This Week’s Tips:
*Everything can go directly into the fridge…always a good idea to do yourself a favor and give your lettuce a quick hydrating rinse and wrap in dishtowel before placing in the crisper….now it’s ready to take for lunch tomorrow! Avos are picked firm and should need 7-9 days to ripen up on the counter. Or speed up ripening by storing them in a brown paper bag with an apple.
*EZ OVEN-ROASTED ZUCS —> slice in half, or spear em and toss them with olive oil to coat them, sprinkle them with salt and roast them in a 375°F oven until browned and tender, about 25 minutes. Delicious.
SUMMER FRUITS ON THE HORIZON—> We heard from Todd Burkdoll yesterday, and we’re happy to report that his stone fruit season is underway! Once the season starts for the Burkdolls it’s pedal to the medal for the next 6-8 months. Throughout the summer and well into the winter months, they’ll pick over 100 varieties of plums, pluots, peaches, nectarines, cherries and his autumn grapes (he says he can identify all 100 by taste, we believe him). Typically his apriums and apricots are the first fruit picked, but the winter was too wild for the early-season fruit. Todd saying, “it was just too wet, too late in the season”. About 30 miles north of Burkdoll Farms is another one of our favorites, Galpin Family Farms. We’ve enjoyed over 9 citrus varieties from Anthony Galpin this season, but these days the farm’s focus is ALL stone fruit and their small crew is hitting the farmers’ market circuit from San Francisco to Pasadena. Anthony grows a perfect balance of citrus and stone-fruits…just as his citrus trees start slowing down, his stone fruits start turning on and he’s able to offer incredible fruit all year long. First up for Anthony are his white nectarines and yellow peaches followed by all the fun pluot varieties. Spring and Summer are not just all about fruits, be sure to make room for all the veggies too….tomatoes, cucumbers, corn, beans, peas & peppers are all planted and now just need some hot sunny days. Best days are ahead!
This Week’s Recipes:
WARM KALE, QUINOA + ZUCCHINI BOWL w. CIDER MUSTARD DRESSING
1/2 cup quinoa or rice
2-3 zucchini, cut into little pieces
1/2 bunch kale, about 5 stalks
1/4 cup raw almonds, roughly chopped
2 tablespoons each sunflower and pumpkin seeds, toasted
1 1/2 tablespoon grainy dijon mustard
3 tablespoons organic apple cider vinegar
1/4 cup extra virgin olive oil
Fresh cracked black pepper + sea salt
*optional feta or goat cheese
Start with the quinoa. Rinse the quinoa under cold water in a metal sieve for about 30 secs. Add rinsed quinoa and 1 cup water to a pot and season with salt. Bring to a boil, then cover and simmer for 15 minutes, until quinoa has increased in sized and absorbed most of the water. Remove from heat and let sit with the lid on for another 5 minutes before fluffing with a fork.
While the quinoa is cooking, steam or pan sauté the zucchini in a double boiler or blanch it in a pot of boiling water for a minute or two. Once tender, drain and set aside.
Remove the kale leaves from the stems and give the leaves a rough chop. Add a drizzle of heat resistant oil to a hot pan, then toss in the kale leaves with a good pinch of salt. Sautée the leaves until just some are starting to get crispy around the edges. Remove from heat.
Toss cooked quinoa, zucchini and crispy kale leaves together in a large bowl. Whisk together grainy mustard, vinegar, olive and black pepper and then pour over the salad. Top with raw almonds and toasty seeds. Serve warm or refrigerate for later.
*adapted from happyheartedkitchen
PURPLE CRISPY KALE CHIPS
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
*adapted from *melissadarabian
BAKED (tastes fried!) ZUCCHINI SPEARS
4 medium zucchini (cut into 1/2″ thick spears)
2 egg whites
1/2 cup whole wheat breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
salt and freshly ground black pepper to taste
1 jar store-bought marinara sauce (warmed, to serve)
Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicon baking mat.
Blot excess moisture from zucchini spears with a clean kitchen towel or paper towel.
In a shallow dish, whisk the egg whites until frothy.
In a separate dish, whisk the together the whole wheat breadcrumbs, Parmesan cheese, garlic powder, cayenne, seasoning with salt and pepper.
Dredge the spears in the egg whites and coat completely in the breadcrumb mixture. Place dredges spears in a even layer on the baking sheet, leaving space between each stick. Drizzle or spray lightly with olive oil.
Bake for 18-20 minutes or until golden and crisp. Serve with warm marinara sauce.
GRILLED ZUCCHINI SPEARS
salt, pepper and any seasoning you want to use
Heat up your grill or cook whatever you are going to be eating for dinner.
Slice your zucchini into long spears.
Spray with non stick spray or drizzle with olive oil.
Sprinkle some seasoning over it (I love any kind of seasoning on my zucchini)
Lay directly on the grill (directly over the flames -if you are using a gas grill, you want to turn it down a bit)
Allow it to cook for about 5 minutes on one side. Then flip and cook for another 5 minutes.
You know they are ready to flip when they have pretty grill lines.
That is it – in 10 minutes, you have a healthy and frugal side dish!
*adapted from serious eats
ZUCCHINI RIBBON SAUTE
(great side dish, or tossed in pasta)
1 teaspoon olive oil
2 cloves garlic, minced
4 medium size Italian zucchini
kosher salt and freshly cracked pepper to taste
Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds. Discard the seeded center of the zucchini. Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture.
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute. Add the zucchini and toss lightly with tongs to coat with the oil.
Saute until warm and just barely tender. This took less than 5-6 minutes for me. Sprinkle with salt and pepper and taste. Adjust seasonings accordingly. Enjoy!
*adapted from barefeetinthekitchen
ORZO SALAD w/ FETA & ZUCS
*easy to make a big batch and have cold for lunch
4 teaspoons olive oil
3/4 cup crumbled feta cheese
2 tablespoons water
1 medium zucchini, cut into 1/4-inch pieces
1 cup uncooked orzo pasta
add sliced up kale at the end!
anything else you feel like
Cook orzo according to package directions. Meanwhile, in a small microwave-safe bowl, combine zucchini and water.
Cover and cook on high for 1 minute or until crisp-tender; drain.
Place in a large bowl. Add the squash, feta cheese, oil, onions, salt and pepper; toss to coat. Salt and pepper to taste, serve warm or chilled. Yield: 5 servings.
*adapted from tasteofhome
QUICK PARMESEAN ZUCCHINI
4 medium zucchini, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 to 1 teaspoon minced garlic
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer.
Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings
*adapted from italia
KALE & ZUCCHINI FRITATTA
1 tbsp olive oil
1 1/2 cup kale washed with any large ribs removed
1/2 small white onion chopped
1/2 small zucchini sliced
1 clove fresh garlic minced
1/2 cup of light mozzarella cheese
2 egg whites
Kick the tires and light the fires to 350 degrees.
In a 10 inch cast iron pan, sautee the first five ingredients until the onions are translucent and the other vegetables are soft.
In a small bowl, whisk together the eggs and cheese.
Pour over the vegetables in the skillet, stirring if needed to disperse the vegetables evenly.
Place in the 350 degree oven and bake for 12-14 minutes, until the egg is fully cooked in the middle of the skillet.
*adapted from thekitchenmagpie
SAUTEED ZUCCHINI MEDALLIONS
3-4 summer squash
1 sliced/chopped yellow onion
1 clove of garlic (minced)
2 tablespoons of butter or olive oil
Wash the squash and DRY THEM OFF COMPLETELY. Melt your butter (or olive oil) in a large silver skillet (NOT a non-stick skillet!) on medium-high heat. Once the butter is melted, add your onions, minced garlic and some salt.
Slice the squash into half-inch thick medallions. When the onions are tender, add the squash, then scrape the skillet and shuffle the medallions around to make sure your onions are mostly on top of the squash and the squash are lying flat on the skillet.
Add more salt, a dash of pepper, and garlic salt, then shuffle it all around again. Now it’s important that you let the medallions sizzle for a while without stirring them around for a few minutes. Don’t worry about burning them — this is the only way to make them perfectly crispy. Wait about 4-5 minutes, then shuffle them around again to make sure all the squash are getting some flat face time on the skillet. Bump the heat up if you have any water in the skillet. Between stirrings, let them sizzle untouched for about 4-5 minutes. You’ll only need to shuffle them a few times, with plenty of sizzle time in between. Once you notice lots of the squash getting crispy brown edges, remove the skillet from the heat.
*adapted from 101cookbooks
KALE CAESAR SALAD
1 bunch kale, zipped, chopped and cleaned (leave water clinging to leaves)
1/4 cup sliced almonds
1/4 cup shredded Parmesan
1/2 teaspoon coriander
1/8 teaspoon cayenne pepper
Sea salt and freshly ground black pepper, to taste
Place kale, with water still clinging to the leaves, in a large, deep skillet. Cover and cook over medium heat for 3-5 minutes, tossing a few times, until leaves are tender to the bite. Let kale cool in the pan and then spin dry and transfer to a large bowl.
While kale is cooking, make the dressing: Toss together almonds, Parmesan, coriander, cayenne and a pinch of salt and pepper. Heat a nonstick skillet over medium heat and drop the almond/Parmesan mixture into the pan in teaspoon scoops, forming little disks. Let the mixture cook undisturbed for 3-4 minutes, until it holds together and the bottom is browned, then carefully flip with a spatula and let brown for another 1-2 minutes on the other side. Remove pan from heat.
Toss kale with Caesar Dressing and top with Parmesan & croutons.
*adapted from nourishevolution