3 medium winter squashes (e.g., acorn or butternut) 1/2 cup minced onions/shallots 3 tablespoons minced ginger 3 leeks (slice off the bottom and top tough leaves then slice lengthwise and rinse fully to clean) sliced crosswise into 1/4 inch strips 1 teaspoon curry powder […]
Spicy, smoky, sweet, and perfect for eating with chips or over meat, fish, or tofu. You’ll need a blender or food processor for this. 4 green tomatoes 2 cloves garlic 2 medium or spicy peppers, like serranos or jalapenos, to taste juice of 1/2 lime […]
Using a blender will make this soup easy to pull off in minutes. Good for two bowls of soup, or four smaller appetizer portions.
- 6 medium-large tomatoes, or equivalent
- 2 cloves garlic
- salt and pepper
- 2 bell peppers
- 1 avocado
- 1 dried out slice of bread (optional)
Put the two cloves of garlic in the blender and pulse just to break it up a bit. Cut the tomatoes into quarters or eighths and blend with the garlic until smooth (with bread if you are using it – it will thicken the soup). Add salt and pepper if you like, though the tomatoes may have enough flavor without it. Serve topped with fresh diced peppers and avocado.
First, make your dipping aioli so it’s ready when your tomatoes are hot: 1 egg yolk 3/4 cup olive oil 2 tablespoons light brown sugar 1 teaspoon sriracha or other spicy sauce 1-2 tablespoons fresh lemon juice Salt and pepper Put the yolk in a […]
A tasty summer treat! You’ll need: 12 large leaves of Swiss chard 1/2 lb. smoked mozzarella (or equivalent fresh mozzarella or goat cheese), cut into 1/4 inch cubes 3/4 cup dried fruit, such as apricots, raisins, or dates, cut into 1/4 inch cubes 3 tablespoons […]
with thanks to Mastering the Grill by Andrew Schloss and David Joachim
- 2 lb new potatoes
- 4 cloves garlic, minced
- 2 tablespoons dried sage
- 10-20 leaves fresh sage
- olive oil to coat, about 1/4 cup
- salt and pepper
Quarter your potatoes, or if they’re on the larger side, cut them into sixths. Mix together olive oil, salt, pepper, garlic, and dried sage. Add the potatoes and let sit for about 10 minutes. Heat up the grill to medium-high and grill the potatoes, turning every couple of minutes for about 10 minutes. Top with fresh sage and let it sizzle, then remove everything from the grill. Cool and serve.
With thanks again to Mark Bittman’s How to Cook Everything Vegetarian. Ingredients: 4 tablespoons cold butter, plus some for your pan (leave it in the fridge till you need it) 2 cups flour (whole wheat works great) 1 cup raw sugar, or regular sugar if […]
This is a refreshing side dish or garnish for your hot summery meals. Ingredients: 2 small-medium cucumbers 3 cups plain yogurt – greek works great 2 cloves garlic, or less if you’re not a fan 2-3 tablespoons fresh mint leaves squeeze of lemon juice, about […]
Here at Waldingfield, we’re excited to have a range of heirloom varieties of summer squash and zucchini: Patty Pans (the flying saucers), Floridor (the small yellow softballs), and the crooknecks – Zephyr and Lady Godiva. All of these can be eaten entirely, skin and all. There are also yellow zucs and Italian green stripe zucs to go with our standard green ones. Look to these fruits (yes, they are technically fruits) for magnesium, niacin, potassium, and other elements that are critical for cell function.
It’s hard to beat grilled produce in the summer, so here’s a fun grilled squash and zucchini recipe (with a hat tip to Bobby Flay).
- 6 medium summer zucchini or squash, sliced very thinly (about half a centimeter thick)
- Olive oil
- 2 tablespoons dijon mustard
- Juice and zest of one lemon
- 2 tablespoons fresh chopped herbs, such as flat-leaf parsley, basil, mint, or oregano (or a mixture)
- 1 tablespoon honey or agave nectar
- salt and pepper to taste
- Wedge of pecorino romano or other hard, nutty cheese
- 2 tablespoons toasted pine nuts or shaved almonds
Lightly coat squash with enough olive oil just to make sure they don’t burn. Grill on medium-low heat until soft. Meanwhile, mix together mustard, lemon juice and zest, herbs, honey, and enough olive oil to bring them together (probably a third of a cup or so). Salt and pepper vinaigrette to taste. Once the squash are cooked, toss in vinaigrette and let sit at room temperature for at least ten minutes. Plate portions individually, and top with toasted nuts and a few slices of cheese.
Another member of the leafy greens contingent, collard greens are in the same broccoli family as kale and have much of the same nutritional value. But these greens have attitude – they stand up to a hefty cooking effort and pack a bitter punch. Here’s […]