5 small-medium size zucchini cut into 1/2 inch slices
4 oz. Gorgonzola cheese crumbled and chilled.
1 pint cherry tomatoes thinly sliced
Fresh ground pepper to taste
6 oz Parmesan finely grated.
Line baking sheet with parchment. Scoop out the center of each zucchini slice carefully with melon baller, creating a shell that resembles a bowl. Fill each with 1/2 tsp gorgonzola. Top each with 1 tomato slice and basil (small leaf). Sprinkle with parmensan. Bake at 400 deg. for 5-7 minutes but do not let it brown, just melt cheese. You may prepare several hours in advance and store, covered in refrig. Bake just before serving.
A recipe from long time CSA member Martha which she got from one of her favorite recipe books.
Creamy Autum Zucchini Soup
1/2 cup chopped yellow onion
6 green onions, chopped
2 cloves garlic, minced
1/4 cup butter or margarine
4 x 8 oz. zucchini, sliced
4 medium carrots, sliced
(Optional) 2-3 sliced radishes
14 oz. chicken broth
1 1/2 cup water
1/2 cup half N half
salt and pepper
3/4 cup loosely packed fresh basil leaves.
Cook onions and garlic in butter in 4 quart saucepan over medium heat for 8 minutes or until tender. Stir in zucchini, carrots and radishes. Add broth and water and mix well. Bring to boil then reduce heat. Simmer, covered for 15 minutes or until veggies are tender. Process soup in batches in food processor or blender until chunky. Return soup to saucepan and stir in half N half and salt and pepper. Cook until just heated through, stirring frequently. Stir in the basil just before serving. Enjoy!
The onions are so big and beautiful this week. And sweet. They
were just calling out to be made into onion rings. Then as Shain
started cooking, I suggested we fry up some squash with the batter
too. Oh my! These are certainly tasty enough to eat without any
dipping sauce (although my kids still called out for ketchup and ranch
dressing). Now afterwards, I am thinking a nice dip made with the
fresh dill would have been a very nice addition.
This makes enough batter for 2 large onions and 2 zucchini or squash.
2 cups flour 1 twelve ounce bottle of a darker stout beer 3 eggs 2 teaspoons melted lard or vegetable oil Salt and pepper to taste
Prepare fish, onions or squash for frying. Cut the onions into 1
inch rings, separating layers. Slice squash into 1/2 inch pieces.
Heat 4 cups of cooking oil or lard on a medium setting.
Beat the eggs and add beer, lard or oil, salt and pepper. Mix thoroughly. Fold in flour.
Dip prepared onion rings, squash or fish into batter, covering
completely. Place into heated oil and fry until golden brown. Remove
from oil and place on a plate with a paper towel for the oil to drain.
Sprinkle with more salt and/or pepper if desired. Serve immediately.
1 lb. round steak, cut into 1/2 inch cubes 2 tbsp. tomato paste 2 tbsp. unsalted butter 5 tbsp. Italian (flat-leaf) parsley, chopped 4 – 6 cloves garlic, finely minced 3 – 4 large carrots, cut into 1/4 inch dice 2 tsp. dried (3tsp. fresh) oregano 1 onion cut into 1/4 inch dice 1 leek (white part and 1 inch green) rinsed, quartered lengthwise, and cut into 1/4 inch slices 1 1/2 tsp. dried (3-4 tsp. fresh) basil 3 C finely shredded cabbage 1 tsp. coarsely ground 2 zucchini, quartered lengthwise and cut into 1/4 inch thick slices black pepper & salt, to taste 2 – 3 potatoes washed and cut into 1/4 - in. dice 3/4 C dried red kidney beans, cooked and drained, or 2 C canned 1 1/2 C fresh green beans, cut into 1 inch lengths 3 ribs celery, sliced 4 C beef stock 2 C chicken stock 4 plum tomatoes cut in ¼ in. dice (or 15 oz. can, diced) 1/2 - 3/4 C small pasta grated Parmesan cheese for garnish
Brown the meat in the butter in a large soup pot, about 10 minutes. Remove meat and add the garlic, carrots, onion, green beans and leek and raise the heat slightly. Cover and wilt the vegetables for 10 minutes, stirring occasionally. Add cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil. Reduce heat and add 2 tbsp. of the parsley, the oregano, basil, pepper and salt. Simmer over medium heat for 15 minutes. Add the kidney beans, tomatoes and pasta. Simmer until the pasta is tender, about 10 minutes. Adjust seasonings and heat through. Stir in remaining parsley before serving. Pass the Parmesan cheese and enjoy!
3 large eggs 1 tsp. salt 1 C oil 1 tsp. baking soda 2 C brown sugar 1 tsp. ground ginger 2 C grated zucchini 2 tsp. vanilla 1 ½ tsp. baking powder 1 C chopped walnuts 1 ½ tsp. cinnamon 3 C whole wheat flour 1 tsp. ground cloves
Preheat oven to 350 degrees. Mix eggs, oil, sugar, zucchini and vanilla in a large mixing bowl. In a separate bowl, mix the flour, salt, baking soda, baking powder and spices. Add roughly a third of the dry ingredients at a time to the zucchini mixture, blending well after each addition. Pour the batter into one large or two smaller, well – greased loaf pans, or into approximately 24 greased (or vegetable sprayed) muffin tins. Bake approximately 40 minutes, for large loaf, less for two small pans or 20 – 25 minutes for muffins. They are done when a toothpick inserted into the middle comes out clean.
GINGERED CREAM CHEESE
3 – 4 ounces cream cheese, softened 2 tsp. ginger root, peeled and minced fine 2 – 3 tsp. honey
In a small bowl, blend the softened cream cheese, ginger root and honey. Chill for at least 30 minutes to blend flavor.
Canola oil cooking spray
1/2 cup of whole wheat flour
1/2 cup of all-purpose flour
2 tbsp of cornmeal
1 tsp salt
1/2 tsp of freshly ground pepper
1 1/2 pounds of zucchini (about 3 medium zucchini cut into 1/2 by 3 inch sticks)
2 egg whites, lightly beaten
Preheat oven to 475 degrees. Coat a large baking sheet with cooking
spray. Combine flours, cornmeal, salt and pepper in a large resealable
plastic bag. Dip zucchini in egg white, shake in the bag to coat, and
arrange on a baking sheet. Coat all exposed sides with
cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini
and coat any floury spots with cooking spray. Continue to bake until
golden and just tender, about 5 minutes more.
1 cup of oil
1 1/2 cups of brown sugar
1 cup of grated zucchini
1 cup of grated carrots
2 tsp of vanilla
2 1/2 cups of flour
1/2 cup of all-bran
1 tsp of salt
1 tsp of baking soda
3 tsp of cinnamon
Mix all ingredients, pour into a bread pan, and bake at 350 degrees for one hour.