June 7

Tricycle:

  • Scarlett Queen Turnips

Manakintowne:

  • Baby summer squash
  • Sugarloaf chicory (Shalom Farm--Powhatan Co.)

Windy Hill:

  • Basil
  • Sweet Peppers (Carmen and Escamillo)

Agriberry:

  • Red raspberries

 

From Bangers and Mash food blog; August 2014

 

Grilled salad of courgette, chicory, basil and mozzarella

 

Ingredients:

For the char-grilled courgettes:

160g courgettes (summer squash)

light olive oil

 

Directions:

Cut the courgettes into lengthways slices about 1cm thick. Light a barbecue and allow the charcoals to turn white hot, then cool down a little. Alternatively, heat a griddle pan on the hob.

Toss the courgette slices in a light olive oil. Place them on the barbecue or griddle side by side. After two to three minutes they should be charred on one side. Flip them over and and char on the other side. Season with salt and pepper and serve.

 

Ingredients:

For the salad:

1 quantity char-grilled courgettes (above)

1 red onion, cut into wedges

1 chicory, cut into wedges (or use half a head of radicchio as in the original recipe)

2 tbsp light olive oil

120g mozzarella

extra virgin olive oil

generous pinches of za’atar

100g black olives, pitted

grated zest of half a lemon

handful of fresh basil leaves

 

Directions:

Toss the red onion and chicory in light olive oil and grill in the same way as the courgettes (above).

Arrange all the grilled vegetables in a large dish. Tear the mozzarella into bite-sized pieces and scatter over the vegetables.

Dress with a drizzle of extra virgin olive oil and a sprinkle of za’atar, and scatter with black olives, lemon zest and basil leaves.

Serve with lots of fresh bread. Any leftovers can be used up the next day as a topping for pasta or as a filling for a tasty frittata.

 

From Food 52 food blog

Quinoa-Stuffed Bell Peppers with Basil Sauce

Serves 4

Ingredients:

For the peppers:

1 cup uncooked quinoa

1 cup vegetable broth

2 teaspoons ground cumin

1 cup cooked garbanzo beans

1/2 cup dried currants

1 cup packed chopped baby spinach leaves

1/2 cup crumbled feta

1/4 cup olive oil, plus more for drizzling

Salt and pepper

4 bell peppers

 

For the sauce:

1 cup packed chopped basil leaves

1/2 cup Greek yogurt

3 tablespoons olive oil

1 tablespoon water

1 garlic clove, coarsely chopped

Salt and pepper to taste

 

 

Directions:

Preheat the oven to 400° F. Bring quinoa, broth, and cumin to a boil. Cover, lower heat, and cook for 15 minutes, or until the liquid is evaporated. Remove from heat and let sit briefly before dumping into a big bowl. 

To quinoa, add the garbanzos, currants, chopped spinach, feta, olive oil, and salt and pepper to taste. The currants will plump up a little with the heat of the quinoa — this is money. Prepare the peppers for stuffing. Lop off the stemmy top and run a knife around the inside to remove the ribs and seeds. If the peppers can’t stand on their own, carefully level the bottom, being sure not to poke a hole through to the cavernous inside. 

Stuff peppers with the quinoa mix and then drizzle the tops with olive oil (this well help it get a little golden brown crust on the topmost layer). Stick peppers upright in a baking dish (8- by 8-inch works well for this) and pour about 3/4 inch of water into the base around the peppers. Bake for about 1 hour (if things get too brown too fast, cover with foil and continue baking). 

While peppers are baking, throw all sauce ingredients into a food processor or blender and blend until smooth. The cooked stuffed peppers are totally attractive and you will be sad to demolish them, but demolish them you must if you are going to make the best use of this crazy addictive creamy pesto-ish magic. I like to grab a big ol’ knife and slice the pepper in half longways, from top to bottom, leaving the one pepper in two boat-shaped pieces, each filled with filling. Spoon sauce all over those things, and gobble.