This is easily one of my favorite seasonal meals. It’s a mix of just about every summer veggie I can get my hands on, topped with zesty grilled chicken. AND it’s a great way to throw something together out of all the odds and ends of your CSA share at the end of summer. If there are certain vegetables you prefer more than others, I encourage you to tailor the recipe to your tastes. Particularly as the seasonal offerings change, you can make substitutions based on what’s available. No matter what, I promise you’ll be coming back for seconds! End-of-summer Fiesta Salad By Holly Rodricks Makes 4 servings. Ingredients: Quick Chicken Marinate – 2-3 Chicken Breasts (or 1.5 – 2 lbs. chicken or other poultry), cut into tender-sized strips 1 tsp. Onion Powder 1 tsp. Garlic Powder 1 tsp. dried Oregano 1 tsp. dried Basil 3/4 tsp. Salt 3/4 tsp. Pepper 1/3 cup White Wine* 1 tbsp. Lemon Juice (Optional) 1 tbsp. Olive Oil Grilled Veggies – 3-4 Zucchini, sliced diagonally lengthwise into long, flat pieces 3-4 Colored Bell Peppers, seeded and quartered Any other veggies of choice that you enjoy grilled Olive Oil Salt and Pepper to taste Salad – 1 bag Spring Mix (or 1 head Lettuce, chopped) 1 small Cucumber, sliced 1 pint Cherry Tomatoes, halved, or 1 Heirloom Tomato, chopped bite-sized 1 Avocado, sliced (optional) 1 cup Black Beans, canned or cooked 1/2 cup Monterrey Jack Cheese, shredded Salsa of choice Instructions: Mix all marinate ingredients together and allow to sit for 5 minutes until dried herbs re-hydrate a bit. Add Chicken to marinate and toss to evenly coat. Allow to sit for a minimum of 20-30 minutes, or as along as a full day. (I like to get the Chicken in the marinate in the morning before heading out for the day, and grill it when I’m home for dinner.) While Chicken is marinating, toss Zucchini and Colored Peppers in olive oil, salt and pepper. Cover and let sit for as long as Chicken marinates. Grill marinated Chicken and vegetables. When done, set aside to cook slightly. Fill salad bowls with Spring Mix and layer with Cucumbers, Tomatoes, Avocados, and Black Beans. Sprinkle with Monterrey Jack Cheese. Slice cooled Chicken and grilled veggies into thin strips and lay over salad. Top with heaping spoonful of Salsa and enjoy! *If you don’t have any White Wine on hand, substitute equal parts Vinegar and Water adding up to 1/3 cup and add 1 tsp. Sugar.
Every year, around August, the squash starts to grow faster than we can eat it, and we have to get creative with our preparations. The solution? Squash noodles! Spiralized Squash “Pasta” If you’ve been thinking about getting a spiralizer, it’s a really a great tool for using up all that Squash you get in your CSA boxes. You can turn the Squash into veggie PASTA! Add some fresh veggies or sauteed veggies, plus some tomatoes (fresh or in sauce form), and you’ve got yourself some really awesome pasta. *Image courtesy of: http://www.twirlybites.com/spiralize/spiralized-zucchini/.
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.
If you don’t regularly eat raw zucchini or summer squash, we highly recommend it. If it’s sliced thinly and allowed to chill in a delicious dressing, it will become tender and flavorful with no cooking required! The zesty recipe below from local chef DeAnna Germano is a quick and easy example of this preparation and is perfect for the summertime. Lemon Poppy Squash Salad By DeAnna Germano, Chef4Rent Makes 2-4 servings. Ingredients: Salad – 1-2 large Zucchini or Squash, halved and sliced into noodles or half-moons 1 Red Onion 1 cup Heirloom Tomato, chopped Dressing – 2 large Lemons 3 tbsp. Poppy Seeds 1/2 tbsp. Dijon mustard 1/4 cup Rice Wine Vinegar 1/4 cup Sugar 1 cup Olive Oil 1/2 tbsp. grated Onion 1/2 tbsp. Garlic Instructions: Combine veggies in a large bowl. Mix all dressing ingredients until even * Image courtesy of: http://s479.photobucket.com/user/oneperfectbite/media/Blog%20Photos/SummerSquashSaladwithPoppySeedDr-3.jpg.html.