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This recipe is from the book Farmstead Chef. My mom made it for her neighbors. She thought it was good, and would make it again, but she said it would be even better with bacon crumbled into it too to give it a stronger flavor. Our CSA member Lynn is one of the aforementioned neighbors, and she liked it so much she asked that I post it here.
I admit, before retyping it from the book, I googled it and found it already typed up here. (I borrowed their picture too.)
Ingredients
- 2 cups fresh zucchini (or any summer squash), shredded
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1/4 cup freshly grated Parmesan cheese (or any hard granular cheese)
- 1/4 cup bell peppers, finely chopped (I used a mixture of orange, red and yellow)
- 4 green onions, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon canola oil or non-stick spray for preparing the pan
- Pita chips and sliced raw vegetables for dipping (such as carrots, cauliflower, peppers, rutabaga, kohlrabi, cucumbers, Hakurei turnips, or even blanched green beans).
Directions
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Preheat oven to 375 degrees F.
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Toss the zucchini and the salt in a large bowl. Let sit for an hour to extract the water from the zucchini. (There will be a lot of water.)
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Drain the zucchini and press out any excess water.
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Mix the mayonnaise, yogurt, cheese, peppers, green onions, garlic and Worcestershire sauce until well combined.
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Prepare an 8-inch baking dish by lightly oiling it with canola oil or coating with non-stick spray.
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Spread the dip evenly into the prepared pan and bake for 15 to 20 minutes at 375 degrees, or until bubbly.Serve hot with pita chips and a variety of fresh, raw vegetables for dipping.
YIELD: 8 appetizer servings.
Our CSA member Nancy has been RAVING about this recipe ever since we started harvesting cauliflower. She says it is the perfect (and tasty) way for two people to eat a whole head of cauliflower in one meal.
From Nancy: “Sorry to hear we may have a big blight coming our way – Leaving for Ireland on Saturday – I will research the Irish potato famine first hand for all members! If I can – I’ll stop it!!!!!”
Promised recipes –
Recipe courtesy of: Fatfree Vegan Kitchen
Roasted Cauliflower Soup
I used a blender to get this silky smooth, but a food processor or hand blender might also work. Be careful not to burn yourself opening and pouring from the blender because the mixture can be super-heated.
1 cauliflower
1 onion, cut into wedges
2 cloves garlic, peeled
4 cups fat-free vegetable broth
1 large potato, peeled and cubed
1/4 teaspoon freshly grated nutmeg
salt and pepper, to taste
4 drops truffle oil (optional, but good)
Smoked Spanish paprika, to garnish
Preheat oven to 400. Cut the cauliflower into florets and place them into a large baking dish sprayed with oil. Lightly spray the top of the cauliflower with oil. Bake for 20 minutes. Sprinkle the onion wedges and garlic on top of the cauliflower, spray lightly with olive oil, and return to the oven. Cook for 20-25 more minutes, stirring once halfway through.
While the vegetables are roasting, heat the vegetable broth and add the chopped potato. Bring to a boil and reduce the heat. Cook covered on very low until cauliflower is ready.
Add the cauliflower mixture to the broth. Puree it, in batches, in the blender until very smooth. Return it to the pot and add the nutmeg and salt and pepper to taste. Simmer for 10 minutes. Just before serving, stir in a few drops of truffle oil, if desired. Ladle into bowls and serve, sprinkled with smoked Spanish paprika.
Makes 4 large servings. Per serving: 45 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 2g Fiber. Weight Watchers Core / 1 Flex Point
Copyright 2008 Susan Voisin and Fatfree Vegan Kitchen
blog.fatfreevegan.com
All rights reserved. Ask first!
This is from p. 208 of the Featherstone Farm CSA cookbook, “Tastes from Valley to Bluff”
Serves 6.
[note from Chris: I think it’d be fine to substitute green onions and garlic chives from our farm for this.]
2 medium zucchinis, thinly sliced
3 or 4 radishes, sliced
1/2 medium white onion, chopped
1/3 cup green peppers, coarsely diced
1 cup sliced cauliflower
1 medium tomato, cut into bite-sized pieces
3 to 4 sprigs parsley, diced
1 clove garlic, finely diced and crushed
Several leaves fresh basil, chopped
6 Tablespoons salad oil
1 to 2 Tablespoons lemon juice
2/3 cup sugar
2/3 cup vinegar
Salt and Pepper
Onion or Garlic powder
Seasoned Salt
Parmesan Cheese, grated
1. Toss the zucchini, radishes, onion, green peppers, cauliflower, tomato, parsley, garlic, and basil together in a bowl. Sprinkle with the salad oil and lemon juice.
2. Dissolve the sugar and vinegar in a saucepan over medium heat. Pour over the salad. Season to taste with salt, pepper, onion or garlic powders, seasoned salt, and grated Parmesan cheese.
3. Chill several hours before serving.
Reimann Family Farm 