This week’s bounty: Green zucchini, Hungarian hot wax peppers, Japanese eggplant, mixed cherry tomatoes, Purplette onions, and red tomatoes. The recipes outlined below can be found on my Pinterest site; select the board entitled CSA_Recipes_2017.
Bring on the zucchini. I forgot how much zucchini can take over. Last year, I ended up freezing a ton of zucchini and squash because I could not keep up with it. I made a lot of zucchini bread over the winter. But I love sweets, and I have to be really careful about not having too many baked goods in my home. Starting the day off with cake for breakfast is a dangerous thing.
If you are looking for a quick way to prepare your vegetables, the easiest thing to do is saute the zucchini and squash with garlic and olive oil in bulk and pull from it over the week to make sandwiches with your tomatoes and good bread/cheese/herbs. Or you can grill it. The purplette onions would be nice grilled as well. I am going to saute some for sandwiches and also make this Greek style zucchini salad from Kevin at "Closet Cooking".
The hot wax peppers and tomatoes will go into a Hungarian salsa called Lesco. It apparently can be used as a side dish, a sauce, a relish, or a base for braising. I am going to use it to make chicken thighs braised in Lesco. The recipe is in the Lesco link above and on my Pinterest site. It would be nice on a piece of grilled fish as well. Mike and I put some of the carrot top pesto we made last week on a piece of grilled fish and it was fabulous.
As for the mixed cherry tomatoes, I plan to make strawberry caprese farrow salad from Laura at "A Beautiful Plate. This looks like a nice salad that could serve as a main dish or a side.
And finally, I will be making grilled miso glazed Japanese eggplant. I plan to serve it with basmati rice seasoned with mint.