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| Strawberry Lemonade 1 container strawberries, washed and hulled 2 tbsp. sugar 1 can frozen lemonade concentrate 2 cups ice Using a potato masher or pastry blender, mash together strawberries and sugar in a medium bowl until strawberries are cut into small pieces and mixture becomes juicy, about 1 minute; let stand 3-5 minutes. Combine strawberries, lemonade concentrate and 6 ½ cups of water in a large pitcher. Add ice and serve. Vegetable Wraps with White Bean Spread 1 can (15 oz) cannelloni beans, rinsed and drained 3 tbsp. olive oil 2 tsp. fresh squeezed lemon juice 1 clove garlic 1 tsp. fresh basil leaves salt and pepper to taste 4 large flour tortillas 1 large avocado, sliced 1 large tomato, thinly sliced ¼ red onion, thinly sliced 2 oz. shaved Parmigiano-Reggiano 1 cup spinach Combine the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor; puree until smooth, stopping once to scrape down the sides, for bean spread. Spread the bean spread on one side of each tortilla, leaving 1-inch border around the edge. Arrange avocado down the center of each tortilla; layer with tomato, onion, cheese, and spinach. Starting at one end, tightly roll each tortilla and place seam side down, on a serving plate; cut crosswise in half and serve. Zucchini Pie submitted by one of our CSA members 3 c. grated zucchini 1 shallot, diced 1 cup flour 1 cup shredded provolone cheese 3 eggs, beaten ¼ cup oil 4 tbsp. grated parmesan cheese 2 tsp. chopped fresh basil 1 tsp. baking powder 1 tsp. salt ½ tsp. black pepper 2-3 tomatoes, depending on size, thinly sliced Preheat oven to 350 degrees. Combine all ingredients except tomato in a large bowl, reserving 1 tablespoon of the parmesan. Spoon the zucchini mixture into a greased 9-inch pie plate. Arrange the tomato slices on top. Bake for 45 to 50 minutes, until lightly browned. Sprinkle with the reserved parmesan. Allow the pie to cool for 15 minutes before slicing. Basil Artichoke Fettuccini 8 oz. fettucini, cooked 2 (9 oz) packages frozen artichoke hearts, thawed 2 red bell peppers, seeded and chopped ½ onion, chopped 2 cloves garlic, chopped 1 tbsp. olive oil 1 tomato, chopped 2 tbsp. basil, minced 2 tbsp. grated parmesan cheese 1 cup spinach ¼ cup white wine ¼ cup vegetable broth In a large skillet heat oil over medium-high heat; add the artichokes and bell pepper, sauté for 3 minutes. Add the onion, garlic, tomato and basil, sauté for 2 minutes. Then add the white wine and bring to a boil, let boil for 2 minutes. Add the spinach, parmesan, mix until heated through and spinach begins to wilt. Add the vegetable broth, bring to a boil, cover and simmer 2 minutes. Serve over the cooked fettucini. Greek Cauliflower 1 head cauliflower ¼ cup olive oil ¼ cup flour 2 cups milk 1 cup feta cheese 2 eggs salt and pepper Wash and separate cauliflower into florets and cook in a large saucepan in boiling water until tender-crisp, about 10 minutes. Drain and arrange in a 9x13 inch baking pan. Preheat oven to 300 degrees. In a saucepan heat oil; add flour and stir over high heat until browned slightly. Add the milk and cook, stirring, until thickened. Add cheese; cook until cheese is melted. Slightly beat eggs in a small bowl. Whisk the egg mixture gradually into the sauce. Season with pepper to taste. Pour over the cauliflower and sprinkle with paprika. Bake for 15 minutes or until bubbly. Cantaloupe Salsa ½ cantaloupe, finely diced ¾ cup red peppers, finely diced ¼ cup cilantro, finely chopped ½ small onion, finely chopped juice of 1 lime 1 pinch chili pepper flakes Remove seed and rind from cantaloupe, dice into small pieces and place in a bowl. Add the diced red pepper, cilantro, onion, and lime juice; stir. Add the red pepper flakes and chill in the refrigerator. Serve over your favorite fish. Tomatoes Florentine 6 tomatoes 2 tsp. olive oil 1 small onion, finely chopped 1 clove garlic, smashed 1 ½ cups chopped spinach 1/3 cup milk salt and pepper Topping: 2 tbsp. bread crumbs 2 tbsp. fresh chopped parsley 2 tsp. grated parmesan Cut a slice from the top of each tomato; scoop out pulp and save for another use, if desired. In a pan, heat oil; stir in onion and garlic; cook over medium heat until tender. Stir in spinach, milk, and salt & pepper to taste. Spoon mixture into tomatoes and arrange in an ovenproof serving dish or on a baking sheet. Combine the bread crumbs, parsley, and cheese in a small bowl. Sprinkle over the top of each tomato. Bake at 400 degrees for 20 minutes or until heated through. |