Summer Minestrone Soup By Emily Burrichter Makes 4-6 servings. Ingredients: 6 cups Water 1 6 oz. can Tomato Paste 1 tsp. Italian Seasoning or 1 tsp. dried Oregano 1 Onion, chopped 1 bulb Garlic (6-8 cloves), minced 1 medium Zucchini or Yellow Squash, chopped 1/2 bunch greens of choice (Chard, Kale or Spinach), stems removed and cut or ton into small pieces 1 15 oz. can Kidney Beans 1 cup Penne or Rotini 1/3 cup finely grated Parmesan Cheese 2 tbsp. fresh Basil, chopped (Optional) Salt and Pepper to taste Instructions: In a stock pot, bring Water to boil and and Tomato Paste and Italian Seasoning. Add Onion, Garlic, Zucchini, and Greens to pot. Boil for 15 minutes or until vegetables are tender. Add Kidney Beans and Pasta. A couple of minutes before Pasta is done cooking, when it’s al dente, turn off heat and add Parmesan Cheese, Fresh Basil, and Salt and Pepper to taste.
Starting to wonder what to do with all this summer squash? Our good friend and former NYC Chef Elias Kushner, now calls CNY home, and he has just the answer – Summer Ratatouille! Learn more about Elias and his food adventures on his website, What’s Edible, and follow him on Instagram! Summer Ratatouille By Elias Kushner, What’s Edible Makes 4 servings. Ingredients: 2 1/2 tbsp. Olive Oil 4 Cloves of Garlic – sliced thinly 1/4 tsp. Chili Flakes 2 medium to large Tomatoes, diced 1 small Onion, sliced thickly 1 Zucchini or Yellow Squash, diced finely 1 Cubanelle Pepper, sliced thinly in short pieces 1 large or 2 small Japanese Eggplants, diced (Optional) 2 tbsp. fresh Basil, roughly chopped 2 tbsp. fresh Oregano, roughly chopped 2 tsp. + 1 pinch Salt Black Pepper to taste Instructions: Heat Olive Oil in a large, tall-sided pan or stew pot over a medium-low heat. Add Garlic, Chili Flakes, and pinch of Salt and cook, stirring frequently until aromatic. Add Tomatoes and stir until combined. Cook on medium heat for approximately 5 minutes. Add Onions and stir. Let simmer for 2 minutes. Add Squash, Eggplant, Pepper, Salt, and Black Pepper and stir. Simmer on medium-low heat for 15-20 minutes or until liquid has thickened. Enjoy.
Sauteed Summer Onions, Squash and Sausage By Briel Driscoll Makes 3-4 servings. Ingredients: 1 lb. Spicy Sausage Link (We recommend WW Longhorn Ranch in Bernhards Bay, NY.) 1 Yellow Squash, thinly sliced 1 Zucchini, thinly sliced 1 Spring/Mini Onion 1 tbsp. Oil of choice Instructions: Cook Sausage Link in oil over medium heat until partially done. Remove from heat and slice. In same pan, sauté Onion for 3 minutes over medium-high heat. Add Yellow Squash and Zucchini, and cook 5 more minutes Return sliced Sausage to pan and sauté approximately 8 more minutes, until cooked through.
Here’s a favorite from Chef DeAnna Germano, of Chef4Rent, that went out in our June newsletter. A refreshing mix of crisp, cold veggies in a tangy yogurt-based dip is just the ticket on a hot summer day. For a twist, if you can’t get your hands on some of the ingredients listed, try substituting other favorite vegetables from your seasonal produce list (turnips, cucumbers, other types of squash, etc.). Fresh Veggie Spring Rolls with Garlic Scape Dip By DeAnna Germano, Chef4RentMakes 4 servings. For the Rolls – 8 soy wrappers (Can be found at Wegmans.) 8 Lettuce Leaves 6 Cheriette or French Breakfast Radishes, thinly sliced (Pick your favorite kind!) 2 Carrots, sliced into thin matchsticks 1/2 Kohlrabi bulb, sliced into thin matchsticks 1 Yellow Squash, sliced into thin matchsticks For the Dip – 7 roasted Garlic Scapes 2 fresh Scallions 1 cup Plain Greek Yogurt 1-3 tsp. Sambal, depending on heat preference (Sambal is a spicy, chili-based sauce that can be purchased in the Asian section of many grocery stores and at Asian markets.) 1 tsp. Salt 1 tsp. Pepper Instructions: For the Rolls – Clean and cut all veggies into thin matchsticks, approximately 1″ long and 1/4″ thick. Lay out one Soy Wrapper on counter top, in diamond shape. Wet edges of wrapper. Lay veggies in center of wrapper with Lettuce Leaf. To create roll, bring bottom triangle of wrapper up and lay on top of veggies. Wrapper should stick to veggies. Then, fold the two sides in, wetting a bit more if necessary, so edges stick to bottom piece of already folded wrapper. Finally, fold top triangle down. Cut in half and serve with Garlic Scape dip. For the Dip – Turn oven to 425º. Roast Garlic Scapes for 10 minutes, or until browned. Puree all ingredients together to create dip.