Yield: 1 Loaf
3 cups shredded zucchini (squeeze in a kitchen towel to drain liquid)
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup parmigiano reggiano
4 Tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper or red pepper flakes
1/2 tsp kosher salt
1 cup low-fat plain yogurt
4 whole eggs
1/2 cup extra virgin olive oil
1 Tbsp shredded fresh basil (you could use up to 1 cup)
1/2 cup walnuts (optional)
Preheat oven to 350. Combine the first 9 ingredients and set aside. Mix the yogurt, eggs and oil and add to the flour mixture and mix lightly until blended. Fold in the basil last. Place bagter into a greased and floured bread pan and bake for 1 hour. The center of the bread should spring back when bread is done.
From New Hampshire Magazine (9/07)
Garlic Vinaigrette
Here is a classic recipe for a garlic salad dressing that goes well with a wide variety of salads.
1/4 cup pure apple cider vinegar
1/2 cup olive oil or sunflower seed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
one or more cloves of garlic, crushed, chopped or sliced
Shake the first four ingredients together and taste. There should be a nice balance with no one ingredient dominating. Adjust if necessary, and then add the garlic.
From Boundary Garlic Farm, British Columbia, www.garlicfarm.ca
1/4 cup pure apple cider vinegar
1/2 cup olive oil or sunflower seed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
one or more cloves of garlic, crushed, chopped or sliced
Shake the first four ingredients together and taste. There should be a nice balance with no one ingredient dominating. Adjust if necessary, and then add the garlic.
From Boundary Garlic Farm, British Columbia, www.garlicfarm.ca
Garlic Stir-Fried Snap Peas
Makes 3 - 4 servings
3 cups sugar snap peas
1 Tbsp oil (any mild one)
2 large garlic cloves, minced
2 tsp fresh lemon juice
Salt and pepper to taste
Cooked rice (optional)
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2 - 4 minutes on medium heat. Remove and sprinkle on lemon juice, and salt and pepper. Serve over rice, if desired.
From From Asparagus to Zucchini
3 cups sugar snap peas
1 Tbsp oil (any mild one)
2 large garlic cloves, minced
2 tsp fresh lemon juice
Salt and pepper to taste
Cooked rice (optional)
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2 - 4 minutes on medium heat. Remove and sprinkle on lemon juice, and salt and pepper. Serve over rice, if desired.
From From Asparagus to Zucchini
Snappy Snap Pea Salad
Serves 4
2 cups snap peas
1/2 cup thinly sliced red onion
2 cups thinly sliced bok choi
Dressing
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 2 limes)
1 teaspoon sugar, or more, to taste
1 small garlic clove, minced
1/2 teaspoon salt
Fresh-ground black pepper to taste
1. In a large bowl, combine the snap peas, red onion, and bok choi. In a smaller bowl, whisk together the olive oil, lime juice, sugar, and garlic.
2. Pour the lime dressing over the vegetables, season with salt and pepper, and toss well. Let the flavors marry for 30 minutes, and serve.
Adapted from Vegetarian Planet
2 cups snap peas
1/2 cup thinly sliced red onion
2 cups thinly sliced bok choi
Dressing
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 2 limes)
1 teaspoon sugar, or more, to taste
1 small garlic clove, minced
1/2 teaspoon salt
Fresh-ground black pepper to taste
1. In a large bowl, combine the snap peas, red onion, and bok choi. In a smaller bowl, whisk together the olive oil, lime juice, sugar, and garlic.
2. Pour the lime dressing over the vegetables, season with salt and pepper, and toss well. Let the flavors marry for 30 minutes, and serve.
Adapted from Vegetarian Planet
About... Sugar Snap Peas
Eating: eat sugar snap peas as fresh as possible, within four or five days of harvest.
Storing: To store them, put whole, unwashed peas in a perforated plastic bag in the crisper drawer of your refrigerator.
Freezing: Peas freeze well, but will lose their crunchy texture. Blanch all kinds of peas for 2 minutes, rinse under cold water to stop cooking process, drain well, and pack into airtight containers such as zip-lock freezer bags. [It is best to remove strings from sugar snap peas before freezing: snap off stem tip toward the flat side of the pod and pull downward.]
Tips from From Asparagus to Zucchini
Storing: To store them, put whole, unwashed peas in a perforated plastic bag in the crisper drawer of your refrigerator.
Freezing: Peas freeze well, but will lose their crunchy texture. Blanch all kinds of peas for 2 minutes, rinse under cold water to stop cooking process, drain well, and pack into airtight containers such as zip-lock freezer bags. [It is best to remove strings from sugar snap peas before freezing: snap off stem tip toward the flat side of the pod and pull downward.]
Tips from From Asparagus to Zucchini
Scallion Rice
2 tsp salt
2 cups unconverted long grain rice
1/3 cup finely chopped white part of scallion
1 Tbsp unsalted butter
1/4 cup thinly sliced scallion greens
In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste.
From www.epicurious.com
2 cups unconverted long grain rice
1/3 cup finely chopped white part of scallion
1 Tbsp unsalted butter
1/4 cup thinly sliced scallion greens
In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste.
From www.epicurious.com
Scallion and Potato Patties
Serves 4
1 Tbsp butter
1 cup chopped scallions (about 10 scallions)
2 eggs
1 1/2 cups cold mashed potatoes
1/4 cup dried bread crumbs
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
3 Tbsp vegetable oil
1. Melt the butter in a medium skillet over medium heat. When the foam subsides, add the scallions; sauté until tender, 3 to 5 minutes.
2. Beat the eggs in a medium bowl. Add the sautéed scallions, mashed potatoes, bread crumbs, salt, nutmeg, and pepper. Stir until well combined.
3. Place a baking pan in the oven and preheat the oven to 250F.
4. Heat the oil in a large skillet over medium-high heat. Shape the scallion and potato mixture into manageable patties. Saute the patties in the skillet, turning them once, until they are golden brown on both sides, 2 to 3 minutes per side. Transfer the cooked patties to the baking pan in the oven to keep them warm while you sauté the next batch. Serve warm.
From Farmer John’s Cookbook
1 Tbsp butter
1 cup chopped scallions (about 10 scallions)
2 eggs
1 1/2 cups cold mashed potatoes
1/4 cup dried bread crumbs
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
3 Tbsp vegetable oil
1. Melt the butter in a medium skillet over medium heat. When the foam subsides, add the scallions; sauté until tender, 3 to 5 minutes.
2. Beat the eggs in a medium bowl. Add the sautéed scallions, mashed potatoes, bread crumbs, salt, nutmeg, and pepper. Stir until well combined.
3. Place a baking pan in the oven and preheat the oven to 250F.
4. Heat the oil in a large skillet over medium-high heat. Shape the scallion and potato mixture into manageable patties. Saute the patties in the skillet, turning them once, until they are golden brown on both sides, 2 to 3 minutes per side. Transfer the cooked patties to the baking pan in the oven to keep them warm while you sauté the next batch. Serve warm.
From Farmer John’s Cookbook
Grilled Scallions with Sesame Oil
Serves 2
8 scallions, greens trimmed to 5 inches, cut in half lengthwise
toasted sesame oil
salt & freshly ground black pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil. Pour a little toasted sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper.
Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.
From Farmer John’s Cookbook
8 scallions, greens trimmed to 5 inches, cut in half lengthwise
toasted sesame oil
salt & freshly ground black pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil. Pour a little toasted sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper.
Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.
From Farmer John’s Cookbook
Scape Sprinkles
Blanch scapes in boiling water about 3 minutes and then shock in iced water to set the color.
Dice fine, then scatter on salad or pizza, add to sautés briefly, as a garnish, and so on.
From Old Shaw Farm - www.oldshawfarm.com
Dice fine, then scatter on salad or pizza, add to sautés briefly, as a garnish, and so on.
From Old Shaw Farm - www.oldshawfarm.com
Garlic Scape Potato Cake
Sauté finely-diced scapes in butter, then add a few tablespoons of water and boil it off. Shred some potatoes in your Cuisinart or mandoline, squeeze out as much water as you can, and then toss
with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.
Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the
top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.
From Old Shaw Farm - www.oldshawfarm.com
with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.
Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the
top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.
From Old Shaw Farm - www.oldshawfarm.com
Spinach & Scape Frittata
3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Adapted from www.dakotagarlic.com
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Adapted from www.dakotagarlic.com
Deviled Eggs with Radishes, Chives, And Thyme
10 large eggs, hard boiled, peeled
1/4 cup plain yogurt or mayonnaise
4 teaspoons Dijon mustard
1/3 cup finely chopped radishes
4 teaspoons chopped fresh chives
4 teaspoons chopped fresh thyme
Additional chopped fresh chives, thyme, and radishes
1. Halve eggs lengthwise and transfer yolks to a medium bowl. Mash yolks with fork.
2. Mix in yogurt or mayo and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme.
3. Season filling to taste with salt and a generous amount of pepper.
4. Spoon into egg whites, mounding center. Top with additional chives, thyme and radishes. Arrange on platter. Garnish with whole radishes.
Recipe provided by Sarah Krikstone, Willow Tree Foods
1/4 cup plain yogurt or mayonnaise
4 teaspoons Dijon mustard
1/3 cup finely chopped radishes
4 teaspoons chopped fresh chives
4 teaspoons chopped fresh thyme
Additional chopped fresh chives, thyme, and radishes
1. Halve eggs lengthwise and transfer yolks to a medium bowl. Mash yolks with fork.
2. Mix in yogurt or mayo and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme.
3. Season filling to taste with salt and a generous amount of pepper.
4. Spoon into egg whites, mounding center. Top with additional chives, thyme and radishes. Arrange on platter. Garnish with whole radishes.
Recipe provided by Sarah Krikstone, Willow Tree Foods
Sauteed Radishes with Chives
1 bunch radishes (about 6)
1 Tbsp unsalted butter
2 Tbsp thinly sliced fresh chives
Fresh ground black pepper to taste
Halve radishes lengthwise and thinly slice them. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté radishes, stirring, until radishes are crisp-tender, about 3 minutes. Stir in chives, pepper and salt to taste.
1 Tbsp unsalted butter
2 Tbsp thinly sliced fresh chives
Fresh ground black pepper to taste
Halve radishes lengthwise and thinly slice them. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté radishes, stirring, until radishes are crisp-tender, about 3 minutes. Stir in chives, pepper and salt to taste.
Radish & Chive Salad
1/2 cup finely shredded radishes
1/4 cup finely chopped chives
3/4 tsp sesame oil
Toss all ingredients in a medium bowl. Season with salt & pepper.
1/4 cup finely chopped chives
3/4 tsp sesame oil
Toss all ingredients in a medium bowl. Season with salt & pepper.
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