Honoring the Zucchini
It’s that time of year again when the garden begins to produce in earnest. In the midst of that magnificent bounty, I’m afraid that zucchini sometimes gets a bad rap. Stories abound about bags of squash being left in unlocked cars or on doorsteps. Nationwide, zucchini festivals feature newly crowned Zucchini Queens and Kings and games of zucchini toss. I’ve even seen tongue-in-cheek recipes for what to do with this prolific squash like Zucchini Stuffed with Girl Scout cookies!
Posted in Recipes Also tagged corn, dill, feta, zucchini
Potato Salad Print Serves: 6 A glorious potato salad that’s light and flavorful. The addition of taragon and capers will make your taste buds sing! A great addition to any summer picnic. Ingredients
- 2 pounds yellow fleshed potatoes, washed with skins left on
- ½ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 2 Tbsps whole grain mustard
- 2 bunches of scallions (you can also substitute onion)
- ½ cup capers
- 2 ribs of celery, finely chopped
- 1 bunch (approx. ½ cup) tarragon leaves, chopped (try substituting mint, dill, or parsley)
- Sea salt and pepper, to taste
Farmers to You Ingredients:
Other Fresh or Pantry Ingredients:
- olive oil, lemons, whole grain mustard, scallions, capers, salt and pepper
- Scrub potatoes and then place in a steamer over 2 inches of boiling water.
Ah June. With the lengthening days comes a sea of graduations. Colleges have already sent their graduates out into the world in search of jobs and first apartments and the last day for many high schools is inching ever closer. I’ve been to two graduation ceremonies already and was reminded of just how prominently food figures into the festivities, both at the events themselves and at the barbeques and potlucks that follow. Let’s face it; sharing a meal in the shade of a big tree with a group of people you like is pretty darn great, even if the graduation preceding it was long and hot.
Maque Choux – pronounced “mock shoe” – is a traditional southern side dish commonly found in Louisiana thought to be a blend of Cajun and American Indian cooking. Maque choux is often served as a side but may easily be transformed into a main dish by adding some shrimp, crawfish, cubed chicken, tasso(spicy ham), andouille sausage, tofu or whatever strikes you. You’ll see variations including the use of tomatoes, celery, chicken stock, bacon, jalapenos as well as different herb and spice combinations.
Here’s a recipe that would work both as a weeknight meal or as a featured dish at a cookout. The chicken does not need to be marinated ahead of time. The Misty Knoll breasts are super flavorful and succulent. There’s always a risk of drying out white meat on the grill, but I’ve always had good luck with Misty Knoll and the pesto will rescue you if the chicken spends a little too much time on the heat.
Chicken Kabobs with Basil, Parsley & Scallion Pesto Print Serves: 3-4 Ingredients
For the Pesto
- 1 cup packed basil leaves
- 1 cup packed parsley leaves
- ½ cup sliced scallions
- ½ cup chopped walnuts (or your favorite nut)
- ¼ cup olive or sunflower oil
- ½ tsp salt
- fresh ground pepper to taste (I liked this a bit peppery)
- a squeeze or two of lemon – optional, but recommended
- for a creamier sauce, add ¼ cup plain yogurt or your favorite mayo
- Cut the chicken into large bite sized pieces – aiming for roughly the same size so they cook evenly.