Tag Archives: yellow squash

Moroccan Chickpea, Butternut Squash & Greens with Couscous

26 Tuesday Oct 2010

Posted by in Entree, Recipe, Vegan, Vegetarian

≈ Leave a comment

Tags

, , , , , , , , , ,

This is a delicious vegan recipe that combines sweet and savory flavors and beautiful fall vegetables.

INGREDIENTS

  • 2-3 tbsp extra virgin olive oil
  • 1 large red or yellow onion
  • 1 medium butternut squash, peeled and cubed
  • 4-6 cloves garlic, minced
  • 1/2 tbsp ground cumin
  • 1/2 tbsp paprika
  • 1 tsp ground ginger
  • 1-2 tsp turmeric
  • 1/4 tsp freshly ground black pepper
  • 2 tsp ground cinnamon
  • 1/8-1/4 tsp ground cayenne pepper
  • 1 1/2 cups vegetable (or chicken) broth
  • 2 tbsp tomato paste
  • 2 (15 1/2 oz) cans chickpeas, rinsed and drained
  • 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
  • 2 medium summer squash (such as zucchini or yellow squash), sliced
  • 1 large bunch of winter greens (such as kale or swiss chard), rinsed and chopped
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lemon juice

DIRECTIONS

  1. Heat oil in a large saucepan over medium-high heat. Add onion, butternut squash and garlic; saute for 5 minutes.
  2. Stir in cumin through cayenne pepper; cook 1 minute, stirring constantly. Add 1 1/2 cups broth, tomato paste, chickpeas, tomatoes and summer squash; bring to a boil. Cover and reduce heat and simmer for 20 minutes, or until butternut squash is tender.
  3. Add greens, cover and cook for 5 minutes or until greens are tender.
  4. Stir in cilantro and lemon juice.
  5. Serve over couscous.
Advertisement

Vegetable Pastitsio

14 Saturday Aug 2010

Posted by in Entree, Recipe, Vegetarian

≈ Leave a comment

Tags

, , , , , , , , ,

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.

Malaysian Vegetable Curry

13 Friday Aug 2010

Posted by in Entree, Recipe, Vegan, Vegetarian

≈ Leave a comment

Tags

, , , , , , , , , ,

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

≈ 1 Comment

Tags

, , , , , , ,

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

≈ 2 Comments

Tags

, , , , , , , ,

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.

Quesadillas with Swiss Chard, Summer Squash & Black Beans

07 Wednesday Jul 2010

Posted by in Entree, Recipe, Vegetarian

≈ 3 Comments

Tags

, , , , ,

Quesadillas are a fabulous way to use all sorts of CSA veggies – summer and winter greens and squash! For a complete meal, serve with a simple side salad or Southwest Gazpacho. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped*
  • 2 large summer squash (any combination of yellow squash or zucchini)*
  • 4 cloves of garlic, minced*
  • 1 large bunch swiss chard, chopped (including stems)*
  • 1 15 oz can organic black beans, drained and rinsed
  • 8 oz cheddar cheese, grated
  • 4 oz feta cheese, crumbled
  • 6 large tortillas

DIRECTIONS

  1. In a large cast-iron wok (or other large skillet), heat oil on medium high heat. Add onion and summer squash. Saute for 4 minutes or until they being to brown (stirring only occasionally). Add garlic, saute for another 2 minutes. Add swiss chard and black beans and saute for 4 minutes, or until swiss chard is tender.
  2. On a cutting board or large plate prep the quesadillas: sprinkle a little cheese on one tortilla, spoon about 1/2 cup of swiss chard mixture on top of cheese, spread evenly up to the edges of the tortilla (you may need to add more or less of the swiss chard mixture depending on the size of the tortilla – ideally you want about a 1/2 inch thick layer of swiss chard mixture on each tortilla), top with a little more cheese and another tortilla.
  3. Spray the frying pan with cooking spray. Add one prepared quesadilla, spray top with additional cooking spray. Cook until browned on one side and then flip and cook other side until crispy and brown. Repeat for remaining quesadillas.
  4. Top quesadillas with a dollop of sour cream.

Savory Tart with Zucchini, Swiss Chard & Beet Greens

27 Sunday Jun 2010

Posted by in Dinner, Entree, Lunch, Meal, Recipe, Vegetarian

≈ 2 Comments

Tags

, , , , , , ,

Need a recipe to use up a variety of summer greens? This recipe is fabulous for combining summer greens, summer squash, and other summer vegetables. This particular savory tart recipe combines swiss chard, zucchini, garlic curls, onions, and beet greens with gruyere cheese. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 1 large bunch swiss chard*
  • 1 medium bunch beet greens*
  • 5 garlic curls, chopped*
  • 2 medium zucchini, chopped*
  • 2 medium onions, chopped*
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 6 oz gruyere cheese, grated
  • 3 large eggs, beaten*
  • 1 sheet of  frozen, ready-to-bake puff pastry, thawed (or prepare your own pastry dough)

DIRECTIONS

  1. Separate stems from the leaves of the swiss chard and beet greens. Chop the stems and set aside. Coarsely chop the leaves, set aside in a different bowl.
  2. Preheat oven to 425 degrees F.
  3. Heat olive oil in a large, cast iron skillet (or other large skillet) over medium-high heat. Saute onions and garlic curls for 5 minutes, or until they begin to brown. Add chopped zucchini and the stems of the swiss chard and beet greens. Saute for another 5 minutes. Add the leaves of the swiss chard and beet greens. Saute for another 2-3 minutes, or until the leaves are just wilted. Season with salt and pepper and set aside.
  4. Combine eggs and grated gruyere cheese in large bowl. Add the vegetables, and stir until well blended.
  5. Roll out thawed puff pastry, and carefully use it to cover the bottom of a 9X13″ baking dish prepared with cooking spray (the puff pastry should be large enough to cover the bottom and sides of the baking dish, with extra hanging over the edges).
  6. Add tart filling (vegetables, cheese and egg mixture). Carefully, fold over the edges of the puff pastry, on top of the filling.
  7. Bake at 425 for 10 minutes. Turn down heat to 350 and bake for an another 15 minutes, or until the tart filling is cooked through.
  8. Remove from the oven and allow to rest for at least 10 minutes before serving (preferably longer).
  9. Serve with a simple summer salad.

Mexican Pizza with Garlic Curls & Summer Squash

26 Saturday Jun 2010

Posted by in Dinner, Entree, Lunch, Meal, Recipe

≈ Leave a comment

Tags

, , , , , , , ,

The last time I made Mexican pizza was in undergrad. This pizza is far improved and incorporates garlic curls, zucchini, yellow squash, and onions from my CSA share. The flavors of the vegetables, cumin, salsa and cheese blends well to make a very savory pizza. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 medium summer squash (any combination of yellow squash and zucchini), sliced*
  • 1 medium onion, chopped*
  • 5-8 garlic curls, chopped*
  • 1 tbsp extra virgin olive oil
  • 6 oz sharp cheddar cheese
  • 6 oz monterey jack cheese
  • 1/4 cup black olives, sliced
  • 1/4-1/2 cup high-quality, prepared salsa
  • 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 curls. Saute for 5 minutes, or until they begin to brown. Add summer squash and 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 salsa evenly over pizza. Sprinkle with 1/3 of the cheese, then top with vegetables, rest of the cheese, and olives.
  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.

Fall Vegetable Stew

10 Saturday Oct 2009

Posted by in Dinner, Lunch, Recipe, Stew, Vegan, Vegetarian

≈ 3 Comments

Tags

, , , , , , , , , ,

This recipe is adapted from Tilghman Island Stew in Moosewood Restaurant New Classics Cookbook. Serve with Lemon Thyme Biscuits.

INGREDIENTS

  • 3 tbsp EVOO
  • 2 cups chopped red or yellow onions
  • 3-6 cloves of garlic, minced
  • 4 bay leaves
  • 2 tsp dried thyme (I used thyme that I had grown and my garden last season and dried and stored in a ziplock bag)
  • 2 tbsp Old Bay Seasoning
  • 14.5 oz can of diced tomoatoes (such as Muir Glen)
  • 1 medium butternut squash (can also use sweet potatoes), peeled and diced
  • 3 potatoes, peeled, and diced
  • 4 cups vegetable stock (used Trader Joe’s, organic vegetable broth)
  • 2 cups water
  • 1 bunch greens (used mixture of collard greens and bok choy)
  • 1 quart container of green/purple beans, eat bean cut in thirds
  • 1 cup chopped red bell peppers (about 1-2 bell peppers)
  • 1 medium golden zucchini, sliced
  • 1 medium zucchini, sliced
  • 1 tbsp soy sauce
  • 2 tbsp lemon juice (high quality, such as Lakewood or Santa Cruz Organic)
  • Salt and pepper to taste
  • Freshly grated parmesan (optional)

DIRECTIONS

  1. In a large stock pot, heat oil over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic, bay leaves, and thyme; then cover and cook for about 5 minutes, stirring occasionally. (If necessary to prevent sticking, add 1/4 cup water or stock.) Add Old Bay Seasoning and cook for 5 minutes.
  2. Add the tomatoes, butternut squash, potatoes, water and vegetable stock. Increase heat to boil. Stir in collard greens and green beans. Reduce heat to simmer, and cook until green beans are just tender (about 5-10 minutes). Add the bok choy, bell peppers, and zucchini. Cook for another 5-10 minutes, until all the vegetables are tender.
  3. Stir in the soy sauce and lemon juice. Add salt and pepper to taste. Remove and discard bay leaves.
  4. Serve topped with freshly grated parmesan cheese and with Lemon Thyme Biscuits.

Roasted Vegetable Enchiladas

01 Thursday Oct 2009

Posted by in Recipe, Vegetarian

≈ 2 Comments

Tags

, , , , , , , , , ,

After making this delicious recipe, you’ll never go back to using store bought enchilada sauce. This recipe is very forgiving, so try experimenting with a variety of beans and vegetables for the filling (see end of recipe for examples).

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

  • 4  tbsp EVOO, divided
  • 1 large zucchini, cut in long slices 1/4″ thick*
  • 1 large yellow squash, cut in long slices 1/4″ thick*
  • 1 large red bell pepper, cut in long slices 1/4″ thick*
  • 1 medium eggplant, cut in long slices 1/4″ thick*
  • 1 large sweet onion, cut in thick, whole rings*
  • 1  (10-ounce) package frozen whole-kernel corn*
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  cups enchilada sauce
  • Cooking spray
  • 8  (8-inch) whole wheat tortillas or 12 corn tortillas
  • 2  cups  (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 4 oz feta, crumbled

DIRECTIONS

  1. Prepare enchilada sauce.  
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, coat sliced vegetables in olive oil and sprinkle with a little salt and pepper. Grill on hight heat, flipping once until cooked. Remove from grill and cut into 1/4″ square pieces. (Alternatively:  Dice all vegetables. Heat oil in a large nonstick skillet over medium-high heat. Sauté for 5 minutes or until vegetables are tender.) Stir in beans.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheddar and feta cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/2 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

  • 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
  • 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
  • 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion