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Week 2: I Am An Artist!

30 May

Garden vegetable Pie
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Week 1: What To Make With Squash Blossoms

22 May

In the summer our garden is overflowing with tomatoes, the only thing that rivals the tomatoes for sheer abundance is the zucchini and squash. With zucchini and squash come the blossoms.  My mission this week was to come up with a dish for squash blossoms. Most people, including myself have not had a lot of experience with cooking or eating the squash blossoms. The only recipe I know is stuffing them with a cheese mixture and frying them. I wanted to do something a little out of the box and a little healthier for you. The only pasta I had on hand was a macaroni rice noodle. You really could use whatever is your favorite kind of pasta. I also thought that instead of making a traditional spaghetti sauce this would be a great alternative. I was really happy with how this tuned out. It took a little work peeling the tomatoes but was totally worth it!

Squash blossom tips:

Ultimately, you want to use squash blossoms the same day they are picked. If that is not possible, put them on a paper towel in an airtight container. Don’t squish them!  Take care of your ingredients and they will take care of you.

Squash blossoms, Zucchini, and Tomatoes over Rice Pasta

Serves: 4-6

1/4 cup extra-virgin olive oil

1 large onion, diced

6 cloves garlic, minced

4 small-med. zucchini, halved lengthwise, and sliced

8 medium tomatoes, peeled, seeded, and chopped

A pinch of red pepper flakes

7 very fresh squash or zucchini blossoms, pistils removed and cut lengthwise into thin strips

Handful fresh basil leaves

2 Tablespoons half and half

Salt and pepper to taste

freshly grated Parmesan

1# rice pasta

Salt for your pasta water

First put a large pot 3/4 the way full of water on high and bring to a boil. Add Pasta and salt, cook until al dente’. Once you cooked the pasta, drain and set aside, keep warm.

In a large skillet over medium heat, warm the olive oil. Add the onion and saute’ until fragrant, about 5 minutes or until golden. Add the garlic and zucchini and saute’ until the zucchini begins to soften, about 3 minutes. Stir in the tomatoes and red pepper, cover and simmer until the tomatoes have cooked down and the zucchini are tender, about 10 minutes. Add the squash blossoms, basil leaves and cook uncovered, stirring until flowers are wilted, about 5 minutes. Season with salt and pepper to taste. Remove from heat and stir in half and half.

Spoon half of the sauce into a warmed serving bowl, Add the pasta, top with remaining sauce and toss well. Add the Parmesan for flavor.

Adapted from: Savoring Tuscany by Lori De Mori

Seasonal Recipes

22 May

Summer is upon us and I am so excited about all the new vegetables that we are getting out of the garden. Each week I make a new recipe to put in the CSA boxes for Ray and Ashley of Rose Creek Farms. I am very fortunate to live with them and get all the access I want to the fresh produce. Over the summer I will be featuring a weekly recipe according to what is in abundance in our garden. I hope you like them.