Tag: Mint

Summer Squash Curry

Summer Squash Curry

We couldn’t help but want to share this recipe, published by the New York Times from David Tanis.  A yummy way to use the bounty of summer squash varieties we grow. Try it with small zucchini, pattypan, or yellow Success!

Coconut Oil
1 bunch scallions or 1 onion, chopped
salt and pepper
1 tsp grated garlic or 2 garlic scapes, minced
1 serrano or chile pepper, finely chopped
1 Tbsp turmeric
1 Tbsp fish sauce or light soy sauce
zest and juice of 1 lime
13.5 oz coconut milk
2 pounds small summer squash,
cut in 1-inch cubes, slices, or wedges
1 cup shelled peas (optional)
2 pounds mussels (optional)
1 pound squid (optional)
Mint leaves, for garnish
Basil leaves, for garnish
Cilantro leaves, for garnish

Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion(or scallions), season with salt and pepper, and cook until softened without browning, about 5 minutes.

Add garlic, ginger, chile, turmeric, fish sauce, and lime zest and juice, stir, and cook for an additional minute.
Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.

Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.

Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe)

Transfer summer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil, and cilantro.

Mollie Katzen’s The Enchanted Broccoli Forest

Mollie Katzen’s The Enchanted Broccoli Forest

Ingredients

  • 2 cups brown or white rice
  • 1 pound fresh broccoli
  • 1 tablespoon butter or canola oil (plus a little extra for the pan)
  • 1 cup chopped onion
  • 3/4 teaspoons salt
  • 1 large clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh dill (or 2 teaspoons dried)
  • 3 tablespoons fresh mint (or 3 teaspoons dried)
  • 1/4 cup minced fresh parsley
  • pepper to taste
  • cayenne to taste
  • Options:
  • 1/2 cup toasted sunflower seeds
  • 1/4 pound Swiss or cheddar cheese, grated
  • a little extra butter for the top

Directions

      1. Trim the tough bottoms from the broccoli stalks and cut the tops into smallish spears of whatever size suits you.
      2. Preheat oven to 325° F.
      3. Lightly grease a 9 x 13 baking pan. Melt the butter or heat the oil in a large, deep skillet or Dutch oven. Add the onion and salt and saute over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and the lemon juice and saute for about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste along with the optional ingredients. Taste to correct salt, if necessary, and spread in the prepared pan.
      4. Now the fun part. Arrange the broccoli upright in the rice, and, if desired, drizzle with melted butter. Cover loosely with foil and bake just until heated through (15 -20 minutes). Serve right away.

 

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