Delicata Squash

This early fall squash is aptly named. Its delicate flesh and flavor deserves a special place between summer and stored winter vegetables. Recipes abound on the internet. From simple to complex. Here’s a page that has 17 recipes. Find what you like, experiment. Keep it simple with a little salt and olive oil. Make an epic meal with complex flavors and add ins. This squash can take it all and still be a delicious dish!

DELICATA!!

Summer Gazpacho

Serves 4, Prep Time 20 minutes

Best made 1-2 hours before serving for proper chilling and flavor.

Ingredients:

2 pound tomatoes, quartered

2 cucumbers, peeled and cubed

1/2 bell pepper, chopped

1/2 jalapeño pepper, chopped — optional

1 clove garlic, roughly chopped

2 Tablespoon red wine vinegar

1/2 cup water

1/3 cup extra-virgin olive oil, plus more for garnish

Kosher salt

Black Pepper

2 slices bread, cubed

2 Tablespoons thinly sliced basil

Method:

  1. Combine tomatoes, cucumbers, peppers, garlic, vinegar and water in food processor or blender. Blend until smooth, then add oil and blend to combine. Taste and season with salt, pepper and more vinegar if needed. Cover and refrigerate until chilled.

  2. In a large skillet, add enough oil to coat bottom and warm over medium heat. Add cubed bread and cook, stirring occasionally, until golden and crisp. Remove from heat, season with salt and let cool.

  3. To serve, ladle soup into bowls and top with basil, croutons and a drizzle of oil.

Green Tomato Toast*

Instructions:

  1. Slice the green tomatoes. Thinly slice the sweet onion. Chop or thinly slice the herbs.

  2. Toast the split baguette. Cut each half into several portions.

  3. Spread goat/cream cheese on each portion of bread. Top with tomatoes, onions and herbs. Sprinkle the top of the tomatoes with garlic salt/powder and freshly ground pepper. Drizzle with olive oil. Serve immediately.

Ingredients:

French Baguette - split lengthwise

2 large green tomatoes

1/2 sweet onion

1 handful fresh herbs- chives, basil, oregano

4 ounces goat or cream cheese — (Camelot Valley Spicy Everything Bagel Goat Cheese is quite yummy with this recipe!)

Garlic salt or powder

Fresh ground pepper

Extra Virgin Olive Oil

Lemony Asparagus Soup

  • Ingredients

    1 pound asparagus, bottoms snapped 1 1/2 Tablespoon unsalted butter 1 medium onion, chopped 2 cloves garlic, peeled and smashed 3 cups chicken broth Salt and Pepper 1 Tablespoon freshly squeezed lemon juice 1/4 c. shredded Parmigiano-Reggiano Handful of fresh herbs - thyme, dill or basil, optional

  • Method

    *Melt the butter in a large pot over medium heat and gently cook the garlic and onions until soft and translucent, ~ 8 min.

    *Meanwhile, cut the tips off asparagus and set aside for later use.

    *Cut remaining spears in 1/2 inch pieces and add to the pot along with chicken stock, 1 teaspoon salt and 1/4 pepper. Bring to a boil, cover and reduce heat to low. Simmer for ~ 30 minutes.

    *Meanwhile, bring a small pot of salted water to a boil and cook the reserved asparagus tips for a few minutes, until just tender. Drain the tips and plunge into ice water to cool quickly. Once tips are cool, drain and set aside to use as garnish.

    *Purée soup with an immersion blender until completely smooth (or use regular blender and purée in batches). Bring the soup back to a simmer and stir in the lemon juice and Parmesan cheese.

    *Taste and adjust seasonings, allow to cook uncovered to reach desired consistency.

    *Ladle into bowls, top each bowl with drained asparagus tips, parmesan cheese and optional fresh herbs.

    *ENJOY !

Three Bean Salad

8 servings

Ingredients:

1 pint fresh green beans, washed and cut into ~1 inch pieces

1 pint fresh yellow beans, washed and cut into ~1 inch pieces.

8 oz. can kidney or other bean, drained and rinsed

1/2 onion, sliced into thin rings

1/4 cup white sugar

1/4 cup vinegar

3 Tablespoons olive oil

1/4 teaspoon celery seed

Salt and Pepper to taste.

Optional - 1/2 cup sliced cucumbers

Steps:

  1. Place prepared fresh beans in boiling water, reduce heat to medium and cook for 2-3 minutes. Rinse in cold water.

  2. Combine all the ingredients, cover and let set in refrigerator for at least 12 hours.

What to do with Shiitakes?

We get shiitakes from Deep Hollow Forest Farm in Halifax, PA. These richly flavored mushrooms are delicious as the star of a recipe and also add depth as the sidekick. The internet is full of good recipes. Persimmon Hill Farm in Missouri features two shiitake recipes that are very good….. and easy. Give them a try!

Enjoy the flavor combination of Shiitake and Asparagus. Simply grill, saute or roast with your favorite herbs and condiments.

Roasted Asparagus and Shiitake Mushrooms

INGREDIENTS:

  • 1 tablespoon olive oil

  • 1/2 teaspoon freshly ground black pepper

  • 8 ounces asparagus, trimmed

  • 4 ounces shiitake mushroom caps, sliced

  • 1 1/2 teaspoons lower-sodium soy sauce

Preheat oven to 425°. Combine olive oil, pepper, asparagus, and mushrooms on a foil-lined baking sheet; toss to coat. Bake at 425° for 10 minutes or until the asparagus is crisp-tender. Drizzle with soy sauce.

What to do with Zucchini?

Zucchini is one of my favorite summer vegetables - its so versatile. Following are some of easy ideas for a nutritious and delicious summer meal.

1. Zoodles - zucchini noodles - is certainly one fun and delicious food to make with this veggie. Create memorable dishes by making zoodles and serving with the now abundant summer veggies.

2. Simply slice and cook zucchini in a little water. When cooked to your desired softness, transfer to a serving bowl and drizzle with olive oil or butter and top with herbs, parmesan cheese, and a pinch of salt and pepper.

3. This recipe from the web sounds yummy. Zucchini fries made easily and with ingredients you have. : https://www.wholesomeyum.com/recipes/crispy-parmesan-zucchini-fries/

4. Summer Cold Zucchini Soup : A little more involved — but very good! This recipe comes from a favorite cookbook simply called PICNIC, by DeeDee Stovel.

COLD ZUCCHINI SOUP:

INGREDIENTS:

3 medium zucchini, cut into 2 inch chunks,

1 medium onion, chopped

1 bay leaf

1 sprig each, thyme, parsley, oregano

4 1/2 c. chicken stock

1 1/2 c. plain yogurt

1 Tablespoon lemon juice

salt and pepper to taste.

METHOD:

Place Zucchini, onion, bay leaf and herbs in medium sized saucepan with 1 cup of the chicken stock and bring to a boil. Simmer the mixture until the zucchini is tender, about 10 minutes. Remove the herbs and purée the mixture in a blender or food processor until it is of uniform consistency.

For a smooth soup, strain the purée by pressing it through a strainer or sieve with the back of a spoon. Add the remaining chicken stock, yogurt, lemon juice, salt and pepper and stir well to blend. Pour the soup into a 1 1/2 quart container. Chill for at least an hour before serving.

Serves 8.

Watermelon Cucumber Feta Salad

Prep Time: 15 minutes

Serves: 4

 

INGREDIENTS:

SALAD:

1/3 Watermelon, peeled & cut into cubes

1 1/2 Cups Cucumber, cubed

6-8 leaves Basil or Mint, chopped

3 oz Feta, crumbled

Salt & Pepper to taste

Optional: Roasted Sunflower Seeds

DRESSING:

2 Tablespoons Honey

2 Tablespoons Lime Juice

2 Tablespoons Extra Virgin Olive Oil

Pinch of Salt

METHOD:

  1. In a small bowl, whisk together the dressing ingredients. Set aside.

  2. In a large bowl or serving dish, gently toss the watermelon, cucumber and herbs.

  3. Drizzle the dressing over the salad and carefully distribute.

  4. Top salad with the feta and optional sunflower seeds.

  5. ENJOY!

NOTE: If preparing in advance, store the chopped melon and cucumber in separate containers in the refrigerator. Prepared dressing can be stored at room temperature. Combine all ingredients shortly before meal. Best eaten fresh as both melon and cucumber have high water content and don’t store well once chopped and combined.

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Rhubard Strawberry Salsa

1 1/2 cup rhubarb, diced small

1/2 cup strawberries, diced

1 cup chopped apple

3 green onions, chopped

2 limes, juiced

2 Tablespoons honey

1 jalapeño pepper, seeded and chopped

Bring a pot of water to a boil over medium heat and stir in the rhubarb; simmer for 2 min. to blanch. Drain in a colander set in the sink and let cool.

Stir together the cooled rhubarb, strawberries, apple, green onion, lime juice, honey and jalapeño pepper until thoroughly combined.

Cover and place in refrigerator for at least 30 minutes. Stir well and serve with tortilla chips, fried potatoes, or grilled meats and vegetables.