Recipes for week of 06/15/12
Spring Mix, Local Tomatoes, Local Squash, Red Potatoes, Garlic,
Cauliflower, Local Blueberries, Pink Lady Apples, Lemons
Pizza with Fresh Tomatoes, Pesto, and Mozzarella
If you have any leftover chicken breast from your meat bag, try adding it to this pizza (of course, you’ll need to cook it first!)
1 c. grated mozzarella cheese 2 medium tomatoes, cut into thin slices
1 lb. store bought pizza dough 3 tbsp. basil pesto (from a jar)
1 pinch red pepper flakes (optional)
Pre-heat the oven to the temperature indicated on your pizza dough. Follow any pre-cooking instructions (some store bought pizza crust should be baked briefly before topping). Spread pesto over dough, leaving a 1-inch border. Sprinkle with cheese and red pepper flakes (if using); top with tomato slices and season to taste with salt and pepper. Bake until cheese is melted and crust is golden brown. Exact cooking time varies according to type and brand of pizza dough. (Yield: 8 slices, adapted from Gourmet Magazine)
Grilled Yellow Squash with Oregano
This recipe uses a grill pan for the convenience of our customers who don’t have an outdoor grill, but if you have one, feel free to use it. The cooking times will not vary significantly.
3/4 lb. squash, sliced 1/4 in. thick 2 1/2 tbsp. olive oil
1 tsp. fresh lemon juice 1/2 tsp. dried oregano (or 1/2 tbsp. fresh)
1 tbsp. minced fresh parsley
Sprinkle both sides of squash lightly with salt and let drain between paper towels for 10 minutes. (This process removes excess water, which prevents the squash from becoming soggy while cooking.) Pat the slices dry and brush the tops with some of the olive oil. Heat a grill pan over medium heat and cook the squash slices, oiled side down, for 3-4 minutes (or until tender). Brush the other side of the slices with olive oil; turn and cook for 3-4 minutes longer. Meanwhile, combine the remaining olive oil with oregano, parsley, and lemon juice in a small bowl. Whisk to blend and season to taste with salt and pepper. Drizzle over cooked squash. (Serves 2, adapted from Bon Appetit)
Minted Blueberries with Lemon Yogurt
This dish makes a delicious breakfast, but if you’d like dessert, substitute cool whip for the yogurt and serve with shortbread cookies.
1 pint blueberries 3 tsp. chopped fresh mint leaves
1 c. low-fat vanilla yogurt 2 tsp. finely grated lemon zest
4 tbsp. water 2 tbsp. sugar
In a very small saucepan simmer water and 1 tablespoon sugar until sugar is dissolved, about 1 minute, and in a small bowl toss with blueberries and mint. Chill blueberry mixture, covered, 15 minutes, or until cold. Stir together lemon zest and yogurt; serve with chilled blueberries. (Serves 4, adapted from epicurious.com)
Meredith Deaton for naturalfarms
420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com
No Comments Yet
You can be the first to comment!
Leave a comment