We first made this in the summer of 1998 – adapted from The Cabbagetown Cafe Cookbook.
A very flavorful dish is made with pasta and vegetables tossed with a garlic sauce. Any vegetables you have on hand are good–these are just suggestions.
Sesame Garlic Sauce
8 cloves of garlic, finely chopped or crushed
1-inch piece fresh ginger, grated or finely chopped
1/2 cup peanut butter (the natural kind)
1 T dark sesame oil
1/4 cup rice wine vinegar or juice of 1 lemon
1/4 cup tamari or soy sauce
1/4 tsp cayenne
1/2 pound whole wheat spaghetti or linguini
1 cake extra firm tofu cut into bite-size cubes
1 head broccoli, cut into bite-size pieces (6 cups)
1 head cauliflower, cut into bite-size pieces (4 cups)
1 medium zucchini or yellow summer squash, cut into bite-size pieces
2 carrots, grated
1/4 cup finely chopped fresh chives or scallions
1 cup Tamari Roasted Almonds
Tamari Roasted Almonds
1 1/2 c almonds
2 T tamari or soy sauce
Toast the almonds on a baking sheet in a 350º oven for 25 minutes, until lightly browned. Leave oven on. Remove the nuts from pan and mix them with the soy sauce. Spread them out on the pan again and bake for 5 minutes more. Watch! They’ll burn fast!
1. Prepare the sauce. Mix together the garlic, ginger, peanut butter, sesame oil, vinegar, tamari and cayenne. Set aside.
2. Cook the spaghetti until al dente.
3. Prepare vegetables, either by steaming, blanching, or sauteeing. Mix cooked vegtables together with grated carrots.
4. Mix together all ingredients in a large pot, and reheat for a few minutes, until piping hot.
5. Serve sprinkled with almonds.
I found this recipe by doing a Google search for ingredients in my CSA bag on a summer day in July . Adapted from a recipe by Cooking Club of America.
1/4 teaspoon salt
freshly ground pepper
2 tablespoons extra-virgin olive oil
1 – 2 cups thinly sliced new potatoes
1 – 2 cups sliced summer squash or zucchini or both
2 teaspoon chopped fresh rosemary
2 cups arugula, spinach or other greens, coarsely chopped
3 garlic clove, pressed or minced
3/4 cup shredded cheddar cheese
♠ ♦ ♠ ♦ ♠ ♦ ♠ ♦ ♠ ♦ ♠ ♦ ♠ ♦
In small bowl, whisk together eggs, salt, and fresh ground pepper until smooth. Preheat oven to 350º.
Heat oil in large skillet over medium heat until hot. Add potatoes; toss to coat. Cook about 10 minutes or until lightly browned and nearly soft, stirring frequently to separate slices. Add squash, garlic and rosemary and cook, stirring until potatoes and squash are tender. Add greens and cook for a few more minutes until greens are wilted, stirring frequently.
Remove from heat. Spread the potato mixture in an even layer in an oiled baking dish, then pour the egg mixture evenly over the vegetables. Top with cheese and bake at 350º until the eggs have set and the cheese is lightly browned – about 10 minutes.
Cut into wedges and serve.
… as interpreted by Deb.
1 chicken cut up
1 pint cherry tomatoes
about a pint of small new potatoes
1 small zuchinni, sliced
1 yellow summer squash, sliced
plenty of fresh rosemary
virgin olive oil
salt and fresh ground pepper
Rub the chicken with olive oil and salt, lay out in a heavy baking dish. Cut up vegetables, place in a bowl, and mix with plenty of olive oil, salt and pepper, and the rosemary until everything is coated with olive oil. Distribute over chicken and bake at 350 degrees until done; about an hour.
1 lb pasta of your choice (penne, fusilli, rotini are nice)
1 T extra virgin olive oil
3 cloves garlic, pressed
1 lb asparagus snapped into 1 inch pieces
2 small summer squashes or your choice, thinly sliced
1 carrot cut into matchsticks
1 -2 c sliced mushrooms
1 pint cherry or grape tomatoes, halved
freshly ground Parmesan
Start pasta water while you cook vegetables; save 1/2 cup of water from the pasta pot before you drain it.
Heat olive oil in a skillet over medium heat; add asparagus and garlic and cook about 3 minutes. Add squash and mushrooms and cook till vegetables are tender. Stir in tomatoes and 1/2 c pasta water and remove from heat. Combine with pasta and toss to coat. Serve with Parmesan cheese.