Spicy Squash Cakes (Source: University of Illinois, Urban Extension website) This recipe works well with a combination of zucchini and pattypan or yellow squash. Temper the fieriness of the jalapenos by adjusting the amount or by removing the seeds and white membrane. Prepare small cakes for an appetizer or larger ones as a side dish or serve with crusty bread and tomato salsa for a full meal. 1 whole egg plus 2 egg whites or use 3 eggs 4 cups grated summer squash 1 cup fresh corn kernels, cut from 2 ears 1/4 cup chopped green onions, tops included 1 large jalapeno pepper, chopped 1/3 cup parmesan cheese 1/2 cup grated sharp cheddar cheese 1/2 cup all-purpose flour 2 tablespoons olive oil 1 teaspoon ground cayenne pepper or black pepper Canola oil for sautéing Low-fat sour cream (optional) Fresh tomato salsa (optional) 1. In a large bowl, beat the eggs. Beat in squash, corn, green onions, jalapeno, the cheeses, flour, olive oil and ground pepper. 2. Heat two tablespoons canola oil in a heavy 10-inch skillet over medium-high heat. For small cakes, spoon one tablespoon squash mixture per cake into the hot oil and flatten to uniform thickness. For large cakes, use two tablespoons of squash mixture per cake. Do not over crowd the skillet. Leave about an inch between cakes. 3. Cook until edges turn golden brown, turn and cook the other side until golden brown, about three minutes total cooking time per cake. Transfer to a paper towel lined plate. Place in a warm oven and continue cooking the remaining cakes. 4. To serve, arrange two or more cakes on individual plates. Serve with some of the salsa and a dollop of low-fat sour cream. Sprinkle with salt if desired. Serves 6.
Roasted Beets with Dijon Dressing * (Source: U of I, Urban Extension website) 3 pounds beets, uniform in size (about 2 inches) 4 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon Dijon mustard juice of one orange 1 teaspoon sugar 1 tablespoon red wine vinegar 1 tablespoon fresh rosemary, chopped 1. Preheat oven to 400 degrees. Wash, trim and dry beets. Leave 1/2 inch stem and root intact. 2. Place beets in a large bowl, drizzle with 1 tablespoon olive oil, salt and pepper. Using clean hands, toss to coat beets with seasoning. 3. Place beets in a roasting pan in a single layer. Roast 45 minutes or until beets are tender. 4. Remove from oven and cool enough to handle but still warm. While beets are cooling, make dressing. 5. In a large serving bowl, whisk together mustard, orange juice, sugar, and vinegar. Whisk in remaining 3 tablespoons olive oil and add rosemary. Set aside. 6. Rub skins from beets and cut into quarters. Place warm beets in bowl and toss with dressing to combine. Let stand at room temperature for 30 minutes while beets absorb dressing. Serves 6. Kohlrabi with Lime Juice * 4 cups kohlrabi (peeled and cut into strips) ¼ cup lime juice Powdered red chile to taste Salt to taste (Source: U of I Extension, Fiesta of Flavors - modified) Sprinkle kohlrabi with lime juice, chile and salt. Serve at room temperature. (Also good with sliced zucchini.)
Honey Roasted Asparagus * 1 pound asparagus, trimmed 1 Tbsp oil 1 Tbsp honey 1/4 tsp garlic powder 1/4 tsp salt 1. Fire up the grill. 2. Whisk together the canola oil, honey, garlic powder and salt in a dish. Add the asparagus, and toss together until the asparagus is coated. Lay the asparagus in a shallow baking dish coated with cooking spray. 3. Grill for 10-12 minutes or until the asparagus is fork-tender. Kale and Blue Cheese Roll-ups 6 ounces blue cheese, softened 3-4 tablespoons minced green garlic scapes or fresh garlic chives 1-2 pound kale leaves 1-2 cups bread crumbs Ground pepper Olive oil or butter 1. Boil water and blanch kale until wilted. Drain and squeeze out water. Save 20-24 leaves and finely chop the rest. 2. In a small bowl, mix blue cheese, chives or scapes, chopped kale and bread crumbs. 3. Layout wilted kale leaves and spoon cheese/bread mixture on kale. Roll up leaves like a a burrito (fold over ends and roll up). 4. Brush with olive oil or butter. 5. Grill until warm, about 5 minutes. 6. Serve warm.
Grilled Baby Zucchini with Tarragon Mustard * 2-3 teaspoons minced garlic, pressed into paste 2 teaspoons mustard 2 teaspoons of minced tarragon 2 tablespoons wine vinegar 3 tablespoons olive oil 1 ½ pounds young zucchini or yellow squash, halved lengthwise Salt and pepper to taste 1. Heat outdoor grill. 2. Combine garlic, mustard, tarragon, vinegar, salt and pepper; whisk in oil. 3. Brush squash halves with a little of the dressing and grill slowly until barely tender. 4. Place on platter; drizzle on the dressing. 5. Serve warm or at room temperature. Makes 4-6 servings (Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, 3 rd Edition, MACSAC, 2004.) Rainbow Swiss Chard Appetizer * 3.tablespoons butter 2 tablespoons minced shallots 4 stems chives, chopped 1 teaspoon fresh thyme, minced 1 bunch Rainbow Swiss Chard (about 10 stalks), chopped 8 ounces cream cheese French bread, sliced and toasted 1. Melt butter in pan over medium heat. 2. Add shallots and sauté for 2 minutes. 3. Add chives, thyme, and chopped chard stalks; sauté until stalks are tender; toss to coat with butter. 4. Transfer to bowl and let cool, patting it with paper towels to soak up excess butter. 5. Spread cream cheese on toasted bread and top with cooled chard. (Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, 3 rd Edition, MACSAC, 2004.)
Lemon Mint Sun Tea * ½ cup mint ½ cup lemon balm 3 black tea bags 1. Place in a gallon container and add cold water to fill the jar. 2. Set in the sun for several hours. 3. Strain out tea and herbs. 4. Pour over ice and refrigerate the leftovers. 5. Sweeten with honey or sugar if desired. Strawberry Lemonade * 2 cups strawberries (fresh or frozen) 2 quarts lemonade 1. Puree berries and liquid in a blender; strain. 2. Stir into 1/2 gallon lemonade. 3. Garnish with mint leaves and lemon wedges, if desired. Serves 8.
Red and Green Cabbage Salad with Thai-Style Fresh Herb Dressing * 4-5 cups of finely sliced or shredded red cabbage 4-5 cups of finely sliced or shredded green or napa cabbage ½ cup sliced green onions Dressing: 2 teaspoons minced garlic 1 hot chili, seeded and minced 3 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon peanut butter or tahini 2 tablespoons olive oil 2 tablespoons dark sesame oil 2 tablespoons each chopped fresh mint, cilantro, and basil 1. Combine cabbages and green onions in a large bowl. 2. Combine all dressing ingredients in a smaller bowl. 3. Toss as much dressing as you like with cabbage. (Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, 3 rd Edition, MACSAC, 2004.)
Panzanella This recipe is a twist on a traditional bread salad from central Italy. It is best when made with a colorful array of heirloom tomatoes. Croutons: Salad: 1 loaf French bread, torn by hand into rustic bite-size chunks ½ cup olive oil Salt to taste 3 pounds heirloom tomatoes, roughly chopped 1 small red onion, thinly chopped 1 cucumber, peeled, seeded, and roughly chopped 1 cup fresh basil leaves, torn by hand into pieces Salt and pepper to taste ¼ cup balsamic vinegar 1 cup olive oil 1. To make croutons: Heat oven to 350 degrees. Toss bread chunks with olive oil; season with salt. Spread on baking sheet; bake until golden, about 10-15 minutes. Let cool. 2. To make salad: Place tomatoes and their juices in large bowl. 3. Toss with remaining vegetables and cooled croutons. 4. In true Italian fashion, season salad with salt and pepper to taste, then add balsamic vinegar and your best olive oil. 5. Serve immediately or let it sit 10-15 minutes to allow bread to absorb oil and tomato juices. Makes 6 large or up to 12 side-salad servings. Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, 3 rd Edition, MACSAC, 2004.