Recipes
Mashed potatoes with Sauteed Leeks
From Asparagus to Zucchini Cookbook, p. 99. Madison (WI) CSA Coalition, 1996.
Greek-style pasta with Leeks
*adapted from Asparagus to Zucchini: A Guide to Farm-fresh Seasonal Produce
12 oz uncooked spinach pasta
3-6 cloves garlic, minced
2 large leeks, cleaned, trimmed & thinly sliced
2 tsp fennel seed or chopped fennel
1 tbsp. olive oil
1 qua
Chickpea and Leek Soup
4-5 leeks 12 ounces / about two cups chickpeas, either soaked overnight and cooked until soft or canned a couple of cloves of garlic or garlic scapes 4-5 cups of vegetable or chicken broth 1/2 cup freshly grated Parmesan plus extra for garnish a coup
Chicken and Leeks Stir-Fry
1/4 cup chicken stock or broth1 tbsp fish sauce
1/2 tsp tapioca starch (cornstarch will work)
2 tbsp coconut oil1.5 lb chicken, cubed OR cut into 1/2 in strips
3-4 medium sized leeks, diced
1-2 jalapenos, diced
1 green pepper, sliced
Minced fre
Creamed Leeks
8 large leeks, cleaned 1 cup of milk ¼ cup of butter, divided 2 tablespoons of all-purpose flour ½ teaspoon of salt ¼ teaspoon of pepper Cut the cleaned leeks into two-inch pieces, then place in a large skillet. Cover and cook i
Oven-Roasted Vegetables
10 unpeeled whole tiny new potatoes, quartered
1 C peeled and trimmed baby carrots(5 oz.)
1 small onion, cut into wedges
1/4 C olive oil
3 T lemon juice
3 cloves garlic, minced
1 T snipped fresh rosemary or o
Lemony Eggplant Dip
2 large eggplants
1 T. olive oil
1 T. fresh lemon juice
Salt and pepper to taste
1/2 nonfat plain yogurt
2 T. chopped fresh dill
1/2 t. lemon zest
1/4 seeded and diced plum tomatoes
Preheat the oven
Grilled Eggplant & Tomato Stacks
Grilled Eggplant & Tomato Stacks
From EatingWell: July/August 2010
Makes 6 servings
Total Time: 25 minutes
Ingredient
ñ 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
ñ 1 medium eggplant (3/4-1 pound), cu
Eggplant Lasagna
Ingredients
ñ 2 tablespoons salt, or as needed
ñ 2 pounds eggplant, peeled and sliced into 1/2-inch rounds
ñ 1 egg
ñ 1/2 cup water
ñ 1 cup matzo meal
ñ 1 tablespoon olive oil
ñ 1 large onion, ch
Classic Eggplant Parmesan
Ingredients
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
Baba ganouj
Makes 4 servingsThis popular Mediterranean dip is generally served with pita bread or crostini, but can also be a main course served with pasta. 2 small eggplant
Chicken zucchini Main Dish
2 lbs. Zucchini, cut into 1/4" cubes
1/2 cup Onion, chopped
1 Medium Green Pepper, chopped
1 (10-3/4 oz.) can Cream of Chicken soup
1 (8oz.) carton Sour Cream
2 cups Chicken, cooked, diced
1/4 tsp. Pepper
3/4 cup butter or Margarine
1 (6 oz
Grilled Zucchini
2 – Small green or yellow zucchini, about 6 to 8 inches long
Virgin olive oil
Garlic powder
Dried Italian Seasoning or dried Thyme
Salt and pepper
Remove the stem end of the zucchinis with a kitchen knife. Slice zucchinis long ways about &
Zucchini Spaghetti
Makes 2 servingsNoodles:1 zucchini, made into noodles with a spiral slicer (for spaghetti), a vegetable peeler (for fettuccine), or a mandolin (for lasagna). Raw Marinara Sauce:1/2 cup sun-dried tomatoes, soaked for 20 m
“Thanksgiving Stuffed” Zucchini/Winter Squash
½ c chopped onion
Salt and Pepper to taste
2 cloves garlic, chopped
1c crumbled bread
¼ c chopped walnuts/pecans
6 zucchini or 1 large squash
¼ c apple juice or cider
½ c chopped appl
Blueberry Zucchini Bread
Blueberry Zucchini Bread
From ClosetCooking.com
Ingredients:
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
1/2 cup vanilla yogurt
1 egg
1 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoo
CHICKEN BREASTS WITH CHERRY TOMOTAOES, ZUCCHINI, AND
Recipe suggested by 2012 CSA subscriber, Katie McDonnell
Zucchini Lasagna
Easy to make without a lot of bother. The secret is: don’t cook the pasta.
Preheat your favorite tomato sauce. Slice zucchinis 1/4” thick in rounds or lengthwise. Mix 1# ricotta cheese with 1/2c minced parsley. Brush bottom of baking dish
Summer Pasta
Take your pick of summer vegetables: Beets, Fennel, Broccoli, greens, and/or zucchini. Chop them all coarsely. Also, slice one onion and chop three or four cloves of garlic.
Cook each of the vegetables individually until just tender
