Celebrating Vegetables

Summer’s finally here! The season of bounty and abundance, especially in regards to vegetables. Each week, the tables at the farmer’s market are expanding with bounty. It’s naturally a time to celebrate fresh, local produce. Here are some recipes if you need inspiration.

Zucchini & Cherry Tomato Tango

3 TBSP extra virgin olive oil
1 1/2 pounds zucchini, quartered lengthwise and sliced 1/4 inch thick
2 garlic cloves, minced
1 tsp minced fresh thyme pr 1/4 tsp dried
pinch of red pepper flakes, halved
1 lb. cherry tomatoes, halved
1 TBSP capers, rinsed and minced
1 TSBP chopped fresh parsley
1 tsp grated lemon zest plus 1 tsp juice

Heat ~1 TBSP olive oil on medium (to med-high) heat, until entire skillet is warmed through. Add zucchini and cook until just tender (about 5-7 minutes). Stir in garlic, thyme, and pepper flakes and cook until fragrant (about 30 seconds). Stir in tomatoes and 1/2 tsp salt and cook until tomatoes are softened and begin to release their juices (about 4 minutes). Remove from heat and stir in capers, parsley, lemon zest and juice and the remaining 2 TBSP olive oil. Season with salt and pepper to taste.

Serve with grilled or seared portabellas, veggie burgers or chicken breasts.

Slow-Cooker Yam Mash

3 pounds orange sweet potatoes or yams, peeled and sliced 1/4 inch thick
1/2 cup water, plus extra as needed
salt and pepper
3 TSBP melted ghee or extra virgin olive oil

Combine potatoes, water and 1 tsp salt in slow cooker. Grease 16″ x 12″ sheet of parchment paper and press down firmly over potatoes. Cover and cook until potatoes are done (5-6 hours on low, 3-4 hours on high). Discard parchment. Mash yams until smooth in the crock. Fold in melted ghee or EVOO and season with salt and pepper to taste. Serve with steamed kale and/or seared sausage.

Summer Squash “Spaghetti” with Roasted Cherry Tomato Sauce

2 pounds cherry tomatoes, halved
1 shallot, sliced thin
3 TBSP extra-virgin olive oil
5 garlic gloves, minced
1 TBSP minced fresh oregano, or 1 tsp dried
1 TBSP tomato paste
salt and pepper
1/4 tsp red pepper flakes
3 pounds yellow summer squash, trimmed
1/4 cup chopped fresh basil

Adjust over racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Toss tomatoes, shallot, 2 TBSP oil, garlic, oregano, tomato paste, 1 tsp salt, 1/4 tsp pepper and red pepper flakes together into a bowl. Spread mixture out over aluminum foil lined baking sheet and roast without stirring on lower rack until tomatoes are softened and skins begin to shrivel (about 30 minutes).

Meanwhile, using a spiralizer, cut squash into 1/8 inch thick noodles, then cut noodles into 12 inch lengths. Toss squash with 1 tsp salt and 1 TBSP oil, then spread onto a second foil-lined baking sheet. Roast on upper rack until tender (20-25 minutes). Transfer squash to colander and shake to remove excess liquid; transfer to large serving bowl. Add roasted tomato plus any accumulated juices to squash and toss gently to combine. Season with salt and pepper to taste. Sprinkle with fresh basil and serve.

Slow-Cooker Braised Beet Salad

1 1/2 pounds beets, trimmed
2 oranges, plus 2 tsp orange zest, plus 3 TBSP juice
2 TBSP extra virgin olive oil
1 TSBP honey
1 TBSP fresh ginger, grated
2 tsp white wine vinegar
salt and pepper
1 shallot, thinly sliced
1/4 fresh cilantro leaves
2 TBSP toasted cashews, coarsely chopped

Wrap beets individually in aluminum foil and place in slow cooker. Add 1/2 cup water and cover. Cook until tender (6-7 hours on low, 4-5 hours in high).

Transfer beets to cutting board, open foil and let cool. Discard cooking liquid. Rub off beet skins with paper towel and cut beets into 1/2 inch thick wedges. Cut away peel and pith from two whole oranges. Quarter oranges, then slice into 1/2 inch thick pieces. Whisk orange zest, orange juice, oil, honey, ginger, vinegar, and 1/2 tsp salt in large serving bowl. Add shallot, beets, oranges and toss gently to combine. Season with salt and pepper to taste, sprinkle with cilantro and cashews and serve.