Spicy Carrot Pickles
Seeded Bread / GF Oat Bread
Bacon / Miscellaneous Veg Sub
Red Leaf Lettuce - make-up for last week's absence
Five Fox Farm - Moiese Valley
Amaltheia Organic Produce - Belgrade
Harlequin Produce - Arlee
Farmented Foods - Kalispell
On the Rise Bread Co. - Four Corners
Ranchland Packing - Butte / Misc.
Gallatin Valley Botanical - Bozeman
Zucchini Butter (or Zucchini Marmalade)
Adapted from Jennie Cooks. Makes ~2 C.
~2 lbs zucchini
1/4 C olive oil or butter
1/4 C minced shallots, garlic, green onion, regular onion, or combination
Salt and pepper
Coarsely grate the zucchini. Let it drain in a colander for ~5 min, or until you are ready to begin cooking. Squeeze the water out of the zucchini by wringing it in a clean tea towel. In a deep skillet, heat the olive oil/butter. Briefly sauté the shallots/garlic/onion. Add the zucchini, cook and stir over medium heat until it reaches a spreadable consistency. If you scorch the bottom, turn heat down, and also scrape those delicious brown bits into the marmalade for added flavor. The zucchini should stay bright green and slowly caramelize into a nice vegetable jam (or butter, if you like). Enjoy on toast, with eggs or savory oats, or as a side to meats or grilled veggies, like eggplant.
Who doesn't love a salty, crunchy snack? Or a vegetarian alternative to bacon? I plan on trying out a B(eet)LT. Recipe adapted from Megan Ulrichs. 1 large beet yields ~15 good-sized chips.
1 large, 2 medium, or 3-4 small beets, sliced very thin. Use a mandolin if you have one.
1 Tbs oil, or just enough to coat. any kind you like to roast with: vegetable, avocado, safflower, etc
Salt, to taste.
Preheat the oven to 350 F. Mix the beet slices in a bowl with oil to coat and pinch of salt. If you want to add any spices, do that now. Using sheet pans or a cast iron griddle pan, spread out the chips in a single layer. For maximum crispiness, don't overlap any edges. Roast for ~15-20 min, watching closely so they don't burn. When you remove them from the oven, leave on the sheet pan/grill pan to crisp up a bit more. If they're still soft after a few minutes, roast a bit longer. Season with more salt and enjoy them while they're fresh and crispy.
I often hear this dish described as "bread salad," which I'll admit doesn't sound that exciting. In reality, it's an adaptable and delightful way to enjoy veggies in any season, especially in the summer. The textures of crunchy toasted bread with a mixture of soft and crisp vegetables and a tangy, salty vinaigrette is spot on. This versions is adapted from Cook's Illustrated. Serves 4-6
1 C extra-virgin olive oil
3 garlic cloves, minced
1/3 C white vinegar
2 Tbs capers, minced, plus 1 Tbs brine - sub olives or pickles in a pinch
1 tsp Dijon mustard
1/2 tsp ea. salt and pepper
1 red onion, halved and cut into 1/2-inch-thick wedges through root end
1 bell pepper (red, orange, or yellow), stemmed, seeded, and cut into 2-inch planks
1 zucchini, trimmed and quartered lengthwise
1 eggplant (or 1/2 if large), trimmed and cut lengthwise into strips roughly 1/2" thick
Bread of choice, cut into 1-inch-thick slices, if not already cut
Salt and pepper
1 C cherry tomatoes, halved
1/2 C chopped fresh basil, or combo of basil and parsley
1/2 C Parmesan cheese, shredded (~1 1/2 oz)
First, make a garlic oil by whisking oil and garlic together in a bowl. Set aside 1/3 C garlic oil for vegetables and bread. Whisk remaining garlic oil with vinegar, capers and brine, mustard, salt and pepper until combined.
Preheat your grill or start your coals. Ultimately, you want to cook over a medium heat. While the grill is heating, place prepped onion, bell pepper, zucchini, eggplant and bread on rimmed baking sheet's and brush all over with reserved garlic oil.
Once grill is hot, clean and oil cooking grate, if needed. Transfer onion, bell pepper, zucchini and eggplant to grill and cook until well-browned and tender, 6-12 min, flipping and turning as needed for even cooking. Return vegetables to sheet as they finish grilling and season with salt and pepper. Arrange bread slices on grill and cook, uncovered, until golden brown and lightly charred, 1-2 min per side. Return to sheet pan and season with salt and pepper.
Cut grilled vegetables and bread slices into 3/4" chunks and transfer to large bowl. Add tomatoes, basil, and 3/4 C dressing and toss to combine. Let sit for 10 min for flavors to blend, then season with salt and pepper to taste. Serve with Parmesan and extra dressing on the side.
Additional Recipes & Suggestions
This Walk-away Ratatouille is a delicious and decadent way to enjoy summer vegetables. Find a recipe for Eggplant Butter and Garlic Toasts on this link as well.
These Italian Grilled Vegetables have similar ingredients to the grilled Panzanella, but together in a different way.
I love Baba Ganoush. Smokey roasted eggplant blitzed with tahini, garlic, and lemon juice...it's divine. If you like hummus, you will like baba ganoush. Here's 1 version of it.
This Beet & Fennel Salad was HANDS DOWN my favorite recipe of the 2020 growing season. Please try it! So good.