1-2 bunches mustard greens, stems discarded
2 slices bacon, cut into 1/2” pieces
2 Tbsp olive oil
1/2 tsp minced chipolte in adobo sauce*
1/4 tsp salt
Coarsely chop greens, then boil in salted water until wilted and tender, about 5 minutes. Drain, then dip in cold water to stop cooking. Drain throughly and squeeze out excess water. Cook bacon in a heavy skillet until crispy, 4-5 minutes. Remove bacon pieces, reserving fat in pan. Add oil, greens, chipolte, and salt; cook, stirring occasionally, until heated through. Transfer to a serving dish and sprinkle with bacon.
*You might substitute fresh chopped jalapeño or serrano peppers.
I personally don’t mind finding a zucchini “club” in the garden – I look at them and think, “Yum! Zucchini bread!” But that’s not the only use for an overgrown zucchini. A friend whose husband is British said she splits the “marrow” (the British term for a huge zucchini) lengthwise and scoops out the seedy part, then fills the zucchini shell with a meat mixture. Here’s a recipe from the BBC “Good Food” website.
1 marrow (large zucchini)
1 Tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
1 lb chorizo, chopped
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
2 cups chopped tomatoes
1/2 cup roasted red peppers
2 Tbsp chopped parsely
1/2 cup fresh breadcrumbs
1/2 cup grated cheese (the recipe calls for Manchego, but you could substitute Romano or Parmesan)
Heat oven to 400 degrees. Cut the marrow in half lengthwise and scoop out the seeds. Put the halves, cut side up, in a roasting tin and season. Heat the oil in a skillet; add onions and sweat them until tender. Add garlic, chorizo, spices, and dried herbs. Cook for a few minutes, then add tomatoes and red peppers. Turn heat to low and simmer for 10 minutes. Stir in parsley. Spoon meat mixture into marrow halves. Cover with foil and bake for 30 minutes. Sprinkle with breadcrumbs and cheese; cook for an additional 10 minutes, or until crumbs are crispy and golden and the marrow is tender.
4 large green tomatoes 1/2 cup bread crumbs
2 eggs (can use only whites) 2 tsp salt
1/2 cup milk 1/4 tsp black pepper
1 cup all-purpose flour Oil for frying
1/2 cup cornmeal
Slice tomatoes 1/2” thick. Whisk eggs and milk together. Mix cornmeal, crumbs, salt, and pepper. Dip tomato slices in flour, then into milk mixture, then into crumb mixture. Put oil in skillet to depth of 1/2” and heat over medium heat. Brown tomatoes on one side, then turn to fry other side. Drain on paper towels.
from a cookbook of Italian recipes
6 medium firm-ripe tomatoes, sliced 1/4” thick
1/2 cup olive oil
2 Tbsp wine vinegar or lemon juice
1 Tbsp finely cut fresh basil or 1 tsp dried basil
1/4 tsp finely chopped garlic
1/2 tsp salt
Freshly ground black pepper
2 Tbsp thinly sliced scallions
1 Tbsp finely chopped fresh parsley
Arrange the tomato slices in slightly overlapping circles on a deep, round plate. Thoroghly mix the oil, vinegar, basil, garlic, salt, and a few grindings of pepper, and spoon or pour over the tomatoes. Combine scallions and parsley and sprinkle the mixture evenly on top.
(from Ball Blue Book)
1 1/2 cups tomatoes, peeled & chopped
1 1/2 cups jalapeño peppers, chopped*
1 tsp oregano
1/2 cup chopped onion
3/4 tsp salt
3 cloves garlic, minced
1/4 tsp cumin
1 Tbsp minced cilantro
1/2 cup cider vinegar
Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 10 minutes. Makes 3 cups salsa.
This can be stored in the refrigerator, or you may want to can it for longer storage.
To can: Double the recipe. Ladle hot salsa into hot jars, leaving 1/4-inch headspace. Adjust two-piece lids. Process 15 minutes in a boiling water bath.
*When working with hot peppers, wear rubber gloves to prevent hands from being burned. Do it – trust me!
(from jrh143 on allrecipes.com)
Olive oil cooking spray
2 tablespoons butter, cut into small chunks (optional)
1 large cucumber – peeled, seeded, and cut lengthwise into spears
1 small sweet onion (such as Vidalia®), cut in half and sliced
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh mint
Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray. Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray. Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.
2 lbs Yukon Gold potatoes (3-4 large), peeled
3/4 cup whole milk
1 1/4 tsp salt
1 large egg
1/3 cup all–purpose flour
1/4 tsp freshly-ground black pepper
1-2 Tbsp unsalted butter, cut into small pieces
Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce heat to low, and simmer uncovered until fork tender, about 8 minutes. Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 tsp of salt and place in a fine mesh strainer over a medium bowl; set aside to drain. When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup milk and mash until the potatoes are smooth. With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir). Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 tsp salt in a large bowl and whisk until smooth. Add the potatoes and stir until evenly incorporated. Preheat oven to 200° F. Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a few drops of water on it; if the water sputters and bounces, the pan is hot enough (if it evaporates instantly, the pan is too hot). Add enough butter to lightly coat the pan when melted. Drop 3 dollops (about 1/4 cup each) of batter into the pan and spread each to about 1/4-inch thick. Cook until the bottoms are golden brown, about 4-5 minutes. Flip and cook the other side until golden brown, 4-5 minutes more. Place on a baking sheet and set in the oven to keep warm until ready to serve.