Tag Archives: summer squash

Vegetable Pastitsio

14 Saturday Aug 2010

Posted by in Entree, Recipe, Vegetarian

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This recipe is absolutely delicious! Not only is it hearty (thanks to the lentils), but it reheats very well and makes a great packed lunch for the workplace. The recipe combines french lentils, eggplant, zucchini, and other summer vegetables with a creamy bechamel sauce.

(*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from Moosewood Restaurant Celebrates cookbook.

INGREDIENTS

Lentils

  • 1 cup dried french lentils
  • 6 cups water
  • 2 garlic cloves
  • 2 bay leaves

Vegetable Sauce

  • 2 tbsp extra virgin olive oil
  • 1 cup diced onions*
  • 4 garlic cloves, minced or pressed*
  • 2 medium eggplants, cubed into 1/2-inch pieces*
  • 2 medium zucchini, cubed into 1/2-inch pieces*
  • 1 medium yellow squash, cubed into 1/2-inch pieces*
  • 1/3 cup dry red wine
  • 1 1/4 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 tsp dired marjoram
  • 1 (28-oz) can diced tomatoes, undrained (such as Muir Glen Fire Roasted)
  • 1/2 cup chopped fresh basil
  • Salt and pepper
  • 1 large bunch swiss chard, rinsed and chopped*

Pasta

  • 8 oz no-cook lasagna noodles
  • 1 cup freshly grated parmesan cheese

Bechamel Sauce

  • 3 tbsp butter
  • 1/4 cup unbleached white flour
  • 2 cups milk, heated to just below scalding
  • 1 pinch ground nutmeg
  • 1/4 tsp salt
  • 3 organic, cage-free eggs, lightly beaten

Cheese

  • 8 oz grated feta cheese
  • 1/2-3/4 cup grated parmesan cheese

DIRECTIONS

  1. In a large stock pot, bring the lentils, water, garlic and bay leaf to a boil. Reduce heat to low, cover and simmer for 30-40 minutes, until tender. When the lentils are tender, remove garcli and bay leaves, and drain any excess liquid. Set aside.
  2. While the lentils cook, heat the oil in a large saucepan and saute onions and garlic for about 5 minutes, until the onions are transluscent. Add the eggplant, wine, cinnamon, oregano, and marjoram; cover and cook on low heat for about 10 minutes, stirring often. Add the zucchini and yellow squash, tomatoes, basil, salt and black pepper and continue to cook on low heat for 10 minutes. Add the swiss chard and continue to cook for another 10 minutes, until the vegetables are tender. Stir the cooked lentils into the vegetable sauce and set aside.
  3. Meanwhile, melt the butter in a small heavy saucepan. whisk in the flour and cook for 1-2 minutes, stirring constantly. Gradually add the hot milk and continue to whisk for several minutes, until the sauce thickens. Remove from the heat, add the nutmeg and salt, and then stir in the beaten eggs. Set aside.
  4. Preheat the oven to 350 degrees F. Oil a 3-quart, 9X13-inch baking dish.
  5. To assemble the pastitsio, spread 1/4 of the vegetable sauce in the bottom of the baking dish. Top with a layer of no-cook lasagna noodles and top with 1/4 of the feta. Repeat layers of vegetable sauce, noodles, feta. Evenly spoon all of the bechamel sauce on top and finish with the parmesan cheese. (Note: you may not use the last 1/4 of vegetable sauce – reserve for another use or to eat by itself with a slice of fresh bread.)
  6. Cover and bake for about 25 minutes. Uncover and bake for another 15-25 minutes, until bubbly and golden on top.
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Malaysian Vegetable Curry

13 Friday Aug 2010

Posted by in Entree, Recipe, Vegan, Vegetarian

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This is a fabulous, fairly simple curry recipe. Be aware that it’s quite spicy. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from a Gourmet recipe.

INGREDIENTS

  • 1 1/4 cups shallots or onions, coarsely chopped*
  • 4 large garlic cloves, coarsely chopped*
  • 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
  • 3 tbsp water
  • 2 tbsp extra virgin olive oil
  • 1-2 tbsp muchi curry powder (a spicy, yellow curry powder)
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 1/2 cups vegetable (or chicken broth)
  • 1 jalapeno chile, slit lengthwise in 4 places*
  • 1 (3-inch) cinnamon stick
  • 1 whole clove
  • 3 summer squash (any combination of zucchini or yellow squash or other type of summer squash)*
  • 1 package tofu, drained and cut into 1/2 inch cubes
  • 2 cups cherry tomatoes, sliced in half*
  • 1 large bunch swiss chard, chopped*
  • Cooked short-grain white rice

DIRECTIONS

  1. In a food processor or blender, chop fine onions, garlic, and ginger. Add water and purée to a paste.
  2. In a large heavy casserole heat oil over medium heat. Add onion/ginger paste and cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Add coconut milk through squash. Increase heat to medium-high and bring to a soft boil. Reduce heat to low, cover and simmer for 5 minutes. Add tofu through swiss chard and simmer, cover and simmer for an additional 1o minutes until all vegetables are tender and tomatoes are wilted. Discard jalapeno, cinnamon stick, and clove.
  3. Sprinkle with thai basil or cilantro and serve with cooked, short-grained white rice.

Swiss Chard Pizza

09 Monday Aug 2010

Posted by in Entree, Recipe

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This summer we received swiss chard in our weekly CSA farm share for 2 months straight. I love swiss chard, but I started running out of creative recipe ideas. My husband and I love pizza, so I thought…why not add it to a simple pesto based pizza. The pizza turned out to be fantastic – savory and packed with flavor. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 large bunch swiss chard*
  • 1 large onion, chopped*
  • 1 clove garlic, minced (or garlic curls)*
  • 1 medium summer squash (zucchini, yellow squash or other types)*
  • 12 oz part-skim mozzarella cheese
  • 1/4 cup pesto
  • 1 pizza dough
  • 2 tbsp course cornmeal

DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Slice or chop all the vegetables. Heat olive oil in a large cast iron skillet wok (or other large skillet). Add onions and garlic (or garlic curls). Saute for 5 minutes, or until they begin to brown. Add summer squash and swiss chard, saute for another 5 minutes, or until squash begins to brown. Remove from heat, and set aside.
  3. Meanwhile, shred the cheese.
  4. Sprinkle cornmeal on a large pizza stone. Roll out pizza dough on the pizza stone.
  5. Bake rolled out pizza dough in the oven for 5 minutes.
  6. Remove from oven, and spread pesto evenly over pizza. Sprinkle with 1/3 of the cheese, then top with vegetables, and the rest of the cheese.
  7. Bake at 475 for about 10 minutes or until the crust is golden brown and the cheese is melted.
  8. Serve with a simple green salad.

Zucchini & Potato Sabzi

08 Sunday Aug 2010

Posted by in Recipe, Side, Vegetarian

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This simple indian dish makes a fabulous side dish for most indian curries. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 1 pinch asafetida powder
  • 1 tsp cumin seeds
  • 1/2 tsp whole brown mustard seeds
  • 3-4 medium zucchini, yellow squash, or other type of summer squash*
  • 1/2 to 3/4 lb new potatoes*
  • 2 tbsp plain yogurt
  • 1 tbsp ground coriander
  • 1/2 tsp kosher salt
  • 1 tsp lemon juice

DIRECTIONS

  1. Cook potatoes in pressure cooker, according to your pressure cooker’s directions (or boil potatoes in a large pot of water until tender, about 7 minutes).
  2. Pour oil into a large pan or wok and turn heat to medium-high. When the oil is hot, add asafetida and then cumin seeds and mustard seeds. As soon as the mustard seeds begin to pop, add the zucchini and potatoes. Stir fry for 5 minutes.
  3. Add the yogurt, and cook, stirring, until the yogurt is absorbed. Reduce heat to low and add coriander and salt. Stir for a minute. Add the lemon juice and toss.
  4. Serve with white basmati rice and chickpea curry.