Sunday, August 31, 2014

Summer Squash with Lemon Herb Butter

Two kind of summer squash, basil, parsley, capers, and shallot
Simple Summery Ingredients

Recipe inspired by Vicky and Live Earth Farm

If I had to pick only one vegetable to enjoy for the rest of my life, I’d choose summer squash. Of course, that’s cheating because with the near-infinite varieties of summer squash available, that’s hardly just one veggie. Summer squash colors, from palest yellow through golden through spring green to deepest emerald, delight the eye, particularly when prepared in combination. I’m a big fan of plain steamed squash, but recently rediscovered herb butters when my friend Vicky graced me with her back issues of Herb Companion magazine (now sadly defunct). Then a quick look through our CSA’s recipe index revealed a recipe for Lemon Caper Squash, which gets a flavor boost from herb butter. Now is the perfect time to harvest both squash and herbs from your garden, or find them at your local Farmers’ Market. The season for both will soon be past, so let’s revel in them while we can.

Sunday, August 24, 2014

Classic Caprese Salad

Circular Salad Viewed from Overhead
Caprese Eye-Candy

Recipe by Robin

Few salads are as attractive as Caprese salad when compared with the amount of work needed for their creation. Caprese’s bold colors, reminiscent of the Italian flag, appeal to the eye as the simple combination of basil, tomatoes, and fresh mozzarella appeals to the tastebuds. Though home chefs will be hard pressed to match the restaurant version with cheese and tomato slices exactly matching in diameter and thickness and perfect tiny basil leaves, the home-based result is plenty appealing when carefully arranged. Garden basil prepared chiffonade-style and sprinkled over the top fools the eye into thinking that the tomato and cheese slices match more perfectly.

Sunday, August 17, 2014

Strawberry Apricot Pizza or Pizzettes

Pizza with Mozzarella, Ricotta, Strawberries, and Apricots
Fabulous Fruit Pizza

Recipe adapted from Rebecca Mastoris

With the ancient grain festival of Lammas (Lughnasadh) just past us on August 1, traditionalists are thinking of homemade breads. And yet, traditional breads require long preparation time and extended use of a hot oven—not really the thing for August. Enter the pizza, America’s near-favorite bread (just behind hamburger buns, go figure). And what more seasonal way to celebrate grains than pairing the pizza crust with plentiful summer fruits and young cheeses? This recipe will make two 12-inch pizzas or 6-8 small “pizzettes.” Throw an informal pizzette party by inviting family or friends to roll their own dough, then arrange the apricots, strawberries, cheeses, and garnishes on their food creation. Pop them into the oven for about 10 minutes and enjoy for a mid-afternoon treat, or for a fun lunch or dinner.

Thursday, August 7, 2014

Plum Galette

Slice of Plum Galette with Whipped Cream
Sunny Summertime Fare

Recipe by Robin

As readers know, I’m not a piecrust expert, but summertime fruit is an excellent motivator for experimenting with pie-making. Galettes, also known as one-roll pies, have crust edges turned up to cradle fresh fruit and are made on baking sheets. Their informal appearance is perfect on for summer. Treat yourself to a galette after a hot day by preparing and chilling the piecrust during the day. In the evening when it’s cooler, roll out the crust, fill the pie, and bake for just 20 – 30 minutes. Cool slightly, slide onto a serving platter, and enjoy!