2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Tortilla chips, for serving
In a medium sized bowl, combine the cucumber, tomato, onion, parsley, jalapeno, cilantro and garlic. In a small bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Rosemary Garlic Roasted Potato Wedges from: http://www.taylormademarket.com/rosemary-garlic-roasted-potato-wedges/
4 large baking potatoes, unpeeled
1/4 cup extra virgin olive oil
1 1/2 teaspoons sea salt or kosher salt
2 teaspoon minced fresh garlic
2 teaspoon minced fresh rosemary leaves
Preheat the oven to 425 degrees F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise to make wedges.
Place the potatoes on a sheet pan with the olive oil, salt, garlic, and rosemary. Toss together making sure the potatoes are covered with oil. Spread the potatoes in a single layer.
Roast the potatoes for 15 min and then give the pan a really good shake to move the potatoes around and Roast for another 15-20 minutes, until they are lightly browned, crisp outside, and tender inside. Sprinkle with additional sea salt and serve.
A recipe from our CSA member Andrea:
Jennie Cook's Zucchini Butter from: http://food52.com/recipes/23071-jennie-cook-s-zucchini-butter
Makes about 2 cups
2 pounds zucchini or assorted summer squash (feel free to use
less or add extra -- cooking times will vary)
1/4 cup olive oil or butter
2 minced shallots, garlic, or combination of both
Salt and pepper
Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor -- you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
Enjoy on toast, or as a side dish all summer long!
Japanese Zucchini and Onions from: http://allrecipes.com/recipe/japanese-zucchini-and-onions/
"Zucchini and onions are stir fried with sesame seeds and teriyaki and soy sauces."
2 tablespoons vegetable oil
1 medium onion, thinly sliced
2 medium zucchinis, cut into thin strips
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
ground black pepper
Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.
Tomato Cucumber Salad from: http://recipesforourdailybread.com/2013/07/28/summer-cucumber-salad-recipe/
3 tomatoes cut up in small bites
1 cucumber also cut up into small bites
1/2 of small purple or a Vidalia onion cut into small bites,
8 fresh basil leaves chopped or 1 tablespoon Tomato Basil Ms. Dash ½ of a leftover wheat baguette or french loaf diced into 1 inch pieces. The bread will absorb the oil and vinegar and adds a wonderful surprise to the salad.
Add 1/2 teaspoon sea salt and 1/2 teaspoon ground black pepper to taste.
The ratio for the oil and vinegar is 3 parts oil to 1 part vinegar. You can adjust the vinegar and oil for your taste. I like using
2 1/2 tablespoons balsamic vinegar and 1/3 cup olive oil.
Toss the salad to coat everything really well with the vinegar and oil. Marinate this salad about 1 hour in the refrigerator before serving.
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