Summer Squash Saute with Basil and Tomatoes
Enjoy the delicious flavor of summer squash in this simple and robust recipe!
Originally Seen HERE
2 Tbs. olive oil
3 zucchini, cut into half-moons
3 yellow summer squashes, cut into half-moons
3 large plum tomatoes, seeded and diced
Kosher salt and freshly ground pepper, to taste
1/2 cup grated Parmigiano-Reggiano cheese
3 Tbs. thinly sliced fresh basil
Watercress leaves for garnish
In a sauté/simmer pan over medium-high heat, warm the olive oil. Add the zucchini and squashes and cook, stirring occasionally, until browned and just tender, 5 to 6 minutes. Add the tomatoes and cook, stirring occasionally, for about 1 minute. Season with salt and pepper.
Remove the pan from the heat and stir in the cheese and basil. Transfer the vegetables to a serving bowl and garnish with watercress leaves. Serve immediately. Serves 6.
Enjoy this lovely recipe with full picture instructions HERE
This soup is great with most squashes, feel free to substitute with your favorite or the seasonal variety of your area! Onions can be substituted for spring onion whites and spring garlic greens. Spring onion greens may be used as a garnish too!
1 butternut squash, diced into bite-sized pieces
1 onion, sliced
4 sprigs fresh marjoram or thyme
3 tablespoons butter
1 quart chicken broth
1/3 cup parmesan cheese, grated (optional)
View the Instructions HERE
Delicious, Easy and Great Anytime of Day!
Spring Garlic Fried Eggs
The original recipe was posted HERE
How to prepare:
Spring Garlic Fried Eggs
Author: The Crepes of Wrath
1 tablespoon unsalted butter
1 large stalk spring garlic, thinly sliced
2 scallions, thinly sliced
red pepper flakes, for garnish
ground black pepper, for garnish
Heat your butter in a small pan over medium-high heat, stirring frequently, until the butter has browned and has a nutty aroma, about 3-5 minutes. Add in your sliced spring garlic and scallions and reduce the heat to medium. Stir until both vegetables have wilted and caramelized a bit, another 3-5 minutes.
Crack your eggs into the pan and cook until the whites are set and the yolks are still wiggly. You can poke the eggs whites around the yolks to speed up the cooking process. Work a spatula around the eggs to loosen them, then place onto a plate and garnish with red pepper flakes and freshly ground black pepper.
original recipe available HERE
The original recipe posted and available HERE
Enjoy this delicious recipe with your favorite rainbow carrots!
Easy to make and with simple ingredients, and use the whole carrot!
3 pounds small carrots with tops (any color)
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
1 garlic clove
3 tablespoons macadamia nuts or pine nuts
1/2 cup (packed) fresh basil leaves
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil
Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.
Recipe by Ed Kenney of Town in Oahu HI
Photograph by Cedric Angeles
Enjoy this delicious recipe – most of these ingredients you can find at the Local Farmers’ Market –
Original recipe found HERE
Braised Carrots, Artichokes, and Favas with Lemon Sauce and Fennel
See the Full Recipe HERE
Enjoy this delicious Roasted Carrot and Dill Recipe – originally found HERE
2 lbs whole carrots (young medium-sized carrots with greens still attached)
2 tbsp olive oil
2 tbsp freshly chopped dill
Kosher salt and pepper to taste
See the full post: HERE
Enjoy this dish, a Maya suggestion, and great way to prepare chard.
See the whole recipe HERE
Guiso de Acelegas
“This dish is cheap, very low in calories, very rich in nutrients, and quite hearty, you can replace all or part of the chard for beets leaves and stems”
- Any kind of Chard leaves or beet greens, 20 cup, chopped
- Onions, raw, 3 cup, chopped
- Carrots, raw, 2 cup, grated
- TVP (soy meat), 1 cup
- Garlic, 8 cloves minced
- Soybean Oil, 4 tbsp
- bouillon cubes or granules, chicken or beef dry, 4 teaspoon or cubes
- Pepper, black, 1 tbsp
- Garlic powder, 1 tbsp
1. Hydrate the soy meat (TVP) in half the recommended water, using 2 bouillon cubes in it.
2. Chop everything and reserve.
3. Put the chard and/or beet to cook with 1 cup of water for 10 minutes in high fire.
4. put a deep pan or pot to warm in the fire, add the oil, once is hot but before it smokes, add the chopped garlic and onion, mix frequently til is half cooked, then add the carrots and spices.
5. Cook for 5 minutes or so for let the flavors mingle while mixing frequently, add the hydrated TVP, cook some more and adjust the flavor with more bouillon, it should be a bit salty.
6. Add the pre-cooked chard and mix all well over the fire til it warms, taste and adjust your spicing to taste.
Number of Servings: 10