Zucchini Grilled Cheese

zucchini grilled cheese

From Deb Perelman at Smitten Kitchen; adjustments made for Intervale Food Hub members

  • 1 pound (about 2 large) zucchini or other summer squash, trimmed
  • 1 1/4 teaspoons fine sea or table salt, plus more if needed
  • 1 cup (3 ounces or 85 grams) coarsely grated Mt Mansfield Creamery Halfpipe or gruyere cheese
  • 3/4 cup (2 1/2 ounces or 70 grams) coarsely grated fontina or provolone cheese
  • 1/4 cup (20 grams) finely grated parmesan or pecorino cheese
  • Freshly ground black pepper
  • 8 thin slices bread of your choice
  • A couple tablespoons softened butter or olive oil for brushing bread

Prepare zucchini: Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large colander, toss together the zucchini and salt. Let stand for 20 to 30 minutes, until the zucchini has wilted and begun to release liquid. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Place wrung-out zucchini on paper towels to drain further.

Make filling and assemble sandwiches: Mix zucchini with grated cheese, a lot of freshly ground black pepper, and more salt if needed.

Brush or spread the bread sides that will form the outsides of the sandwiches with olive oil or softened butter. Spread zucchini-cheese on insides and close the sandwiches.

Cook the sandwiches: Place sandwiches on a large griddle or frying pan over low-medium heat. I like to cook grilled cheese slowly to give the centers a chance to really melt before the outsides get too brown. When the undersides are a deep golden brown, flip the sandwiches and cook until the color underneath matches the lid. Cut sandwiches in half and dig in.

Steak Sandwiches with Chimichurri and Cheese

chimichurri steak sandwich

From Anetta at The Wanderlust Kitchen; adjustments made for Intervale Food Hub members

Ingredients

  • 4 Hoagie Buns

  • 4 Tbsp. butter, plus more for the hoagie buns

  • 1 Large onion, sliced

  • 2 pounds steak, sliced against the grain into thin strips

  • 1/4 tsp. salt

  • 1/8 tsp. freshly ground black pepper

  • 1/8 tsp. cayenne

  • 1/8 tsp. garlic powder

  • 6 good shakes of Worcestershire sauce (or more, to taste)

  • 4 slices Mt. Mansfield Creamery Halfpipe cheese

Instructions

  1. Spread some butter on the halved French rolls and place until the broiler on low for minutes to toast.

  2. Heat 2 tablespoons butter in a heavy skillet over medium-high heat. Add sliced onions and cook until soft and light brown. Remove and set aside.

  3. Season the cube steak with salt, pepper, cayenne, and garlic powder.

  4. Add another 2 tablespoons of butter to the same skillet, then add the meat in a single layer. Cook about one minute on each side, until nice and brown.

  5. Add the Worcestershire sauce and return the cooked onions to the pan and toss together with the steak.

  6. To assemble, lay bottom half of French roll on plate. Add a slice of cheese, followed by the meat mixture and chimichurri sauce. Top with the other half of the roll and cut in half.

Napa Cabbage and Veggie Slaw

napa slaw

From Scaron for Tablespoon; adjustments made for Intervale Food Hub members

Ingredients

1 head Napa cabbage

2 carrots, peeled and grated

1 summer squash, grated

1 cucumber, grated

1/2 cup seasoned rice vinegar

1 tbsp dark sesame oil

1 tsp ground ginger (or fresh grated to taste)

1 tsp garlic powder

1/4 cup soy sauce

Steps

1. Slice the Napa cabbage into 1/4 inch slices, then cut in half. Wash well (a salad spinning device works great for this).

2. Add the Napa cabbage, carrots, summer squash and cucumber to a large bowl and toss to combine.

3. In a smaller bowl, whisk together the rice vinegar, sesame oil, ground ginger, garlic powder and soy sauce.

4. Pour the dressing over the cabbage mixture and toss well. Let sit for 30 minutes or more before serving.

5. This salad is best on day two and beyond. Store in an airtight container in the refrigerator for up to five days.

Sesame Roasted Sugar Snap Peas

roasted sesame sugar snap peas

From Emily Han for The Kitchn; adjustments made for Intervale Food Hub members

Sesame Roasted Snap Peas
Serves 4

1 pound sugar snap peas, trimmed
1 teaspoon toasted sesame oil
1/4 teaspoon sea salt
1/2 teaspoon black sesame seeds

Preheat oven to 475° F

Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet.

Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.

Toss with sesame seeds and serve.

Grilled Mini Onions with Lemon and Feta

grilled mini onion

From Carolyn Cope for Serious Eats; adjustments made for Intervale Food Hub members

Ingredients

  • 2 bunches mini onions
  • Olive oil for brushing
  • Salt and pepper
  • 2 ounces feta cheese
  • Lemon wedges

Directions

  1. Heat a grill or grill pan to low heat. Trim off and discard just the inedible portion of the root of each onion, making sure to leave enough at the bottom to hold the onion together. Then trim off the dark green tops of the onions and reserve. Slice the bulb and light green portion of each onion in half lengthwise from root to tip.
  2. Brush each onion half and the greens on all sides with olive oil and sprinkle with salt and pepper. Place the onion bulbs on the grill, cut-side down. Grill for about 5 minutes, depending on the size of the onion, until lightly charred on the underside and beginning to soften. Turn and grill 2 to 5 minutes more, until the whole onion is softened and nicely charred. Remove the bulbs to a plate and place the dark greens on the grill. Cook for just a minute or so per side, watching carefully, until nicely charred but not burned. (Alternatively, you can reserve the greens to use raw in another dish.)

  3. Plate the onions and sprinkle with a bit of additional salt, a drizzle of lemon juice, and some crumbled feta cheese.

Sweet and Sour Roasted Napa Cabbage Wedges

roasted napa

From Deb Wise for My Recipes; adjustments made for Intervale Food Hub members

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon whole-grain Dijon mustard
  • 1 teaspoon grated garlic
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 head napa (Chinese) cabbage, cut lengthwise into quarters
  • Cooking spray

How to Make It

  1. Place a large roasting pan in oven. Preheat oven and pan to 450°.

  2. Combine first 7 ingredients in a small bowl.

  3. Coat cut sides of cabbage with cooking spray. Place cabbage, cut sides down, on preheated pan; bake 6 minutes. Turn cabbage onto other cut side; bake an additional 6 minutes. Remove pan from oven. Heat broiler to high. Brush cabbage evenly with oil mixture; broil 3 minutes or until browned and caramelized.

Thai Cucumber Salad

thai cucumber salad

From Beth at Budget Bytes; adjustments made for Intervale Food Hub members

Ingredients

DRESSING

  • 1/3 cup rice vinegar
  • 2 Tbsp granulated sugar
  • 1/2 tsp toasted sesame oil
  • 1/4 to 1/2 tsp red pepper flakes
  • 1/2 tsp salt

SALAD

  • 2 large cucumbers
  • 3 green onions
  • 1/4 cup chopped peanuts

Instructions

  1. In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set the dressing aside to give it time to blend.

  2. Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.

  3. Chop the peanuts into smaller pieces, if desired. Slice the green onions.

  4. Add the dressing, peanuts, and green onions to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

Grilled Steak with Chimichurri

Ingredients

  • Joe's Kitchen Chimichurri sauce
  • Skirt steak

Directions

  1. Fire up your grill to preheat. Season your steak with salt and pepper. When your grill is extremely hot (if you have a thermometer on your grill, it should be in the range of 500-600F), lay the steaks on the grill.
  2. When the first side has been on the grill for about 1 minute, rotate the steaks to get some solid grill marks. After another minute, flip the steak, letting cook for 1 minute, then rotating, then letting cook for another minute or two. Once you’ve established a solid criss-cross, you can start moving around a little bit more erratically. 
  3. When the steak is cooked, transfer to a plate and let rest for a solid 10 minutes. Don’t cut into it before then. Serve as large steaks or slice against the grain and top with generous amounts of chimichurri.

 

 

 

 

Mesclun & Pea Shoot (or Snap Pea) Salad

Recipe by Martha Stewart, Published by Yummly,  Adapted for Food Hub Members

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh mint
  • 2 cups pea shoots (or try thinly sliced snap pea pods!)
  • 3 cups mixed baby mesclun
  • Coarse salt and freshly ground pepper, to taste

Directions

  1. Place lemon juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Tear 1/3 cup mint into small pieces, and add to vinaigrette. Let stand at room temperature for 1 hour.

  2. Strain vinaigrette through a fine sieve into a small, clean bowl, pressing on mint to extract liquid.

  3. Toss together pea shoots, mesclun, and remaining whole mint leaves in a bowl, and arrange on serving plates. Drizzle vinaigrette over greens. Season with salt and pepper, and serve immediately.

Grilled Steak and Mesclun Salad with Miso Dressing

Recipe By My Recipes

Ingredients

DRESSING:

  • 1 tablespoon rice wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons canola oil
  • 2 teaspoons miso (soybean paste)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil

SALAD:

  • 2 1/2 tablespoons chopped green onions
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons rice wine vinegar
  • 1/2 teaspoon sugar
  • 2 teaspoons minced garlic cloves
  • 1 (1-pound) skirt steak
  • Cooking spray
  • 8 cups gourmet salad greens (can mix lettuce, arugula, and spinach)
  • 2 tomatoes, each cut into 8 wedges (about 1 pound)
  • 1/2 medium English cucumber, thinly sliced
  • 2 teaspoons sesame seeds, toasted

Preparation

  • To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk until smooth. Set aside.
  • To prepare steak, combine onions, 2 tablespoons soy sauce, 2 teaspoons vinegar, sugar, and minced garlic in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
  • Prepare grill.
  • Remove steak from bag. Place steak on grill rack coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a medium bowl. Drizzle with half of dressing; toss well.
  • Place salad greens in a large bowl. Drizzle with remaining dressing; toss well. Place about 1 cup salad mixture on each of 4 plates. Top each serving with 3 ounces steak, 4 tomato wedges, and one quarter of cucumber slices. Sprinkle each serving with 1/2 teaspoon sesame seeds.
  • Wine note: When layering potent flavors like the savory soy and char-grilled smoke of Grilled Skirt Steak and Mesclun Salad with Miso Dressing, the wine should have similar complexity. A supple syrah, like Gloria Ferrer Syrah 2002 ($19), resonates with this dish: It has just enough tannin to stand up to the steak, and the ripe blackberry and smoky flavors are amplified by the savory elements.

Mesclun and Tomato Salad with Honey-Lemon Dressing

Ingredients

DRESSING:

  • 1 large lemon, juiced
  • 4 Tablespoons olive oil
  • 1 to 2 Tablespoons honey (to taste)
  • freshly ground black pepper, to taste
  • 1/2 teaspoon kosher salt

SALAD:

  • 6 cups mesclun greens
  • 1 bunch (or one bag) of arugula
  • 3 large tomatoes, chopped
  • 1/2 large red onion, sliced
  • 8 thinly sliced wedges of fresh Parmesan cheese

Method

1. Prepare dressing: Combine lemon juice, olive oil and honey in a small bowl and whisk to combine. Add salt and pepper to taste.

2. Toss salad ingredients together. Add dressing and toss again.

3. Divide among salad plates and garnish with a wedge of Parmesan cheese.

http://www.recipegirl.com/2007/04/20/mesclun-and-tomato-salad-with-honey-lemon-dressing/

Zucchini Crust Pizza

Ingredients

Zucchini Crust

  • 8 cups shredded zucchini
  • 1 cup shredded cheddar cheese
  • 2/3 cup flour (sub almond flour)
  • 2 cloves garlic, pressed or minced
  • 3 tsp dried oregano
  • 1 tsp basil
  • 2 eggs, beaten
  • 1/2 tsp salt

Homemade Pizza Sauce

  • 4 large tomatoes, quartered
  • 2 tbls olive oil
  • 2 garlic cloves, pressed or minced
  • 1 tbls fresh oregano (sub 1 tsp dried)
  • 1 tbls fresh thyme (sub 1 tsp dried)
  • 1 tsp salt

Method

Zucchini Pizza Crust

  1. Preheat oven to 550F with a pizza stone pre baking in it.
  2. In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out, discarding the water.
  3. Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the cheddar cheese, flour, garlic, oregano, basil, eggs, and salt.
  4. With your hands, incorporate all of the ingredients together.
  5. Place the zucchini mixture onto a piece of parchment paper at least 15” in diameter, set on something solid that will make it easy to transfer into the oven.
  6. Using your fingers, spread the zucchini crust mixture to form a circle about 14” in diameter, 1/2" thick. Pinch the edges up so that it forms a nice crust.
  7. Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8 minutes or until the crust starts to brown.
  8. Once the zucchini crust has baked for 8 minutes, transfer the pizza on the parchment paper out of the oven, onto the solid surface you used before.
  9. Top the pizza with sauce and any additional toppings that you'd like.
  10. Once the toppings are on, transfer the pizza on the parchment paper back onto the heated pizza stone in the oven and bake for an additional 4 minutes.

Homemade Pizza Sauce

  1. In a large heavy bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme, and salt.
  2. Bring to a boil, breaking up the tomato. Lower the heat, then simmer for 15-20 minutes.
  3. Once simmered, puree all of the ingredients in a blender.

http://www.myhumblekitchen.com/2013/09/best-zucchini-recipe-ever-zucchini-crust-pizza/

Zucchini Bread

  • 1 pound zucchini (about 2 medium-sized)
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup olive oil or canola oil
  • 2 teaspoons vanilla extract

Optional extras: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips
Nonstick spray or butter for greasing the pans

Equipment: 2 8x4-inch loaf pans

Method

  1. Heat the oven to 350°F. Grease two 8x4-inch loaf pans.
  2. Grate the zucchini: Trim the stem and root-end from the zucchinis and grate them on a box grater. You should end up with about 3 cups of shredded zucchini.
  3. Squeeze the shredded zucchini: Gather the zucchini in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much moisture from the zucchini as possible.
  4. Combine the dry and wet ingredients in separate bowls: Combine the flour, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract.
  5. Mix the batter: Toss the zucchini and any extras (nuts, raisins, chocolate chips) in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between the two loaf pans.
  6. Bake the loaves: Bake for 45 to 50 minutes, until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.
  7. Store leftover loaves: Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.

http://www.thekitchn.com/how-to-make-zucchini-bread-157748