June 14, 2019

Original recipe from https://kalynskitchen.com/

INGREDIENTS:

  • 4 medium or 8 small zucchini or magda summer squash (Use a combination for a more colorful dish if you have both types.)

  • 10-20 large garlic cloves, peeled (Elephant Garlic from last week would be great)

  • 2 T olive oil

  • 1 tsp. Italian Herb blend or fresh herb blend

  • 3/4 cup coarsely-grated or freshly-grated Parmesan cheese (more or less to taste)

  • salt and fresh-ground black pepper to taste

DIRECTIONS:

  1. Preheat the oven to 450F/230C. Cover a large baking sheet with foil.

  2. Wash the squash, cut off both ends, and cut each piece of squash in half lengthwise (or not if your squash is small.) Cut the squash into slices about 3/4 inch thick.

  3. Peel garlic if needed, and cut some of the bigger cloves in half. 

  4. Toss squash and garlic with all the olive oil and then with the italian herb blend making sure all the squash pieces are lightly coated with oil.

  5. Spread the squash and garlic out on t...

July 19, 2018

This is a great recipe to use with almost any summer squash – magda, zucchini, and yellow squash all work well in here. And while we use kidney beans, you can certainly substitute (or add in) black beans as well! Don’t be intimidated by the list of ingredients – most are spices and quickly added! Inspired by skinnytaste.com

Ingredients:

Enchilada Sauce:

  • 1 Tbsp Extra Virgin Olive Oil

  • 3 Garlic cloves, minced

  • 1-2Tbsp Chipotle Chile in Adobo Sauce (1 for mild, more for spicy)

  • 1 ½ cups Tomato Sauce

  • ½ tsp Chipotle Chile Powder

  • ½ tsp Ground Cumin

  • 2/3 cup Vegetable or Chicken Broth

  • Kosher Salt & Cracked Pepper, to taste

Squash Casserole:

  • 6 medium Zucchini, chopped into bite-sized pieces

  • 1 tsp Extra Virgin Olive Oil

  • 1 cup Green Onions, chopped

  • 4 cloves Garlic, crushed

  • 1 cup diced Bell Peppers (Green goes well, but a few red or yellow make it pretty!)

  • ½ cup Cilantro, chopped (optional)

  • 2-3cups of cooked Kidney Beans

  • 2 ts...

July 4, 2018

You can also layer in magda squash, along with summer squash and zucchini, in this recipe!

Ingredients:

  • 1 Tbsp Olive Oil

  • 1 medium Sweet Onion, diced

  • 1 clove Garlic, minced

  • 1 medium Zucchini

  • 1 medium Yellow Squash

  • 1 medium Potato

  • 1 medium Tomato

  • 1 tsp dried Thyme

  • Salt & Pepper to taste

  • 1cup shredded Italian Cheese

Directions:

  1. Preheat oven to 400F. Heat olive oil in a pan over medium heat. Add in diced onion and minced garlic and saute until onion is soft and translucent, stirring often to avoid burning the garlic. Set aside.

  2. Uniformly slice the squash, zucchini, potato, and tomatoes to 1/4in thickness or less. 

  3. Grease the bottom and sides of an 8x8 baking dish. Spread the onion and garlic mixture evenly on the bottom of the pan. Layer in the zucchini, squash, tomato, and potato slices vertically (so the last layer is leaning up against the side of the dish, not in stacks. Sprinkle with salt, pepper, and thyme.

  4. Tight...

July 4, 2018

This is Jose's favorite way to prepare the magda squash he grows for our members:

Ingredients:

  • 2 magda squash, medium

  • 4 cups milk cinnamon (~2 inch piece of cinnamon stick)

  • 2 cups sugar  

Directions:

  1. Cut the squash into pieces and remove the seeds.

  2. In milk dissolve the sugar and bring to the boil with cinnamon and squash . Let cook over low heat and served lukewarm .

June 21, 2018

This is a fantastic recipe for vegetables that can be a side OR the star of your meal! You can marinate them for as little as 30 minutes, but the longer you do the deeper the flavor will be. You can also easily increase the number of vegetables, and add in other root veggies such as parsnips, just be sure there is enough marinade to cover them.

Ingredients:

  • ½ cup Aged Balsamic Vinegar

  • ¼ cup Extra Virgin Olive Oil

  • 1 Tbsp Kosher salt or Sea Salt

  • 1 Tbsp Cracked Black Pepper

  • 1 clove garlic, minced

  • 3 large red or sweet onions

  • 4-5 carrots

  • 2-3 zucchini

  • 4 yellow or magda squash

Directions:

  1. In a 1 gallon ziplock bag or sealable bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and garlic.

  2. Slice the onions into 1/4inch thick rounds, and slice the carrots and squash length wise into ¼ thick strips.

  3. Submerge the vegetables in the marinade, and seal tightly. Marinate vegetables for an hour, or as long as overnight.

  4. When...

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