Lots of great summer veggies in the bag this week. The weather is beautiful and as we enjoy this wonderful summer bounty we are thinking and preparing for fall and winter. The bags are filled with lots of great tomatoes and squash with more great stuff to come. Two more weeks until we reach the halfway point, and the second half of the season always has more variety than the first.
Summer Squash Bread Pudding with Feta
Slice the 4 ounces whole-wheat bread or baguette, crusts removed about 3/4 inch thick. If the bread is not stale, toast it lightly. Cut 1 clove of garlic in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of milk. Refrigerate for 1 hour, tossing every once in a while. Mince the remaining garlic and set aside. While the bread is soaking, place the 1lb of grated summer squash in a colander and salt generously. Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat 2 tbsp olive oil over medium heat in a large, heavy skillet and add 1 onion chopped. Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, 1 clove garlic and grated squash. Stir together until the garlic is fragrant and the squash limp, about 2 minutes. Stir in the chopped dill and the parsley 1 tbsp each, and remove from the heat. Season to taste with salt and pepper. Remove the bowl with the soaked bread from the refrigerator. Using your hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the squash mixture and 2 ounces feta, crumbled to the bowl and stir together. Scrape into the oiled baking dish. Top with the 1 ounce grated Parmesan. Break the eggs into the bowl and beat with the 1 1/2 cup milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper. Pour over the bread mixture and place the dish in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes.
Thinly slice into strips 1 large onion, 1 bell pepper, dice 1 mariachi hot pepper, and mince 1 clove of garlic. Het 2 tbsp oil in an iron skillet or large deep rimmed pan, add vegetables and cook until fragrant about 3 minutes. season two pork chops or 1 to 2 pounds of pork whatever cut you prefer with salt and pepper. Add to the pan and sear on high until you get some browning. Deglaze pan with 1/2 cup chicken stock and enough water to cover pork. Add 1 Tbsp Mexican seasoning. Cover pan and simmer for 1 to 1/2 hours or until pork is tender adding water as needed. Remove bones pull apart pork and simmer uncovered until most of the liquid has cooked off. Dice tomatoes and add to a large burrito wrap with your favorite cheese. Wrap tightly and enjoy.
Kale Stuffed Patty Pan
(Recipe yields enough filling to fill 4 squash, so recipe could be reduced if desired. filling is also delicious on its own).
Cook 1 cup of quinoa or pearled barley according to package instructions.
Dice 1/2 red onion, 1/2 carrot (scant half cup), and mince 1 clove of garlic. Thinly slice stems of kale bunch, and cut leaves into 1/2 inch ribbons. Add 2 tbsp cooking oil to a deep skillet over medium heat and add the diced red onion, carrot, and garlic. Saute for 3-5 minutes, stirring frequently. Add kale stems and saute another minute or two, then add kale and 1 cup of chicken stock, 1/2 to 1 tsp salt, and 1/2 tsp ground black pepper. Saute, stirring frequently, until liquid is reduced. Then add cooked grain and 1/4 cup chopped walnuts.
Using a paring knife cut a 2 inch diameter circle in the top center of the patty pan squash, around the stem. The squash can be microwaved for 1-2 minutes to soften the skin if it is too difficult to pierce. Scoop out the stem and the seeds in the center cavity.
Fill the cavity of the squash with the kale and grain mixture, then drizzle 2 tsp of honey overtop. Bake at 400F for 25-30 minutes until squash is tender.
Green Beans with Garlic and Parsley
Bring a shallow pot of salted water to a boil, then boil beans for 5 minutes. Drain beans then add 1 tbsp cooking oil to to pot and cook 1 clove of minced garlic over medium heat for 1 minute. Add green beans back to the pot along with 1 tbsp white wine vinegar or lemon juice, 2 tbsp of sliced almonds, and 2 tbsp finely chopped parsley. Stir over medium low heat for about 2 minutes, until almonds are slightly toasted, then serve.
Acorn Squash with Honey
Preheat the oven to 400F. Holding the squash sideways, make a thin slice along the top of the acorn squash to remove the stem of either one large, or two small acorn squash. If the skin is too difficult to slice through, you can microwave the squash for 1-2 minutes to soften it. Scoop out the seeds and pulp in the cavity of the squash. Then, add a pinch of salt, 1-2 tbsp butter, and 1/2 to 1 tbsp of honey to the cavity. Place squash in shallow baking dish and roast for 45 minutes.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Summer Squash Bread Pudding||Carnitas Fajitas||Kale Stuffed Patty Pan||Green Beans with Garlic and Parsley||Roasted Acorn Squash with Honey|
|wheat or white bread||4 oz, about 1 slices with crust trimmed|
|milk||about 2 1/2 cups|
|feta cheese||2 oz|
|Parmesan cheese||1 oz|
|garlic||1 clove||1-2 cloves||1 clove||1 clove|
|cooking oil||2 tbsp|
|pork chop, about 1lb||1lb|
|chicken stock||1/2 cup||1 cup|
|Mexican spice mix||1 tbsp|
|tortilla shell, 8 inch or 10 inch|
|quinoa or pearled barley||1 cup|
|carrot||1/2 carrot diced|
|red onion||1/2 onion|
|honey||2 tsp||1-2 tbsp|
|white wine vinegar||1 tbsp|
|sliced almonds||2 tbsp|