Summer Bounty Recipes

Parent Cafe
1

<p>Time for a new food thread!! :)</p>

<p>SOOO much fresh produce this time of year - for most of the country I’m guessing!!!</p>

<p>How bout sharing any new recipes you’ve tried that primarily uses fresh fruit/veggies, that is relatively easy and not too time consuming?! Salad, side dishes, desserts, beverages - whatever you’ve got!</p>

<p>I’ll start - Tomato Pie - definitely a meal in one dish!!!</p>

<p>Tomato Pie Recipe</p>

<p>INGREDIENTS
1 9-inch pie shell
1/2 yellow or red onion, chopped
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/4 cup sliced basil (about 8 leaves)*
2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Frank’s Hot Sauce (or Tabasco)
Salt and freshly ground black pepper</p>

<p>METHOD
1 Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.</p>

<p>2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.</p>

<p>3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.</p>

<p>4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.</p>

<p>5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.
Yield: Serves 6.</p>

2

<p>I could use some! We joined a CSA this year and are drowning in vegetables! I think I need to learn how to make pickles or something! If anyone has beet recipes I’m all ears. I’ve grilled them and made borscht so far. I really don’t like beets and hate, hate, hate Harvard beets and pickled beets. I’d love more ideas for Swiss Chard. Here’s a yummy cucumber soup recipe: </p>

<p>Ingredients
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, or reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt (I used no fat Greek yogurt)</p>

<p>Preparation
Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley or dill, if desired.</p>

<p>I think cooking the cucumber makes for a nice change. I also have a Chinese stir fry cucumber recipe that makes for an interesting change. We have three pounds of cucumbers this week! Ack!</p>

3

<p>I grew up with canned rubbery beets, so when I found this recipe I was converted.</p>

<p>[Roasted</a> Beet Salad Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Roasted-Beet-Salad-1022189]Roasted”>http://www.epicurious.com/recipes/food/views/Roasted-Beet-Salad-1022189)</p>

<p>I add crumbled goat cheese and chopped pistachio nuts on top. I never seem to find asian pear when I need it – it’s great without it. And baby spinach is fine if you can’t get arugula.</p>

4

<p>Mathmom:</p>

<p>I sometimes roast beets with potatoes in the oven. Cut up white or red potatoes, sweet potatoes & beets in cubes. Put in roasting pan along with some sliced red onion, generous amount of oil and seasonings. Roast in hot oven (450) for 30 minutes or so. Done!</p>

<p>I supposed if you’re not fond of beets, the roasted flavor may be easier to take? Not sure. I’ve also roasted them and then added a honey glaze…</p>

<p>Just recently I made a frittata for my family with fresh tomatoes, spinach, carmelized onions and peppers…they loved that!</p>

<p>Those recipes for tomato pie and cucumber soup sound yummy! thanks!
Btw: I add fresh peaches and blueberries AND beets to my salads these days!</p>

5

<p>We have way too many cucumbers this year too. Neighbors have taken to just leaving these giants on our doorstep. I make a batch of this cucumber salad. In addition to eating them as a salad, I put them on sandwiches in place of pickles and in summer wraps. </p>

<p>2 medium cucumbers, or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)</p>

<p>Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Wolffgang Puck recommends adding some sesame oil, but I never seem to remember it when making it.</p>

6

<p>My favorite is cherry tomatoes, a bit of garlic, lots of chopped basil, and fresh mozzarella with a drizzle of good balsamic vinegar, olive oil and pepper/salt to taste. So easy and so good. The quality of each ingredient counts a lot here, and it is a seasonal treat. </p>

<p>We also enjoy the roasted beet and goat cheese salad recipes. </p>

<p>Does anyone have a favorite vegetarian green bean recipe? I could use an inspiration. Thanks!</p>

7

<p>^I was just going to ask for a recipe for green beans. Ours are unexpectedly abundant this year, and I’m sure there’s something more creative than what I’m doing with them. </p>

<p>I liked the NY Times Magazines variations on grilled eggplant - we enjoyed the North African Style Eggplant the other night. It’s rounds cooked indirect grill.
3T olive oil
2T honey
1t ground cumin (I used something we have on the shelf called Moroccan spice)</p>

<p>Optional: layer with onion or tomato or cooked ground beef or lamb.
Garnish: parsley</p>

<p>Personal recommendation - cut down on the honey.</p>

8

<p>Mathmom,</p>

<p>When I get behind with the greens from my CSA, I make pesto. I just made Swiss chard pesto yesterday, I had 3 huge bunches! I used almonds, garlic, olive oil, and parmesan. And if I am making more pesto than we can eat, I put it in the freezer. </p>

<p>Cucumbers…I ended up with 10 lbs of cucumbers last week. I googled refrigerator pickles and made them. Haven’t tried them yet, but I hope they are good, we have a lot!</p>

9

<p>Something is happening to my cukes. I had grand plans for doing up dill pickles but instead the ones that are growing are turning into little round balls and the flowers are dying before they even open! Last year I made bread and butter pickles that came out great.</p>

<p>I’ll got this recipe for Summer Vegetable Gratin via e-mail today and I’ll give the link to avoid copyright problems. Sounded like a yummy veggie recipe - [Summer</a> Vegetable Gratin :: America’s Test Kitchen Recipes](<a href=“Recipes Featured on TV | America's Test Kitchen”>Recipes Featured on TV | America's Test Kitchen)</p>

10

<p>Corn and Cucumber Salad with basil and chives</p>

<p>3 cups cooked corn, cut from cob (about five ears)
1 ½ cups cucumber, peeled and seeded
¼ cup chives, chopped
½ cup basil, chopped
2 T. mayonnaise</p>

<p>Place corn in a mixing bowl.
Chop the cucumber into pieces that are roughly the same size as the corn kernels and add to bowl.
Add the remaining ingredients and toss lightly t o incorporate. The small amount of may will mix with the milkiness of the fresh corn and create a light, flavorful dressing. Add more herbs to taste.</p>

11

<p>Black Bean and Corn Salad</p>

<p>5 ears of corn, cooked and cut from cob
1 can low sodium black beans (bush’s) drained and rinsed
12 oz fresh salsa ( I buy fresh salsa at grocery store to make this recipe)
2 stalks of celery, finely chopped
1 cuke (if you have one)
1 red pepper (if you have one)
1 red onion, finely chopped
1 cup of cilantro, loosely packed then minced</p>

<p>I add or subtract salsa to get the wetness that I desire. Some containers are a lot more watery, so I add less, if the batch is drier, I add more.</p>

12

<p>Sicilian Pasta Salad</p>

<p>8 oz. pasta shells
2 cups fresh green beans (cut 1”)
1 yellow summer squash
1 can artichoke hearts (drained and quartered)
¼ cup dried tomatoes (cut in slices, pour boiling water over and let stand til softened) or use about 1 – 2 fresh tomatoes, chopped
6 oz daiya brand non-dairy mozzarella “cheese” or real mozzarella cheese if desired
½ cup loosely packed basil, leaves rolled and cut in strips.
1 Tab red wine vinegar/2 Tab safflower or olive oil, 1 tab oregano</p>

<p>Bring large pot of water to boil and cook pasta
Steam green beans and squash separately until tender
Meanwhile, mix artichokes, tomatoes in large bowl
Drain pasta under cold water, and add to bowl
Add cheese and basil
Add dressing to taste.</p>

13

<p>^^^^ that pasta salad sounds delicious! Even without the pasta!</p>

14

<p>BTW, in my original post tomato pie recipe I only put about 1/2 the mayo in and it was just fine…</p>

15

<p>Mathmom, my mom likes to grate beets and saute them very lightly (can season with salt, soy sauce, vinegar, etc) and then add to a salad. I put them in salad raw as well. I find that grating makes them a bit less intense and they blend better.</p>

<p>I have a CSA as well and I’ve been way upping my vegetables. I ate a bunch of kale between breakfast and lunch the other day and had a giant salad (raw corn, nectarines, tomatoes, cucumbers, peppers, arugula – all CSA) for lunch today. Still trying to find creative ways to get things used, though. I tend to default to salad or stir-fry. Or tomato sandwiches. :)</p>

<p>I also have CSA green beans sitting in the fridge and am not generally a huge green bean fan – anyone have a good recipe?</p>

16

<p>My usual way to cook beans is to put them on a cookie sheet with olive oil and minced garlic. I usually put the garlic and oil in the microwave for a 15 seconds or so to meld the flavor. Cook at 400 or for 20 minutes giving it a stir half way through. You can improve it with slices of fresh tomatoes and cook them too. Or you can chop up fresh herbs and put them in afterwards.</p>

<p>Another yummy green bean recipe is from Moghul Microwave - you could do them in oven as above or as she (Julie Sahni) suggests. If you don’t have a pantry full of Indian spices you could probably just use a curry powder or garam masala mix.</p>

<p>Green Beans in Peppered Mustard Dressing</p>

<p>1/2 tsp tumeric
1 tsp ground cumin
1/8 tsp cinnamon
1 tsp dry mustard
1 tsp salt or to taste</p>

<p>2 Tb veg oil
8 dried red chili pods (or to taste)
1 tsp cumin seeds
4 large cloves garlic, thinly sliced
1 lb. green beans whole or in 1" pieces
juice of half a lemon</p>

<p>Combine first five ingredients and reserve.
Heat oil in a microwave safe shallow pan for about 3 minutes.
Add chilies, cumin seeds and garlic and cook two minutes or until spices are a few shades darker. Add reserved spice mix and green beans. Stir well cover with a lid and cook 8 minutes or until beans are tender. Uncover and stir in lemon juice.</p>

17

<p>My favorite way to cook Swiss Chard is to chop it roughly and saute it in olive oil. Finish it with about 1T of red wine vinegar.</p>

<p>My favorite way to cook green beans is to run them under the broiler with olive oil, brown sugar, and garlic slivers (toss them at least once). Yum.</p>

18

<p>Wow I usually just steam by green beans…your recipes sound SO much better!</p>

19

<p>Green beans–I’ve been putting them in a French potato salad. Its garlickly, no mayo. The recipe I use is from the Food Network, its a Barefoot Contessa recipe. I just briefly cook the beans and add them to the potato salad recipe. Soooo good. If you google French potato salad, it’s one of the first results.</p>

20

<p>Really enjoy this thread and appreciate all the tempting recipes to try out this season.</p>