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SWISS CHARD

Chard Cheese Bake

½-1 lb. swiss chard, washed, cooked and chopped
4 eggs, beaten
1 cup milk
1 cup Swiss cheese or other cheese
1 cup bread cubes
½ cup chopped green onions or chives
¼ cup grated Parmesan

Combine all of the above, pour into a greased 2-quart (2 L) baking dish. Cover and bake in preheated 375F oven for about 30 minutes or until set.

Garlic Sauteed Swiss Chard

1 lb. red or green Swiss chard
1 Tbsp. olive oil
2 cloves garlic, peeled and halved
2 tsp. lemon juice
½ tsp. salt
1 tsp. freshly ground black pepper

Wash and trim chard then slice stems into ½-inch pieces and roughly chop leaves. Heat oil in a large skillet over medium heat then sauté garlic in oil several minutes. Remove garlic and discard then add chard stems to skillet. Cover and cook over medium heat until crisp tender about 4 minutes. Add chard leaves then sauté stirring constantly until leaves are wilted about 1 minute. Season to taste with lemon juice, salt and pepper.

From: www.grouprecipes.com

Baked Cheese Polenta with Swiss Chard from myrecipes.com

CUCUMBERS

Braised Herbed Cucumbers

2 English cucumbers or 4 regular cucumbers
1 Tbsp Coarse salt
1 Tbsp Vinegar
¼ cup Butter, melted
2 Tbsp Snipped fresh dill
2 Tbsp Chopped fresh chives
1 Tbsp Minced shallots
White pepper to taste
½ cup Whipping cream
Fresh parsley or dill for garnish

If using regular cucumbers, peel cucumbers, halve them lengthwise and, with a small spoon, scoop out the seeds. (This is not necessary with English cucumbers.) cut into 1″ x 1¼” pieces. Sprinkle with salt and vinegar; let stand for 2 to 3 hours at room temperature. Drain and pat dry.

Preheat oven to 375 degrees F. Transfer cucumbers to a stove-to-oven dish; toss with butter, dill, chives, shallots and white pepper. Bake for 20 minutes or until barely tender. Remove from oven; add cream. Toss; cook over medium heat for about 5 minutes or until cream is reduced and thickened. Sprinkle with minced parsley for garnish. Serves 6-8

From www.justvegetablerecipes.com

Cold Cucumber and Mint Soup

4 large cucumbers
1 cup yogurt
1 onion
10 large mint leaves
3 Tbsp olive oil
4 cloves garlic
1 cup heavy cream
Sal and pepper; to taste

Peel the cucumbers. Chop onion. Process or put through the blender2 cucumbers, onion, mint, yogurt, garlic, salt, pepper and olive oil. Transfer to a serving bowl and add cream and 2 diced cucumbers. Chill. Serve in individual bowls decorated with mint leaves.

From www.justvegetablerecipes.com

Cucumber Raita

Raita is used in Indian cuisine as a cooling balance for spicy dishes. Try it with curries or as a condiment for grilled meat or poultry.

Makes 1½ cups

1 cup low-fat plain yogurt
1 tablespoon lime juice
1 small clove garlic, minced
1 small cucumber, peeled, seeded and diced
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons chopped fresh mint

Combine yogurt, lime juice, garlic, cucumber, cumin, salt, pepper and mint in a small bowl. Serve immediately or cover and refrigerate for 30 minutes to allow flavors to blend.

From http://www.eatingwell.com

SUMMER SQUASH

Please note that all of the summer squash (Yellow Crookneck, yellow Patty Pan, yellow and green Zephyr, and green Costata Romanesco zucchini) are interchangeable in recipes.

Penne Pasta with Zucchini and Summer Squash

This recipe is easy to make, has little prep time, and the leftovers go great in your lunchbox the next day. Ingredients to get started:

1 lb Penne Pasta
1 medium fresh zucchini (about 10″ long and 2″ around)
1 fresh yellow summer squash (same size as zucchini)
About 4-5oz freshly grated Parmesan Cheese
About 1 cup sliced black olives
2 freshly chopped garlic cloves
¼ cup extra virgin olive oil, and 2 tbsp
fresh ground pepper
salt to taste

So, to get started place 2 quarts of hot water in a 4 quart pan on the stove on high heat to boil. Throw a dash of salt in there. While it’s coming to a boil, cut off the ends of your zucchini and squash and cut lengthwise. Then, hold those 2 slice together and slice in ¼″ slices like a cucumber to both the zucchini and the squash. Chop up your 2 garlic cloves and set aside. In a medium sauce pan place the veggies (except garlic) about 2 tbsp of olive oil on medium heat. You’re going to cook and stir them about 6-8 minutes.

When the water boils add the penne pasta.  Stir every minute or so, it should be done just about the time the zucchini and squash are cooked, or just a minute or two after. Drain the pasta, place back in pan after rinsing and draining, and add the ¼ cup olive oil, olives, and garlic, and stir. Add the zucchini and squash and mix well.  Add the Parmesan cheese and mix well one last time. This can feed 6+ depending on the size of your serving dishes (and appetites).  Once the dish is plated, grind some fresh black pepper on top and serve!

From www.accordingtokieli.com

Creamy Zucchini Soup

Nutmeg adds nice flavor to this soup.

1½ pounds zucchini, cut into 1/2-inch pieces
1½ cups canned low-salt chicken broth or water
¼ cup whipping cream
¼ teaspoon ground nutmeg
1 tablespoon grated Parmesan cheese

Bring zucchini and broth to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and cheese; stir over medium heat until warm. Season with salt and pepper. Makes 4 servings.

From www.mariquita.com

Zucchini, Mint & Feta Bake

Serves 2-4

2 large zucchini, coarsely grated
4 eggs
150g feta, crumbled
4 tablespoons yoghurt
2 garlic cloves, crushed
1 teaspoon finely chopped fresh mint
¼ cup parmigiano, finely grated
Pepper, freshly ground
Olive oil, for frying

Preheat oven to 180C. Heat the olive oil then fry the garlic until soft. Add the zucchini and fry until soft and it has shrunk in size and released some of its moisture.

In a mixing bowl, beat the eggs then add the yoghurt and whisk to combine. Add the zucchini and garlic mixture and stir thoroughly, then add the mint and feta and stir again. Pour into a medium baking dish (or two ramekins) and bake for 20 minutes or until mixture is set and starting to separate from the sides. Do not let it brown and go dry, but you can decide whether you want it slightly runny or firm.

Top with grated parmigiano and return to oven for another 5 minutes or until cheese is melted. Serve immediately.

From http://morselsandmusings.blogspot.com

Summer Squash Bread

BEETS

Beet Soup with Potatoes & Beet Greens

1 Tbsp olive oil
1 cup chopped onion
1 cup diagonally sliced carrot
½ cup finely chopped celery
1½ cups finely chopped peeled beets
1½ cups finely chopped red potatoes
1½ cups water
2 Tbsp tomato paste
1/8 tsp black pepper
2 (10½ ounce) cans low sodium beef broth or veggie broth
1 (14½ ounce) can no-salt-added diced tomatoes, undrained
4 cups coarsely chopped beets greens
1 tbsp brown sugar

Heat oil in a large Dutch oven over medium high heat. Add onion, carrot, and celery; sauté 5 minutes or until tender, stirring frequently. Stir in beets and next 6 ingredients (beets through tomatoes). Bring to a boil; reduce heat and simmer 35 minutes or until vegetables are tender. Stir in beet greens and sugar; cook 5 minutes.

Roasted Beet Salad with Oranges and Beet Greens

Beet Risotto with Greens

6 cups vegetable stock
3 Tbsp butter or a mixture of butter and olive oil
½ cup diced onion
1½ cup arborio rice
½ cup dry white wine
2 Tbsp chopped parsley
2 Tbsp chopped basil
3 medium size beets, peeled and grated — about 2 cups
2-3 cups greens, kale and beet tops mixed, stems removed, finely chopped
salt and pepper
grated zest and juice of 1 lemon
1/2 cup freshly grated Parmesan

Have the stock simmering on the stove. Heat the butter in a wide pot, add the onion, and cook over medium heat for 3 minutes, stirring frequently. Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in and cook at a lively simmer until the stock is absorbed. Begin adding the remaining stock in ½ cup increments, stirring constantly, until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens and kale. Taste for salt, season with pepper, then stir in the lemon zest and juice to taste. Serve dusted with cheese and remaining parsley.

From www.eatwiththeseasons.com

KOHLRABI

A relative of cabbage and broccoli, kohlrabi is a mild-flavoured brassica. Remove the leaves and peel the kohlrabi. It can be eaten raw (try grating and adding to carrot or cole slaw salads); steamed and mashed with butter; or sauteed.

Greek Style Kohlrabi

BEANS

Chinese-Style Hot and Spicy Green Beans

Make these tasty green beans as spicy as you wish by adding more or less hot chili flakes. The dish is good served hot or at room temperature.

Serves 6

2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
Hot chili flakes to taste
1 pound green beans, trimmed
1 tablespoon toasted sesame oil
2 tablespoons grated fresh ginger
2 tablespoons thinly sliced garlic

In a small bowl, whisk together the soy sauce, vinegar, sugar, and chili flakes. Set aside. Place ¼ cup water in a large skillet and bring to a boil over high heat. Add the green beans, cover the pan, and cook until the beans are crisp tender, 3 to 4 minutes. Uncover, and drain any water that remains in the pan. Add the oil, ginger, and garlic to the beans in the skillet and cook over medium-high heat, stirring frequently, until the beans are lightly browned, about 2 minutes. Do not let the garlic burn. Add the soy mixture to the pan and cook, stirring constantly, until the sauce thickens and glazes the beans, about 2 minutes. Transfer to a platter and serve the beans hot or at room temperature.

Green Bean, Walnut and Chevre Salad

Serves 4

1 tablespoon salt
1 pound green beans, stem ends trimmed
2 tablespoons walnut oil
2 tablespoons minced fresh parsley
Sea salt, to taste
Freshly ground pepper, to taste
4 ounces chevre (goat cheese), crumbled
1/4 cup chopped toasted walnut pieces

Bring a large pot of water to a boil and add the salt. Add the beans and cook over high heat until they are crisp-tender, 4 to 6 minutes. Drain immediately and transfer the beans to a large bowl. Toss with the walnut oil to coat all surfaces. Add the parsley, salt, and pepper, and toss again. Divide the beans among 4 salad plates. Scatter some of the crumbled cheese and walnuts over each serving. Serve warm or at room temperature for the best flavor.

From www.ebfarm.com

POTATOES

Roasted New Potatoes

1½ lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
2 Tbsp olive oil
2 cloves garlic, minced
1-2 teaspoons fresh rosemary
¼ teaspoon salt
pepper to taste

Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle on salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated. Spread potatoes out on a single layer of a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately. Serves 4-6

From www.elise.com

Grilled New Potato Salad with Rosemary Vinaigrette

1 pound small new potatoes, sliced in half
¼ cup white wine vinegar
3 tablespoons fresh rosemary
¾ cup extra virgin olive oil
3 tablespoons olive oil
salt and freshly ground pepper
½ pound haricots verts
1 large red onion, finely sliced

Place vinegar and rosemary in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl.

Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden; turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add haricots verts. Cook for 2 minutes and immediately plunge into a bowl of ice water. Drain.

Add haricots verts and red onion to potatoes and drizzle with remaining vinaigrette. Season with salt and pepper to taste.

Serves 4

From www.masserspuds.com

RADICCHIO

Crostini with Radicchio and Apple

1 radicchio, cut in thin stripes
1 shallot/onion, chopped
1 apple, diced
1 tbsp honey
1 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper

Sautee shallot/onion and apple in oil for a few minutes. Add radicchio, honey, salt and pepper and cook until wilted. Add the balsamic vinegar, mix well and spread on freshly toasted Italian bread.