Summer produce has arrived. Mexican Squash, Beefsteak tomatoes, Basil, Cucumbers and Bell Peppers are here. Lots of ways to use these, with or without cooking.
Fox Farm
Basil
RUSD Food Hub
Bell Peppers
Potatoes Baker - 90 count
Yellow Onions
The Grove
Avocado
Gaytan Family Farm
Mexican Squash
Beets
Romaine
Cucumber
Beefsteak Tomatoes
Green Beans
Mexican Squash is similar to zucchini, but sometimes more melon shaped, a little sweeter, and the flesh is a little whiter. It can be used in all the ways you use zucchini, raw in salads, sliced and grilled, steamed, or grated for zucchini bread.
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This marinated lentil salad is substantial with its lentil base, can be made ahead, and is adaptable to what you have on hand. Nice break from pasta salad.
Marinated Lentil Salad with Zucchini and Tomatoes
From Food52. Serves 4.
Ingredients
1 1/4 cups French lentils
1 bay leaf
1 or 2 medium Zucchini (about 8 ounces total), sliced into coins 1/8-inch thick
Kosher salt + freshly ground black pepper
2 cups tomatoes, in bite sized pieces
1/2 teaspoon Aleppo pepper, or a smaller amount of red pepper flakes (to taste)
6 ounces fresh mozzarella (sold in rounds or logs), cut into small cubes
2 tablespoons toasted pistachios, coarsely chopped
A few big handfuls of parsley and basil leaves (roughly torn)
For the lemon-pistachio salsa verde:
3 anchovies
2 tablespoons toasted pistachios, very finely chopped
1 teaspoon capers, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons lemon juice
1 cup Italian parsley, finely chopped
1/4 cup basil, finely chopped
1/3 cup extra-virgin olive oil
Directions
Place lentils and bay leaf in a saucepan and cover by several inches of water. Bring to a boil, then turn down the heat and simmer until the lentils are tender but still firm, about 20 minutes (or according to package directions). Add additional water, if needed, to keep the lentils covered.
Meanwhile, to make the salsa verde: Mince and smash the anchovies into a paste with the side of your knife. In a small bowl or jar, combine the anchovies, pistachios, capers, lemon zest and juice, parsley, basil, and a few pinches of salt. Add the olive oil, stirring well to integrate. Taste and adjust the acid and seasoning.
To prep the vegetables. Toss the zucchini in a few tablespoons of salsa verde and pinch of salt and black pepper. Season the cherry tomatoes with salt.
When lentils are done, drain well in a colander, discarding the bay leaf. Return the lentils to the pan. Immediately fold in 2 to 3 tablespoons of the salsa verde and Aleppo pepper. Let cool for about 10 minutes, then taste and adjust seasoning. Toss in the zucchini, tomatoes and their juices, and more salsa verde, to taste--then add the mozzarella, pistachios, and herbs and toss a few more times. Serve immediately or at room temperature. Covered, the salad will keep well in the refrigerator for several days.
Here is a simple way of bringing magic to simple sliced cucumbers. Place cucumber rounds in a single layer, and sprinkle with lime juice. Use about a teaspoon of the Magic Spice Blend for one cucumber.
Magic Spice Blend
From Food52
Ingredients
Magic Spice Blend
1/3 cup dark brown sugar
3 tablespoons kosher salt
3 tablespoons smoked paprika (you can use regular sweet paprika if you don't like the taste of smoked)
1 tablespoon garlic powder
1 tablespoon freshly cracked black pepper
2 teaspoons cayenne pepper
1 teaspoon celery seed, crushed in the palm of your hand
Directions
Place all the ingredients into a small jar and shake. It just might become your new best friend in the kitchen.
Where else can you find a use for this magic spice?
One of my favorite ways to cook green beans is to sautee in a little olive oil, with some red pepper flakes, and garlic.
Wash, cut the ends off, peel and mash your garlic cloves. Use as much garlic as you like.
Green Beans, Several Ways
Directions
In a large frying pan, heat enough oil to coat the bottom, add a bit or red pepper flakes, then add the green beans. Using tongs, turn over so every bean is touching the frying pan at some point. After the green beans begin to blister, add the garlic, and some salt. Cook a couple more minutes, then cover with water, add a lid (or aluminum foil) to the pan. They should steam to a bright green color, and become tender.
Green beans steam easily and can provide a base for many flavors. Have fermented black beans sauce? A little of that on your steamed beans with garlic and sautéed mushrooms is a wonderful strongly flavored side dish. Sprinkle your sautéed and steamed green beans with toasted walnuts and a little Balsamic vinegar and salt for a very elegant dish.
What is there to say about Beefsteak Tomatoes? I will admit to being someone who waits all winter and spring for a vine-ripened tomato. Not the salad decorations available year-round in your supermarket. I like all tomatoes, as long as they are vine ripened and full of flavor.
Sandwiches are a great way to eat them. Good bread, other veggies such as sliced cucumber, red onion, Romaine lettuce, sliced raw bell peppers, avocado, cheese or a meat if you choose. Spread with pesto or the avocado or mayonnaise or mustard. Or toast the bread and grill the squash, add thick slices of tomato, sprinkle with salt (or maybe the Magic Spice Blend), and basil leaves. Mozarella cheese would be great for an Italian flavor pathway.
Salads are always better with tomatoes. Lots of salad goodness in this box: Romaine, cucumbers, beets (roasted and sliced or shredded raw), bell peppers.
Mozzarella Tomato Salad
Thick tomato slices with mozzarella slices in between, sprinkled with basil and some Balsamic vinegar, olive oil, salt and pepper. I like the tomatoes thicker than the cheese in this one. This can be laid out on a rectangular plate to dress up your meal.
Finally, I want to share Alice Water’s recipe for Pesto. This is the recipe I have used for as long as I can remember. I grow basil every summer, make a batch of pesto to use on pasta, sandwiches or pizza. I make another batch to put in cubes or plastic baggies to freeze to have on hand all winter when fresh basil is only a dream.
Pesto
From Chez Panisse Pasta Pizza and Calzone by Alice Waters
Ingredients
4 cloves young garlic or 2 cloves mature garlic
Coarse salt
Whole black peppercorns
2 cups roughly chopped fresh basil leaves
1/3 cup olive oil
1/3 cup lightly toasted pine nuts
1/3 cup Parmesan and pecorino cheese mixed
Directions
This can be made in a mortar with a pestle. Begin with peeled, sliced garlic and coarse sea salt and a few black peppercorns. Begin to pound with the pestle and add a small handful of basil leaves and a tablespoon or so of olive oil. Continue to add more leaves gradually, along with a little olive oil and some pine nuts. Keep pounding and until all of the basil and nuts are in the mortar. You will only have used about half the oil at this point. Too much oil will make it difficult to grind the ingredients into a paste. When you have worked the mixture into a smooth paste, stir in the freshly grated cheese and the remaining oil. Taste for salt and add more if needed. Let the pesto rest a while for the flavors to marry.
Or, you can do this in a food processor. Be careful the whole peppercorns are completely ground so you don’t have an unpleasant surprise!