3-4 cups yellow squash and/or zucchini, sliced into coins
2 cups mushrooms, sliced
1/4 cup cilantro, chopped
Four 10-inch tortillas or eight 6-inch tortillas
1 cup shredded cheddar cheese
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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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-31 14:02:502015-05-31 14:02:50Summer Squash and Mushroom Quesadillas
2 cups ramps, green garlic, or a mixture of 4 cloves garlic and the green parts of 4 scallions or spring onions
1⁄2 cup walnuts
2 tbsp. lemon zest (from one lemon)
1⁄4 lemon juice (from one lemon)
1⁄4 Parmesan cheese, grated
4 tbsp. olive oil, separated
Salt and fresh-ground black pepper
1 bunch thin asparagus
1 lb. dried thin spaghetti or cappellini
Bring a large pot of generously salted water to a boil. Meanwhile, in the bowl of a large mortar, toss parsley, ramps or green garlic, and walnuts; mash into a rough paste. (Alternatively you can use a blender or food processor, but the act of smashing seems to result in a more intense flavor.) Add lemon zest, lemon juice, cheese, 2 tbs olive oil, salt, and pepper to the pesto mixture and mash to incorporate, tasting and adding more olive oil and seasoning, as necessary. Once the pesto is to your taste, set it aside. Once the water is boiling, add pasta and cook until al dente, about 2 minutes less than package directions. While the pasta is cooking, prepare the asparagus: trim and discard any woody ends. Thinly slice the asparagus lengthwise, so it mimics the pasta in shape. A minute before the pasta is done, add the sliced asparagus to the boiling water. After a minute, drain the pasta and asparagus, reserving a few tablespoons of the cooking water. Return the pasta and asparagus to the pot and toss with reserved pesto. Serve topped with a few grinds of black pepper and additional grated Parmesan.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-31 14:01:562015-05-31 14:01:56Garlicky Parsley Pesto Pasta
1 bunch kale, any type, stemmed and washed thoroughly in 2 changes of water
1 tablespoon extra-virgin olive oil
½ pound mushrooms, sliced
1 teaspoon fresh thyme leaves, coarsely chopped
1 to 2 garlic cloves (optional)
Salt and freshly ground pepper
½ pound stale bread, preferably whole-grain, sliced about 1 inch thick
2 ounces Gruyère cheese, grated (1/2 cup)
1 ounce Parmesan cheese, grated (1/4 cup)
Salt and freshly ground pepper
4 eggs
2 cups low-fat milk
Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside. If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish. Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-31 14:01:092015-05-31 14:01:09Savory Kale and Mushroom Bread Pudding
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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Garlicky Parsley Pesto Pasta
Garlicky Parsley Pesto Pasta
Bring a large pot of generously salted water to a boil. Meanwhile, in the bowl of a large mortar, toss parsley, ramps or green garlic, and walnuts; mash into a rough paste. (Alternatively you can use a blender or food processor, but the act of smashing seems to result in a more intense flavor.) Add lemon zest, lemon juice, cheese, 2 tbs olive oil, salt, and pepper to the pesto mixture and mash to incorporate, tasting and adding more olive oil and seasoning, as necessary. Once the pesto is to your taste, set it aside. Once the water is boiling, add pasta and cook until al dente, about 2 minutes less than package directions. While the pasta is cooking, prepare the asparagus: trim and discard any woody ends. Thinly slice the asparagus lengthwise, so it mimics the pasta in shape. A minute before the pasta is done, add the sliced asparagus to the boiling water. After a minute, drain the pasta and asparagus, reserving a few tablespoons of the cooking water. Return the pasta and asparagus to the pot and toss with reserved pesto. Serve topped with a few grinds of black pepper and additional grated Parmesan.
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Savory Kale and Mushroom Bread Pudding
Savory Kale and Mushroom Bread Pudding
Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside. If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish. Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
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