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Posts Tagged zucchini

Basil and Potato Frittata

From the share:
1-  1 1/2 cups chopped and cooked asparagus, spinach, zucchini, or broccoli

From your garden:
1 cup chopped fresh basil leaves

From your kitchen:
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced potatoes
8 extra-large eggs
15 ounces fresh ricotta cheese
3/4 pound Gruyere or Swiss cheese, grated or a mix of parmesan and Swiss
1/3 cup whole milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder

Preheat the oven to 350 degrees F.  Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and sauté them for 10 to 15 minutes, until lightly browned and cooked through, turning often.Melt the remaining 5 tablespoons of butter in a small dish in the microwave.  

Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture. 

Add the steamed or precooked vegetables up to 1 ½ cups.   Pour the egg mixture over the potatoes and place the pan in the center of the oven.

Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.  

 

From: InaGartenFoodnetwork.com

 

 

 

 

Best Zucchini Meatballs

This recipes was posted on Facebook by Kim DeMaria

From the share:
3 medium zucchini

From your garden:
1/4 c. thinly sliced basil
From your kitchen:
Kosher salt, to taste
2 cloves garlic, minced
1 Egg, lightly beaten
1 c. panko breadcrumbs
1/2 c. freshly grated Parmesan, divided
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 (24) oz. jar marinara sauce

Grate the zucchini on a medium grater. Line a medium bowl with a kitchen towel. Add the grated zucchini. Season with salt to taste and toss with your hands. Pull up the sides of the towel and squeeze the zucchini until most of the excess moisture is removed.

Transfer the dried zucchini to a clean bowl. Add the garlic, basil, egg, panko bread crumbs, and 1/4 cup Parmesan. Season to taste with salt and pepper. Form the zucchini mixture into small balls. You should end up with about a dozen.

Meanwhile, heat olive oil in a large skillet over medium heat. Add the meatballs and fry on all sides until golden brown, about 8-10 minutes. Drain the meatballs on a plate lined with paper towels. Wipe the skillet clean, and pour in marinara sauce. Turn the heat to medium and add the zucchini meatballs back to pan. Let simmer in sauce for about 3-5 more minutes, or until the sauce is warmed through. Serve with more grated Parmesan.

 

From:delish.com

 

 

 

Grilled Zucchini Roll-Ups With Herbs and Cheese

3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste
1/16 teaspoon of freshly ground black pepper, plus more to taste
1 1/2 ounces fresh goat cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon fresh lemon juice
2  cups lightly packed spinach or any leafy greens from the share
1/3 cup basil leaves

Preheat grill or grill pan to medium.

Discard the outermost slices of zucchini; brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.

In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator.

 

From: Health.com

 

 

 

Easy Oven-Baked Zucchini Chips

Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!   Only 3 ingredients in this simple recipe, follow the directions, exactly!
Servings: 50 chips

From the share:
1 large zucchini
From your kitchen:
2 tbsp. olive oil
Kosher salt

Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.

After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.   Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.  Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.  Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.

Let cool before removing and serving.  Keep in an airtight container for no more than 3 days

 

From: Tablefortwoblog.com

 

 

 

Concia Zucchini

What you’ll need

From the share:
4 to 6 small zucchini, about 1.5 pounds
From your garden:
3 tablespoons chopped fresh mint or
basil
2 tablespoons chopped fresh flat-leaf
parsley

From the kitchen:
salt
2 large cloves garlic, minced
6 tablespoons olive oil
4 tablespoons red or white wine
vinegar

Cut the zucchini into 1/4 inch thick slices, or to prepare it Veneto fashion, cut
the zucchini lengthwise into 1/4 inch thick slices. Sprinkle with salt and let
stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat
dry. In a small bowl, combine the mint or basil, parsley, and garlic. Warm the
olive oil in a frying pan over medium-high heat. In batches, add the zucchini
and cook, turning as needed, until golden on both sides, 4 to 5 minutes.

Transfer to a shallow serving dish and sprinkle with some of the mint mixture
and some of the vinegar. Repeat with the rest of the zucchini, mint mixture, and
vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with
vinegar in the dish, before serving. From: Cucina Ebraica , by Joyce Goldstein

 

Green Potato Pancakes

Many thanks to Tamar Bacon who wrote this week to share this “kid friendly” original variation of a potato latke recipe that will use some of the greens in the shares.  

1/4 C olive oil
2 eggs
5 cups loosely packed kale leaves (discard stems)
2 small zucchini peeled and cut in large chunks
2 tsp parsley
1 clove garlic
1 small onion in chunks
1/3 C white whole wheat flour
1 tsp salt
4 medium golden potatoes peeled
Safflower or olive oil for frying
Sea salt for finishing

Puree olive oil, eggs, kale, zucchini, parsley, garlic and onion till smooth. Add flour and salt and mix till incorporated. Grate potatoes on large grater and add to green mixture.

Fry in safflower or olive oil to coat the bottom of the pan till crisp on one side, flip and fry till cooked through.  Finish with sea salt.

 

 

 

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