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Recipes
Seasonal Recipes from our Newsletter Cottage Fried Potatoes and Summer Squash 3 T butter 1. In a large skillet, melt butter. Layer the potatoes and zuchini into the skillet. Sprinkle with garlic, salt and pepper. 2. Cook covered, over medium heat for 8 minutes. Add onion rings. Cook, uncovered, 8 to 10 minutes more, or until the potatoes are tender and browned. Turn frequently. Summer Squash Creole 1 1/2 pounds sliced summer squash Saute the mushrooms in the olive oil, sprinkling salt on top, until barely done and set aside. In the same pan, with a bit more of the oil, saute the onions and garlic and once those are softened, add the summer squash. Season with the salt and pepper to taste. Add the parsley towards the end of the cooking period. Finally add the already cooked mushrooms and cook for five minutes more until the vegetables are all tender. This can be served as a side dish for 4 to 6 people, or put over pasta (with a bit of parmesan cheese!) as a main dish. Pico de Gallo Here's another parsley recipe -- it's jumping the gun on tomatoes since ours aren't ready yet, but it's a great way to make a delicious sauce for your tacos or chips. Pico de Gallo usually uses cilantro, but it also works really well with parsley. 1 large, diced tomato Combine all the ingredients! Spanish Tortilla This Spanish Tortilla uses most of the veggies that we send you in early June. I practiced with it this week and it was a success. It is a tiny bit more involved than some of the recipes we usually put in the Beet. A Spanish tortilla is an egg-and-potato omelet made by slow-cooking sliced potatoes and onions in olive oil. This recipe is basically the same as the one that was presented in the July/August issue of Cooks Illustrated. About 8 T olive oil Toss 4 T of olive oil, potatoes, onion, 1/2 t salt and pepper in a large bowl until the potato slices are thoroughly separated and coated in oil. Heat an additional 4 T olive oil in a 10-inch skillet over medium-high heat until shimmering. Reduce the heat to medium-low, add the potato mixture and set the bowl aside. Cover and cook, stirring with a rubber spatula every 5 minutes. When the potatoes are almost finished, add the summer squash. Cook the mixture until the potatoes are completely soft and cooked through. This will take about 25 minutes. Meanwhile, whisk the eggs and about 1/2 t of salt in the reserved bowl until just combined. Using a rubber spatula, fold the hot potato mixture into the eggs, making sure to scrape all the potato mixture out of the skillet. Return the skillet to medium-high heat, add one more T of oil, and heat until the oil is just beginning to smoke. Add the egg-potato mixture and cook, shaking the pan and folding the mixture constantly until the eggs are starting to congeal. Smooth the top of the mixture with the rubber spatula. Reduce the heat to medium, cover, and cook, gently shaking the pan every 30 seconds or so until the bottom is golden brown and the top is set. Using the rubber spatula, loosen the tortilla from the pan, shaking it back and forth until the tortilla slides around freely. You now want to flip the tortilla and cook the other side. Here's one method: Slide the tortilla out of the pan onto a large plate, invert it onto a second plate and then slide it back into the pan to cook until done. When it's done, slide it onto a platter or cutting board and let it cool 15 minutes before cutting. Roasted Vegetables Although the weather may not make you think of roasted veggies, they sure are a good way to eat some of this week's box ingredients. Preheat the oven to 400 degrees. The potatoes, onions, tokyo turnips and carrots are all good cooked this way. A generic roasted veggie recipe is to chop the veggies that you want to roast into about the same size pieces, mix them together in a glass dish and coat in olive oil and seasonings. Put them in the hot oven in a glass roasting pan without a cover. Every 20 minutes or so you should check them by stirring them around in the pan to see if they need a bit more oil. You want the skins to crisp up. When the veggies are tender all the way through they are ready. Potato Latkes 1 small onion Cut the onion lengthwise to fit into the feed tube of a food processor, then grate it and transfer to a large bowl. Do the same with the potatoes and add them to the onions. Toss with lemon juice, then with flour, 1 tsp. salt and 1/2 tsp pepper. Add the eggs and stir to coat. Transfer to a colander set over a bowl and drain. Draining the potato mixture will prevent the latkes from absorbing too much oil and allows them to crisp into golden disks. Preheat the oven to 200 degrees F. Heat 1/4-inch of oil in a heavy skillet over medium heat. When the oil is fully hot, using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into the skillet. Flatten with a fork to form 3 1/2 to 4-inch pancakes. Cook until golden brown, 2-1/2 to 3 minutes per side. Transfer to a paper towel lined baking sheet and keep warm in the oven while making the rest of the latkes. Recipe Archives The files are in Adobe Acrobat (PDF) format and require the Adobe Acrobat Reader to open them. If you don't already have the Reader on your computer, you can download and install it for free from the Adobe website. We will update and add to these files periodically, so check back for new recipes.
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