Home | Schedule & Location | Vendors | Recipe / Veggie of the Week | By Laws | Registration Forms | Help Support | Contact Us
Summer Squash Recipes of the Week - July 14, 2010 | |
Garlicky Summer Squash and Fresh CornIngredients:2 tablespoons olive oil 1/2 yellow onion, sliced 2 4 cloves garlic, minced 3 1/2 cup vegetable broth 4 1 ear corn, kernels cut from cob 5 2 cups sliced yellow squash 6 2 cups sliced zucchini 7 1 tablespoon chopped fresh parsley 8 2 tablespoons butter 9 salt and pepper to taste Directions: Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender. 1.Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot. Farmer's Market Vegetarian QuesadillasIngredients:1/2 cup chopped red bell pepper 1/2 cup chopped zucchini 1/2 cup chopped yellow squash 1/2 cup chopped red onion 1/2 cup chopped mushrooms 1 tablespoon olive oil cooking spray 6 (9 inch) whole wheat tortillas 1 1/4 cups shredded reduced-fat sharp Cheddar cheese Directions: In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot. Fresh Zucchini , tomato, and summer squash stewIngredients:4-5 small not to fat zucchini diced cubed (not to small or it gets mushy) 4-5 small not to fat yellow summer squash (or yellow zucchini) cubed 3-4 good size ripe fresh tomatoes diced 4-5 cloves fresh garlic (if you can’t get fresh that’s okay, you can also use garlic scapes) chopped coarsely Fresh scallions are optional or spring onions. 1-3 Tbsp fresh oregano (if available if not use dried but only 1 tbsp) 1-3 Tbsp fresh basil (same as above if using dried) Fresh parsley to taste All the herbs can be adjusted to your taste Directions: Sauté the garlic (and onions if you use them) lightly Add your squash & continue to sauté until cooked and still crunchy Add tomatoes and fresh herbs Simmer to a stew consistency but do not over due the squash or make the tomatoes disappear. Serve over your favorite pasta (linguini or Rotelle are my favorite), or serve it as a side dish. Enjoy! This is one of my daughter’s favorite meals since she was a little girl! I make it in the winter too. Of course things are not as fresh and I use good quality canned crushed tomatoes. |
|
The West Milford Farmers' Market is brought to you by Sustainable West Milford, a 501(c)3non-profit organization dedicated to promoting sustainability in West Milford and it's surrounding towns.
For Email Marketing you can trust
Site Developed and Hosted by Hazelman Farms