Butternut Squash Risotto 21 Oct 2018, 1:16 pm

From the Capital Area Food Bank’s recipe page: Capitalareafoodbank.org/recipes

1 small butternut squash, peeled, halved, seeds removed, cut into 1/2-inch pieces
1 large onion, chopped
2 tablespoons Olive Oil
Pinch of nutmeg
Sprig of minced fresh thyme or sage
1 1/2 cups uncooked brown rice
3 cloves garlic, minced
3 cups chicken broth or vegetable stock, heated
1/2 tsp. salt
1/4 tsp black pepper
1/2 cup grated parmesan cheese

Heat the oil in a large pot (with a lid) over medium heat. Add onion and cook until softened, about 5 minutes. Add squash, nutmeg, and thyme or sage, and cook 5 more minutes. Add rice and garlic and cook, stirring, for 1 minute.
Add 2 cups hot chicken stock. Lower the heat, cover, and simmer until the liquid is absorbed, about 15 minutes. Repeat with the remaining 1 cup of chicken stock. Cook until butternut squash is tender and the liquid is absorbed, 10-15 more minutes.
Stir in the salt, pepper, and parmesan cheese.

Bucatini in Chunky Eggplant Sauce 21 Oct 2018, 1:11 pm

From the Washington Post via shareholder Eileen Hanning

1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
One 12-ounce eggplant (unpeeled), cut into 1/4-inch by 1/4-inch by 3-inch strips
2 tablespoons plus 1/2 teaspoon salt, or more as needed
1/8 teaspoon freshly ground black pepper, or more as needed
1 pound ripe tomatoes, peeled and diced
1 teaspoon minced fresh oregano, or more as needed
12 basil leaves, torn
1 pound dried bucatini pasta
1/2 cup freshly grated pecorino Romano cheese, for serving

Heat the oil in a wide, deep-sided sauté pan over medium-low heat. Add the garlic and cook, 30 seconds, then add the eggplant, 1/2 teaspoon of the salt and the pepper. Partially cover and cook for 25 minutes, stirring often, or until soft, allowing the liquid from the lid to drip into the eggplant if it seems dry.
Use a fork to crush the eggplant in the pan to a chunky consistency, then add the tomatoes and the teaspoon of fresh oregano. Increase the heat to medium; cook uncovered for 10 to 20 minutes, until the sauce is thick (the cooking time will depend on how juicy your tomatoes are). Stir in the basil and keep the sauce warm.
Meanwhile, bring 5 quarts of water to a boil over medium-high heat. Add the bucatini and the remaining 2 tablespoons of salt. Cook according to the package directions (al dente), about 8 minutes. Drain, reserving 1/2 cup of the pasta cooking water.
Add the drained pasta to the sauce in the pan, and add just enough of the reserved pasta cooking water to create a sauce that coats the bucatini. Taste, and add more salt and/or pepper and oregano, as needed.
Serve hot, dusted with the cheese.

Roasted Tomatoes with Basil & Thyme 21 Oct 2018, 1:09 pm

Source: a farmgirl’s dabbles

24 plum (or other “meaty”) tomatoes, halved lengthwise
1/2″ c. olive oil
3 T. balsamic vinegar
4 large garlic cloves, minced
4 tsp. sugar
3 tsp. kosher salt
1 tsp. freshly ground black pepper
20 large fresh basil leaves, julienned
1 T. fresh thyme leaves

Preheat oven to 450°.  Prepare a large rimmed pan by covering it in foil (easy clean-up!) and spraying lightly with vegetable oil.
Arrange tomatoes on pan, cut sides up, in a single layer.  Drizzle with olive oil and balsamic vinegar.  Sprinkle with garlic, sugar, salt, pepper, basil, and thyme.
Roast for 35 to 45 minutes, until tomatoes start to caramelize and the flavors concentrate.  Your kitchen will smell tremendous!  Serve warm or at room temperature. (they also can be canned or frozen for later use.)

Zucchini Noodle Salad 21 Oct 2018, 1:07 pm

From WashingtonPost.com
Recommended by shareholder Eileen Hanning

3 medium zucchini (about 8 ounces each), spiralized (about 7 cups zucchini noodles)
1/4 teaspoon salt, or more as needed
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice, plus more as needed
1/4 cup fresh basil leaves, cut into ribbons
1/4 cup shaved Parmigiano-Reggiano cheese (from a block, using a vegetable peeler) (1 ounce)
2 tablespoons pine nuts, toasted (see NOTE)
Freshly ground black pepper

Cut any very long zucchini noodles so they are about the length of a strand of spaghetti. Place the zucchini in a colander over a bowl or in the sink. Toss with the salt and let sit to drain for 30 minutes. Pat dry with paper towel then transfer the zucchini to a bowl. Toss with the oil and lemon juice. (Salad may be prepared a day ahead to this stage.)
When ready to serve, toss the basil ribbons with the zucchini. Taste, and add more salt, as needed.
Divide among individual serving plates, then top each with Parm shavings, pine nuts and freshly ground pepper.

NOTE: Toast the pine nuts in a small, dry skillet over a medium heat until fragrant, 3 to 5 minutes, shaking the pan a few times to avoid scorching. Let cool completely before serving or storing.

Hungarian Cucumber Salad 21 Oct 2018, 1:05 pm

From epicurious.com

2 medium or large cucumbers
1 teaspoon salt
Pinch of sugar
1/4 cup white vinegar
Dash of garlic powder
1/2 cup water (or sour cream for a creamy dressing)
Sweet paprika
Black pepper

1. Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes with a plate and a 5-pound weight on top. Squeeze out the water on a paper towel.
2. Combine the sugar, vinegar, garlic powder, and water. Add the cucumbers and marinate for a few hours. To serve, sprinkle paprika on half of the salad and black pepper on the other half.

Thai Zucchini Soup 21 Oct 2018, 1:04 pm

From 101cookbooks.com
 
2 tablespoons coconut oil oil or clarified butter
1 cup sliced shallots (or onion)
1-2 tablespoons green curry paste, or to taste
1 can coconut milk (full fat)
6 medium zucchini, loosely chopped (5 cups)
1 cup water, plus more if needed
juice of one lime
cooked brown rice (or other grain)
topping ideas: basil oil, roasted cherry tomatoes, toasted nuts/seeds, quick pickled shallots, lots of lime, fresh herbs (coriander, basil)

Heat the coconut oil in a large saucepan over medium-high heat, stir in the shallots and a couple generous pinches of salt, and sauté until soft.
Stir in the green curry paste along with a dollop of cream from the top of the coconut milk. Stir well, and sauté for another minute or so, until fragrant.
Stir in the zucchini with another couple of pinches of salt, and sauté, being careful not to brown, until the zucchini is tender 5-7 minutes, or so.
Add the remaining coconut milk and the water, let everything come up to a simmer, and remove from heat. Season the soup with the juice of lime, and salt to taste. It’s all about balance here, and the soup should be brothy with strong coconut-lime flavor.
Serve over a scoop of brown rice, topped with any (or all!) of the toppings suggested, or experiment with your own ideas.
Serves 4-6.

Sautéed Savoy Cabbage with Scallions and Garlic 21 Oct 2018, 1:02 pm

From epicurious.com;
Recommended by shareholder Larry Henry:
“Farm Fresh and delightful vegan cuisine!”

1 bunch scallions
2 garlic cloves, chopped
3 tablespoons olive oil
1 pound Savoy cabbage, cored and thinly sliced (8 cups)
1/4 cup water

Chop scallions, reserving white and dark green parts separately.
Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.

Oven Roasted Vegetables 21 Oct 2018, 1:01 pm

2 small eggplant
2 zucchini or yellow squash
1/2 sweet onion
Flat parsley or basil
Garlic
2-4 Tbsp Coconut oil
Sea salt to taste

Preheat oven to 375 degrees.
Chop all vegetables into 1/2 inch pieces, evenly sized. In a large sheet pan, toss all vegetables with oil and salt so they are coated.
Bake on top rack 20-25 minutes, stirring occasionally, until eggplant is golden. Serve as a side dish, or on pizza, pasta, quinoa, or rice.

Chinese Cabbage “Slaw” 21 Oct 2018, 12:59 pm

From Waterpenny Intern Sydney Bunting

One Zucchini
One head of Chinese Cabbage
One bunch of Radishes or Turnips
One head of Fennel

Dressing:
2Tbsp of lemon juice
2tsp of honey
3Tbsp of olive oil

Mix all of the dressing ingredients together in a bowl and set in the fridge to chill.
Chop the cabbage into ribbons with a sharp knife. Use a vegetable peeler to peel the zucchini into thin ribbons. Cut the radishes and fennel into small chunks. Mix all the veggies together, then toss with dressing and enjoy!

Dill and Butter Squash 21 Oct 2018, 12:57 pm

From shareholder Kate Marshall

½ T butter
2 small zucchini and/or squash
1 t chopped dill
½ lemon
Salt, pepper

Slice zucchini and/or squash into ¼” rounds
Heat butter in pan over medium heat
Cook zucchini/squash until crisp tender and lightly browned
Add salt/pepper to taste, squeeze juice of ½ lemon, and toss with dill. Serve warm. So simple. So tasty.