Veggie Tart

As you can imagine, it is squash season.  This week we got both pattypan squash and zuccini.  I have been in the mood for a savory pie, so I took a look around on the internet.  I ran across a recipe that sounded yummy, here's how I adapted it for my share:

Garden Vegetable Tart
Adapted from http://www.fitwoman.com/expert-advice/recipes/garden-vegetable-mozzarella-tart

• 1 ½ cups sliced zucchini*
• 1 ½ cups sliced and quartered pattypan squash*
• ½ cup sliced sweet onion*
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 ready-to-bake pie crust
• 2 tsp dried basil
• 8 ounces (2 cups) shredded mozzarella cheese
• 4 ounces (1 cup) shredded Swiss cheese
• 3 eggs, beaten*
• Salt
• Pepper

Heat oven to 400 degrees. In a large Ziploc bag, toss vegetables with the oil and vinegar; spread vegetables on a cookie sheet and bake 20 minutes. Remove from oven.

Heat oven to 350° F. Unroll pie crust dough into a 9-inch glass pie plate. Press crust gently against the sides and bottom. Fold excess crust under and press firmly with a fork or flute the edge. Spread 1 cup mozzarella cheese and 1/2 cup Swiss on the bottom of the crust and layer cooked vegetables on top of the cheese. Sprinkle on basil, salt and pepper to taste. Pour beaten eggs evenly over the vegetables and top with the remaining cheese. Bake for 35 minutes. Let stand about 5 minutes before serving. Makes 6-8 servings.

*CSA ingredients

Spicy Corn Salad

See previous post for recipe

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Fresh Corn

As we get more corn, I need creative ways to use it off the cobb. Today, I decided to make a spicy corn salad using a variety of tomatoes and a couple of the spicy Hungarian peppers.

Spicy Fresh Corn Salad

-3 cups fresh corn (3 ears)*
-1 15-oz can black beans*, rinsed and drained
-1 cup heirloom cherry tomatoes*, quartered
-1 med red tomato*, diced
-2 med hot Hungarian peppers*, diced
-3 Tbsp cider vinegar
-2 Tbsp canola oil
-1 tsp dried oregano
-1/4 tsp fresh ground pepper
-1/4 tsp sea salt

Cut corn from cobs and place in a medium saucepan. Cover with water, bring to a boil. Reduce heat, cover and simmer for 3 minutes. Drain thoroughly.

In a medium bowl, whisk together oil, vinegar, oregano, pepper and salt. Add corn, beans, tomatoes and peppers. Mix well and chill 2-24 hours before serving.

Note: If you prefer, you may use 1 Tbsp finely chopped fresh oregano or basil in place of the dried oregano.

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Corn!

For the last two shares, we have received some beautiful sweet corn.  Since I am having orthodotic work completed, I can no longer eat corn off the cob, so I decided to search for recipes required the corn to be cut from the cob.  I found a very interesting recipe for corn soup which also utilizes some of the peaches we've received:

Sweet Corn Soup
Adapted from: http://www.wholefoodsmarket.com/recipes/2703

• 6 ears sweet corn, husked*
• 4 cups low-sodium chicken stock 
• 2 cups water
• 1 tablespoon white miso paste
• 1 sweet onion, diced*
• 2 cloves garlic, finely chopped*
• Pinch cayenne
• 3 large ripe peaches*
• 1 cup farm fresh yogurt*
• 12 basil leaves, chiffonade*

With a sharp, heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot. Add stock, water, miso, onion, garlic and cayenne. Peel, pit and finely chop 2 of the peaches and add to the pot. Bring to a boil over high heat, lower heat and simmer, uncovered, stirring occasionally, until corn and peaches are very tender, about 30 minutes.

Use tongs to remove and discard corn cobs; cool soup to room temperature. Puree half of soup in a blender and return to pot. Stir in yogurt. To serve soup hot, reheat gently over medium heat, stirring frequently; do not allow to boil. To serve cold, refrigerate until chilled.

Halve, pit and dice remaining peach; ladle soup into bowls and garnish with peach and basil.

*CSA ingredients

A Sweet Twist on Toasted Cheese Sandwiches

We received such a variety of products from our CSA shares.  While making my lunch today, I had a craving for a toasted cheese sandwich.  When I looked in my refrigerator, I found items that made me decide on a dessert toasted cheese sandwich:

Sweet Toasted Cheese Sandwich

• 2 slices homemade bread (Lucy's Sweet Surrender NY Rye)*
• 2 Tbsp cream cheese (Mayfield Creamery)*
• 2 Tbsp jam (Humble Pie Baking Company Brandied Cherry Jam)*

Spread cream cheese on one slice of bread.  Spread jam on other slice.  Put together and toast on dark in your toaster oven.  Enjoy!

*CSA ingredients

Fresh Basil!

When I picked up my share this week, I happily found a bag of fresh basil!  Since it is still hot out, I have been trying to decide what to do with it all day.  Obviously, avoiding heating my oven is preferable.  I do not have enough basil to make pesto by itself, so I am considering making a basil Swiss chard pesto.  But in the meantime, I took one of the beautiful Roma tomatoes I recieved as well as a few basil leaves to create a beautiful pizza:

Margherita Pizza

• 1 whole wheat flatbread
• 2 Tbsp fresh tomato sauce
• 1 med roma tomato*
• 5 small fresh basil leaves*
• 5 Tbsp marcarpone cheese
• salt & pepper

Heat toaster oven to 350F.  Line toaster oven sheet with foil and spray with cooking spray.  Place flatbread on oven sheet.  Spread with fresh tomato sauce.  Slice tomato thin and place on flatbread.  Spoon mascarpone cheese between tomato slices and place basil leaves evenly over flatbread.  Bake in toaster oven 6-8 minutes until cheese melts.  Season with salt and pepper as desired.

*CSA ingredients