Pan Fried Zucchini

I can’t believe I forgot how much I love pan-fried zucchini. I totally spaced this out and stood there staring into my fridge thinking, “What the **** am I going to do with all this zucchini?”
Then the hungry voice from the living room yells, “Do we have enough to bread and fry?”
Genius! Yes! We DO have enough to bread and fry. How did I forget that I loved doing that last summer when I had tons of zucchini?
It is easy. Slice the zucchini. Crack a few eggs in a bowl and mix them well.

Get another bowl for your breading. I used whole wheat flour mixed with 1 tsp sea salt and 1 tablespoon Spicy Spanish Paprika from Savory Spice Shop.
Then, get an assembly line going. Dip in the egg, roll in the breading, place on a plate. Then pan-fry them on medium high in a little olive oil until golden and crispy on each side. It’s best to only flip them once so you don’t lose any breading.
Let them sit on some paper towels to drain off any excess oil before devouring them all.

Stuffed Ronde de Nice Squash

Here’s another veggie I had never purchased, cooked, nor eaten before. This summer I am consistently working with something new to me, thanks to my “CSA challenge” with Ollin Farms.

Ollin Farms sends out a weekly newsletter to let us know which crops to expect as well as provide some extra info on some crops we might not all know so well. Their newsletter said that Ronde de Nice Squash is a French heirloom variety, perfect for stuffing.

Perfect. Stuffed it would be.

This dish was rather easy. First, preheat the oven to 375.

Cut off the tops to 4 Ronde de Nice Squash and scoop out the inside with a grapefruit spoon, my secret little weapon in the kitchen. Leave most of the squash in the skin, but scoop out the inside flesh and set aside for later. Place the squash, hollow side up, in a Pyrex baking dish that has been drizzled with olive oil.

For the stuffing-

Toss 2 cloves of peeled garlic , 1/2 of an onion, 1/2 green pepper, and 1 sliced tomato (I used Roma), in a little olive oil and sea salt. Grill these for a few minutes to give them a nice flavor. Next, grill the squash flesh that has been scooped out for about 5 minutes or so to cook off the excess water. Then, throw about a salad plate’s worth of sliced focaccia bread on the grill and let both sides turn a beautiful dark brown.

When the grilled veggies are cool to touch, coarsely chop everything and mix it in a bowl with 1/2 cup ricotta cheese. Then, crumble the focaccia into the mixture and mix well. Add some sea salt and pepper and you’re ready to stuff.

Spoon the mixture into the Ronde de Nice Squash, re-place the top, and drizzle with olive oil. Bake for 30 minutes or until they’re talking to you (my way of saying “sizzling hot”).

I served these with some Grilled Roma Tomato Sauce, grilled Japanese eggplant, and grilled bread. Can you tell that I like grilled foods?


Roasted Beets and Raspberries

Lately I’ve found a whole new appreciation for roasted beets. They are really good and subtly sweet, which covers up the earthy flavor I often associate with beets.
I got some large beets from Ollin Farms in my CSA, smiled, and decided they were perfect for roasting. To roast beets- wash them well, drizzle a little olive oil on top, put them in an oven safe dish or wrap them in foil, and bake at 375 for 30-60 minutes, depending on the size of the beets. Mine here took a full hour.

When cool enough to touch, remove the skin. It should peel off very easily. I sliced my beets and served them with fresh raspberries, chives, and a little champagne vinegar.

Sweet Baked Turnips

Now here’s a good way to eat your turnips. I had 2 bunches of turnips that I got over 2 weeks from Ollin Farms‘ CSA. So, part of my CSA Challenge was figuring out what to do with turnips. To be perfectly honest, I thought I was sick of turnips. I got a bunch of scarlet queen turnips one week and they sat in my fridge until the following week when I got another bunch. I officially had more turnips than I could eat… or so I thought.

I sliced them and a local walla-walla onion I got at the Boulder farmers market, and tossed them in a dressing of:
  • 2 TB Worcestershire
  • 1 TB dijon mustard
  • 3 TB heavy whipping cream
  • 3 TB maple syrup
  • 1 TB olive oil
  • 1 TB grated parmesan
  • fresh ground black pepper
I then covered the turnips in foil and baked them at 375 for 30 minutes (I think… might have lost track of time on this one, so watch them) until they were soft, sweet, and starting to caramelize. These turnips were deliciously sweet and I now know my favorite way to prepare those sometimes unpleasant root veggies.
© 2017 A Bolder Home LLC. All Rights Reserved. | Boulder, CO Personal Chef Services