This week marks the last week of the 8-week Summer CSA season- it’s hard to believe it’s gone so quickly! But while August might be coming to an end, the weather still says summer, and we’re still seeing lots of those “summer” crops coming out of the fields- including tomatoes, eggplant, and zucchini! Here are a few recipes to help celebrate these summer favorites.
This salad is another way to use some zucchini or summer squash!
1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)
⅓ cup pine nuts
⅓ cup extra-virgin olive oil
2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)
1 large shallot, finely chopped (about ½ cup)
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 pint grape or cherry tomatoes, quartered
⅓ cup pitted and thinly sliced Kalamata olives
1 medium zucchini, sliced into super thin rounds
1 small yellow squash, sliced into super thin rounds
⅓ cup (⅔ ounce) chopped fresh basil or flat-leaf parsley
Cook the couscous until al dente, according to package directions. Drain off any excess water.
Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.
In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.
Add the couscous to the bowl and toss to coat with the dressing. Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini and squash, and basil. Stir to combine.
Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness. For the best flavor, refrigerate for 30 minutes before serving. This salad will keep well, covered and refrigerated, for up to 4 days.
Recipe from https://cookieandkate.com/mediterranean-couscous-salad-recipe/
1/2 red jalapeno pepper seeds & membranes removed (if desired), and minced
3 cups packed grated zucchini
1 tablespoon minced fresh mint leaves
1/2 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste
2 3/4 cups vegetable broth
1/3 cup coconut milk
Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and chili pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
Turn the heat to medium, add the grated zucchini and chopped mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with salt and pepper.
Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
Remove soup from the heat and let cool for about 10 minutes. Trust me, you do not want to skip this step. That is, unless you enjoy wiping hot soup off your ceiling after your blender lid flies off.
Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
This soup can also be served chilled – a nice treat on a hot day.
Recipe from https://www.cookincanuck.com/creamy-zucchini-coconut-milk-soup/