Braised Green Beans and Summer Vegetables
Adapted by Farmer Dave’s from Eating Well magazine (May/June 2009) 1 tablespoon extra-virgin olive oil 1 small onion, halved and sliced 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried 1/2 cup white wine, or reduced-sodium chicken broth 1 pound green beans, trimmed 1 medium summer squash, zucchini or kousa, halved and cut into 1-inch pieces 1 cup halved cherry tomatoes, or grape tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup finely shredded Parmesan cheese Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring,...
Read MoreAngel Food Cupcakes
Yield 12 – from Deceptively Delicious by Jessica Seinfield These are so light and airy…No need for frosting; a shake of confectioners’ sugar makes a pretty finish. Ingredients: 5 large egg whites 3/4 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup all purpose flour 1/2 cup sugar 1/4 cup yellow squash puree* 1 teaspoon pure lemon extract 1 teaspoon grated lemon zest Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper baking cups. In the bowl of an electric mixer, combine the egg whites, cream of tarter, and salt. Beat until the egg whites double in...
Read MoreQuinoa and Squash Gratin
Recipe by Martha Rose Schulman from NYTimes.com Ingredients: 1 tablespoon olive oil 1 medium onion, chopped Salt to taste 2 to 3 garlic cloves (to taste), minced 1 1/2 pounds summer squash, diced 1 teaspoon fresh thyme leaves 1 teaspoon chopped fresh rosemary Freshly ground pepper to taste 3 large eggs 1 cup cooked quinoa 1/2 cup grated Gruyère cheese (2 ounces) Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of...
Read MoreRoasted Yellow Summer Squash with Sage Pesto
From Kalyn’s Kitchen (Makes 4 side-dish servings) Ingredients: 4 medium or 6 small yellow summer squash or zucchini, washed and cut into 1/2 inch slices or half slices 1 T olive oil salt and fresh ground black pepper to taste 1/4 cup Sage-Pecan Pesto Preheat oven to 400F. Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch slices, cutting larger slices in half so all pieces are about the same size. Toss squash pieces with 1 T olive oil and season with salt and fresh ground black pepper. Arrange squash in single layer on a roasting pan. Roast 25-30 minutes, turning...
Read MoreCouscous Pilaf
- Assorted chopped vegetables, for example: onion, garlic, peppers, or summer squash - diced ham - 2 cups chicken broth - butter - parsley - 1 1/2 cups tricolor couscous - Parmesan cheese - salt and pepper, to taste Saute veggies and ham in olive oil. Add broth, butter, parsley, salt, and pepper to pot and bring to a boil. Remove from heat. Add couscous, cover pot and let sit for 5 min. Stir, adjust seasoning, and top with Parmesan cheese.
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