The (very) Full Basket

This week’s CSA is full-on-summer-glory: several varieties of melon, delicate summer squash, candy-like sungold tomatoes, chard, peaches, white eggplant, sugar plums, and corn! Sweet, sweet summer corn….I’ve been waiting for this.

Summer Bounty from Dragon Fly Farms

So far, I turned the chard into a chard-ricotta pesto (can I just call anything I put into the food processor with walnuts, garlic and parm “pesto”?) and baked it on some pizza dough with roasted tomatoes, sungold tomatoes, basil and a sprinkling of bacon. I took some zucchini, summer squash and carrots and made a shredded veggie salad with a dijon-green onion-red wine vinegarette, and also made our favorite zucchini-apple-walnut-raisin-oatmeal pancakes for breakfast, topped with some sauteed peaches.

Chard-Ricotta Pesto
1 bunch chard, washed, chopped
1 onion, diced
1/2 cup walnuts
2 tablespoons red wine vinegar
12 oz ricotta
1/2 cup grated parmesan cheese
3 cloves garlic, minced
salt/pepper

Saute the chard and onion in a medium pan until both are soft. Pulse walnuts in food processor until coursely chopped. Add in chard mixture, vinegar and parm. Pulse until course paste forms. Add in vinegar, ricotta and garlic. Season with salt/pepper and maybe a dash of nutmeg. Add more vinegar if you want more of a “bite.” I also drizzled in a touch of truffle oil which gave it a nice “funk.” Use on pasta, as a dip for veggies, spread on toast for a canape, or like I did on some pizza dough

Shredded Veggie “Pasta” Salad
I call this “pasta” salad because I use my julienne peeler to make long thing strips from all the veggies – it ends up looking like a colorful pile of angelhair pasta!

2 summer squash
2 zucchini
2 carrots, peeled
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced/crushed
1 green onion, minced
olive oil
salt/pepper

Julienne all vegetables and place in a colander. Sprinkle with salt and toss, let drain for 20 minutes. Make dressing: whisk mustard, vinegar, garlic and onion in a medium bowl, add in olive oil in thin stream, whisking to emulsify. Season with salt and pepper.

Squeeze out the salted veggies in a clean dish towel. Toss with dressing and adjust seasoning as needed. Any fresh herbs would also be great tossed in here.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s