Displaying items by tag: grill

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).

Ingredients:

  • 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.

Zucchini veggie burger

with thanks to Mark Bittman's awesome cookbook How to Cook Everything Vegetarian.

Note: a food processor will make this recipe quite easy.

Ingredients:

  • olive oil
  • 1 large shallot or 1 small onion, quartered
  • 2 cloves garlic
  • 1 jalapeño, seeded and roughly chopped, or chili flakes
  • cumin, curry powder, cardamom or other dried spices to taste
  • salt and pepper
  • 1 medium zucchini, grated (easier in food processor)
  • 2 ears' worth of corn kernels (2 cups, ish)
  • 8 baby bella mushrooms or equivalent other mushrooms, stems removed and roughly chopped
  • cornmeal
  • all-purpose flour if needed

Heat up a couple tablespoons of olive oil in a large skillet over medium heat. Meanwhile, put the onion, garlic, and jalapeño in the food processor (once you've removed the zucchini!) and pulse until it's all minced and combined. Put in skillet and add plenty of salt and pepper.

Add zucchini and a quarter of the corn to the onion mix. After a minute, add the mushrooms. Meanwhile, put the rest of the corn in a food processor and let it run until the corn becomes paste-like. Keep cooking the zucchini and once all the water is released from the veggies and starts to evaporate, add the corn paste and about half a cup of cornmeal, along with a teaspoon or two of cumin, cardamom, curry, or your other spices. Stir all together and if the cornmeal isn't showing up dry, add a couple tablespoons more. Let the mixture sit for 10 minutes. If it still seems wet, add a little flour to bind it together. Taste and adjust seasoning.

Form patties of whatever size you like, about three quarters of an inch thick, and let them rest for a few minutes. Wipe out your skillet, heat oil in it to medium, and add patties. They should take about five minutes on each side to form a nice brown crust.

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 crushed walnuts or toasted pine nuts
  • toothpicks

Cut off the part of the chard stem that goes past the leaf (save these to include later in a stir fry or quiche). Create a little row of cheese about an inch up from the widest part of the leaf. Add dried fruit and some nuts to the row, which should now be about an inch or an inch and a half wide. Carefully roll the chard up and spear through with a toothpick to keep it closed. Sear both accessible sides in an olive-oil coated pan on the stove, or brush with olive oil and cook on the grill - 2-3 minutes on each side, or until the cheese has begun to soften and the stems seem tender.

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