This is a tasty way to use your squash and scapes and also works well with gold or green zucchini. From All Recipes.
INGREDIENTS
• 4 medium yellow squash
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, crushed, or 2 garlic scapes very finely chopped
• salt and pepper to taste
DIRECTIONS
Preheat the grill for medium heat. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won’t fall through the grill. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
ADDITIONAL WAYS TO USE YOUR GRILLED SQUASH:
Cut grilled squash into bite sized pieces. Toss with small cherry/grape/vine tomatoes that have been halved or quartered. Mince whatever fresh herbs you have on hand (parsley, basil, chives, oregano). Toss herbs, 1 tbsp. olive oil, 1 tbsp. balsamic vinegar, 1 tbsp. parmesan cheese and ½ teaspoon kosher salt together with herbs and vegetables.
Use your extra grilled squash on a sandwich- Layer two slices of ciabatta or sourdough bread with goat cheese, squash, basil, tomato, pesto, or any other vegetables you are looking to use (roasted peppers, grilled eggplant, grilled chicken). Butter each side of the bread and place on griddle (with weight on top) or Panini press and grill until warm throughout.
Make a strata- whisk together 4 eggs and 1 ½ cups milk, and a pinch each of salt and pepper. Add 4 slices (torn into 1” pieces) of white or wheat bread, leftover rolls, or whatever bread you have laying around, to the eggs. Add 1/3 cup cheese (Havarti, goat, feta, cheddar, whatever you like). If you have other uncooked veggies on hand (asparagus, tomatoes, spinach, mushrooms) you can add them now as well. Pour into a pie pan and bake at 350 uncovered for 15 minutes. Remove and add grilled or uncooked zucchini slices to the top. Brush with some melted butter. Bake 20 min or until eggs have set. Sprinkle with a little more cheese if you wish and serve.
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Here are two recipes from foodnetwork.com that can be made and used with varieties of cooked white fish. This salsa can be served alongside baked fish (such as Halibut) while the Aioli would go well on a sandwich or wrap.
INGREDIENTS
• 1 cup finely chopped arugula
• 2/3 cup finely chopped flat leaf parsley
• ¼ cup olive oil
• ¼ cup capers, rinsed and drained
• Juice of ½ large lemon
• Zest of 1 large lemon
• ¾ teaspoon kosher salt
• ½ teaspoon dried crushed red pepper
DIRECITONS
Stir arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let stand at room temperature 1 hour before serving.
Arugula Aioli
INGREDIENTS
• ½ cup each of lightly packed arugula and lightly packed flat leaf parsley
• 1 anchovy fillet
• 2 teaspoons chives or scallions
• 1 small garlic clove, coarsely chopped or 1-2 garlic scapes, chopped
• ¼ cup mayonnaise
• ½ cup low-fat plain yogurt
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper
DIRECTIONS
Place all the ingredients, except salt and pepper, in the bowl of a food processor. Blend until mixture is smooth. Transfer the aioli to a medium bowl and season with salt and pepper.
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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 Lehman2013-06-10 21:21:172013-06-10 21:21:36Arugula Salsa Verde and Arugula Aioli
Smells delicious and tastes delicious…the motto of this dish. Your house might smell like a restaurant while you are cooking this Giada recipe!
INGREDIENTS
GLAZE
• 3/4 cup balsamic vinegar
• 1 1/2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic, peeled and smashed or chopped
SALMON
• Four 6-ounce center-cut salmon fillets, skinned
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper
VEGETABLES
• 2 tablespoons olive oil
• 1 large or 2 small shallots, thinly sliced
• Kosher salt and freshly ground pepper
• 2 garlic scapes, minced or 2 cloves garlic, peeled and smashed or chopped
• 2 1/2 cups frozen shelled edamame (12 ounces), thawed
• 2 cups sugar snap peas (6 ounces), halved
DIRECTIONS
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 15-25 minutes. Set aside to cool for 5 minutes.
For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through to medium and starts to flake a bit with a fork, 7 to 9 minutes. Set aside to cool for 10 minutes.
For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper. Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze
Grilled Yellow Squash
Grilled Yellow Squash
This is a tasty way to use your squash and scapes and also works well with gold or green zucchini. From All Recipes.
INGREDIENTS
• 4 medium yellow squash
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, crushed, or 2 garlic scapes very finely chopped
• salt and pepper to taste
DIRECTIONS
Preheat the grill for medium heat. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won’t fall through the grill. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
ADDITIONAL WAYS TO USE YOUR GRILLED SQUASH:
Cut grilled squash into bite sized pieces. Toss with small cherry/grape/vine tomatoes that have been halved or quartered. Mince whatever fresh herbs you have on hand (parsley, basil, chives, oregano). Toss herbs, 1 tbsp. olive oil, 1 tbsp. balsamic vinegar, 1 tbsp. parmesan cheese and ½ teaspoon kosher salt together with herbs and vegetables.
Use your extra grilled squash on a sandwich- Layer two slices of ciabatta or sourdough bread with goat cheese, squash, basil, tomato, pesto, or any other vegetables you are looking to use (roasted peppers, grilled eggplant, grilled chicken). Butter each side of the bread and place on griddle (with weight on top) or Panini press and grill until warm throughout.
Make a strata- whisk together 4 eggs and 1 ½ cups milk, and a pinch each of salt and pepper. Add 4 slices (torn into 1” pieces) of white or wheat bread, leftover rolls, or whatever bread you have laying around, to the eggs. Add 1/3 cup cheese (Havarti, goat, feta, cheddar, whatever you like). If you have other uncooked veggies on hand (asparagus, tomatoes, spinach, mushrooms) you can add them now as well. Pour into a pie pan and bake at 350 uncovered for 15 minutes. Remove and add grilled or uncooked zucchini slices to the top. Brush with some melted butter. Bake 20 min or until eggs have set. Sprinkle with a little more cheese if you wish and serve.
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Arugula Salsa Verde and Arugula Aioli
Arugula Salsa Verde
Here are two recipes from foodnetwork.com that can be made and used with varieties of cooked white fish. This salsa can be served alongside baked fish (such as Halibut) while the Aioli would go well on a sandwich or wrap.
INGREDIENTS
• 1 cup finely chopped arugula
• 2/3 cup finely chopped flat leaf parsley
• ¼ cup olive oil
• ¼ cup capers, rinsed and drained
• Juice of ½ large lemon
• Zest of 1 large lemon
• ¾ teaspoon kosher salt
• ½ teaspoon dried crushed red pepper
DIRECITONS
Stir arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let stand at room temperature 1 hour before serving.
Arugula Aioli
INGREDIENTS
• ½ cup each of lightly packed arugula and lightly packed flat leaf parsley
• 1 anchovy fillet
• 2 teaspoons chives or scallions
• 1 small garlic clove, coarsely chopped or 1-2 garlic scapes, chopped
• ¼ cup mayonnaise
• ½ cup low-fat plain yogurt
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper
DIRECTIONS
Place all the ingredients, except salt and pepper, in the bowl of a food processor. Blend until mixture is smooth. Transfer the aioli to a medium bowl and season with salt and pepper.
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Balsamic Glazed Salmon and Sugar Snap Peas
Balsamic Glazed Salmon and Sugar Snap Peas
Smells delicious and tastes delicious…the motto of this dish. Your house might smell like a restaurant while you are cooking this Giada recipe!
INGREDIENTS
GLAZE
• 3/4 cup balsamic vinegar
• 1 1/2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic, peeled and smashed or chopped
SALMON
• Four 6-ounce center-cut salmon fillets, skinned
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper
VEGETABLES
• 2 tablespoons olive oil
• 1 large or 2 small shallots, thinly sliced
• Kosher salt and freshly ground pepper
• 2 garlic scapes, minced or 2 cloves garlic, peeled and smashed or chopped
• 2 1/2 cups frozen shelled edamame (12 ounces), thawed
• 2 cups sugar snap peas (6 ounces), halved
DIRECTIONS
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 15-25 minutes. Set aside to cool for 5 minutes.
For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through to medium and starts to flake a bit with a fork, 7 to 9 minutes. Set aside to cool for 10 minutes.
For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper. Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze
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