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Fresh Strawberry Jam
Fresh Strawberry Jam
• 2 cups sugar
• 1 large lemon, zested and juiced
• 1 quart fresh strawberries, hulled and halved
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and use immediately
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Summer Squash Tacos
Summer Squash Tacos
Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes). Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings. Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
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Summer Squash and Mushroom Quesadillas
Summer Squash and Mushroom Quesadillas
In a large skillet, heat olive oil. When hot, add onion, squash, mushrooms, and cilantro. Stir and cook for a minute or two until everything is coated in some oil. Cover with a lid and cook 5 minutes or until squash is soft. In another large skillet, warm one tortilla directly on the dry surface. Sprinkle 1/4 cup cheese on top (if using large tortillas, sprinkle only on one half so you can fold it later) then add some of the squash filling. If using small tortillas, place another tortilla on top. Cook for a few minutes until the bottom is brown. If using a large tortilla, fold it in half and flip. If using small tortillas, carefully flip. Cook another few minutes until that side is brown. Remove from heat. Repeat with remaining ingredients.
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