Recipe of the Day

Lemon-Zucchini Cornmeal Cookies

(modified from Martha Stewart)

ingredients:

1/2 cup smart balance (or pure butter)

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

1 teaspoon packed finely grated lemon zest

1 teaspoon coarse salt

1 cup whole wheat flour (you could also used unbleached flour)

1/2 cup fine cornmeal

1 medium zucchini, grated on small holes of a box grater (about 1 cup)

method:

Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.

Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.


(picture and recipe submitted by CSA member Laura Novak)

Recipe of the Day

Linguine with Zucchini

ingredients:

Coarse salt

1 pound linguine - I like the al dente w/flax seed whole wheat linguine from Jansen’s

1/4 cup extra-virgin olive oil, plus more for drizzling

3 cloves garlic, peeled

1 large onion, thinly sliced

4 medium zucchini, halved lengthwise, then sliced very thinly crosswise

black olives

whole or cherry tomatoes

fresh basil & parsley

1/2 teaspoon crushed red pepper flakes

method:

Fill a stockpot with water and bring to a boil over high heat. Add coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.

Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 2 to 3 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add olives, tomatoes, basil, parsley, and red pepper flakes; season with salt to taste.

Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet with veggies and toss to combine. Transfer to a large platter, drizzle with olive oil, and sprinkle with parmesan; serve immediately.

(Thank you CSA member Laura Novak for this yummy recipe!)

Crusty Bread with Tomatoes and Fresh Mozzarella

This is a simple but amazingly delicious recipe passed on from our good customers, Steve and Nicole. It is easy and quick to make. Sort of like a fresh pizza on bread. 


Crusty Bread with Tomatoes and Mozzarella

(Serves 2-3)

ingredients:

5-6 medium tomatoes, chopped (can peel or not, I don't) 

3-4 garlic cloves, rough chop

handful fresh basil, rough chop

DiBruno fresh mozzarella, sliced med-thick

Fresh crusty bread, sliced thick (3/4 in)

Olive oil

salt and pepper

method:
Saute garlic in about 2 T. olive oil for 1-2 minutes on medium heat until fragrant. Add tomatoes and cook for 8-10 minutes until they release their juices and they look kind of "saucy". Add salt and pepper to taste. Top fresh tomato sauce with one layer of mozzarella slices in pan, arranging mozzarella around pan and one in middle. Turn down heat to medium low, put top on pan, and let mozzarella melt down, about 5 minutes. Slice crusty artisan-type fresh bread in thick slices. If using a baguette, slice on a diagonal so they are longer. When cheese is melted, using a spatula, scoop each clump of tomatoes and melted cheese onto a piece of bread. Top with a generous amount of fresh basil. 

(note: you will need about 2 medium or one large tomato per person. If making a larger batch, adjust garlic accordingly.)

Recipe of the Day

Sliced Tomatoes and Fresh Mozzarella with Basil

ingredients:

2 large tomatoes -sliced about 1/4” thick

One package of Claudio or DiBruno fresh mozzarella -sliced to match tomatoes

Handful of fresh basil - amount to taste, chop rough

Extra virgin olive oil 

Claudio 25 yr. Balsamic (can use regular balsamic vinegar)

Salt and pepper

method:

Layer alternating tomatoes and mozzarella fanning out across a plate. Lightly salt and pepper. Top with basil, tucking some under the slices of tomato and mozzarella. Drizzle generously with olive oil. Then, lightly, to taste, drizzle balsamic across top.  Serve right away. (If you make this ahead of time, wait until you are about to serve to add oil and balsamic.)

Serves 2-3.