Week #9 Recipes

Lemon Cucumber, Heirloom Tomato and Parsley Salad:

-Peel and then dice 1 Lemon Cucumber

-Dice 1 Heirloom Tomato.

-Finely chop 1 bunch of parsley.

-Mix all of the above and dress with ½ tsp salt, some freshly ground black pepper, 3 Tbsp of olive oil, and 1  Tbsp freshly squeezed lemon juice.

Insalata Caprese:

-Slice 1-2 tomatoes into ¼ inch thick slices.

-Arrange the slices on a large plate.

-Top each tomato slice with a thin slice from a fresh mozzarella ball (the kind that comes in water).

-Remove the pits and cut 15 Kalamata olives in half.

-Slice up some basil.

-Sprinkle the slices with 3 Tbsp extra virgin olive oil and 1 Tbsp of balsamic vinegar.

-Season with salt and freshly ground black pepper.

Babaghanoush (Eggplant Dip):

-Cut 1 ½ lbs Eggplant into 1 ½ inch chunks.

-Steam the eggplant until fork tender, about 3-5 minutes.

-Transfer the eggplant into a food processor or blender. Add ¼ cup sesame tahini, ¼ cup freshly squeezed lemon juice, 1/3 cup tightly packed minced fresh parsley, 2 large cloves of roasted garlic, and tamari soy sauce to taste.

-Puree.

-Serve in a bowl, warm or at room temperature, garnished with olives,  breadsticks, pita bread, and parsley.

Pan Roasted Fingerling Potatoes:

-Scrub 12 fingerling potatoes clean, place them in a saucepan and cover  with water.

-Set over high heat and bring to boil. Cook until the potatoes are tender, 7-10 minutes. Remove from heat and cool under cold running water.

-Place potatoes on a cutting board and slice in half lengthwise. Season with salt and pepper.

-Heat a saute pan with 2 Tbsp olive oil over medium high heat.

-Place the potatoes, cut side down, in the pan and cook until browned and crispy, about 3 minutes. Turn the potatoes to the other side and add 1 tsp chopped fresh sage, 1 tsp chopped fresh rosemary and 1 tsp chopped fresh thyme.

-Cook for another 3 minutes, until crispy on the second side.

-Toss the potatoes to evenly distribute the herbs and season with additional salt and pepper if necessary.

Summer Squash Gratin:

-Preheat oven to 400 degrees and place rack in the middle. Rub a 9×9 pan with a bit of olive oil.

-Slice 1 ½ lbs summer squash in to 1/6th inch slices, toss them with sea salt and place in a colander over the sink for 10-15 minutes (to drain a bit).

-Make the sauce by pureeing ¼ cup fresh oregano leaves, ¼ cup fresh parsley, 1 lg garlic clove, ¼ tsp salt, a pinch of red pepper flakes, and ½ cup x-tra virgin olive oil in a food processer.

-Make bread crumbs by melting ¼ cup butter in a small saucepan over medium heat. Cook for a few minutes until browned. Wait 2 minutes, then stir in 2 cups of 2-3 day old artisan bread crusts that have been chopped and then whirled briefly in a food processer to form coarse crumbs.

-Transfer the squash to a large mixing bowl, add ½ pound potatoes that have been sliced as thin as possible, and 2/3 of the oregano sauce. Toss until everything is well coated. Add ¾ cup fresh feta cheese and half the bread crumbs and toss again.

-Transfer the squash into the pan, top with remaining bread crumbs, and bake for 40-50 minutes until squash and potatoes are tender.

-Remove from oven and drizzle with remaining oregano sauce.

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