We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to LDobson@geaugafamilyfarms.org.
I used to work in the kitchen of the café at the Joseph-Beth Booksellers Store in Cincinnati, and one of my husband's favorite dishes there was the Vegetarian Chili. Years later I realized that this meal is particularly well-suited for using a range of CSA vegetables. It is satisfying without feeling as heavy as many versions of chili, and perfect for a one-dish, summertime meal. Here is my interpretation of the dish, which is fairly close to the original.
Makes about 6 servings
2 Tbsp. olive oil
2 small or 1 medium zucchini, quartered lengthwise and diced
2 small or 1 medium yellow squash, quartered lengthwise and diced
1 medium onion, diced
2 bell peppers (I use a combination of whatever peppers we have in the share), diced
2 cloves of garlic, minced
1 tsp. cumin
2 tsp. chili powder
2 tsp. oregano
Salt and pepper to taste
2 large tomatoes, cored, seeded and diced (or 1 large can of diced tomatoes)
1 can of garbanzo beans (include liquid)
1 can of kidney beans (include liquid)
¼ cup fresh dill, finely chopped
2 Tbsp. lemon juice
6 servings of cooked rice
Sour cream, chopped green onions and shredded Monterey Jack cheese (optional ) for garnish
In a large pot, heat the olive oil and sauté the zucchini, yellow squash, onions, peppers and garlic over medium high heat. Add seasonings and continue to sauté until vegetables begin to soften. Add tomatoes (and about ½ cup of water if using fresh tomatoes), garbanzo beans and kidney beans. Reduce heat to medium, and simmer until the chili cooks down and thickens a bit - approximately 45 minutes. Stir every 5-10 minutes. Add chopped dill and lemon juice, and cook for an additional 10 minutes to let flavors blend. Serve over rice and garnish with green onions, a sprinkle of Monterrey Jack cheese and a small dollop of sour cream.
This recipe was sent in by another of our "foodie" members, Tamasin Noyes, who is the author of Grills Gone Vegan (www.veganappetite.com).
Yield: 4 servings
This grilled version of a traditional French recipe is sure to become a summer favorite. Full of the best of summer's vegetables, the ratatouille becomes a meal when ladled over couscous or rice or accompanied by crusty bread. It's very adaptable, so feel free to substitute your favorite vegetables or those that are in season. If you're lucky enough to have leftovers, serve them on top of a grilled portobello or in an open-faced sandwich
2 cups (1 pint) cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon minced fresh thyme, or 1 teaspoon dried
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon herbes de Provence
1 eggplant, cut lengthwise into 1/2-inch-thick slabs
1 summer squash, cut lengthwise into 1/2-inch-thick slabs
1 zucchini, cut lengthwise into 1/2-inch-thick slabs
1 onion, cut into 1/2-inch-thick rounds
1 red bell pepper, quartered, or cut into rings if cooking indoors
1/2 cup minced fresh basil
6 cloves roasted garlic, minced
2 tablespoons minced fresh parsley
2 tablespoon balsamic vinegar
2 tablespoons dry red wine or salt-free vegetable broth (please change to salt-free vegetable broth)
Preheat an outdoor grill to medium-high heat.
Put the tomatoes, oil, dried thyme (if using), salt, pepper, and herbes de Provence in a deep 13 x 9-inch foil roasting pan and stir to combine. Put the roasting pan on the grill and close the lid. Cook, stirring occasionally, until the tomatoes have some charred spots, about 12 minutes. Remove from the heat.
Lightly mist the eggplant, squash, zucchini, onion, and bell pepper with olive oil spray. Put them on the grill and cook until marked, 4 to 5 minutes. Turn over and cook until the other side is marked and the vegetables are tender but not soft, 4 to 5 minutes.
When the grilled vegetables are cool enough to handle, chop them and add them to the tomato mixture. Add the basil, garlic, parsley, vinegar, wine, and fresh thyme (if using). Put the pan back on the grill and cook, stirring occasionally, for 10 minutes to allow the flavors to meld. Serve hot or at room temperature.
Preheat the oven to 400 degrees F.
Put the tomatoes, oil, dried thyme (if using), salt, pepper, and herbes de Provence in a deep 13 x 9-inch nonreactive baking pan and stir to combine. Bake for about 25 minutes, until the tomatoes have some charred spots.
Preheat a grill pan or electric grill to medium-high heat.
Grill the vegetables as directed. (If using an electric grill, keep it open and cook a few minutes longer if necessary.) Assemble the dish as directed and return to the oven for 15 minutes. Serve hot or at room temperature.
Ripe melon picked in the fields will be much softer than the warehouse-ripened grocery store melons to which many people are accustomed. If the softer texture bothers you, try using the melon for other dishes, such as smoothies and frozen pops. Chilled melon soup is a great addition to summer lunch and brunch menus, and makes a great first course on a warm evening.
Cold Melon Soup
4 cups ripe honeydews, cut into small balls
4 teaspoons lime juice
2 teaspoons honey
1 cup nonfat vanilla yogurt
1/2 cup honeydew balls ( to garnish)
In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a
bowl and add yogurt. Beat with a fork or wire whisk until blended. Chill several hours. Serve cold. Whisk before serving and garnish each bowl with a few melon balls.
Recipe from Food.com
The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.
8 cups finely diced seedless watermelon, (about 6 pounds with the rind) (see Tip)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.
Recipe from EatingWell
Lots of our members are foodies, as you can see by those who have sent in recipes lately. Another of our member foodies is Kim Roberts, who chronicles her weekly cooking adventures here.