 Squash Casserole
From Joy Nowell and Ann Davis
August 2007
This recipe freezes well. Make a double batch and freeze one for fall or winter when a reprise of summer's bounty is so very welcome.
Ingredients:
4 pounds yellow squash, washed & cut into chunks
½ stick of butter cut into chunks
1 cup onion, chopped
1 sleeve saltine crackers (minus 4 crackers), crushed*
2 eggs, beaten
1/8 tsp cayenne pepper
2 tsp dried basil
Salt to taste
Freshly ground pepper to taste
Instructions:
1. Butter a 3-quart casserole dish
2. Boil squash until fork tender.
3. Drain well and let cool a bit.
4. Put squash back in cooking pan.
5. Mash with potato masher or fork.
6. Stir in butter. Let it melt.
7. Then stir in onion, crushed saltines, eggs, cayenne pepper, and basil.
8. Adjust seasoning.
9. Tip squash mixture into buttered casserole.
10. Crush remaining saltines and top the casserole with them.
Bake at 375 degrees for an hour or until brown on top. Casserole will take longer to cook if you bake it when frozen. If you bake it frozen, put it in a cold oven, and then heat the oven.
* Substitution:
1 cup bread crumbs for the saltines. Reserve ¼ cup for the topping.
Chocolate Zucchini Bread
-adapted from The Classic Zucchini Cookbook
Ralston, Jordan, Chesman
 1 3/4 cup sugar3 large eggs
1/2 to 3/4 cup butter melted
2 cups grated zucchini
1 TBSP vanilla extract
3 cups unbleached all purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp baking powder
1 cup chocolate chips plus some to srinkle on top
1/2 to 1 cup chopped nuts
1. preheat oven to 350 lightly grease 2 5 by 9 in loaf pans
2. combine sugar, eggs, and butter in large bowl. Beat until well blended. Stir in the zucchini and vanilla.
3. in another bowl, sift together the flour, cocoa powder, salt, baking soda, cinnamon, and baking powder.
4. add the flour mixture to the zucchini mixture and stir just until blended. Stir in the chocolate chips and nuts. Pour the batter into the prepared pans.
5. bake the loaves for 1 hour, or until tester inserted in the center comes out clean.
6. on wire racks, cool the breads in the pans for 10 mins. Invert onto racks and cool completely.
Bok Choy Stir Fry
1 large Bok Choy
2 Tsp sea salt
1 organic Garlic Scape (diced into small pieces)
3 Tbsp organic Extra Virgin Olive Oil
10 leaves of red Mustard ( if you like it spicy)
1 tsp Organic (Dark Amber or grade "B") Maple Syrup
Cut white part of Bok Choy into 1 inch lengths. Split the green leaves, including the red mustard leaves, two or three times and then cut into 1 inch pieces. Keep white and green pieces separate. Heat oil in a wok or skillet over a high flame. Add white Bok Choy and stir quickly until the oil coats all the pieces. After about 1 minute, add the green leaves, red mustard leaves and the chopped garlic top. Mix and cook for another 2 minutes. Add salt and maple syrup and cook one minute.Serve promptly
Kale or Swiss Chard with Raisins and Butter
1/3 cup butter
3 tablespoons of raisins
1 bunch of organic Swiss Chard or Kale
1 tablespoon of high quality extra virgin olive oil
1 cup of thinly sliced Organic onions
Sea Salt and fresh ground pepper
2 finely chopped organic garlic cloves
½ pound of fresh pasta
1/3 cup of toasted walnut pieces
Freshly grated Parmigiano-Reggiano cheese
Melt the butter over medium heat once melted lower heat to keep it warm. Boil a large pot of water on the stove for the pasta. Plump the raisin on a small bowl with a ¼ cup of warm water. Trim the stems from the chard or kale and slice into 2 inch wide strips.
Heat the olive oil in large sauté pan; add the onion, ¼ teaspoon of sea salt, and a large pinch of ground pepper. Sauté over medium heat for 5 minutes, or until the onion begins to soften and release its juices... Add the garlic, Chard or Kale, and ¼ teaspoon of sea salt. Sauté for 4 to 5 minutes and reduce to low heat. Kale may need an extra minute or two.
Add 1 tablespoon of sea salt to the boiling water, and add the pasta. Fresh pasta for 3-5 minutes, dry pasta for 8 to 10 minutes. Do not over cook and allow to become mushy. When complete, drain the pasta.
To the pasta add, the onions and chard, raisins (drain first), walnuts and butter. Gently toss together and add Sea Salt and pepper to taste. Serve immediately with freshly ground Parmigiano-Reggiano cheese
Garlic Scape Pesto
Have you ever wondered what to do with the scapes that grow on hard neck garlic? This delicious recipe creates a pesto that will have you waiting for the next scape season next summer.
1 bunch organic scapes (chopped into 1" sections)
1/4 cup organic Extra virgin olive oil
1/2 cup grated parmesan reggiano cheese
In a blender, combine the scapes and olive oil and blend briefly to a slightly coarse texture. Pour mixture into bowl and blend the cheese in by hand. Serve as you would any other pesto.
Spicy Zucchini Nut Bread
When your garden gives you an overabundance of tasty Zucchini (or any other squash) it is time to bake this sweet and easy bread.
Ingredients:
2 ½ cups all purpose flour
½ cup whole wheat flour
2 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
1 ¼ tsp baking powder
1 tsp baking soda
1 tsp salt
¾ cup canola oil
2 ½ cups sugar
3 large eggs beaten
2 cup grated organic zucchini
1 tbs pure vanilla extract
1 cup chopped pecans
18 whole pecans (optional)
Preheat oven to 350 degrees F and grease two 4 x 8 inch loaf pans or six individual (3 x 6) loaf pans
In a medium sized mixing bowl, combine the first 8 ingredients. Mix well. Combine the oil and sugar in a large mixing bowl. Beat until light. Add the eggs one at a time, beating well after each addition. Stir in the zucchini and vanilla. Gently stir in the dry ingredients. Add the chopped pecans. Divide the batter between loaves and decorate the tops with whole pecans. Bake loaves for one hour (larger loaves), or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then invert onto racks and cool completely.Enjoy!!!
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