Below are some recipe ideas inspired by what’s out in our fields this month:
5 Minute Cabbage Slaw
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
Whisk first 4 ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss.
*from Bon Appetit
Spicy Thai Basil Chicken
- 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
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- 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.
- 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.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Lemon Zucchini Bread
- 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
- 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
- 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces
- 2/3 cup best-quality extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 baguettes, cut in half horizontally
- 2 garlic cloves, peeled
- 1 large red onion, quartered and thinly sliced
- 2 cups fresh basil leaves
Preheat grill or broiler to high. Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl.
Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion. Tear basil into pieces, and scatter on top. Slice each baguette half into 3- or 4-inch-long pieces (about 12 slices per baguette).
*from Martha Stuart