Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Showing posts with label zucchini. Show all posts

Tuesday, June 14, 2016

Italian Marinated Zucchini

You know that moment in summer when you are confronted with a huge mound of zucchini? You have fried it, sautéed, steamed, added to muffins, cookies, even pancakes, and just cannot contemplate another bite? That is the time to grab this recipe. I made a batch last night using four zucchinis, and I personally ate almost the entire batch. Invite a few friends and that mound will disappear before your very eyes. It is just that good.

The squash is grilled either outside on the barbecue or, in bad weather, indoors on a grill pan. There are only a few ingredients, so please buy the highest quality possible. Garlic, extra virgin olive oil, red wine vinegar, basil...tossed with the grilled zucchini and then marinated for several hours. Served with grilled meats, platters of other marinated vegetables, good bread, great wine. Ahhh, doesn't get more Italian than that. Happy summer everyone!

Italian Marinated Zucchini
(Serves 4)

6 zucchini (medium sized) thinly sliced crosswise
2 garlic cloves, minced
1/2 cup extra virgin olive oil
3/4 cup red wine vinegar
sea salt
freshly cracked black pepper
1/4 cup basil, chiffonade or thinly sliced

Spread zucchini on top of a large, clean towel. Gently roll the towel to remove some moisture from squash. Unroll and, using a BBQ brush, lightly coat the squash with oil.

Heat the grill or grill pan to medium-high and grill zucchini until deep golden brown with dark brown grill marks. Flip and grill on the other side. Remove from heat and place in a large bowl. Add the garlic, rest of the oil, vinegar, and a large pinch each of salt & pepper. Cover bowl with plastic wrap and set aside for 3-4 hours (does not need to be refrigerated)

When ready to serve, stir in basil and serve. Wonderful alongside grilled meat, chicken or fish. Pile on top of pasta coated in extra virgin olive oil, add to your favorite cheese and salami platter or, my favorite, top grilled sourdough bread with the squash.

Other summer squash recipes you may enjoy:

It is "Summer Squash" week at Food Network's Summerfest roundup. Do you have a favorite squash recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

In Jennie's Kitchen: 5 Sweet & Savory Zucchini Recipes
Healthy Eats: 8 Zucchini Recipes That Won’t Squash Your Summer Health Goals
Devour: Use Your Zoodle: 3 Italian-Inspired Squash Recipes
Napa Farmhouse 1885: Italian Marinated Zucchini
The Mom 100: Baby Zucchini Grati n
Feed Me Phoebe: Green Shakshuka with Zucchini, Chard and Peas
Creative Culinary: Lemony Summer Squash Bread
Taste with the Eyes: Summer Squash Lasagna with Fried Basil #glutenfree
FN Dish: 10 Recipes That Prove Zucchini Is Actually a Magic Vegetable

best,

diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove

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Tuesday, October 20, 2015

Butternut Squash & Eggplant Ratatouille

It is the middle of October, and we are having a beautiful and unusually warm fall here in Taos, New Mexico. We often get our first hard freeze in late September, and that ends the summer produce season. This year the nights have been in the 40's, the days 60's to 70's and my protected garden is still pumping out eggplant, tomatoes, basil, mint, onions, garlic, peppers and all the cold-weather tolerant greens, beets and carrots that are more typical of the middle of fall. I am freezing, giving away and using up all that I can because that first freeze will come at any time.

This ratatouille is the perfect go-to recipe for the seasonal transition because the ingredient combinations are so flexible. I still have tons of tomatoes, so I am using them today but the boxed, chopped version from the Pomi brand yield equally delicious results. Zucchini out of season? Use green beans, either fresh or frozen. No fresh herbs? Dried will do. Making this in summer? Add additional summer squash and skip the butternut. You get the idea. Use what you like. My only rule (for me that is) is that tomatoes, onion, garlic and spices are required.

Ratatouille is delicious as a side dish with your favorite grilled or roasted protein. I like it for brunch served with poached eggs. Top crostini or bruschetta with the ratatouille and add additional cheese for a wonderful appetizer. Please tell me in the comments section your favorite way of serving this wonderful vegetable dish. Enjoy.

Butternut Squash & Eggplant Ratatouille
(inspired from a recipe in the New York Times, 2004)
(serves 6-8)

extra virgin olive oil
1 large white onion, large chop
1 tablespoon fresh oregano, or 1 tsp dried
1 tablespoon fresh Italian parsley, or 1 tsp dried
1 teaspoon dried red pepper flakes
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
6 medium Japanese eggplant, sliced into 1/8-inch rounds
1 butternut squash, peeled, seeded and chopped into 2-inch dice
1 large zucchini, sliced into 1/4-inch rounds (or 1 cup green beans)
1 large red bell pepper, cut into 2-inch dice
2 cups in-season heirloom tomatoes, seeded and chopped, or 1 750g box Pomi brand chopped tomatoes
sea salt
freshly ground black pepper
2 tablespoons fresh basil, chopped (optional)
Parmigiano-Reggiano cheese, shredded
chile-infused extra virgin olive oil (optional)

Heat a large skillet over medium-high heat until hot. Pour in 2 tablespoons olive oil and add the onions. Saute for 3 minutes. Add the oregano, parsley, pepper flakes, 2 teaspoons sea salt and 1 tsp pepper. Saute for two minutes, or until the onions are very soft. Add the garlic and saute another minute, frequently stirring.

Add another 2 tablespoons olive oil to the skillet. Stir in the eggplant and butternut squash. Saute for 4-5 minutes. Add the zucchini (or green beans), bell pepper and tomatoes. Stir to combine all ingredients. Reduce heat to simmer, partially cover the pan, and cook for 1-1/2 hours or until your reach the texture you like. Stir in the fresh basil if using. Taste and adjust seasonings if needed. Serve topped with the cheese and a drizzle of the chile-infused olive oil if desired. Ratatouille can be served hot, warm or at room temperature.

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It is Squash week at Food Network's Fall Fest roundup. Do you have a favorite squash recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: Slow Cooker Beef Curry
Creative Culinary: Slow Cooker Butternut Squash, Potato and Roasted Pepper Soup
The Wimpy Vegetarian: Butternut-Apple-Kale Panzanella Salad
Swing Eats: Roasted Butternut Squash Soup
Taste with the Eyes: Acorn Squash and Korean Pear Salad, Pomegranate Vinaigrette
Napa Farmhouse 1885: Butternut Squash & Eggplant Ratatouille
Red or Green: Butternut Squash & Chipotle Frittata
The Mom 100: Butternut Squash, Black Bean and Chicken Enchilada Cups
Healthy Eats: From Soup to Stir-Fry: 6 Healthy Uses for In-Season Squash
FN Dish: 7 Days of In-Season Squash

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
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I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Tuesday, July 22, 2014

Farmers' Market Salad with Grilled Corn

"Could you please bring a salad?"

I was invited to a dinner party last Saturday night and this was the answer to my question "What can I make?" I happily agreed and decided to make my favorite salad of summer, appropriately named, Farmers' Market Salad.

This is one of those non-recipe, recipes. The ingredients listed below are just guidelines. My suggestion is to make a shopping list of the necessary items for the vinaigrette and pesto. Ensure you have everything on your list. Then go to your favorite local farmers' market and buy big bunches of whatever is in season...whatever looks good. The only non-negotiables (in my opinion) are perfect, in-season tomatoes and the freshest possible corn on the cob. Then mix in your favorite greens and vegetables and you are set. Zucchini, summer squash, scallions, roasted beets, onions, herbs, peppers...the list goes on and on and the variations are endless. Add a protein like grilled chicken, fish or steak and you have your main course.

This week's salad included onions, sweet red bell pepper, fresh herbs and a mixture of 4 different greens added to the aforementioned grilled corn and sweet tomatoes. Tossed with an herb vinaigrette (I used basil and mint) and topped with fresh croutons...some drizzled with olive oil and the rest spread with a delicious basil pesto...this was a perfect example of why I so love eating/cooking at the height of summer. Delicious. Oh...and the dinner party? Great food, lovely wine, good friends and held in a elegant & beautiful earthship (that story for another time) . Happy mid July everyone!

Farmers Market Salad

(serves 8)

2 ears corn on the cob

5 thick slices good sourdough or whole wheat bread

extra virgin olive oil

16 handfuls mixed greens (your favorite combination of lettuces, spinach, kale, chard, etc)

1 cup cherry tomatoes (cut in half if large)

1 red bell pepper, seeded and sliced

1 sweet red onion, sliced

1/2 cup fresh basil leaves

1/4 cup fresh mint leaves

sea salt

freshly ground black pepper

Herb Vinaigrette (recipe follows)

Pesto (recipe follows)

Grill the corn on the cob. (I use this technique). Cut corn off cob and set aside.

Grill or broil bread until golden brown with grill marks on both sides. Brush olive oil on 3 slices of bread. Thickly spread pesto on remaining 2 slices of bread. Cut each slice of bread into 4 pieces. Set croutons aside

Add the greens, tomatoes, red bell pepper, onion, to a large bowl. Add the reserved corn and large pinch each of salt and pepper. Drizzle salad with 1/3 cup vinaigrette and add the olive oil topped croutons. Toss salad . Add additional dressing if desired but take care not to overdress. Taste and adjust seasonings if desired. Top salad with pesto croutons and serve immediately.

Herb Vinaigrette

1 cup basil leaves

1 cup fresh herbs (1 or a mix, your choice of mint, tarragon, thyme)

1 clove, fresh garlic

1/2 cup extra virgin olive oil

2 tbsp apple cider vinegar

1 tbsp balsamic vinegar

1 tsp coconut sugar

2 tbsp water

sea salt

freshly ground black pepper

Place all ingredients in food processor. Process until smooth. Taste and adjust seasonings if desired.

Pesto

1/2 cup pine nuts
2 oz parmigiano-reggiano cheese, cut into 2 pieces
2 garlic cloves
1 fresh red cayenne pepper (or other fresh hot red pepper), seeded
5 cups basil leaves (packed)
1/2 cup extra virgin olive oil, plus more for drizzling

Toast pine nuts in skillet until just beginning to brown. Remove from heat and allow to cool.

Add cheese to food processor fitted with the chopping/mixing blade. Process until cheese is grated. Add cooled pine nuts, garlic and red pepper and process until all ingredients are finely grated. Add half of basil leaves and 1/4 cup olive oil and process until smooth but with a bit of texture. Add remaining basil, remaining olive oil, 1/4 tsp salt and 1/4 tsp pepper. Process until well mixed. Taste and adjust seasonings if desired. Scrape into small bowl and cover with thin layer of olive oil.

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