil
½ C balsamic vinegar
In a pot of boiling, salted water, cook the couscous about 7-10 minutes until al dente.
Drain & cool. Toss in veggies, oil & vinegar. Add salt and pepper to taste. Serve at room temperature or chilled. Enjoy!!
6 servings
Source: Recipe compliments of S3 Kitchen in Oak Park. Thank you to shareholder Laura Nowicki for sending this in.
date added: Wednesday, August 3
Mexican Purslane Stuffing
This is a home-type dish that is as simple to prepare as "scrambled eggs with..." but much more nutritious. Serve as a side dish, a brunch main dish or as a filling in tortillas and pitas.
1 to 1-1/2 pounds fresh purslane
1 tablespoon vegetable oil
teaspoon finely chopped fresh garlic
1 small onion, finely chopped
1 medium-size ripe tomato, chopped (not skinned)
1 SERRANO or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste
2 to 3 teaspoons low-sodium soy sauce
1 egg beaten
1. Set aside a few raw springs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
2. In a large pan, saute garlic and onion in vegetable oil until soft. Add tomato and chile, and saute until the mixture becomes sauce-like. Season with soy sauce. (If you aren¹t using the chile, add freshly ground black pepper.) Saute until mixture is warm and the flavors marry.
3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish plate servings with reserved sprigs.
YIELD: 4 servings
date added: Tuesday, July 26
Purslane-Potato Salad
Purslane makes this familiar dish seem ambrosial.
6 medium potatoes, sliced and cooked
2 cups purslane (Portulaca olearcrea), chopped
4 scallions, sliced
1 celery stalk, sliced
1 cup mayonnaise
Mix together all ingredients. Serve chilled.
Serves 6
date added: Tuesday, July 26
Cucumber-purslane-yogurt salad
* 5 large Cucumber, peeled, seeded and cut into quarter-round slices
* 1/4 pound Purslane, large stems removed, washed and drained well
* 2 tablespoons each, Fresh chopped mint, cilantro and chervil
* 4 cups Whole milk yogurt
* 1/4 cup Virgin olive oil
* 3 cloves Garlic, puréed with the blade of a knife
* 2 teaspoon ground Coriander
* kosher Salt and ground Black Pepper
Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.
date added: Tuesday, July 26