- Cherokee Purple tomatoes
- Asian eggplant
- Pattypan/Zucchini summer squash
- Russa lunga (torpedo) onions
- Yellow peaches
From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher; modified for zucchini
Grilled Squash with Chorizo and Cotija Cheese
Pattypan Squash and Zucchini
1 TBSP olive oil
2 TBSP dried Mexican oregano (Substitute with dried marjoram if Mexican oregano unavailable)
Kosher or sea salt
1/4 pound Mexican-style chorizo (Substitute with chorizo sausage OR Twin Oak's Vegetarian Chorizo, if vegetarian. Very yummy and spicy!)
2 TBSP crema, sour cream, OR creme fraiche
2 TBSP coarsely chopped fresh cilantro
1/3 cup freshly grated Cotija, Pecorino Romano, or Parmesan cheese
Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium-high heat (375 to 400 F), leaving one burner unlit.
Trim the ends from the squashes so they will sit upright, then cut in half horizontally. Brush on both sides with the olive oil. Season both sides with the oregano, crumbling it between your fingers as you add it, and with salt.
Remove the chorizo from its casing and crumble into a small, non-stick skillet on the stove. Cook over moderately low heat, stirring until chorizo is fully cooked, 5 to 7 minutes. Keep warm.
Place the squash halves on the grill over indirect heat, cover, and cook, turning to brown both sides, until tender, about 20 minutes. Uncover the grill and move the squashes directly over the coals or gas flame for the final few minutes to color them nicely, if necessary.
From Tales of a Kitchen food blog; modified from Japanese cookbook Kansha
Black rice with green soybeans and miso eggplant
Ingredients for rice:
1/2 cup Japanese white rice
1/2 cup brown rice
1/2 cup black rice
1.5 cups water
1/2 cup frozen edamame in the pod
1 tsp salt
1 TBSP toasted white sesame seeds + 1 TBSP toasted black sesame seeds (or more white sesame)
Ingredients for miso roasted eggplant:
4-5 TBSP coconut oil
1/2 cup red miso
1 heaped TBSP Korean hot chili paste
2 TBSP sake
2 TBSP mirin (Substitute with sugar + white wine, vermouth, or dry sherry, if mirin unavailable)
7 TBSP dashi stock made from kombu and shiitake (you can substitute with water or vegetable stock)
Topping: toasted sesame seeds, finely sliced fresh spring onions
Preheat oven to 400 F.
Wash the white and brown rice thoroughly and drain.
Briefly, rinse and drain the black rice.
Mix all the three different types of rice to combine evenly. Cook them on the stove top or in the rice cooker, with the water.
While the rice is cooking, wash and dry the eggplants.
Cut your Japanese eggplants in half and cross-score the fleshy surface. If you are using the regular large eggplants, cut them crosswise into thick slices.
Brush the eggplants with coconut oil on all sides to help keep them moist during roasting.
Add the eggplant to the oven, skin side down. Roast the eggplant until it becomes tender. It takes more or less 20 minutes, depending on what eggplant you use, size and your oven setting.
While the eggplant is roasting, add miso, chili paste, sake, mirin, and dashi to a bowl and mix until it becomes a paste.
When the eggplant is almost done, apply the glaze on each slice and continue to roast for another 3-4 minutes.
While both rice and eggplant are cooking, bring a pot of water to a boil and add the frozen edamame pods. This is best done between steps 8 and 9 above.
When the water begins to boil again, scoop out the edamame with a slotted spoon. Let them chill a bit, and when they’re warm enough to handle, remove the beans from the pods.
To assemble the dish, when the rice is cooked, add the edamame and toss to mix.
Add the edamame rice to the bottom of the serving bowls, miso eggplant on top, a generous sprinkle of toasted sesame seeds and a bit of fresh spring onion.