Summer Rolls

Ingredients:

Easy Peanut Dipping Sauce:

• 1/4 cup creamy peanut butter
• 1 Tablespoon hoisin sauce2
• 2 teaspoons soy sauce
• 1 clove garlic, mashed (or about 1 teaspoon minced)
• 1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice
• 1-2 Tablespoons warm water, or more as needed
• optional garnish: crushed peanuts, sprinkle of crushed red pepper
• Summer Rolls:
• 10 spring roll rice paper wrappers
• 1 large carrot, peeled and julienned
• 1 large cucumber, julienned (you can peel, but I don't)
• 1/2 of a large red pepper, julienned
• 1/3 cup chopped purple cabbage
• 1 ounce cooked rice noodles/rice vermicelli (optional)
• 1 avocado, sliced
• handful fresh cilantro (and/or mint, basil)
• 5 large green lettuce leaves (romaine, butter, etc), torn in half
• 20 medium cooked shrimp, peeled and sliced in half length-wise
• sesame seeds for garnish (optional)

Instructions:

1. First, read through the post above to learn some tips/tricks for making these summer rolls. Also, make sure every single ingredient in the summer rolls is prepared/chopped/cooked before you assembling.
2. Prepare the dipping sauce: You can whisk everything together in a bowl or use a food processor. I always whisk them because it saves me from cleaning the food processor. Add everything to a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.
3. Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. The baking pan is what I always use. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Usually it's around that time. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Sometimes I use a large wood cutting board, but the wrappers stick to it a little more. Pat the wrapper slightly dry.
4. Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper as explained and pictured in the post. Then, a small amount of noodles (if using), a slice or two of avocado and a bit of cilantro. Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top-- as pictured above. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one.
5. Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It's basically like you're rolling a burrito! Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish, but sometimes I don't.
6. After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce. This amount is enough for Kevin and I and there are always a couple leftover for lunch the next day.
7. Make ahead tip/storing: Wrap rolls individually in plastic wrap (suggested to prevent sticking and then tearing) and layer in a tupperware between sheets of parchment or wax paper. Store up to 2-3 days. In terms of taste, the rolls are best served fresh the day they are made. Cover sauce tightly and store in the refrigerator for a couple days.

https://sallysbakingaddiction.com

Cucumber Tzatziki

Ingredients:

• 1 cup grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first)
• ½ cup plain Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons chopped fresh mint and/or dill
• 1 ½ teaspoons lemon juice
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon fine sea salt

Instructions:

1. Working with one big handful at a time, squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a small serving bowl, and repeat with the remaining cucumber.
2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

https://cookieandkate.com/2017/how-to-make-tzatziki/

Lentil Vegetable Stew

Ingredients

• 1 tbsp extra virgin olive oil
• 2 small onions, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 tsp salt, plus more to taste
• 1½ tsp italian seasoning
• 2 bay leaves
• 1 cup trimmed and chopped green beans 
• 4 cups vegetable broth + 1 cup water
• 2 tbsp tomato paste
• 1-15oz diced tomatoes (not drained)
• 1 medium potato, cubed
• 1 cup lentils
• 2 cups spinach
• 1 tbsp balsamic vinegar

Instructions:

1. Heat oil over medium heat in a large pot or dutch oven.
2. Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.
3. Add garlic and sautee for another 2 minutes. Stir in the salt, italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.
4. Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.

https://www.hummusapien.com/lentil-vegetable-soup/

Mediterranean Stuffed Tomatoes with Quinoa

Ingredients:

• 1 cup cooked red or black quinoa
• 8 medium on-the-vine tomatoes
• ⅓ can quartered artichokes (about 4 ounces, or ½ cup), roughly chopped
• ½ cup full fat feta, plus a few tablespoons extra for topping
• 15 kalamata olives, sliced thin (I prefer the Mediterranean Organic brand)
• 1 tablespoon olive oil
• 2 cloves fresh garlic (minced or use a garlic press)
• ground sea salt, to taste

Instructions:

1. Cook your quinoa: Measure out ⅓ cup of quinoa, pour into a mesh colandar, and rinse the quinoa under running water for a minute. Pour the rinsed quinoa into a small pot and add ⅔ cup water (you’re going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 to 18 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork. ⅓ cup uncooked quinoa should yield a little over one cup cooked quinoa. I would use all of it in the filling.
2. Preheat oven to 375 degrees Fahrenheit
3. Core the tomatoes by slicing off the top ⅛ inch of each tomato. Run a small knife vertically around the core. Be careful not to cut through the bottom. Use your finger to gently pull out the core and use the knife to clean out any excess left inside.
4. In a medium bowl, mix together the filling (cooked quinoa, feta, artichokes, olives, olive oil and garlic).
5. Taste and add salt if necessary (feta and olives are salty to begin with, so you may not need any).
6. Spray your dish with cooking oil and brush the tops of the cored tomatoes with olive oil.
7. Use a spoon to stuff the tomatoes with the quinoa mixture.
8. Top each tomato with extra feta.
9. Bake for 15-20 minutes, until the feta starts to turn golden.
10. Garnish each tomato with a small basil leaf.

https://cookieandkate.com/2011/stuffed-tomatoes-with-quinoa/

Baba Ganoush Recipe

Ingredients:

• 2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
• 2 medium cloves of garlic, pressed or minced
• 2 tablespoons lemon juice, more if necessary
• ¼ cup tahini
• ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
• ¾ teaspoon salt, to taste
• ¼ teaspoon ground cumin
• Pinch of smoked paprika, for garnish
• Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

Instructions:

1. Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
2. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
3. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
4. Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
5. Stir in the parsley and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
6. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches!

https://cookieandkate.com/2017/epic-baba-ganoush-recipe/

Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• Up to 4 cups (32 ounces) vegetable broth
• 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
4. If you have a high performance blender like a Vitamix (see notes if you’re using an immersion blender instead), transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later). Securely fasten the lid and select the soup preset, being careful to avoid hot steam escaping from the lid. The blender will stop running once the soup is super creamy and hot.
5. If you would like to thin out your soup a bit more, stir in the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
6. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

https://cookieandkate.com/2015/roasted-butternut-squash-soup/

Eggplant Caponata

Ingredients:

• Enough olive oil to deep fry
• 2 pounds eggplant, cut into 1″ cubes
• 1 large yellow or sweet-variety onion, chopped medium-small
• 1 to 2 celery ribs, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons tomato paste
• 1⁄4 cup water
• 1 cup crushed canned tomatoes (or use fresh)
• 6 ounces (about 1 cup) green olives, pitted and roughly chopped
• 1⁄2 cup white wine vinegar
• 1⁄2 cup golden raisins (I used half for a less sweet caponata)
• 1⁄4 cup salt-packed capers, rinsed and drained
• 1 to 2 tablespoons sugar (I used 1 tablespoon, but sweeter is more traditional)
• 1⁄2 cup finely slivered basil
• 2 tablespoons pine nuts, toasted until golden and cooled

Instructions:

1. In a large skillet (12 inches is ideal), heat oil over medium-high heat. Once very hot, working in batches, fry eggplant cubes in one layer at a time, stirring and turning occasionally until golden brown, about 3 to 5 minutes. Use a slotted spoon to drain eggplant over skillet, then transfer to a paper towel-lined plate and immediately season with salt. Repeat with remaining eggplant. Transfer drained and mostly cooled eggplant to a large bowl.
2. Pour off all but 3 tablespoons olive oil, and reserve the rest for another use. Cook onions and and celery with salt and pepper over medium-high heat until beginning to brown, about 10 minutes. Reduce heat to medium, add tomato paste and water and cook, stirring, until caramelized and almost evaporated, 2 minutes. Reduce heat to medium and add crushed tomatoes; cook for 10 minutes. Stir in olives, vinegar, raisins, capers, and sugar and cook, stirring occasionally, until thickened, about 15 minutes more. Transfer to bowl with eggplant, along with basil and pine nuts, and stir to combine. Season with salt and pepper to taste, and let cool to room temperature before serving.

https://smittenkitchen.com/2015/09/caponata/

Gazpacho

Ingredients:

• 5 slices stale artisan bread, crust removed
• Water
• 5 large ripe tomatoes
• 3/4 large cucumber, peeled, chopped
• 1 celery stalk, chopped
• 1 green pepper, deseeded, roughly chopped
• 2 scallions, trimmed, roughly chopped, more for garnish
• 2 garlic cloves, peeled, roughly chopped
• olive oil
• 1 lemon or large lime, juice of
• Salt and pepper
• 1 tsp cayenne pepper, optional
• Sugar
• Mint leaves, stems removed, ripped or chopped
• Cilantro leaves, stems removed, ripped or chopped

Instructions:

1. Place the bread slices in a bowl with 1/2 cup of water. Let it soak while you work on the tomatoes.
2. Remove the tomato tops. Place the tomatoes in a large pot of boiling water for 40 seconds or so. Remove the tomatoes from the water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
3. In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, scallions and garlic. Top with the soaked bread. Pour 1/2 cup olive oil and the lemon juice. Run the processor for a few seconds then add the salt, pepper, cayenne pepper (optional) and a pinch of sugar; blend.
4. Test the gazpacho, and if it’s too thick, add a little water and blend again until you reach the desired texture.
5. Transfer the gazpacho to a glass bowl or jug and cover. Refrigerate for a couple of hours, or overnight for a mover developed flavor.
6. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped scallions, if you like.

https://www.themediterraneandish.com/easy-tomato-gazpacho-recipe/

Choco-Hazelnut Muffins

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 7 ounces chopped bittersweet chocolate
• 1 cup chopped toasted hazelnuts (the CSA hazelnuts are not toasted-- here is how to do it!)
• 1/4 cup natural unsweetened cocoa
• 2 tablespoons instant espresso
• 3/4 teaspoon salt
• 2/3 cup buttermilk
• 2/3 cup vegetable oil
• 3/4 cup sugar
• 1/2 cup chocolate-hazelnut spread, such as Nutella
• 2 eggs
• Raw sugar

Instructions:

1. Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, bittersweet chocolate, hazelnuts, unsweetened cocoa and salt. In a large bowl, whisk the buttermilk, oil, sugar, chocolate-hazelnut spread and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.
2. Divide the batter among the liners (fill about three-quarters); top each with 1/2 tsp. raw sugar. Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.

https://www.rachaelraymag.com/recipe/chocolate-hazelnut-muffins

Garlic, Edamame and Quinoa Salad

Ingredients:

• 1 cup uncooked quinoa
• 1 1/2 cups water
• 1/4 teaspoon kosher or sea salt
• 1 tablespoon extra-virgin olive oil
• 2 medium shallots, sliced
• 3 cloves garlic, minced
• 2 cups (8 ounces) shelled edamame
• 1 tablespoon soy sauce
• 1/2 teaspoon rice vinegar
• Fresh cracked black pepper, to taste
• 4 medium radishes, sliced
• 1 medium cucumber, diced
• 1/4 cup chopped fresh herbs (cilantro, mint or Thai basil)
• Soy sauce, for drizzling

Instructions:

1. In a medium saucepan combine the quinoa, water, and salt and bring to a simmer. Cover, reduce heat to low, and gently simmer for 10-15 minutes, or until the water is absorbed. Remove from heat and set aside for 10 minutes. Uncover and fluff with a fork. Allow to cool to room temperature.
2. Heat a medium skillet over medium-high heat. Add the oil, then add the shallots and garlic. Cook until soft, about 1 minute. 
3. Stir in the edamame, soy sauce, rice vinegar, and cook for 2 minutes or until heated through and edamame is tender. Season with black pepper and set aside to cool.
4. In a large bowl, toss together the quinoa, edamame mixture, radishes, cucumbers, and herbs. Drizzle with soy sauce to taste. Serve at room temperature or chilled.

https://www.foodandwine.com/

Roasted Sunchoke and Mushroom Bisque

Ingredients:

• 2 pounds sunchokes, scrubbed and cut into 1/3-inch slices
• 1 large potato, preferably Yukon Gold, scrubbed and cut into wedges
• 6 large garlic cloves
• olive oil, sea salt and freshly ground black pepper
• 1 large onion or 2 leeks, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons butter, plus more for the mushrooms
• 8 ounces mushrooms, thickly sliced
• 1/2 cup heavy cream
• 1 tablespoon fresh chopped sage or thyme leaves

Instructions:

1. Preheat the oven to 425 degrees. In a large bowl, toss the sunchoke slices, potato wedges, and whole garlic cloves with olive oil and a few pinches of sea salt. Transfer them to a sheet pan (use two if they’re too crowded on one pan) and roast until the tubers are browned in some places, about 45 minutes.
2. Heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter in a large, heavy soup pot. Add the onion and cook over medium heat for several minutes, stirring occasionally. Add all of the roasted vegetables along with 1 teaspoon of sea salt and 1 cup of water. Cook over medium heat for 4-5 minutes, stirring occasionally, then add another 9 cups of water and any brown juices that remain on the sheet pan(s). Simmer soup, covered, for about 20 minutes or until vegetables are tender.
3. In the meantime, heat a saute pan over high heat with a little olive oil or canola oil, until it’s very hot. Add the sliced mushrooms along with a good pinch of salt, and cook until they’re nicely seared and brown. Season with a little freshly ground black pepper and set aside (you can reserve a small portion to use for garnishing the bowls.)
4. When soup is done cooking, use an immersion blender (or a regular blender, or food processor — if you use these methods, you’ll need to work in batches) to puree the mixture. I like to leave a little bit of texture in my soup, and flecks of brown from the sunchoke skins. Stir in the cream, mushrooms, and chopped sage (or thyme.) Taste for salt and adjust to your liking; add freshly ground black pepper.
5. Serve, optionally garnished with a little mound of browned mushrooms and more chopped herbs.

https://eggsonsunday.wordpress.com

Roasted Red Onions and Delicata Squash

Ingredients

• 1 tablespoon unsalted butter, melted
• 1 tablespoon chopped fresh thyme
• 1 tablespoon honey
• 2 teaspoons olive oil
• 3 garlic cloves, sliced
• 2 (12-ounce) delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices--Thin-skinned delicata squash has an edible peel!
• 1 (1-pound) red onion, cut into 12 wedges
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 3 tablespoons chopped fresh flat-leaf parsley

Instructions:

1. Place a baking sheet in oven. Preheat oven to 475° (leave pan in oven).
2. Combine first 5 ingre­dients in a large bowl, stirring with a whisk. Add squash and onion; toss gently to coat. Sprinkle vegetable mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper. Carefully remove preheated pan from oven; coat pan with cooking spray. Arrange vegetable mixture in a single layer on pan. Bake at 475° for 20 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and chopped parsley.

https://www.myrecipes.com/recipe/red-onions-delicata-squash

Okra Summer Salad

Ingredients:

• 1 pound fresh okra, cut into 1/2-inch pieces
• 1 15-ounce can of black beans, drained and rinsed
• 1 ear of corn (fresh sweet peak-season corn preferred)
• 1 large, white onion, diced
• 1 pound (about 15-20) cherry tomatoes, halved
• 3 tablespoons extra virgin olive oil
• Sea salt
• 1/2 teaspoon freshly ground pepper
• 1 ripe avocado

Instructions:

1. In a large pot of salted boiling water, blanch the okra until it's bright green, about 30 seconds. Drain well and allow to cool to room temperature. Cut the okra into 1/2 inch pieces, and discard the stems.  
2. Add the okra, beans, corn, onion, olive oil, sea salt, and pepper to a large mixing bowl, and toss gently until the olive oil is evenly distributed. Chill for 30 minutes or more. Before serving, cut the avocado into 1/4-inch pieces and gently toss with the salad. Add more salt and pepper to taste if necessary.

https://www.foodandwine.com

Caramelized Onion, Spinach and Avocado Quesadillas

Ingredients:

• 3 tablespoons grapeseed oil or olive oil
• 2 large yellow onions, halved and sliced
• 1/2 teaspoon salt
• 10 ounces baby spinach
• 2 cups shredded Monterey jack cheese
• 2 avocados, pitted, peeled, and sliced
• 4 large flour tortillas

Instructions:

1. Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl.
2. In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel.
3. Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 cup of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy.
4. Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through.
5. Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or pesto

https://ohmyveggies.com

Pasta with Summer Corn, Slow Cooked Tomatoes and Garlic Confit

Ingredients

• 12 cloves garlic, unpeeled (for the garlic confit)
• 1/2 cup extra-virgin olive oil
• 2 pints cherry tomatoes (any size, color, or shape)
• 1 tablespoon garlic oil (from the pot of garlic confit)
• 1/4 teaspoon kosher salt
• 6 sprigs fresh herbs (any combination of thyme, rosemary, tarragon, or sage)
• 3 ears yellow or white corn
• 1 pound pasta
• 1 teaspoon kosher salt
• 5 tablespoons garlic oil (again, from the garlic confit)
• 1/4 teaspoon kosher salt
• 1/3 cup parsley leaves 

Instructions:

1. With a paring knife, puncture a tiny hole in each clove of garlic. Place cloves in a small pot and cover with the olive oil. If the cloves aren't completely covered, add a splash more oil. Bring to a boil. Turn down as low as the flame will go. Simmer until a paring knife slides in easily (about 15 to 20 minutes). Take off the heat and cool in the pan. Set aside.
2. Preheat oven to 250° F. Prepare your sheet pan. I use a full-size cookie sheet covered with a Silpat or parchment paper. But If you have a nice and clean nonstick sheet pan, there's no need to cover it. Place the whole tomatoes on the pan and toss with garlic oil (just scoop it right out of your garlic confit pot), salt, and herbs. Place in the preheated oven. Check after 1 1/2 hours to make sure they're not burning. Take them out of the oven when they've shriveled up and darkened in color. They should still be moist inside. This takes 2 to 3 hours. Remove form the oven and smoosh them with the back of a wooden spoon (careful, they will squirt you!) and cook them for another 15 minutes. Remove from the oven. Rub the herb sprigs between your hands, sprinkling the dried leaves down onto the tomatoes. Discard any tough sticks. Gently mix. Set aside.
3. Shuck your corn. Get a large and wide bowl. Hold an ear of corn by the stem end with the opposite tip pressing down into the center of the bowl. Using a very sharp knife (serrated works well), saw the knife back and forth, working your way from the stem end down towards the bowl, cutting the corn kernels away from the cob as you go. Try to remove just the kernel layer (almost like a corn kernel rug). You don’t want to cut out tough chunks of the cob, so make sure the knife moves straight down without digging too deep. Rotate the ear and cut down again. Keep rotating and cutting off the kernels until the cob is bare. Turn the knife around and milk the corn by rubbing the dull side of the knife up and down the cob all the way around. Repeat all steps with the other ears of corn. Set aside.
4. Place a large pot of water on high heat for the pasta. Add salt.
5. While waiting for the water to boil, spoon 5 tablespoons garlic oil (from the cooled pot of garlic confit) into a medium-sized pot. Squeeze all garlic cloves out of their skins into the oil in the pot. With the back of a wooden spoon, break the cloves apart a bit into the olive oil. Warm for 30 seconds on medium heat. Add corn and salt. Cook for 2 minutes, stirring constantly. Turn heat down to low. Add tomatoes. Stir for one minute. Taste. It will probably need a bit more salt. Adjust as needed. Pour into a large serving bowl. Set aside.
6. When the water is boiling, slide in your pasta. Cook until al dente. Add drained pasta to the tomato/corn/garlic mixture. Toss. Add a few more splashes of garlic oil. Taste. Add more salt or garlic oil as needed. Garnish with parsley leaves. Serve immediately.

https://food52.com

Summer Sauteed Potatoes

Ingredients:

• 1.5 lbs Potatoes cut into chunks
• 4 tbsp canola or olive oil
• 1 tbsp butter
• 4 bay leaves
• 2 garlic cloves
• zest 1 lemon
• small bunch parsley, chopped

Instructions:

1. Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.
2. Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often.

https://www.bbcgoodfood.com

Crunchy Beetroot Salad with Feta and Pear

Ingredients:

• 3 ripe pears
• 4 large beetroot
• 200 g feta cheese
• a few sprigs of fresh mint
• 1 large handful of sunflower seeds , optional
• LEMON OIL DRESSING
• 1 lemon
• extra virgin olive oil

Instructions:

1. Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
2. Secure the lid on the jar, give it a good shake, and put aside until needed.
3. Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
4. Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
5. Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
6. Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).

https://www.jamieoliver.com

Kale Pesto

From shareholder Stephanie Levin

Ingredients

• 1 cup kale
• ½ cup basil
• 2 garlic cloves, peeled
• 1 tablespoon sunflower seeds
• 1/3 cup olive oil
• Juice of ½ a lemon
• ¼ teaspoon salt
• 1/8 teaspoon pepper

Instructions:

1. Bring medium pot of salted water to boil. Fill another with water and ice. Blanch kale for 25 seconds, then remove and put in cold water. Dry kale. Combine all ingredients in food processor for about 2 minutes or until smooth.