This Week’s Tips:
*Everything can go directly into the refrigerator. The pluots need a day or 2 to ripen on the counter-top. Good idea to give the greens a hydrating rinse before putting in the crisper.
*AVOS picked today will need some time to ripen on the counter-top . Speed up ripening by storing in a brown paper bag with a piece of fruit.
*PLUOT-PARTY! The first Pluots of the season are underway from Todd Burkdoll. Plu-ots are a 75% Plum and 25% Apricot hybrid. First up are his crunchy Flavorosas, with their dark purple skin and pink flesh.
*OREGANO aka “the pizza herb” – perfect cooked with veggies, added to pastas, pizzas, added into hummus, salad dressings and mediterranean cuisines.
This Week’s Recipes:
SAUTEED ZUCCHINI w OREGANO & FETA
2 tsp olive oil
2 medium uncooked zucchini, cut into 2-inch chunks
1 tblspoon oregano
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
1/4 cup(s) crumbled feta cheese
Heat oil in a large skillet over medium heat. Add zucchini and oregano; sauté until zucchini is golden brown, about 4 to 6 minutes.
Remove skillet from heat and season to taste with salt and pepper. Sprinkle feta cheese over top just before serving. Yields about 1/2 cup per serving.
*adapted from 101cookbooks
PASTA w ZUCCHINI & OREGANO
1 pound pasta: orecchiette, fusilli, rigatoni, etc
6 tablespoons extra-virgin olive oil, divided
2 pounds zucchini, trimmed, cut into 1/3-inch-thick slices
6 garlic cloves, chopped
2 tablespoons chopped fresh oregano
1/2 cup grated pecorino cheese, plus additional for sprinkling
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.
Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add zucchini mixture to pasta, adding reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve.
SAUTEED SUMMER SQUASH
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 or oil 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
bunch of onions, halved long ways
1/4 teaspoon freshly-ground black pepper
salt to taste
Coat onions with olive oil, salt and pepper; stir to coat onions evenly. Cover dish and refrigerate at least 1 hour or overnight. When ready to use, preheat bbq grill.
Remove onions from refrigerator, drain and discard marinade. Cook ~10 minutes on each side or until they are wilted and slightly charred.
Remove from grill and let cool to room temperature (these hold well while our we grill our steaks or other meat).
*adapted from whatscooking
BBQ SUMMER SQUASH SPEARS
salt, pepper and any seasoning you want to use
non stick spray or olive oil
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.
1 teaspoon olive oil
thinly vertically sliced red onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
shaved fresh Parmesan cheese (optional)
1. Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.
2. Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally.
3. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.
*adapted from nytimes