HeaVy on the Veg!

This recipe is very heavy on the veg and is another one that will help use up your garden goodies.

2 carrots skinned and sliced on a diagonal

Small broccoli stalk chopped into bite size pieces

1 small zucchini and 1 small squash- sliced into half moons

1 red pepper thinly sliced

1/2 an onion thinly sliced

4 cloves of garlic

3/4 cup of broth

1/2 cup of light cream or half and half

Parmesan cheese

Sweet peas

Basil- chopped

1/2 box of spaghetti or linguini- cooked according to package

EVOO

S&P

Add a few swirls of evoo to pan and sauté carrots for for 1-2 minutes then move to plate.

Then add broccoli and do the same and remove to plate.

Repeat the zucchini/squash and add to plate.

Add a small slab of butter and a swirl of evoo and sauté mushrooms for 1-2 minutes then add sliced pepper and onion. Cook for 4 more minutes and move to plate.

Add a little bit of evoo and sauté garlic for 30 seconds then add broth and scrap bottom of pan. Allow liquid to reduce then add cream and whisk in Parmesan cheese.

Stir in peas and S&P then return vegetables to pan. Stir in pasta then top with a little more parm and chopped basil.

I recently got a small blacktop grill and have been enjoying it. We’ve made hibachi, blackened fish, and this.

I’m not going to tell you how to grill steak but how to season and cook amazing fries.

Peel and julienne 2 russet potatoes and soak in water for thirty minutes.

Watch this for proper cutting technique-

https://www.noreciperequired.com/technique/how-julienne-potatoes

Using a mortar and pestle smash up the following:

2 cloves of garlic

Crushed red pepper

Black pepper

Onion powder

Paprika

Salt

1-2 tablespoons of apple cider vinegar

Toss fries in seasoning and grill on a black top.

Anytime I grill chicken I always make extra. I prefer diced chicken over ground but you could do either. This is a healthy low carb way to use it up. You can change out what veggies you use. I’ve used red peppers, water chestnuts and carrots before.

2 small or one large chicken breast grilled then diced

Jarred peanut sauce or lettuce wrap sauce

Scallions – chopped

Dry roasted peanuts

Choose two of the following vegetables- diced red pepper, cucumber, purple cabbage, shredded carrots or water chestnuts

Some type of hot sauce

Bibb lettuce

Mint, basil or cilantro- optional

Put diced chicken in a pan and add sauces to coat. Cook only a minute or so and let cool.

Dice up vegetables and smash up peanuts

Pull apart lettuce leaves and place chicken in cup top with vegetables, peanuts, and fresh herb or your choice.

If you are looking for a way to use up a ton of vegetables this is your recipe. I serve mine over creamy polenta but it’s normally served with bread. My neighbor and fellow CSA member gave this to me and I made a few tweaks to make it my own.

1 large or two small eggplants- diced

1 zucchini- diced

1 yellow squash- diced

1 yellow onion- diced

1 red or orange pepper- diced

2 cans of diced tomatoes – drain a little juice

6 cloves of garlic- pressed or minced

EVOO

Zest and juice from half a lemon

S&P

Basil

Crumbled goat cheese

Add 1/4 cup of EVOO to pot and wait 30 seconds then add diced eggplant. Cook for four minutes add 2 gloves of minced garlic and S&P. Cook for another minute and use a spoon and place on plate.

Add more EVOO and do the exact same thing with the zucchini and squash(including garlic at end) and remove to plate.

Add more EVOO then add onions and pepper. Repeat same process but leave in pot. After 5 minute sauté process add two cans of diced tomatoes.

Add rest of vegetables back plus half of the chopped basil. Zest half of lemon Then juice it over vegetables. Cook for 10-15 more minutes.

Serve over creamy polenta. I used instant. Be sure to add it very slow to broth and stir for the full three minutes.

Top with rest of basil and crumbled goat cheese.

Tomatoes will be plentiful over the next few weeks. Here is a super easy and yummy way to use them up. You could use any style of thin pasta. I had spaghetti in my pantry so that is what I used. The recipe calls for Roma tomatoes but you can use any. I used a combination of cherry and canned diced tomatoes.

1/2 bag of spaghetti or any thin pasta

5-6 Roma tomatoes or a pint of cherry tomatoes- petite style canned diced tomatoes also work

EVOO

Diced garlic

1 tablespoon Balsamic Vinegar

S&P

Basil

Parmesan Cheese

Bring water to a rapid boil then salt water. Add 1/2 bag of pasta and cook according to package.

Heat EVOO in a pan add chopped garlic and immediately add diced tomatoes and cook for 2-3 minutes. Add S&P, basil and vinegar.

Add tomatoes to drained pasta. Drizzle with EVOO. Top with Parmesan cheese and extra basil.