A few more recipes

I made this recipe tonight and it was fantastic! The fresh basil we received this week was the key! I also used the red Cippolini onions - awesome!

Zucchini Pistou

Pistou is to the French what pesto is to Italians. A touch of cream enriches the sauce in this hearty dish.

Yield: 4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)

Ingredients

• ----4 teaspoons extra-virgin olive oil, divided
• ----2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)
• ----1 cup packed basil leaves
• ----1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
• ----2 tablespoons pine nuts, toasted
• ----4 garlic cloves, chopped
• ----2 cups chopped Vidalia or other sweet onion (about 1 large)
• ----6 quarts water
• ----1 3/4 teaspoons kosher salt, divided
• ----8 ounces uncooked penne pasta
• ----1/4 cup heavy whipping cream
• ----1/2 teaspoon freshly ground black pepper

Preparation

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.

2. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)

3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.

4. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.

5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.

Wine note: This veggie pasta calls for Dry Creek Vineyard 2007 DCV3 Estate Fumé Blanc from Sonoma County's Dry Creek Valley ($25). It's minerally and herbal, but also rich with pink grapefruit, melon, and white nectarine. --Sara Schneider

Nutritional Information

Calories:

420

Fat:

17.2g (sat 6.1g,mono 6.6g,poly 2.6g)

Protein:

13.9g

Carbohydrate

52.9g

Fiber:

3.4g

Cholesterol:

29.2mg

Iron:

2mg

Sodium:

575mg

Calcium:

173mg

Jeanne Kelley, Cooking Light, JULY 2010

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Also, here is a contribution by one of our members, Lisa Mark:

Brown 1 lb of lean ground beef in a large flat bottomed sauce pan
Push browned beef to side, and sauté in a little Olive Oil:

One sweet onion or bunch of scallions
3 cloves crushed garlic
A few of those garlic scapes chopped if you still have
Add a pile of washed and shredded CSA greens - Swiss chard, basil, kale, collard greens (collards are tough and blanching them first is best)
Stir in 1/4 Cup chicken broth. (I have the powdered on hand)
Salt and pepper to taste

Serve over brown rice with your favorite hot sauce to add a kick of flavor.