Farm Fridays: Lemony Ricotta Summer Squash Galette

I meant to post this days and days ago, but I've been incapacitated by a terrible summer cold/sinus infection. I've been on the couch all week, hardly even picking up my laptop (which seems soooo heavy and requires me to actually sit up). I must be feeling a bit better, because I have the energy to work on this now. I'd better be recovering, because I really want to get going with some canning projects this weekend!

I did manage to drag myself up to the farm yesterday morning and was extremely pleased with all the produce. After several sparse weeks, things are finally picking up. The blackberries are ready for picking and they are gorgeous - all the bushes were absolutely laden with huge berries. I also picked up another delicious watermelon, lots of plump tomatoes and pounds of new potatoes. And, of course, the ubiquitous summer squash.

I know that a lot of people get sick of summer squash - once it starts coming in, it can smother you. But I'm more than happy to be drowned in squash. I really only started to eat it two years ago, and the honeymoon stage isn't over yet. There are still tons of great squash recipes out there that I haven't tried. (If the squash plants in my garden actually produced anything, I might be forced to eat my words.)

When this recipe showed up in my August Better Homes and Gardens, I knew it had to be made right away. I'm a big tart person, so a tart with summer squash sounded too good to pass up. While I do love a flaky, buttery crust, I went a bit more healthy with this one and tried out an olive oil crust. It was definitely tougher (on day one, it was difficult to bite through in places), but was much better the next day after it had softened. The filling was awesome - summer squash and ricotta cheese is a winning combination in my book. A slice of this tart and a salad makes for a delicious summer lunch.

Lemony Ricotta Summer Squash Galette
Adapted from Better Homes and Gardens August 2013. Tart dough is from Tamar Adler's An Everlasting Meal.

crust:
2 1/2 c flour
1/3 c quality olive oil
1/2 c ice water
1 tsp fine salt

filling:
2 zucchini or summer squash, thinly sliced (the recipe says two medium-sized squash, which will yield 2 1/2 c, but my two yielded much more than that - I added all the slices I could squeeze onto the tart and then saved the rest for another recipe)
3/4 c ricotta cheese
1/2 c Parmesan cheese
1/4 c shredded mozzarella cheese
1 clove garlic, minced
1 tbsp olive oil
2 tsp lemon zest
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 egg yolk

Mix together the flour, olive oil, and salt in a food processor. Pulse to combine. Slowly drizzle in the ice water until the dough clumps together into a ball. Remove the dough, divide in half, roll each half into a ball and flatten into a disc. Set one half aside for another project (I slip it into a ziplock bag and freeze it). Put the half you are using in the refrigerator to chill for about an hour.

Put the squash slices into a colander and sprinkle with salt, tossing to coat. Let drain for 15 minutes, then pat dry with paper towels.

Preheat oven to 400° F. Remove the tart dough from the fridge and place on a sheet of parchment paper. Roll it into a rough 12" circle (the dough will be tough to roll out, so I like to prep it with a Julia Child technique: literally beat the dough with your rolling pin until it begins to stretch out, then roll. This helps soften the dough without warming it with your hands). 

In a small bowl, mix together the cheeses, garlic, 1 tsp olive oil, lemon zest, lemon juice, salt and pepper. Spread the filling over the dough, leaving a clean 2" edge. Top this with the drained and dried squash slices (I piled three or four layers of squash on there). Drizzle the top with the remaining olive oil, then salt and pepper to taste.

Gently fold over the edges of the crust to keep in all the filling (I also took the opportunity to fold under all the rough, irregular edges from my clumsy rolling).

In a small bowl, combine the egg yolk with 1 tsp water. Using a pastry brush, brush the egg wash over the crust.

Slide the parchment and tart onto a baking sheet and bake for 35-40 minutes, until the crust is golden and the squash is tender. Enjoy!

Farm Fridays: Zucchini and Garlic Scape Latkes with Creamy Basil Sauce

I'm getting the impression that this is going to be a great year for cucumbers and summer squash. I have two enormous yellow squash plants in my garden (not producing yet, but huge and vigorous) and my cucumber vines have already started churning out some big ones. We've been getting large quantities of cucumbers and squash from the farm as well.

My favorite way to eat any summer squash is to grill it (just cut it into long planks, rub with oil and season with salt and pepper). Unfortunately, the weather hasn't been very cooperative for grilling lately. It seems like every time we so much as lift a corner of the grill cover, the skies open up.  I chose this recipe as an alternative to grilling my crisper drawer full of zucchini.

I was a little trepidatious because, while Jeff and I have made latkes several times, we never seem to get it right: either they're soggy or falling apart or more egg than potato. Yet I still persist in trying new recipes, hoping we'll figure it out eventually. Jeff raised his eyebrows when I proposed this recipe, but gamely went along with it. Good thing, too, because these are probably the most successful latkes we've ever made. Perhaps our problem is with starchy potatoes, because these zucchini latkes came together like a dream. I think our success came from squeezing a ton of water out of the zucchini (one of the pictures below shows how dry we were able to get it) before we mixed the batter. That ensured the latkes weren't soggy. While they didn't crisp up like potato latkes do (when done correctly, by people other than us, that is), the flavors and textures were delicious. The basil was a stand-out flavor in both the latkes and the sauce, complementing the zucchini and garlic beautifully. Isn't it great how seasonal flavors work so well together?

Zucchini and Garlic Scape Latkes with Creamy Basil Sauce
Adapted from Sassy Radish. 

1 1/2 lbs zucchini
1 1/2 tsp kosher salt
scant 2/3 c flour
1/4 c basil, slivered
2 eggs, lightly beaten (the local eggs we used were very large and our latkes turned out just slightly too eggy - try not to overdo it on the egg)
2 garlic scapes, thinly sliced (about 3-4 tbsp)
1/2 tsp baking powder
1/4 tsp black pepper
olive oil

1 c Greek yogurt
1/4 c basil, slivered
zest of 1 lemon
juice of 1/2 lemon
kosher salt and black pepper to taste

Trim one end off of each zucchini then shred using a box grater (don't cut off the other end - use it as a handle and add it to the stock bag when you're done!). Transfer to a large colander and toss with salt. Position the colander over a large bowl and let sit 15 minutes.

 

Meanwhile, make the creamy basil sauce. Add the yogurt, basil, lemon zest and lemon juice to a small bowl and stir well to combine. Add salt and pepper to taste, stirring to combine once more. Set aside to let the flavors meld.

After 15 minutes, transfer the shredded zucchini to a clean cheesecloth or kitchen towel. Twist and squeeze well to remove as much water as possible. 

Pour enough oil into a cast iron skillet (or other large, heavy pan) to cover the bottom completely. Heat over medium-high, until shimmering.

Meanwhile, add the zucchini to a medium bowl and combine with flour, basil, eggs, garlic scapes, baking powder and pepper. Mix to form a batter.

Reduce heat to medium and drop 1/4 cupfuls of batter into the skillet, arranging them into firm patties with a fork (we fit three large latkes at a time in our 9" skillet). Gently flatten the tops and tuck in any straggly bits on the sides.

Cook 3-4 minutes, then flip gently with a spatula and cook another 3-4 minutes until golden brown and cooked through. Remove to a paper bag or paper towel-lined plate to drain while the next batches cook (this recipe made three batches for us - nine latkes in all).

Serve nice and hot with creamy basil sauce on the side!

Farm Fridays: Tortellini Pesto Salad

I am back in the country and it is Farm Friday! After spending several weeks in pursuit of vegetables on foreign shores, I have found the mother lode in Pennington. My CSA share today was epic. Behold the glory: 

Blackberries, watermelon, summer squash, tomatoes, green beans, jalapenos, potatoes, chard, basil, parsley, shallots, bell peppers and eggplant, along with a lovely large bouquet of flowers. There was so much going on that it was difficult for me to decide on a menu for the week. Normally, I give top priority in my planning to things that are very perishable and any leftovers from the previous week. Today, overwhelmed with options (and feeling the jet lag), I was a bit more haphazard. Hopefully we will get through a good portion of this pile without it spoiling! I may have to make a ton of pesto this weekend to use up my half pound of basil.

Pesto was on the menu for today, but instead of making some fresh, I felt obliged to try and use up the last of my frozen pesto from last summer. Last July, to be precise. It's quite a bit past its peak (which was technically in December), but it tastes fine and I can't countenance wasting it. So fresh pesto will have to wait another day or two. Until then, old pesto or not, I will be enjoying this delicious tortellini salad, packed with summer vegetables. If it pleases you, feel free to make yours with fresher stuff.

Since I'm finally back home, expect to see more recipes on the site soon!  

Tortellini Pesto Salad
Adapted from a recipe found in the Wegman's circular a few summers ago.

1 package cheese tortellini (I used tricolor because it looks pretty)
1 bell pepper, thinly sliced (red might be nice, but green's what's available)
1 large shallot, thinly sliced
1 small bunch asparagus, cut into 2" pieces (I know what you're thinking - asparagus is not in season. But, if you remember, I froze some back when it was, to have it available for recipes just like this! Feel free to leave it out if there isn't any available locally.)
2 tbsp olive oil
1 zucchini, sliced into half moons or quarters
3 tbsp pine nuts
1 cup cherry tomatoes, sliced in half
3-4 oz basil pesto
15 basil leaves, thinly sliced

Preheat oven to 450°F.

Cook the tortellini according to package directions. Drain and rinse with cold water. Set aside.

Season the pepper, shallot, asparagus and zucchini with salt and pepper, then drizzle with olive oil. Transfer to a foil-lined baking sheet and arrange in a single layer. Roast for 10-12 minutes, stirring halfway through, until the vegetables are cooked through and soft, though not yet browned. Remove and set aside.

Meanwhile, toast pine nuts in a small pan on the stove top for 2-3 minutes, shaking frequently, until they begin to brown. Remove from pan and set aside.

In a large bowl, combine tortellini, vegetables, pine nuts, pesto and sliced tomatoes. Gently stir to distribute the pesto. Season with salt and pepper, if needed. Serve room temperature or chilled, as either a main course or a side dish.

(Belated) Farm Fridays: Grilled Vegetable Pizza

No, I haven't forgotten about Farm Fridays. I planned to make a nice broccoli salad last night with dinner and then blog about it. But that broccoli salad turned out . . . not pretty. And the rest of the meal was the potato salad I posted about a few weeks ago and some barbecue chicken. So there was no post last night. I will make up for it with a post today, and another in a few days, both from this week's delicious produce.

The seasons are changing at the farm. The greens are much reduced (at least, for now) and other vegetables are making their way into my farm basket. This week, we got four heads of lettuce (mostly butter lettuce, which is my favorite!), gorgeous broccoli, bok choy, red chard, garlic scapes, zucchini, scallions and strawberries. I also picked some garlic chives and winter savory (which I'm hoping to root and plant in my own herb garden!). But this was not my only CSA dealing this weekend. Apparently the Friday people got fewer strawberries than everyone else (since they weren't available for our first pick up), so we were allowed to go down to the Chesterfield farm for extra strawberries this weekend. So first thing this morning, Jeff and I got in the car and headed down for our bonus berries. We got another quart of strawberries and another bonus: a quart of green beans!

Since we were already in the area, Jeff and I then headed to Russo's Orchard Lane Farm, just down the road. I visit Russo's stand at the Trenton Farmers Market (we've been enjoying their greenhouse-grown Jersey tomatoes for the past few weeks), but I'd never been down to the farm. At their quaint little farm store, we picked up some grape tomatoes as well as a pile of snap peas, shelling peas, blueberries and garlic. The ride home was awesome, as Jeff and I gorged ourselves on straight-from-the-farm raw summer goodness. While raw green beans are good, raw snap peas are better, and raw shelling peas are just heavenly. There is no better way to spend a summer morning.

Our fresh summer day finished off with a delicious grilled vegetable pizza. I had been planning a pizza with the zucchini from this week's farm share and an ancient red onion from my basement, but I was inspired to add the pert little grape tomatoes as well. At the last minute I decided that our pizza dough ought to be grilled as well. Good decision. The pizza we make on our pizza stone is good, but the crust is never as crispy as we'd like it to be - grilling it resulted in a delightfully crispy crust with picturesque grill marks. I don't think we'll be seeing much of our pizza stone in the near future.

Grilled Vegetable Pizza
2 small zucchini, sliced into 1/4" slabs
1 red onion sliced into 1/4" rings
10 cherry tomatoes
cooking spray
1 pizza dough (mine was homemade with this recipe, minus the basil)
3/4 c pizza sauce (I'm out of home-canned sauce, so I used store-bought)
6 oz fresh mozzarella, sliced
2 tbsp fresh oregano, roughly chopped
salt and pepper

Coat grill rack with cooking spray, then preheat to about 375°F. Spray the zucchini, onion and tomatoes with cooking spray and season with salt and pepper. String the tomatoes onto a skewer. When the grill is hot, spread the veggies on the rack and cook 5-6 minutes on each side, until tender (the tomatoes only need about 5 minutes total). Remove and slice into bite-sized bits.

Arrange your toppings next to the grill. Make sure everything is prepped and ready for you to top your pizza quickly!

With the heat between 300 and 350°F, roll out the dough and carefully place it onto the grill, keeping it from sagging between the rungs. Cook 3 minutes, covered until the bottom is cooked and starting to bubble.

Flip the dough, then quickly arrange the toppings: sauce first, then veggies, then cheese. Season with salt and pepper. Close the lid and cook another 6-10 minutes, until the cheese is melty and the bottom crust is nice and crispy. Slide onto a serving platter and enjoy!

Mexican Chicken Casserole

I watched an episode of Good Eats today in which Alton Brown used leftover tortillas to make a Mexican version of lasagna with enchilada sauce. I was very amused, because I have leftovers from just such a recipe in my refrigerator right now. His recipe was startlingly similar to the one we used (from Cooking Light), although ours contains a much higher proportion of vegetables (just the way I like it). In fact, this time I really overloaded on the vegetables, using up what I had rather than following the recipe. More veggies = more healthy, right?

I originally pulled out this recipe because it sounded interesting, but I didn't actually make it for another nine months, and then only because it fit the ingredients I was trying to use up (a surplus of plum tomatoes from the farm). It turned out to be a keeper - delicious layers of fresh produce, grilled chicken, enchilada sauce, corn tortillas and cheese all melded together. I particularly like the way the corn tortillas - which can be dry on their own - get all mushy and moist in the final product. ("Mushy" is perhaps not a word with a positive connotation when it comes to food, but in this case, it's a good thing!) The fact that this can be put together a day ahead of time makes it even better - perfect for football Sundays when you just want to toss something into the oven at half time!

Mexican Chicken Casserole
Adapted from Cooking Light January/February 2011.

salsa:

8 plum tomatoes, halved and seeded (I used Plum Dandies, which seed easily and have a lot of firm flesh)

3 garlic cloves, peeled and crushed

1 small onion, peeled and roughly chopped

1 jalapeno pepper, seeded and quartered

cooking spray

1/3 c fresh cilantro (the cilantro I had waiting for this decided to kick the bucket a day early, so I used a bunch of partially-dried parsley that I had on hand - it's not the same, but sometimes you have to roll with the punches in the kitchen!)

3 tbsp lime juice (fresh tastes best, but I went with the bottled juice I had on hand)

1/8 tsp black pepper
rest of casserole:
1 c onion, chopped
1 c corn kernels (I used one ear)
1 c zucchini, diced (I used two very small ones - probably about 2 c)
1 c red bell pepper, chopped (I used the whole thing)
3 c chicken breast, cooked and shredded (I used two organic chicken breasts)
1 tbsp garlic, minced
2 tsp chili powder
1 tsp ground cumin
10 oz can green chile enchilada sauce
4 oz can chopped green chiles
12 6" corn tortillas
1 c (4 oz) shredded Monterey Jack cheese
1 c (4 oz) crumbled goat cheese

For salsa:
Preheat broiler. Coat a baking sheet with cooking spray (I lined mine with foil as well), and put tomatoes, crushed garlic cloves, small onion and jalapeno on it. Broil 20 minutes, until lightly charred. Remove from oven and cool slightly. Put the mixture in the food processor with cilantro, lime juice and black pepper. Process until smooth.

Preheat oven to 350° F. To prepare the primary casserole filling, heat a large nonstick skillet over medium-high heat. Lightly coat the pan with cooking spray (off the heat, please!). Add onion, corn, zucchini and bell pepper and saute until tender (~6 minutes). Add the chicken, garlic, cumin, chili powder, enchilada sauce and green chiles. Saute a few more minutes until heated through. (It's really tasty - I might eat it on its own, or over rice, as another option!)

Coat a 9x13 baking dish with cooking spray. Spread about 1/2 c of salsa along the bottom of the pan (this prevents the tortillas from sticking). Arrange six tortillas over the salsa. Spread half the chicken mixture on top. Top with half the remaining salsa, then half of each cheese. Repeat layers, starting from the tortillas.

Bake at 350° for 25 minutes, until nice and bubbly. Cool slightly before serving. (The leftovers are great, too - just reheat them in a toaster oven!)

Grilled Pattypan Squash Skewers

Grilled vegetables are awesome. I love the grill marks. I love the little bits of char they get on the edges. I love the slightly shriveled, dehydrated look of them, because I know it promises super-concentrated flavor.

I'm sure I've mentioned that I never liked summer squash - I've only begun to eat it this summer, and primarily via the grill. Well, this is becoming my favorite kind of squash to grill. I'd never eaten pattypan squash before. To be honest, I'd thought it was a winter squash variety when I'd seen it at the farmers market. But when it appeared in a bin with the zucchini at my CSA, I figured things out. I love winter squash, but summer squash is super-easy - no thick skin to peel, no stringy, seedy pulp to extract. I just sliced these babies into eights and stuck them on skewers.

The original way I prepared these was an Indian-spiced version from Cooking Light. I had actually meant to do that last night as well, but I had no fresh ginger. The ginger and other spices (whole coriander, ground cumin, etc) really give the squash some zip. Lacking the ginger, I decided to try a more Italian preparation (to go with our ravioli), coating the squash in fresh herbs, which allowed the flavor of the squash to shine on its own. The addition of some red onion adds a lovely pop of color and flavor to the skewer. A feast for the eyes as well as the palate!

Grilled Pattypan Squash Skewers

2 pattypan squash, cut into eighths

2 red onions, cut into eighths (I use the biggest pieces and reserve the small ones for other recipes)

1/4 tsp dried parsley

1/4 tsp dried basil

1/4 tsp dried thyme

1/8 tsp dried rosemary (you could certainly use fresh herbs instead)

salt and pepper
2 tsp olive oil


Combine the chopped vegetables in a bowl with the herbs, salt and pepper and oil. Toss to coat.

Thread the vegetables onto skewers (I try to alternate colors for greater visual impact).

Arrange the skewers on a preheated grill. Cook 12-15 minutes, rotating once or twice as necessary.

Grilled Vegetable Salad

I'm back! I survived three weeks in London without cooking facilities (the prepared foods section of the local supermarket was my salvation) and am now back and raring to go in my own kitchen. The problem is that I'm still all discombobulated from being out of town and dealing with some family issues, so lately our meals have been patched together from whatever is on hand. Fortunately, it being mid-August, there's plenty on hand!

This recipe is a good way to tap into that bounty. I think grilled vegetables are hard to beat any day, but top them with this dressing and they become something else. And I love the flexibility of this recipe - just use whatever vegetables you have on hand. The dressing will meld them all together into a coherent dish.

I know, the picture doesn't look very impressive. I was starving and in a hurry (also, we didn't watch the grill closely enough so several items were overcooked). But trust me, this is worth a try. Maybe yours will come out looking prettier - either way, it tastes fantastic!

Grilled Vegetable Salad
 My recipe card says I got this from Proud Italian Cook, but I can't find the original recipe on her site. Either way, I've changed it up a bit.

sweet potato, cut into 1/2" thick rounds (this time we used one very large, fat one - the middle one in the above picture)

corn on the cob, husked (we used two ears)

peppers, sliced into 1/2" rings(I used two bell peppers and half a cubanelle)

green onions, trimmed to a reasonable length for your grill

zucchini, sliced into 1/4" thick slabs

(*you could also use plenty of other veggies: I've done asparagus and green beans, and I'm tempted to throw some red onion rings in next time)

1 1/2 tbsp olive oil

1 tbsp red wine vinegar

1 1/2 tsp Dijon mustard

1 clove garlic

1 large stalk fresh oregano (I used Greek oregano)

14 tsp dried parsley (fresh is good, too, but I didn't feel like another trek out into the garden)

juice from half a lemon

salt and pepper

Fire up your grill! 

Toss your veggies with a little olive oil, salt and pepper (be gentle or your peppers will break like mine did - and you will probably need to rub the corn with oil separately, unless you have an enormous bowl). Spread the veggies on the grill and cook, turning once (they will each need different amounts of time, depending on their size and shape - just keep a better eye on them than we did!).

Meanwhile, prepare the dressing. Toss the garlic and herbs into a small food processor and mince. Add the rest of the ingredients and blend. (I prepared this by taste, so these measurements are approximate - I think the vinegar and mustard should be the strongest flavors, but do what tastes best to you).

Remove your vegetables from the grill. Cut the corn kernels off of the cob. Toss the vegetables together with the dressing in a large bowl and serve. (The recipe also suggests garnishing with fresh chives, but I forgot in my hurry to start eating!)

Grilled Chicken and Vegetable Kebabs

This is probably the last post you're going to see here for a few weeks. I'm going off to London in a few days to do some research, and I hear the cooking facilities in the University of London dorms aren't up to par (yet another reason that I do not miss dorm living).

Since I will soon be reduced to eating stale crackers and reheated takeout, I'm trying to make the most of the few fresh, healthy meals I have left. Naturally, we've been using the grill. Of course, it would be far pleasanter if we were grilling while chilling out on the deck, enjoying the summer evenings. But alas, triple-digit temperatures have been lasting well into the evening, meaning that dinner has been on the couch, in front of the TV, and near the A/C vents. These are not the bucolic sort of evenings they should be. Nevertheless, the food has been excellent!

I love anything grilled. Even a gas grill manages to impart some sort of magical flavor to everything that lands on it. Grilled meat is just so much more delicious than meat prepared any other way. And that goes the same for vegetables. These skewers showcase summer produce at its best: tender zucchini with its skin beginning to blister, extra-sweet bell peppers and red onions, bright little tomatoes bursting open with the heat, and soft, juicy chicken with tiny bits of char at the edges. It would be delightful on its own, but the addition of a garlic-lemon-parsley marinade really puts it over the top, binding all the flavors together. We've done this recipe three times already - once for a crowd - and it hasn't failed to please. The original recipe calls for a creamy pesto dipping sauce (I originally bookmarked the recipe as a way to use up some basil), but I see no need. What makes this so delicious is that the flavors of the individual pieces are allowed to shine through - even the marinade serves to highlight the beautiful summer produce.

If you're looking for something to make on a lazy summer's evening, chatting in the backyard until the sun goes down - or even if you're huddling around the A/C vents like me - this is a great recipe to try with any summer veggies that you have available.

Grilled Chicken and Vegetable Kebabs
Adapted from myrecipes.com.

zest and juice of 1 lemon

2-3 stalks fresh parsley

2-3 cloves garlic, minced

2 tsp olive oil

1/2 tsp salt

1/4 tsp pepper

1 bell pepper, cut into 1" pieces (I cut mine into eighths)

8 cherry or grape tomatoes

1 red onion, cut into 1" pieces

1 zucchini, cut into 1" pieces (I cut the smaller zucchini into rounds and the bigger one into half-moons)

1 chicken breast, cut into 1" pieces

Combine lemon zest, parsley and garlic in the food processor and chop.

Pour mixture into a large bowl and add lemon juice, oil, salt and pepper. Whisk to blend. Toss with vegetables and chicken.

Thread onto skewers (this recipe made six skewers for us - enough for dinner and leftovers!). Coat your grill with cooking spray. Lay the skewers on the grill and cook 12 minutes, turning occasionally. Enjoy!

Oven-Fried Zucchini Sticks

For a girl who doesn't like zucchini, I've been eating quite a bit of it lately. I've come to accept its presence in stir fries, mixed in with other things I actually like. And it was recently brought to my attention that it is delicious when fried.

Of course, deep frying is not my thing. Using that much oil seems like a waste, and I get enough fat in my diet. But this recipe captures a bit of the crunch of a fried treat without the extra oil. These zucchini sticks are battered, breaded and baked in the oven. The resulting texture is not as crunchy as a truly fried item, but pleasing enough that I kept coming back for more.

If you, too, have zucchini coming out your ears at the moment, this is a fun new way to prepare it!

Oven-Fried Zucchini Sticks

Adapted from Cooking Light's Way to Cook Vegetarian.

1 1/2 lb zucchini

1 c dry breadcrumbs

1/2 c panko

1/4 c grated Parmesan cheese

1/2 tsp salt

1/2 tsp black pepper

2-3 eggs (how many depends on the size of your eggs and the generosity of your dipping)

cooking spray (I used an olive oil one)

Preheat oven to 400° F.

Cut zucchini in half crosswise and cut each half lengthwise into eight to twelve wedges (depends on the thickness of your zucchini - I used two very fat ones, so I went with twelve).

Combine bread crumbs, panko, cheese, salt and pepper in a shallow dish. Add your egg to another shallow dish and whisk (I used one egg at a time, in case just one was enough). Take a wire cooling rack, coat it with baking spray, and place it over a baking sheet (to catch the crumbs).

Dip your zucchini into the egg mixture, then dredge in the bread crumb mixture. Place finished zucchini on the wire rack. Once they are all breaded (or, at least, your first batch - we had two batches), coat the whole tray with cooking spray once again (this is what will allow them to get a little crispy). Bake for 25 minutes, or until golden brown.

Serve immediately (they get cold quickly, although I ate them that way, too!) with tomato sauce for dipping.

Snap Pea Stir Fry over Parsley Orzo

My CSA finally started last week! The harvest on the East Coast seems to have gotten off to a slow start, but I don't mind because I was away when my vegetables should have started to roll in. Now that I'm home, I don't get to miss out on any bit of it!

I have been in love with the farmer's market for several years now. It's wonderful to go and pick out produce that you know is fresh, in season and local. I like knowing where my food comes from. But the CSA is an even more fulfilling experience: not only do I get vegetables that were picked that very morning (usually), but I get to pick some myself as well. Besides knowing that my produce is as fresh and delicious as it can get, I have seen several other benefits to this arrangement. First of all, I have an increasing respect for farm workers of all sorts. Now, I understand how difficult farming can be - one of my favorite books is Little House on the Prairie - but that intellectual understanding is totally different than the one I have gained by spending an hour in 90 degree heat bent over strawberry plants and snap pea vines. Second, I feel like I have made an investment in something worthwhile. I find it very soul-less to invest in stocks and commodities, making a profit off of companies that I will never see, that will never care about me in the least. This investment comes with a return that I have anticipated for months, and will look forward to week after week until the season ends. And besides that, I feel a sense of pride in walking onto the farm, knowing that I am a part of this effort to coax sustenance from the bare soil.

After spending yet another hour under the blazing sun this afternoon, plucking three pounds of snow and snap peas from their vines, I knew I had to do them justice by using them as soon as possible. These delicate beauties are best right away - storage in the refrigerator converts some of their sugar to starch, taking away from the flavor. I found an appropriate recipe in one of my produce cookbooks that used not only the snap peas, but the first slender zucchini of the season, fresh spring onions, and a handful of parsley from my garden. I wouldn't say this is the best vegetable dish I've ever had - it didn't blow me away - but it does justice to the vegetables by celebrating their individual flavors, which makes it an excellent early summer dish, in my opinion. Now if only the temperature would drop a bit so I could enjoy this outside . .

Snap Pea Stir Fry over Parsley Orzo
From the Rolling Prairie Cookbook. I'm already finding this book indispensable - it was originally done for a CSA, so the recipes are organized by the name of the fruit or vegetable, with two to four recipes each, so when you come home one day up to your ears in bok choy, you can more easily figure out what to do with it.

1 tbsp sesame oil
3 cloves garlic, minced

6 green onions, sliced into 1" pieces (I used some leftover spring onions I had lying around, both whites and stalks)

1/2 tsp red pepper flakes

1 bell pepper, sliced into slivers (red or yellow would be best, for added sweetness)

2 small summer squash (I think the recipe wanted something yellow, for contrast, but I had green zucchini on hand), cut into slices 1/4" thick (I went even thinner, using the food processor, because I'm not a big fan of zucchini and the thinner rounds muted its flavor a bit)

4 c snap peas, ends trimmed

1 tbsp soy sauce

black pepper, to taste

1 c orzo

1 tsp butter

1/4 c parsley, finely chopped

1/4 tsp salt

For the Parsley Orzo:

Bring a medium pot of water to a boil. Cook orzo until just tender, according to package directions (if it has them - mine were not very explicit). Drain well. While still hot, toss with butter. Add parsley and salt and toss until well distributed.

For the Snap Pea Stir Fry:

Heat oil in a large skillet over medium-high heat. Add the garlic, green onions and red pepper flakes and stir fry for 1 minute.

Add bell pepper, squash and snap peas and stir fry for 3-4 more minutes, until vegetables are hot and crisp-tender. Season with soy sauce and black pepper. Serve immediately on a bed of the orzo.