Notes from the Farm
This week’s three recipes have one ingredient in common: zucchini. The zucchini plant starts out with one tiny seed and in a couple of months can grow to an impressive size and produces a lot of fruits (technically it is a fruit because it has a seed). What to do with all of this produce? Here are three recipe ideas below, ranging from a simple sautee (6 ingredients if you count the salt and pepper) to a beautiful zucchini galette (way more than 6 ingredients). If none of these recipes look interesting The Smitten Kitchen blog has a load more ideas. Have fun!
This Week’s Veggie Feast
Cucumbers, Green Beans, Basil, Sweet Onions, Carrots, Broccoli, Garlic, Zucchini and Yellow Squash
New This Week
Cucumbers are very refreshing on a hot summer day. As they sit, slicing cukes tend to soften, so they are best eaten fresh. Sliced thin, cucumbers are a treat on any sandwich or salad, served on a veggie platter or just eaten fresh with a sprinkling of salt. For a twist on a refreshing summer drink, add very thin slices of cucumber to sparkling water or as a garnish to gin and tonics.
Store unwashed fresh beans pods in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days. Just prior to using the green beans, wash them under running water. Remove both ends of the beans by either snapping them off or cutting them with a knife. Green beans are a classic ingredient in Salad Nicoise, a French cold salad dish that combines steamed green beans with tuna fish and potatoes. Sautéd green beans are great with shiitake mushrooms. Or prepare the perennial favorite, green beans almondine, by sprinkling slivered almonds on healthy sautéed beans.
Fresh basil is very sensitive so if you have cold spots in your refrigerator, avoid those areas since the basil will turn brown quickly. Keep it well wrapped in the vegetable bin of your fridge. It will also brown if crushed by heavier vegetables, so put it on top of your veggie bin.
Quick Zucchini Sautee
- 1 to 2 tablespoons olive oil
- 2 tablespoons thinly sliced almonds
- 1 medium or 2 small zucchinis, cut into 1/8-inch matchsticks
- Salt and freshly ground pepper
- Peelings of pecorino romano or parmesan cheese, to taste (optional)
Heat a large skillet over medium-high and add enough oil to coat the pan well. Heat the oil until hot but not smoking, then add the almonds to the pan. Cook them, stirring, until the almonds are golden-brown, approximately a minute or two. Don’t skimp on this step; they provide a depth of flavor that carries the whole dish. Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it so it begins to soften. Season well with salt and pepper, slide onto a plate, top with cheese (if using) and immediately dig in.
Source: Smitten Kitchen
Hummus with Summer Squash (or Zucchini) and Lamb
2 15.5-oz. cans chickpeas, rinsed
1 garlic clove, coarsely chopped
½ cup tahini
3 Tbsp. fresh lemon juice
1¼ tsp. kosher salt
2 tsp. kosher salt
1½ tsp. ground coriander
1½ tsp. ground cumin
¼ tsp. crushed red pepper flakes (optional)
2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 lb. ground lamb or beef
3 garlic cloves, thinly sliced, divided
1 lb. summer squash and/or zucchini, cut into ¾” pieces
¼ cup chopped parsley or cilantro
Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb and press into a large 1¼”-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus.
Pour out and discard fat and wipe out skillet. Heat 1 Tbsp. oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.
Source: Bon Appetit
Zuchinni and Ricotta Galette
For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves
1 egg yolk beaten with 1 teaspoon water
Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.
Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Source: Smitten Kitchen