Recipes to the Rescue

Having trouble figuring out what to do with the tsunami sized wave of veggies that is washing in from the garden?  Right about now farmers markets, CSA shares, roadside stands, and garden baskets in the Southern Alleghenies are overflowing with wonderful seasonal vegetables which include: carrots, beets, green beans, eggplant, peppers, sweet corn, onions, leeks, zucchini, chard, celery, tomatoes, cucumbers, and many wonderful herbs!  “But,” you ask, “what can I make with the bounty of the season?!!?”   Look no further, folks.  Tasty, seasonal food is just around the corner with the use of the simple recipes found below!

Tabbouleh is a refreshing, cold, Middle Eastern salad that is served as a side dish and goes well with grilled lamb, beef, or vegetable kabobs.  If serving with grilled lamb or beef kabobs, try out the Tzatziki recipe below to use as a dipping sauce- yum!

Tabbouleh

Serves: 6              Prep time: 30 minutes

• 2 medium cucumbers, diced
• 2 medium tomatoes with seeds removed, diced
• 3 tablespoons parsley, chopped
• 3 tablespoons mint, chopped
• 2 lemons, juiced (or ¼ c lemon juice)
• 3 tablespoons olive oil
• 3 cups cooked and chilled quinoa, bulgur wheat, or cous cous
• Salt & pepper to taste

Start cooking grain of choice according to package directions and allow grain to cool.

Prepare vegetables and herbs by dicing and chopping.

Squeeze lemon juice and mix with olive oil.

Mix chilled grain with vegetables, herbs, and dressing.  Add salt & pepper to taste.

Enjoy!

Tzatziki is a chilled Greek accompaniment for grilled meats or flatbreads.  It is also good as a veggie dip or with tortilla/pita chips!

Tzatziki

Serves: 6              Prep time: 15 minutes

• 1 pound (1 pint) plain yogurt
• 1 large cucumber, peeled and seeded
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh dill
• Pinch freshly ground black pepper

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl (if you purchase Greek strained yogurt, you can skip this first step). Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the lemon juice, garlic, dill, 1/2 teaspoon salt, and pepper. Serve immediately, or allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Recipe adapted from : Ina Garten

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Backyard Local

With local food on the mind, the backyard gardener, preserver of fruits and vegetables, and cook of all things seasonal should not be overlooked.  Many of us enjoy foods grown on our own property, whether our gardens are in containers on the porch, or can barely be contained and are sprawling across the lawn.  Backyard gardening is a great way to de-stress after work, get in some exercise, soak up vitamin D, learn, and put scrumptious food on the table!  After all, nothing is as fresh, wonderful, and rewarding as the fruits of your labor.

Many backyard gardeners in the Southern Alleghenies region have been harvesting fruit and veggies for at least a month now.  Presently blackberries, carrots, peppers, tomatoes, potatoes, beets, celery, onions, garlic, zucchini, cucumbers, green beans, and chard are ready to be picked.  Sometimes it is difficult to know what to do with the abundance coming from the garden at this time of year and that’s when seasonal recipes can really help to get things cooking!

Chard is a staple in many gardens since it grows easily, has a long season, and is incredibly versatile.  These delicate flavored greens shine as a side dish or can be added to nearly any entrée.  Add chard to your favorite soup, toss it into pasta, steam it with fish, bake it into a frittata, or come up with your own favorite way to get in your greens.  Try the recipe below for a quick and tasty side dish!

Wilted Greens

Serves: 4    Prep time: 15 minutes

• 2 bunches Swiss chard
• 3 tablespoons olive oil
• 1 large yellow onion, peeled and thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons soy sauce
• 1/4 teaspoon freshly ground black pepper

Directions

Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.

Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and sauté for 4 minutes. Add the garlic and sauté for 4 minutes longer. Add the greens, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.

Note: Collards can be substituted for chard in this recipe with equally tasty results.

Recipe adapted from Giada De Laurentiis.

If you’d like to see your favorite seasonal recipe posted on the LocalAlleghenies blog,  feel free to send them to us at: localalleghenies@gmail.com

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