Mixed Vegetable Tagine

3/4 c. chickpeas, soaked overnight then drained
3 T. olive oil
4 small carrots, sliced
2 onions, chopped
3 garlic cloves, chopped
1 green pepper, sliced
2 zucchini/summer squash - thickly sliced
1 t. ground coriander
1 t. ground cumin
3 tomatoes, chopped
2 1/2 c. broth
salt and pepper
juice of 1 lemon
2 T. chopped fresh parsley
chopped green onions to garnish

1/2 c. raisins - optional, but more authentic


Cook the chickpeas in plenty of boiling water until tender.

Meanwhile, heat the oil in a pan, add the carrot and fry until browned. Remove and reserve. Add the onion and garlic to the pan and cook gently until soft and golden. Add the pepper and zucchini and cook until softened. Stir in the spices and cook until fragrant, then add the tomatoes, carrots, broth and seasoning. Bring to boil.

Drain the chickpeas, add to the vegetable mixture, cover and simmer for about 30 minutes, or until all vegetables are tender. Stir in the raisins, if using, and lemon juice. Sprinkle parsley and green onions over dish.

Serves 4

Ed. note: A tajine or tagine is a historically Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked.

Recipe from: North African Cooking, by Hilaire Walden

Cherry Tomato and Yellow Squash Crumble

Serves 4

Tomatoes are baked with summer squash under a blanket of crispy breadcrumbs.

• 3 Tbs. butter or margarine
• 1 ¼ cups fresh breadcrumbs
• 2 Tbs. finely chopped parsley
• 1 small yellow onion, chopped (1 cup)
• ½ lb. small yellow crookneck squash, diced (2 cups)
• 3 cups cherry tomatoes
• 1 clove garlic, minced (1 tsp.)
• ½ cup grated Swiss or Gruyère cheese

1. Preheat oven to 400°F. Spray 9-inch square baking dish with cooking spray.
2. Heat butter in skillet over medium heat until melted. Pour 2 Tbs. butter over breadcrumbs in bowl. Stir in parsley.
3. Return skillet to burner, and increase heat to medium-high. Add onion, and cook 7 to 9 minutes, or until beginning to brown. Stir in squash, and cook 4 minutes. Add tomatoes and garlic, and cook 2 minutes more, or until tomatoes are warmed through. Season with salt, if desired. Transfer mixture to prepared baking dish. Sprinkle cheese on top. Spread breadcrumb mixture over cheese. Bake 30 to 35 minutes, or until golden and bubbling. Serve hot.

from Vegetarian Times
July/August 2012 p.60

Summer Squash and Applesauce Muffins

Makes 18 muffins

“This recipe is quick and easy, relies on simple ingredients, and produces consistent results,” notes blogger Dynise Balcavage.

• 2 cups shredded yellow squash
• 2 cups sugar
• ¼ cup soy flour
• ½ cup canola oil
• ¼ cup unsweetened applesauce
• 1 Tbs. vanilla extract
• 1 ½ cups spelt flour
• 1 ½ cups whole-wheat pastry flour
• 1 ½ Tbs. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• ½ cup raisins, optional
• ½ cup chopped walnuts, optional

1. Drain squash in colander 30 minutes. Squeeze out liquid.
2. Preheat oven to 350°F. Spray 18 muffin tins with cooking spray.
3. Stir together squash, sugar, soy flour, canola oil, applesauce, and vanilla. Add spelt flour, whole-wheat pastry flour, baking powder, baking soda, cinnamon, and salt; stir until just combined. Fold in raisins and nuts, if using.
4. Fill prepared muffin tins two-thirds full with batter. Bake 18 to 24 minutes, or until tops are golden brown, and toothpick inserted in center of a muffin comes out clean. Cool.

from Vegetarian Times

Roasted or Grilled Herbed Summer Squash

A great way to use slightly oversize zucchini, summer squash or patty pan.


Prepare marinade by chopping fresh herbs: basil, thyme and oregano work well, but what is your fancy? Chop garlic finely and add to herbs. Your choice on how much garlic! Mix with a good amount of olive oil, add salt and pepper, and let sit for flavors to blend. Amounts? Try one-quarter cup minced herbs and garlic to one cup olive oil.

Meanwhile, slice summer squash in one-quarter inch slices. they can be thicker, but no thinner - they will fall apart. mix marinade into slices and let sit, stirring occasionally.

Spread slices out on a cookie tray and drizzle marinade over, turning to coat. Let sit as long as you have time, then heat oven to 375 degrees. Roast until done, turning occasionally. Slices are done when soft and slightly browned.

Mixed Veggie Focaccia

This recipe is inspired by our friends and market-neighbors Mill Pond Bread, and the focaccia recipe comes from intern Tacy’s dad. At the end of a market day, Mill Pond often goes home with a box of produce – yummy greens, miscellaneous root veggies, and everything in between. They have gotten really good at turning our veggies into something delicious and unique, and so we thought we’d share their secrets with you! The dough is a bit finicky, but the filling is quite forgiving. Throw in any veggies you can think of, and we’ll help explain how to prepare them best so that your focaccia comes out perfect!

For the focaccia:

1 oz. dry yeast

1 tbsp. sugar

1½ c. water

4 c. all-purpose flour

1 tbsp. salt

½ tsp. white pepper

1 tsp. dried rosemary (or leaves of one rosemary branch)

¼ c. olive oil

½ c. finely chopped onions

For the filling:

3-4 c. finely chopped vegetables (tomatoes, broccoli, turnips, radishes, potatoes, kale, Asian greens, onions, arugula…)

4-6 cloves of garlic, sliced thin

¼ c. olive oil

salt to taste

¼ c. finely chopped basil

1/3 c. shredded cheese (optional)

For the dough:

1) Warm ½ cup of the water to about 110˚. Dissolve the yeast and the sugar into it for 15 minutes.

2) Measure out the flour, salt, pepper, and rosemary into a large bowl. Mix and gradually add the watered yeast and the remaining water (at room temperature) until it is all incorporated. Add ½ tablespoon of the olive oil. Knead for at least 10 minutes.

3) Pour a bit of olive oil in the bottom of a large bowl. Gather up the dough into a large bowl, rolling it around a bit. Cover with plastic wrap and keep in a warm place until it has doubled in size.

4) Punch the dough down with your fist, add half of the onions, and knead for a few minutes. Re-cover with the plastic wrap and let rise a second time. The first rising will take a few hours, the second rising will take about 45 minutes.

5) When the dough has risen, rub a bit of oil on a cookie sheet and spread the dough into a large oval an inch thick with your hands. Drizzle olive oil onto the top of the dough and set aside for 15 minutes.

For the filling:

1) Roast any root veggies (turnips, potatoes, radishes…) with some of the olive oil, salt, and garlic at 400˚ for 30-40 minutes. If using tomatoes, sprinkle them with plenty of salt in order to help pull the juices out and roast them with the other root veggies.

2) Massage any tender greens (kale, Asian greens, arugula) with some more olive oil, salt, and garlic slices. The best way to do this is to chop the greens into manageable pieces, then use your fingers to break down the greens until they have a vibrant green appearance. This will keep the greens from getting too crispy and flaky once they go into the oven. If you happen to be using collards, they are tougher and therefore require a quick steaming (about 5 to 7 minutes).

3) Chop any veggies that cook relatively quickly (broccoli, additional onions), but don’t cook them quite yet. They will cook plenty inside of the focaccia.

Assembling the focaccia:

1) Arrange your toppings evenly over the surface of the dough. If adding cheese, sprinkle it on top.

2) Place pan on the bottom rack of a preheated 375˚ oven and bake for 30 minutes. Change pan to the top rack for 15 more minutes. Sprinkle the top with salt and basil, and place on a rack to cool. Enjoy!

Adapted from Tacy’s Dad’s focaccia recipe and Mill Pond’s veggie techniques.

Summer Squash and Potato Salad

Yield: 6-8 servings
Time: 30 minutes

Ingredients

1 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1 heaping teaspoon minced garlic
1/2 cup chopped basil
4 cups baby (3/4 inch to 1 inch) squash (zucchini or summer squash), root ends trimmed if desired
4 cups baby (1/2 inch to 1 inch) redskin potatoes, washed
2-3 cups baby cherry tomatoes, washed

Directions:

1. Make a vinaigrette by whisking together olive oil, lemon juice and garlic. Stir in basil and season to taste with kosher salt and freshly ground pepper. Reserve.

2. Bring two large pots of heavily salted water to a boil. In one pot, boil potatoes 10-15 minutes, depending on size of potato, or until tender. Drain.

3. In the other pot, blanch baby squash 1-3 minutes, depending on size of squash and desired degree of tenderness. Drain squash, then place in an ice water bath. When squash is chilled, remove from bath and pat dry.

4. Toss the squash, potatoes and tomatoes with the vinaigrette. Add kosher salt and freshly ground pepper to taste, if needed. Serve immediately or let the salad sit in the vinaigrette a few minutes at room temperature, stirring occasionally, to absorb additional flavor.

*Note: After a couple of hours of refrigeration, squash will begin to discolor.

fromPeggy Lampman's "Thursday dinnerFeed" on Ann Arbor.com

Simple Summer Squash Saute

From the share box:
Zucchini/summer squash
1/2 the bunch of scallions
1/4 - 1/2 the bunch of basil

Saute scallions in olive oil until they start to soften. Add sliced summer squash and continue to cook over medium heat, stirring occasionally. Chop basil and add, continuing to cook until squash is soft but not mush. Salt and pepper to taste. A little fresh parmesan grated over the bowl wouldn't hurt!