Patty pan squash
English seedless cucumbers
From Bon Appetit June 2014
Sorrel Rice Bowls with Poached Eggs
2 cups short-grain brown rice
1 cup (lightly packed) sorrel or kale leaves (ribs removed, if using kale)
¼ cup olive oil
Freshly ground black pepper
1 tablespoon distilled white vinegar
4 large eggs
1 large watermelon radish or 2 red radishes, very thinly sliced (Try quick pickling the English cucumber in your box for a fresh addition in place of radish!)
2 tablespoons fresh lemon juice, divided
½ preserved lemon, flesh removed, peel finely chopped
1 tablespoon chopped fresh dill, plus more for serving
2 oz. feta, preferably sheep’s milk, crumbled
Flaky sea salt (such as Maldon)
Cook rice in a large pot of boiling salted water until tender, 45–50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet and let cool completely.
Purée sorrel, oil, and 1 Tbsp. water in a food processor until smooth; season with kosher salt and pepper.
Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toss radish with 1 Tbsp. lemon juice in a small bowl; season with kosher salt.
Toss rice, preserved lemon, 1 Tbsp. dill, remaining 1 Tbsp. lemon juice, and ⅓ cup sorrel purée in a medium bowl; season with kosher salt and pepper and mix in more sorrel purée, if desired.
Serve sorrel rice topped with poached eggs, radish, feta, hot sauce, more dill, and sea salt.
Rice can be cooked 2 days ahead; cover and chill. Sorrel purée can be made 2 days ahead; cover and chill. Bring rice and purée to room temperature before serving.
From Love and Lemons food blog
Patty Pan Squash Panzanella
Serves 2 to 3
5-6 small pattypan squash, cut into 1 inch pieces
olive oil, for drizzling
1½ cup cherry tomatoes, sliced in half
1 small cucumber, chopped into ½ inch pieces
½ clove garlic, minced
sherry vinegar, for drizzling
½ cup mini mozzarella balls, sliced in half (skip if vegan)
4-5 slices stale sourdough bread, sliced into 1-inch cubes
¼ cup toasted pine nuts
big handful of torn fresh basil leaves
generous pinches of sea salt and freshly ground black pepper
Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper. Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about 2 minutes per side).
Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.
When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
Add more olive oil, sherry vinegar, salt and pepper as needed.
Let the salad sit at room temp for about 15 minutes so that the bread has the chance to soak up the flavorful juices.