6 quesadillas (smittenkitchen.com)
- 3 Tbsp. Olive oil, plus more for frying quesadillas
- 2-3 cloves garlic, thinly sliced
- ½ tsp. Mild (Aleppo) or hotter red peeper flakes (or mince a jalapeño)
- 1 ½ lbs. zucchini or other slim summer squash, halved and thinly sliced
- Kosher salt
- 1 lime, halved
- 6 oz. grated Monterey Jack cheese
- 12 6-inch tortillas
- Sliced avocado, chopped fresh cilantro, additional lime, and thinly sliced jalapeño to finish.
1. Heat a large skillet over medium. Once hot, add oil. Once oil is hot, add garlic (and jalapeño if using) and cook, stirring, until just golden at the edges, about 1 minute. Add zucchini, 1 tsp. Kosher salt, and red pepper flakes (if using) and increase heat to medium high. Cook, turning over occasionally, until zucchini becomes soft and starts to break down, about 5 minutes. Reduce heat slightly and cook 7 to 10 minutes more, at which point the zucchini will be jammy and very tender. Taste for seasoning – add more salt if needed. Add the juice of half your lime and scrape the mixture into a wide bowl. Let cool slightly while you prepare any toppings or grate the cheese.
2. Add cheese to zucchini mixture and mix. Lay out six of your tortillas and divide the filling between them, going all the way to the edges. Place remaining 6 tortillas on top.
3. Use the large skillet or a non-stick skillet. Heat the skillet of your choice over medium heat and add a couple tsp. Of oil. Transfer your assembled quesadillas to the skillet and cook until deeply golden and crisp underneath. Flip the quesadillas and repeat on second side. Serve halved or in wedges with additional ingredients.
Green Bean and Potato Salad
Serves 4 (love and lemons.com)
- 6-8 small potatoes (about ¾ lb.)
- 2 Tbsp. Olive oil, more to taste
- 1 clove garlic, minced
- 1 heaping tsp. Capers
- 1 tsp. Dijon mustard
- 2 big handfuls of green and/or yellow wax beans
- Juice and zest of 1 lemon
- 2 scallions, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh oregano leaves
- ¼ tsp. Red pepper flakes
- Sea salt and freshly ground clack pepper
- ½ cup cooked chickpeas
- ½ cup cooked burger, quinoa, or millet
- Soft boiled eggs
- Pickled onions
1. Bring a large pot of salted water to a boil. Scrub the potatoes and slice them into 1-inch pieces. Add the potatoes and cook until knife tender, about 15 minutes.
2. Meanwhile, in a large bowl, combine the olive oil, garlic, capers, mustard, and generous pinches of salt and pepper. Use a rubber spatula or wooden spoon to mash the garlic and capers into a paste at the bottom of the bowl. When your potatoes are done, scoop them out of the water (leave the water boiling for your green beans), transfer them to the bowl, and toss to coat with the dressing at the bottom of the bowl.
3. Prepare a bowl of ice water and place it near your pot of boiling water. Add the green beans to the boiling water and cook until tender but still vibrant, about 3 minutes. Scoop beans out of boiling water and into ice bath to cool, about 1 minute. Drain well and toss into bowl of potatoes. Add lemon juice and zest, scallions, parsley, oregano, and red pepper flakes and toss to coat.
4. Taste, add more salt, pepper, lemon juice as needed. If salad is dry, drizzle with more oil and toss again.
5. Add optional ingredients if using.
serves 4 (epicurious.com)
- 1 onion, sliced thin
- 2 garlic cloves, minced
- 5 Tbsp. Olive oil
- ¾ lb. eggplant, cut into ½-inch pieces (about 3 cups)
- 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
- 1 red bell pepper, chopped
- ¾ lbs. ripe tomatoes, chopped course (about 1 ¼ cups)
- 1 tsp. dried oregano, crumbled
- ¼ tsp. dried thyme, crumbled
- 1/8 tsp. Ground coriander
- ¼ tsp fennel seeds
- ¾ tsp. Salt
- ½ cup shredded fresh basil leaves
In a large skillet cook onion and garlic in 2 Tbsp. Oil over moderately low heat, stirring occasionally, until onion is softened. Add remaking 3 Tbsp. Oil and heat over moderately high heat until hot but not smacking. Add eggplant, cook the mixture, stirring occasionally, for 8 minutes or until eggplant is softened. Stir in zucchini and bell pepper, stirring occasionally, for 12 minutes. Stir in tomatoes and cook for 5-7 minutes, until vegetables are tender, Stir in oregano, thyme, coriander, fennel seeds, salt and pepper, to taste, and cook the mixture, stirring, for 1 minute. Stir in basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.
Beets!!! https://www.bonappetit.com/recipes/slideshow/roast-em-fry-em-grate-em-38-ways-cook-eat-beets https://www.foodnetwork.com/topics/beets https://www.thekitchn.com/beets-recipes-tips-and-ideas-22928209
More Recipes Featuring Vegetables We Grow…
Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Cauliflower | Celeriac | Chard | Cilantro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Melon | Onions | Parsley | Parsnips | Pea Vines | Peppers | Potatoes| Pumpkins | Radishes | Rhubarb | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini |