Beet, Zucchini, & Tomato Frittata

Ingredients:

  • 2 small beets (halved and sliced, about 1 cup)
  • 1 small onion (halved and sliced, about 1/2 cup)
  • 1 garlic clove (minced)
  • 1 small sweet pepper (diced)
  • 1 jalapeno (seeded and minced)
  • 1  zucchini (ribboned)
  • 1 1/2 cups quartered tomatoes
  • Goat Cheese
  • 6 eggs
  • 2 Tbsps Almond Milk/Milk/Cream
  • 1 Tbsp Olive Oil
  • Pinch of Smoked Paprika
  • Pinch of Salt & Pepper

Preheat oven to 400 degrees.  Roast tomatoes with a little olive oil in a baking dish for 20 minutes or rehydrate some dried tomatoes and set aside.

While your tomatoes are in the oven, heat oil in cast iron skillet at medium/high heat on stove.  Add beets and smoked paprika and cook for 10 minutes.  Turn stove down to medium and add onions and garlic and cook for 3 minutes.  Add peppers and cook until onions are translucent.  Add zucchini ribbons and stir until well mixed and remove skillet from heat.  Add tomatoes (be sure to leave oven at 400 degrees) and sprinkle goat cheese around the skillet.

Beat eggs, milk, salt & pepper together and pour over veggies and cover with foil.  Bake in the oven for 20 minutes.  Remove foil and leave in oven for 10-15 more minutes until the top of the egg set up.

Remove skillet from stove and let cool for 5 minutes.  Slice and enjoy!

Whole Grain Tabouleh

This is one of my go-to summer recipes.  It's delicious if you follow the recipe, however, I've made a rendition of this before where I used the recipe as a guideline and threw in whatever I had and it was even better.  Let your creativity and taste buds take the lead!  This recipe comes from Simply in Season.

  • 1 cup uncooked bulgar, quinoa, or couscous
  • 1/4 cup green onions or onion, chopped
  • 2 tomatoes, chopped
  • 1/2 cup fresh cilantro, parsley, or mint
  • 1 cup fresh veggies: cucumbers, green or red sweet peppers, hot peppers, carrots, summer squash, diced
  • 1 cup cooked chickpeas (optional)
  • basil, chopped (optional)
  • 2 T. lemon juice
  • 2 T. olive oil
  • salt and pepper
  1. Prepare grain, fluff lightly with a fork and cool.
  2. Add veggies & chickpeas in with cooled grains.
  3. Mix lemon juice, olive oil, salt and pepper, and pour over salad.  
  4. Toss gently.

Roasted Summer Vegetables

Another recipe from the book Simply In Season.  What I love about this cookbook is the fact that it encourages you to adapt a recipe with what you have in your fridge and what is in season. With this recipe the authors encourage you to try a variety of veggies, including summer squash, onions, tomatoes, beans, peppers, carrots, fennel, and the list goes on!

  • 8-10 cups fresh veggies: cut into bite-size pieces for even cooking time.  When doing this think about what cooks fast and what takes longer, so big chunks of zucchini and thin slices of potatoes.  Toss with one of the seasoning options below.  Then spread seasoned veggies in a thin layer on a baking sheet and bake in preheated oven at 425F for 20 minutes.  Stir occasionally.

For a main dish: Serve over cooked penne pasta, wild rice, or couscous and top with Parmesan cheese

For a salad:  Cool veggies and add 2 cups diced tomatoes, feta cheese, and additional vinaigrette dressing

Seasoning 1:

  • 3 T. fresh basil, chopped
  • 2 T. fresh cilantro, chopped
  • 1 1/2 T fresh thyme, chopped
  • 1 T. olive oil
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1-4 garlic cloves, minced

Seasoning 2:

  • 4 garlic cloves, minced
  • 1/3 cup olive oil
  • 2 T. each of fresh thyme, oregano, basil (or some mixture), chopped
  • 2 T. balsamic vinegar
  • 1 T. Dijon mustard
  • 1/2 t. salt
  • 1/4 t. pepper

Coleslaw with Fennel

Fennel is a vegetable people either adore or have no idea what to do with it.  It can be eaten raw or cooked and has an anise flavor.  This is a simple recipe from Simply In Season.

  • 1/4 large head cabbage, shredded
  • 1 bulb fennel, cut in quarters, cored, and thinly sliced
  • 2 carrots, shredded
  • 1/4 onion, thinly sliced

Toss together in a large bowl.

  • 1/4 cup mayo
  • 1 1/2 T. apple cider vinegar
  • 1 1/2 T. honey
  • 1 T. fresh parsley, chopped
  • 1/2 T. Dijon mustard
  • 1/2 t. fennel seeds (optional)

Whisk together in a small bowl.  Pour dressing over vegetables.  Toss until well coated. Refrigerate until ready to serve.

Day Before CSA Pick Up Stir-fry

It's the day before CSA pick up and you look in your fridge and realize you still have a smattering of produce from last week (any maybe even a bok choy from two weeks ago).  This is a good time to whip together a spontaneous, no-recipe-needed, fridge-cleanin' stir fry!  Since I said there is no need for a recipe, let me just give you a few guidelines I like to follow when making a stir fry.  

First off, just about any vegetable can be thrown into a stir fry and either taste delicious or be hidden amongst the deliciousness that is this dish.  Radishes, kohlrabi, cabbage, no problem!  

Secondly, I like to have something in the onion family, a few roots, and some leaves.  It's all the better if you've got some tasty cilantro or parsley hanging around.  You can add the vegetable mix to either noodles, rice, or some other grain.  There are many kinds of sauce you can make and add in and I've added a couple of types towards the bottom of this page.

  • Take a wok or large frying pan out and add a slosh of olive oil and set at medium heat.  
  • Add onion family first (scallions, onion, garlic, leeks, garlic scapes) and let sizzle.  Cook for a bit until the onions/scallions/leeks are translucent or start to soften.
  • Then add any root-ish veggies (radishes, kohlrabi, beets, carrots, turnips) that you sliced up all cute and cook for a bit until they feel tender.
  • Stems!  If you've got some bok choy, chard, or beets throw those stems in before the greens so they cook down a bit.  These only take 3-5 minutes to cook.  Don't use kale stems!  They will make your dish no bueno.
  • Follow with some leafy greens.  This could be bok choy, chard, kale, collards, turnip greens, radish greens, or some salad mix.  If I use salad mix, I like to add it right at the end and just have it wilt a teensy bit.  Cook all other greens until they brighten up and wilt.
  • Remove from heat and add sauce.  Mix around.  Serve over rice, noodles, or your choice of grain.

Peanut Sauce

  • 1/2 cup natural peanut butter (we prefer chunky)
  • 1 T. honey
  • 1/4 cup water
  • If using salted peanut butter no salt is needed.  If unsalted, add 1 t. salt.
  • 1-2 T. lemon juice
  • 4 garlic cloves, minced
  • red pepper flakes to spice things up, if you're into that kinda thing

Put ingredients into a bowl and whisk until smooth.

Soy Sauce Sauce

  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1 T. rice vinegar
  • 1 t. sesame oil (I've omitted that and used olive oil instead)
  • pinch of hot pepper flakes
  • 1 t. grated ginger
  • a touch of honey

Put ingredients into a bowl and whisk until smooth.