recipe and image via Gourmet
garlic clove, halved
1 1/2 tablespoons extra-virgin olive oil
5 oz baby arugula (7 cups packed)
6 large eggs
1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes
1. Preheat broiler.
2. Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
3. Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes.
4. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
Yield: 4 servings
Recipe via Joy of Cooking
2 1/2 pounds green or golden zucchini, shredded
2 large eggs
1/2 cup crumbled feta cheese
1/2 cup dry unseasoned bread crumbs
1/4 cup all-purpose flour
1 bunch scallions with 2-inch of green, slivered
2 cloves garlic, minced
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh mint (or 1 1/2 tablespoons chopped fresh marjoram)
salt and pepper, to taste
2 tablespoons olive oil
1. Shred zucchini on the large holes of a grater or in a food processor. Sprinkle with salt and set aside.
2. In a separate bowl mix together eggs, feta cheese, breadcrumbs, flour, scallions, garlic, parsley, mint, salt and pepper.
3. Quickly rinse the zucchini, then using your hands or a towel, squeeze out the excess liquid. Add to the batter.
4. Preheat the oven to 200 degrees F.
5. Heat 2 tablespoons olive oil in a large skillet. Drop in the batter, using 1/4 cup for a 4-inch griddle cake. Fry over medium heat until golden brown on the bottom, about 4 minutes. Turn and brown the second side. Keep the fried pancakes warm in the oven while you fry the remaining batter, adding more oil if needed.
Yield: approx. 19 pancakes (6 to 8 servings)
Recipe via CSA member, Salt Chunk Mary
Squeezing the water out of the zucchini gives it a kind of coconut texture that blends nicely with the toasted nuts and the sweet tang of the buttermilk base. If you don’t have an ice cream maker, you can add your zucchini, raisin, nut mixture to softened vanilla ice cream.
3 large zucchini, unpeeled and shredded
juice from half a lemon + zest of one lemon
½ c. sugar
1 t . cinnamon
1 t. ground nutmeg
¼ t. ground clove
½ c. raisins
½ c toasted and finely chopped walnuts
1 c. buttermilk
1½ c. heavy or whipping cream
¾ c sugar
1. Put shredded zucchini in cheesecloth or a dishtowel, and squeeze as much water as you can out of it. Toss with next 6 ingredients (thru ground clove). Refrigerate for roughly two hours. Stir mixture occasionally.
2. Soften raisins by soaking in hot water to cover and (optional) 1/4 cup Grand Marnier for at least 1 hour. Drain liquid and set raisins aside.
3. Whisk eggs in bowl until light and fluffy, 1 to 2 minutes. Whisk in 3/4 cup sugar, a little at a time, and then continue whisking a minute more until completely blended. Pour in cream and buttermilk, and then whisk to blend.
4. Place base in freezer for a rapid cool down. Once base is cold, put in ice cream maker and follow the manufacturer’s directions.
5. Drain zucchini and add with nuts and drained raisins just before the ice cream is solid.
recipe and image via Allrecipes.com
2 cups fresh gooseberries
1 cup sugar
2 TB all purpose flour
1 pinch salt
1 cup sour cream
2 eggs, beaten
1 ts vanilla extract
2 ready made pie crust (or make your own!)
1. Preheat the oven to 350.
2. In medium bowl, gently stir together the gooseberries & sugar. Let stand for 15 mins.
3. Press 1 pie crust into the bottom & up the sides of a 9 inch pie plate.
4. In medium bowl, stir the flour & salt; Mix in the sour cream, eggs and vanilla; Add the gooseberry and sugar mixture, and stir to coat evenly.
5. Spoon into pie crust, & place 2nd crust over the top. Crimp edges to seal, & cut decorative slits in the top to vent steam.
6. Bake for 55 minutes in the preheated oven.
7. Cool to room temperature; refrigerate until serving.
Yield: 8 servings
recipe via mealbymeal
2 TB olive oil
3 cloves of garlic; 2 chopped, 1 whole
1 bunch swiss chard, stems and leaves separated, chopped small
½ lb stale bread or Rock Hill farmbread
2 oz Gruyere, grated
1 oz Parmesan, grated
Salt & freshly ground blk pepper
2 TS fresh thyme leaves
2 TS fresh rosemary, chopped
4 large eggs
½ ts salt
2 cups low-fat milk
1. Pre-heat oven to 350.
2. Add 1 TB olive oil and 2 chopped garlic cloves to large skillet over medium heat. Once oil is hot, add swiss chard stems and saute for 5 minutes, stirring often. Add chopped swiss chard leaves and cook until wilted. Season w/salt & pepper. Remove from heat and set aside.
3. Oil a 2 qt baking dish or gratin
4. Rub bread slices w/whole garlic clove
5. Place ½ of the bread in the baking dish and top w/half of the stems and greens mixture. Add thyme
and rosemary. Add ½ the cheese. Repeat layers
6. Beat eggs and milk. Add ½ ts salt and blk pepper.
7. Pour egg mixture over bread and greens
8. Bake 40 – 50 minutes. Serve hot.