My friend, Andy, recently gave me a cookbook titled, Adventures of an Italian Food Lover by Faith Heller Willinger. The author’s name was familiar to me because I have been cooking from her book, Red, White, and Greens: The Italian Way with Vegetables, for a long time. You can also check out a column she wrote for The Atlantic Monthly by visiting this site: http://www.theatlantic.com/author/faith-willinger/
In the Adventures book, Faith takes readers to country markets and busy city shops, to wineries in rural villages, to kitchens in restaurants and into private homes where her friends share their recipes – real Italian recipes.
Additionally, Willinger introduces the reader to the people of Italy: the grocers who stock homemade artisan cheeses and salumi, winemakers, Tuscan bakers, butchers and chocolatiers. Each entry is followed by a recipe. The recipes include some classic Italian dishes that will be familiar, but most are as authentic and original as the people Ms. Willinger profiles in the book. Actually these profiles are one of the best features in the book.
Even if you’re practiced in making Italian food, there’s still much to learn from Ms. Willinger. She includes information on the most important ingredients, explaining such things as why certain dry pastas are superior to others, what goes into making Italy’s best cheeses, how to select the best olive oils and what distinguishes an artisanal ricotta from another more ordinary one.
The book can also function as a guidebook for travelers because she includes web sites, hours of operation and contact information that make arranging a personal visit easy.
Here are a few recipes from the book for you to try. The book is divided into three major areas of Italy: Northern and Central Italy; Tuscany and Southern Italy and the Islands.
From Chapter 1 – Northern and Central Italy
Willinger adapted this recipe from Walter Bolzonella’s recipe, a barman of the Hotel Cipriani in Venice.
For the peach puree:
- 1/2 cup water
- 1/4 cup lemon juice
- 1/2 to 3/4 pound ripe white peaches
- 2 teaspoons sugar
For the drinks:
- A few raspberries, if desired, for color
- 1 bottle Prosecco sparkling wine
Put the water and lemon juice in a bowl. Peel, pit and slice the peaches. Immerse them in the acidulated water, so they don’t discolor and macerate for at least 10 minutes or up to 6 hours.
Drain the peaches, reserving 2 to 3 tablespoons of the liquid. In a food processor or blender, puree the peaches with the sugar and reserved liquid. Use more sugar if the peaches are very tart
but this is not a sweet drink. If the peaches don’t have pink veins (which lend a Bellini its rosy hue), add a few raspberries to the mixture before pureeing.
Transfer the mixture to a jar or bottle and chill thoroughly.
Pour cold peach puree into a pitcher. Add one bottle of chilled Prosecco sparkling wine and stir gently. Pour into glasses and drink at once.
- 3 egg yolks at room temperature
- 3 tablespoons sugar
- 3 tablespoons Moscato d’Asti wine
- Butter or hazelnut cookies or fresh fruit or berries
Place the ingredients in a 1 ½-2 quart pot (use a copper or stainless steel bowl with a rounded bottom, holding the bowl with a pot holder)
Begin beating at high-speed with a mixer until foamy. Place the pot over medium heat and continue beating. Mixture will grow greatly in volume and thicken. Remove the pot from the heat when the mixture feels warm and continue beating.
Place back over the heat, beating the whole time, removing the pot from the heat when it seems to be heating up too much. Practice makes perfect.
The zabaione will be thick and foamy, warm but not hot to the touch. Serve in individual glass serving bowls with butter or hazelnut cookies on the side. Or over berries or sliced fresh soft ripe fruit like peaches or mango.
Chapter 2 – Tuscany
Ricotta-Stuffed Zucchini Flowers
- 1 cup ricotta, fresh, if possible, or sheep’s milk ricotta
- 12-16 fresh zucchini flowers
- 3 tablespoons extra virgin olive oil, divided
- Freshly ground black pepper
- Fine sea salt
- 1 tablespoon minced fresh basil
If your ricotta is watery, drain it in a sieve to remove excess whey. Soak the zucchini flowers in cool water, then gently spin-dry in a salad spinner. Removing the stamens is unnecessary.
Pack the ricotta into a pastry bag — I use a disposable one and simply cut the tip off the end. Insert the end of the pastry bag into the zucchini flowers and pipe one or two spoonfuls of ricotta into each.
Drizzle one tablespoon of extra virgin olive oil in a large non-stick skillet. Place the stuffed flowers in the skillet in a single layer and the place pan over the highest heat.
When the pan heats and the oil begins to sizzle, cover and cook for four to six minutes or until the flowers are hot, steamed by the moisture of the ricotta.
Transfer to a serving dish and top with pepper and salt, minced basil, and the remaining extra virgin olive oil.
Etruscan Grape Tart
Serves 6 to 8
- 1 package active dry yeast (2 ½ teaspoons)
- ¾ cups warm water
- 3 tablespoons Chianti — drink the rest with dinner
- 1 tablespoon honey
- 2 ½ – 2 ¾ cups soft wheat flour (Italian “00” or White Lily flour)
- ¼ cup Tuscan extra virgin olive oil, plus more for oiling the bowl
- ½ teaspoon fine sea salt
- Around 1 ¾ pounds wine, Concord, or red Grace grapes
- 6 tablespoons sugar
Dissolve the yeast in the warm water, wine and honey in a large bowl. Let sit for 10 minutes or until bubbles form. Stir in ¾ cup flour — it doesn’t have to be smooth because lumps will dissolve. Cover and let rise for 1 hour.
Add the olive oil, salt and 1 ½ cups flour. Knead dough until smooth and elastic. Add up to ½ cup additional flour if necessary so it isn’t sticky. Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 1 ½ hours.
Punch the dough down and divide into two pieces. Roll each piece out to a rough 10 by 16-inch rectangle. Place one rectangle on parchment paper on a cookie sheet (or use a nonstick cookie sheet), scatter the dough with half the grapes and sprinkle with 3 tablespoons sugar.
Use the second rectangle of dough to cover the bottom layer. Sprinkle the remaining grapes on the dough, gently press the grapes into the dough, and sprinkle with 3 tablespoons sugar. Cover with plastic wrap and a dishtowel and let rise for 1 hour.
Preheat the oven to 400ºF. Bake for 35 to 45 minutes or until dark brown. Remove from the pan while still warm and spoon excess juice over the tart. Serve at room temperature.
From Chapter 3 – Southern Italy
Spaghetti with Walnuts and Anchovies
Serves 4 to 6
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, sliced
- 2 whole salt-cured anchovies, filleted, or 4–6 canned anchovy fillets
- 3–4 tablespoons coarsely chopped walnuts
- Chili pepper to taste
- 1 tablespoon minced fresh parsley
- Coarse sea salt
- 14–16 ounces spaghetti
Heat the extra virgin olive oil in a large skillet and sauté the garlic over low heat until it barely begins to color. Add the anchovy fillets and, with a wooden spoon, mash them until they dissolve into the oil. Add the walnuts, chili pepper and parsley; stir to combine and remove from heat.
Bring 5 to 6 quarts of water to a rolling boil. Add about 3 tablespoons of sea salt, then add the spaghetti and cook until it offers considerable resistance to the tooth, approximately three-quarters of the package-recommended cooking time. Drain the pasta, reserving 2 cups of the starchy pasta cooking water.
Add the spaghetti to the sauce in the skillet along with 1/2 cup reserved pasta-cooking water, and cook over high heat, stirring with a wooden fork, until the pasta is cooked al dente, adding a little more pasta water as the sauce dries.
Sweet & Sour Lemon Sauce
Use as a sauce for fish.
For the candied zest:
- 2 Meyer lemons
- 1 orange
- 6 tablespoons coarse sea salt
- 1/2 cup wildflower honey
- 1 cup sugar
Peel the zest from the lemons in strips, leaving 1/4-inch pulp attached to the zest. Peel the orange the same way.
Put the zests in a bowl and toss with 2 tablespoons salt; add 1 cup water and weight down with a small plate to keep zests submerged for 1 to 2 hours. Rinse and drain.
Bring 10 cups of water to a rolling boil, Add the remaining 4 tablespoons of salt and the zests and when the water returns to a rolling boil, remove from heat and let zests cool completely in the salted water. Drain zests.
Combine the honey, sugar and 2 1/4 cups of fresh water in a small pot and bring to a simmer. Add the drained zest and cook over lowest heat, less than a simmer, for 40 minutes.
Remove from the heat and let zest cool in the syrup overnight. The next day, bring the syrup back to a simmer, lower the heat and cook for 1 hour. Remove from the heat and cool completely.
Repeat the process one more time, cooking zest on the lowest heat for 30 minutes. Store zest in its syrup in a jar.
For the sauce:
- 3 1/2 Meyer lemons
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, peeled
- 1 tablespoon minced celery
- Fine sea salt
- White pepper
- 3 tablespoons chopped candied lemon zest
Trim three lemons with a knife, cutting the rind away down to the pulp. Section the lemon into wedges, cutting between the white connective membranes.
Squeeze the juice from the remains of the lemons into a measuring cup and add the wedges. You should have about 1/2 cup.
Squeeze the juice from the remaining 1/2 lemon and add it to the wedges. In a small saucepan, add the oil and saute the garlic and celery over medium heat until the celery barely begins to color.
Add the lemon wedges and juice and cook, mashing the mixture with a wooden spoon, until the mixture is pulpy. Remove the garlic. Season the lemon mixture with salt and white pepper.
If the sauce is too tart, add a spoonful or two of syrup from the candied zest. Transfer lemon mixture to a blender and add candied zest. Blend until smooth.
A new month as turned the corner and you will start to find less of the warm weather foods and more of the items that grow well in cooler weather at your market. The produce that seemed most abundant to me at the market this week were carrots, sweet potatoes, pears, leeks and broccoli. Here are a few ideas on how to serve them.
Purchase sweet potatoes that are a uniform in size so that they cook evenly.
Scrub them under water and dry them with a paper towel.
Spray or rub them with oil.
Use a metal fork to poke a few holes in each potato. (This keeps them from exploding when they cook. Don’t do this too far ahead of baking or the fork holes will oxidize and turn dark.)
Put them on a rimmed baking sheet and bake at 400 degrees F for 50-60 minutes, until soft.
Cheese: shredded cheddar/jack, crumbled feta, grated Parmesan, ricotta.
Fresh herbs and seasonings: chopped fresh basil, cilantro, oregano, chives or dill.
Meats: chili, taco meat, fajita chicken or beef, pulled pork, bacon, chopped ham, salami, mini meatballs.
Vegetables: chopped scallions or red onions; steamed broccoli, green beans, snow peas or asparagus; grilled corn; chili beans; chopped fresh tomatoes or sun-dried tomatoes; sauteed spinach, mushrooms or onions; roasted red peppers; jalapenos; thawed frozen peas; chopped avocado or guacamole; coleslaw
Sauces & dressings: salsa; barbecue sauce; gravy; nacho sauce; ranch salad dressing; peanut sauce, marinara sauce; pesto.
Sweets: brown sugar, honey, maple syrup
Toasted Nuts: sunflower seeds, pepitas, pecans, almonds, walnuts, pine nuts, peanuts.
Tuna, Pear and Gorgonzola Salad
- 1 small head Romaine lettuce, torn into bite-size pieces
- 3 pears – cored and diced
- 6 ounces Gorgonzola cheese, crumbled
- 1/2 cup thinly sliced red onion
- 12 ounces tuna, packed in water, drained
- ½ cup peeled, grated carrots
- 1/2 cup pecan halves, toasted
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons prepared mustard
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- Fresh ground black pepper to taste
For the dressing: blend the oil, vinegar, honey, mustard, garlic, salt and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, tuna, carrots and onions. Pour dressing over the salad and toss, Sprinkle with pecans and serve the salad with a slice of the carrot bread (recipe below).
Creamy Shrimp and Vegetable Pasta
I prefer to saute the vegetables separately, so that they do not overcook before adding them to the sauce.
- 8 oz short pasta, like rotini or penne
- 12 large shrimp (16-21 size)
- 1 large leek, white and light green parts, sliced thin
- 1 medium zucchini, diced
- 1 large tomato, seeded and diced
- 1 teaspoon Italian seasoning
- 1 garlic clove, minced
- 4 teaspoons butter, divided
- 1 cup cream
- 1 cup grated Parmesan
Put a large pot of salted water on to boil.
In a medium skillet, heat 1 teaspoon of butter, add the leeks and garlic and cook until tender, about 3-4 minutes. Remove the leeks and garlic to a bowl and set aside.
Add another teaspoon of butter to the skillet, add the diced zucchini and cook until tender, about 3-4
minutes. Remove the zucchini from the skillet and add it to the bowl with the leeks.
Add another teaspoon of butter to the skillet, add the tomatoes and cook about 2 minutes.
Remove the tomatoes from the skillet and add them to the bowl with the leeks and zucchini.
Add the remaining teaspoon of butter to the skillet, add the shrimp and saute them just until they turn pink, turning them over once, about 5 minutes. Add the cream and Italian seasoning.
Bring to a simmer. Add the cooked vegetables and heat gently.
When the water boils, cook the pasta al dente. Drain and add it to the skillet with the shrimp mixture.
Add the grated cheese and stir gently. Serve immediately
Carrot and Spice Quick Bread
Makes 1 loaf
- 1 1/2 cups self-rising flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/3 cup butter softened to room temperature
- 1/4 cup plus 2 tablespoons firmly packed brown sugar
- 1/2 cup milk or almond milk
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 1/2 cups shredded carrots
- 1/2 finely chopped walnuts
Combine the first 4 ingredients in a mixing bowl. Set aside.
Using a mixer, cream the butter and sugar, beating well. Beat in the milk, egg, vanilla and orange extracts.
Stir in the carrots and walnuts.
Add the reserved dry ingredients. Mix well.
Spoon the batter into 2 1/2-by-4 1/2-by-8 1/2-inch loaf pan coated with cooking spray.
Bake at 375 degrees F for 50 minutes, or until a wooden pick inserted in the center of the bread comes out clean.
Cool in the pan 10 minutes. Remove the bread from the pan and let cool completely on a wire rack.
Tips On Grilling Shellfish
The flavor of shellfish benefits significantly from grilling. Removing the shellfish from the grill before they become too well done and rubbery is the biggest challenge. Watching closely for shellfish to turn opaque (non-transparent), removing them from the grill and serving them immediately are key to delicious tasting fish.
Prepare scallops for grilling by cutting off the curved shaped appendage that is attached to the side of the body, if still intact.
Prepare shrimp by removing the shell and the vein that runs along the back. Personal preference dictates whether to leave the tail on or off.
Marinating shellfish in a flavorful oil will help to prevent the tendency of the scallops and shrimp to dry out.
Two skewers work best to prevent the seafood from spinning or turning on the grill.
Grill shrimp on each side for 2-3 minutes, depending on the thickness of the shrimp. Cook scallops for 2-3 minutes on each side, depending on their size.
Tips On Grilling Vegetables
Make room on the grill for vegetables. The caramelized, smoky flavor that comes with grilling does wonders for vegetables. A lot of veggies do well on the grill, but some really stand out — asparagus, corn, eggplant, squash, mushrooms, peppers and onions.
Most vegetables cook better and are less likely to stick if they’re marinated first or brushed lightly with vegetable oil.
For added flavor, sprinkle grilled vegetables with chopped fresh herbs. Cut the vegetables all about the same size for even cooking.
If you use wooden skewers, soak them in warm water for 20 minutes.
Marinade for the Shellfish and Vegetables
- 1/4 cup extra virgin olive oil
- 1/2 teaspoons dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Whisk all the marinade ingredients together in a measuring cup. Divide in half. Use one half for the shellfish and one half for the vegetables.
Grilled Shellfish Skewers
For 2 servings
- 6 medium sea scallops
- 6 medium shrimp, peeled and deveined
- Marinade, recipe above
- 2 double skewers
- Green Goddess Dressing, recipe below
Grilled Vegetable Skewers
For 2 servings
- 1/4 of a Fennel bulb, cut into 2 inch pieces
- 1/3 of a Red Bell Pepper, cut into 2 inch pieces
- 1 small Zucchini, cut into 2 inch slices
- Marinade, recipe above
- 2 double skewers
- Green Goddess Dressing, recipe below
Marinate the shellfish and vegetables separately for 30 minutes. Drain and thread the scallops on one double skewer and the shrimp on a second double skewer.
Do the same with the vegetables. Save any marinade left in the bowl to use as a basting sauce.
Preheat an outdoor grill to high and grease the grill grates with oil.
Place the vegetable skewers on the grill first, since they will take longer to cook. Cook until the vegetables are tender, turning and basting them with the olive oil mixture occasionally, about 15 minutes.
After the vegetables have cooked for 10 minutes, place the shellfish skewers on the grill. Cook for 2-3 minutes on each side.
Serve the grilled shellfish and vegetables with the Green Goddess Dressing.
Green Goddess Dressing
This may be used immediately or stored in the refrigerator for up to 3 days. This dressing is also delicious drizzled over hard-boiled eggs.
Makes 1 cup
- 1/4 cup snipped chives
- 1/4 cup chopped fresh flat leaf parsley leaves
- 2 tablespoons chopped fresh tarragon
- 2 anchovy fillets
- 2 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper
Place the chives, parsley, anchovy fillets, tarragon and vinegar in a food processor and pulse a few times to combine.
With the motor running, add the olive oil in a steady stream, scraping down the sides, and process until pureed. Add the sour cream and process until smooth. Season with salt and pepper.
Store in the refrigerator until serving time.
Brown and Wild Rice with Pecans and Thyme
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 cup brown and wild rice mix, without seasoning. (I use Lundberg rice)
- 3/4 cup chopped, toasted pecans
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- Salt and fresh ground black pepper to taste
- 2 cups low sodium chicken stock
In heavy saucepan with a tight-fitting lid, saute the onion in oil until softened. Add rice and saute 2-3 minutes, stirring so it does not get too brown.
Add the bay leaves, thyme, salt, pepper and chicken stock and bring to a boil.
Turn the heat to very low, cover and cook for about 50 minutes. (Check your rice package to see what the recommended cooking time is.)
After 50 minutes, check the rice. It should be slightly chewy with all the liquid absorbed when it’s done. Stir in the toasted pecans.
Turn off the heat and let stand, covered, 10 minutes. Serve hot.
July has an abundance of vegetables and fruits available, so I try to incorporate as many as I can into my weekly menu. I made a few dinners last week that utilize these seasonal fruits and vegetables and I hope you like them as much as we did.
Veggie Packed Frittata
Serve with a mixed green salad and some hot biscuits.
- 1 lb parboiled potatoes, sliced ¼ inch thick
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 3 links pre-cooked Italian chicken sausage, sliced thin
- 1 bell pepper, seeded and thinly sliced
- Half of a small onion, thinly sliced
- 6 mushrooms, sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons thinly sliced basil
- 6 asparagus, cut into 2 inch lengths
- 8 eggs, beaten
- 1 cup shredded cheddar or mozzarella cheese
Heat an oven broiler.
Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook the sliced sausage, garlic, bell pepper, mushrooms and onion until the vegetables are soft, 3–4 minutes. Add asparagus; cook until wilted, about 1 minute.
Stir in the sliced potatoes and salt and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes.
Sprinkle the cheese on top and place the skillet under the broiler. Broil until set and the cheese is melted, about 3 minutes. Garnish with remaining basil before serving.
Summer Melon Salad with Grilled BBQ Shrimp
Last week my CSA had melons aplenty. I received two Crenshaw and one yellow watermelon. So I came up with a few recipes to make. The melon salad is in this post and next week, I will share the melon soup recipe I made. When you make the salad try to use two different types of melon for contrast. I also like the balance of the tangy grilled shrimp with the sweetness of the fruit salad. I also served this salad dinner with some homemade cornbread. See the recipe for Cheddar Cornbread here.
For the salad
- 4 cups Crenshaw melon, peeled and seeds removed
- 4 cups yellow watermelon, peeled and seeds removed.
- 2 cups red grapes, halved
- 1 cup toasted pecans, toasted
For the shrimp
- 12 large shrimp, shelled and deveined
- 1/4 cup Peach BBQ sauce, see recipe here
- Lemon quarters for garnish
Basil Honey Dressing
- 3 tablespoons chopped basil leaves
- 1/4 cup honey
- 1/4 cup cider vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/3 cup extra virgin olive oil
Combine the salad dressing ingredients in a blender. Set aside in a serving bowl.
For the melon salad
In a mixing bowl combine the two types of melon with the grapes. Refrigerate until ready to serve.
Just before serving, mix the melon and grape mixture with the toasted pecans and a little of the basil dressing. Serve additional dressing with the salad.
For the grilled shrimp
Prepare an outdoor grill for medium hot heat or heat an indoor stove-top grill.
Thread the shrimp onto skewers and brush them lightly with BBQ sauce. Place the shrimp skewers on the grill directly over the heat. Cook for 2 to 3 minutes.
Turn the skewers and cook for another 2 to 3 minutes. Take care not to overcook. Remove them to a plate and serve with lemon quarters, the melon salad and cornbread.
Stuffed Zucchini with Fresh Basil Pesto Spaghetti
Basil is so plentiful this time of year, so I try to think of different ways to use it in my summertime cooking. Of course, freezing basil pesto for the winter months is also another option. It is also a great addition to salad dressing and omelets, as in the recipes above.
For the eggplant
- 1/2 tablespoon olive oil, plus extra for baking
- 2 medium zucchini
- 1 link pre-cooked Italian chicken sausage, finely chopped
- 1 small garlic clove, minced
- 2 tablespoons finely chopped bell pepper
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped plum tomatoes
- 2 tablespoon dried Italian bread crumbs
- Pinch crushed red pepper flakes
- 2 tablespoons shredded cheddar cheese
For the spaghetti
- 8 oz spaghetti
- 1/2 cup prepared basil pesto, see recipe here
- 1 cup freshly grated Parmesan cheese
Cut a thin slice off the top of each zucchini. With a small spoon (I like to use a grapefruit spoon) remove most of the flesh from the zucchini without cutting into the outside. Chop the cut slice and the flesh.
Heat the 1/2 tablespoon of oil in a medium skillet and add the chopped zucchini, chopped sausage and the garlic. Saute until the zucchini is completely cooked and has lost its moisture.
Add the onion, bell pepper and tomatoes, cook until soft. Add enough breadcrumbs to hold the mixture together, about 2 tablespoons.
Remove the pan from the heat and allow the mixture to cool, about 30 minutes.
Stir in the cheese and fill the hollowed out zucchini shells with the mixture.
Place the stuffed zucchini in a small baking dish. (The zucchini can be prepared in advance up to this point and refrigerated until baking time.)
Preheat the oven to 375 degrees F.
Drizzle the zucchini with olive oil. Pour about 1 inch of water into the bottom of the baking dish.
Place the baking dish in the oven and bake for about 40-45 minutes or until the filling is golden brown and the zucchini shells are tender.
For the spaghetti
While the zucchini are baking, cook the pasta in salted boiling water until al dente. Reserve ½ cup of the pasta cooking water and drain the spaghetti.
Return the drained pasta to the cooking pot and add the pesto with a little of the cooking water to thin the sauce a bit.
Add the Parmesan cheese and black pepper. Mix well and serve alongside the stuffed zucchini.
I look forward to this time of year because the CSA I belong to (Jeta Farms) begins its distribution of shares to its members. As you can see from the cover photo, my share contains beautiful produce.
CSAs (community supported agriculture programs), provide a direct link between local farmers and consumers by allowing members to purchase a share of a farmer’s crop before it’s produced each season. This allows the farmer to pay for seed, water, equipment, etc., up front.
Each week of the share season, the farmers deliver great tasting, healthy food to predetermined locations or members pick up their shares at the farm. CSA members share in the harvest and everyone benefits. This type of arrangement helps people to connect back to the earth and the food they eat.
Here are recipes for how I used some of the produce in my first share.
Did you know that you can make delicious vegetable stock with corn cobs? The stock can be used to add flavor to soups, risotto or any recipe calling for vegetable stock.
- 12 corn cobs (corn kernels removed)
- 2 chive stalks
- 2 stems fresh parsley
- 2 stems fresh thyme
- 1 bay leaf
Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat. Reduce heat to medium, cover the pot and simmer for 1 1⁄2 hours.
Strain, discard solids and refrigerate or freeze until ready to use the stock.
Grilled Corn on the Cob
For each ear of corn:
- 1 teaspoon butter
- ½ tablespoon chopped fresh chives
- One ice-cube
- Heavy duty aluminium foil
Remove the husks and silk from the corn. Center the corn on a piece of foil large enough to enclose the entire cob.
Dot with the butter and sprinkle on the chives. Add an ice-cube.
Bring up the foil sides. Double fold the top and ends to seal making one large foil packet, leaving room for heat circulation inside.
Grill, turning frequently, until the corn is tender, about 15 minutes. Remove the corn from the grill. Be careful opening the foil and wear oven mitts as the corn will be very hot!
Green Bean Salad
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 clove garlic, finely minced
- Kosher salt and freshly ground pepper, to taste
- 2 cups fresh green beans, trimmed and cut into 2 inch pieces
- 2 oz feta cheese, crumbled
- 1/4 cup finely diced red onion
- 1/4 teaspoon dried oregano
To make the vinaigrette: whisk together the vinegar, oil, garlic, salt and pepper in a serving bowl; set aside.
Bring a large saucepan of lightly salted water to a boil; add the beans and cook until just tender, about 3 minutes.
Using a slotted spoon, transfer the beans to a bowl of ice water. Drain well and toss with the vinaigrette, oregano, feta and onion. Chill before serving.
Stuffed Summer Squash Boats
- 4 medium yellow squash
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1 cup marinara sauce, heated (see recipe link here)
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup Panko breadcrumbs
- Olive oil
- 2 tablespoons minced fresh basil leaves
- Sea salt and fresh ground pepper to taste
Cut off the stems on the squash and cut a slice off the top of each squash. I used the top and the scooped out flesh in the relish recipe below.
Using a small spoon, scoop out the seeds and enough flesh from each squash to create room for the stuffing.
Place the squash in a greased baking dish or in individual baking dishes and brush the cut sides of the squash with olive oil.
Season the squash lightly with salt and pepper.
Preheat the oven to 375 degrees F.
To make the stuffing:
In a small mixing bowl, combine the panko breadcrumbs, 1 tablespoon olive oil, minced basil and Parmesan cheese. Set aside.
Combine the ricotta and mozzarella in another mixing bowl and season to taste with salt and pepper.
Evenly distribute the ricotta cheese mixture in the squash boats.
Evenly sprinkle the breadcrumb topping mixture on top of the ricotta filled squash.
Bake the squash for 30 minutes or until the squash is tender and the topping is golden brown.
Remove the baking dish or dishes from the oven and pour some warm marinara sauce over the squash boats before serving.
Small Batch Summer Relish
Sweet-and-sour squash relish is a great condiment for burgers and summer sandwiches. You won’t believe how delicious summer squash is in this relish.
Makes: 2 cups
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons mustard seeds
- 1/4 teaspoon crushed red pepper (chili)
- 1/2 teaspoon salt
- 1 1/4 lbs zucchini and/or yellow squash
- Half a medium onion
- Half a red or yellow bell pepper
Finely dice the vegetables with a knife. I don’t like using the processor for relish because it makes the squash watery and a grater makes them too fine for relish.
In a large saucepan, heat vinegar, sugar, mustard seeds, crushed red pepper and salt to boiling on high, stirring. Stir in squash, onion and bell pepper.
Simmer 60 minutes or until very tender and very soft, stirring occasionally.
Transfer to airtight containers and refrigerate until cold. Store up to 1 week in the refrigerator or freeze in small containers.
Grilled Lamb Chops
For the steak seasoning, I like Pensey’s Chicago Seasoning, but use whatever seasoning you like.
- 4 loin lamb chops, 1 ½ lbs and 1 ½ inches thick, fat trimmed
- 4 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon steak seasoning
- 2 lemon quarters
In a zip-lock bag combine the lamb chops, oil, lemon juice and steak seasoning. Close the bag and mix well. Refrigerate the lamb chops overnight.
Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack. Remove the lamb from the refrigerator 30 minutes before cooking.
Transfer the lamb chops to the grill. Cook 5 minutes,; turn and cook 5 minutes. Remove to a plate, cover with foil and let rest for 5 minutes. Serve with the lemon quarters.
If making the potatoes on the grill leave continue to cook them while the lamb chops rest.
- 2 Yukon Gold Potatoes, quartered
- 2 tablespoons olive oil
- 1 small clove garlic, minced
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon each salt and black pepper
Boil the potatoes in water for 6 minutes, until slightly cooked but firm in the center. Drain potatoes in a colander. Dry on paper towel.
Place the olive oil, garlic, oregano, salt and pepper in a mixing bowl. Add the potatoes and mix well.
Place a piece of heavy-duty foil on the opposite side of the grill from the lamb chops. Spread the potatoes in a single layer on the foil. Cook for 15 minutes, turning once halfway through cooking..
Cucumber Tomato Salad
- 1 cucumber, peeled if bitter, sliced thin
- ¼ cup chopped red onion
- ¼ teaspoon Kosher salt
- 1 medium tomato, halved and sliced
- Ranch Dressing, recipe below
Place the cucumber slices in a bowl and sprinkle with the kosher salt. Toss to distribute the salt evenly around the cucumber. Let sit for 20 to 25 minutes while the salt helps pull excess moisture out of the cucumbers. Then rinse off the salt, drain the cucumbers and dry them with paper towels
Combine the cucumbers, tomatoes and red onion. Refrigerate until serving time. When ready to serve, dress the salad with some of the ranch dressing.
Homemade Ranch Dressing
- 1/2 cup low-fat buttermilk
- 1/4 cup low-fat mayonnaise
- 1 tablespoon white wine vinegar
- 1 small clove garlic, grated
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- Pinch of onion powder
- Pinch of paprika
- Sea salt and freshly cracked pepper, to taste
Combine the buttermilk, mayonnaise, vinegar, garlic, chopped herbs, onion powder, paprika, sea salt and freshly cracked pepper, to taste. Mix until well combined then cover and place into a refrigerator for at least 30 before serving so the flavors have time to mingle.
Swordfish and Zucchini Kebabs
- 2 tablespoons extra virgin olive oil olive oil
- 1 Swordfish Steak, 1 inch thick (about 12 oz)
- 1 large clove garlic, sliced
- 1/2 teaspoon grated lemon zest
- Black pepper
- 1 medium zucchini, trimmed
- 10 squares of red onion
- Olive oil
- Salt and pepper
- 2 skewers
Place swordfish in a glass dish, sprinkle with lemon zest and black pepper, scatter garlic over the fish and pour olive oil over all. Cover and refrigerate for several hours.
Cut the zucchini in half lengthwise. Cut each half into 1 inch pieces. I had 10. Remove 2 red onion rings from a large onion. Cut each ring into 5 – one inch pieces.
Remove the garlic from the fish and cut the fish into 10 – one inch pieces.
Tread 2 skewers, alternating fish, zucchini and onion. Pour the dripping from the fish marinade over the skewers.
Heat an outdoor grill to high and oil the grill grates. Place the skewers on the grill and close the cover. Lower the heat to medium. Cook about 12 minutes until the fish is cooked through, turning the skewers halfway through the cooking time. Serve the kebabs over spaghetti.
A New Way To Cook Pasta
Angel Hair Pasta
I have read several articles about cooking pasta in a skillet with less water. I made a full pound of spaghetti for this recipe to test this non-traditional procedure for cooking pasta. The leftovers will not be wasted. It worked very well. The pasta cooked quickly and was perfectly cooked. You do have to stir it often to keep it from sticking to the bottom of the pan. It is definitely an energy and time saver, without loss of flavor.
- 16 oz thin spaghetti
- 1 1/2 teaspoons salt
- 6 cups cold water
- 4 tablespoons extra virgin olive oil
- 1/4 cup grated Parmesan cheese (1 oz)
- 1/4 cup flat-leaf parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly cracked black pepper
Place pasta in a dry 12 inch skillet (if pasta is very long, such as spaghetti, break the stands in half). Add 1 1/2 teaspoons salt and 6 cups cold water.
Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, about 7-8 minutes, depending on the thickness of the pasta.
Tilt the pan and spoon off the liquid that pools at the edge of the pan into a bowl, so that very little is left in pan. Add remaining ingredients to the pasta.
Return just enough cooking liquid to the pasta, tossing them with the spaghetti. Serve with the swordfish kebabs.
Homemade Marinara Sauce
Use this sauce for the meatballs and eggplant recipes.
- 3 tablespoons olive oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 2 (28-ounce) containers Italian Crushed Tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup Italian flat-leaf parsley, chopped
- Salt and pepper to taste
- 6 large basil leaves
In a large saucepan, sauté the onion in olive oil, until soft over medium to low heat. Add the garlic and sauté for a minute; be careful not to overcook.
Add tomatoes, oregano and crushed red pepper to the saucepan and bring to a boil. Once boiling, lower the heat and cover with a lid.
Cook for 25 minutes on medium heat. Stir in parsley. Salt and pepper to taste. Cook for another 5 minutes. Turn off the heat and mix in the fresh basil.
Makes about 7 cups of sauce.
I call these Neapolitan meatballs because this is how my grandmother made them. She grew up in northern Campania before moving to America.
Makes 16 meatballs
- Extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons finely chopped fresh parsley leaves
- 4 thick slices firm, hardy white bread, crust removed, cut into cubes
- 3/4 cup milk
- 1 pound lean ground beef
- 1 pound ground pork
- 1 large egg
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Add the bread to a medium mixing bowl and pour in the milk. Add the onion and garlic, stir and let sit for about 10 minutes.
Add the remaining ingredients to the bread mixture. Gently combine all the ingredients with your hands until just mixed together. Don’t overwork the mixture or the meatballs will be tough.
Divide the mixture into 16 equal pieces and shape them into meatballs.
You can brown the meatballs in a skillet in olive oil until brown. Or, you can put them on a foil lined baking pan and bake in a 350 F oven for about 25-30 minutes until brown.
Place the meatballs in a medium-large sauce pan or skillet and cover with some the homemade marinara sauce. Simmer for about 30 minutes before serving.
This is not a dish that can be prepared quickly, but with some of my make ahead tips, you can enjoy this entrée for dinner and have several leftovers for future use without spending all day in the kitchen. Eggplant freezes very well in all stages of its preparation. Additionally, I do not fry the eggplant, but bake it in the oven to reduce the calories.
For each one pound of eggplant, you will need:
- 1 pound eggplant, peeled
- 1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters) or egg whites
- 1 cup Italian style bread crumbs
- ½ cup freshly grated Parmigiano-Reggiano
Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.
Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Place the egg substitute in one shallow dish and the bread crumbs mixed with the cheese in another.
Dip the eggplant slices into the egg substitute, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
- 2 ½ cups Marinara sauce (see recipe above)
- 8 ounces shredded mozzarella cheese
- 1 recipe breaded and baked eggplant
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and sprinkle with half of the cheese. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.
Italian Romaine Salad
- 1/2 head of romaine lettuce, sliced, washed and dried
- ¼ of a small red onion, cut into rings
- 1 tablespoon red wine vinegar
- 1 clove garlic , minced
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
Place the greens and onion in a medium salad bowl. In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.