Below are some recipe ideas inspired by what’s out in our fields this month:

 

5 Minute Cabbage Slaw

Ingredients:

• ¼ cup red wine vinegar
• 2 tablespoons sugar
• 2 teaspoons coarse kosher salt
• ¼ teaspoon celery seeds
• 3 green onions, thinly sliced
• 2 8-ounce packages coleslaw mix

Preparation:

Whisk first 4 ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss.

*from Bon Appetit

Spicy Thai Basil Chicken

Ingredients:

• 1/3 cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1 teaspoons fish sauce
• 1 teaspoon white sugar
• 1 teaspoon brown sugar
• 2 tablespoons vegetables oil
• 1 lb skinless, boneless chicken thights, coarsely chopped
• 1/4 cup sliced shallots
• 4 garlic cloves, minced
• 2 tablespoons minced Thai chiles, Serrano or other hot pepper
• 1 cup very thinly sliced fresh Thai basil leaves
• 2 cups hot cooked rice

Preparation

1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
2. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
3. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

*from Allrecipes.com

Lemon Zucchini Bread

Ingredients:

 

• 1 cup canola or vegetable oil
• 6 oz Greek Yogurt (lemon or vanilla)
• 1 Tbsp lemon juice
• 3 eggs
• 2 cups sugar
• 3 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 2 tsp lemon zest
• 1 tsp salt
• 2 cups grated zucchini (about 1 large zucchini)
• 1 tsp vanilla extract

 

 

• 1 cup powdered sugar
• 1-2 Tbsp lemon

 

 

• 2 Tbsp lemon zest

Preparation:

 

• Preheat oven to 350 degrees and coat two 8 1/2″ x 4 1/2″ bread pans with baking spray.
• In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.
• In a separat bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together.
• Add dry ingredients into wet ingredients, and mix just until combined.
• Add in zucchini and vanilla extract, and stir.
• Once combined, divide batter evenly between the two bread pans.
• Bake for 55-60 minutes, or until a cake tester comes out clean.
• Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.

 

 

• Mix lemon juice and powdered sugar together until well combined.
• With the bread on the cooling rack, pour glaze over the bread.

 

 

• Sprinkle zest over the top of the glaze.

*from A Latte Food

 

Heirloom Tomato Bruschetta

Ingredients: