Recipe Links: Wisconsin Week 10, Chicago Week 8

1. Kentucky Wonder pole beans, 2. Broccoli, 3. Poona Koona cucumber, 4. Dragon tongue beans, 5. H19 cucumbers, 6. Tomatoes, 7. Patty pan squash, 8. Lebanese white squash, 9. Maxibel green beans, 10. Sweet corn

1. Kentucky Wonder pole beans, 2. Broccoli, 3. Poona Koona cucumber, 4. Dragon tongue beans, 5. H19 cucumbers, 6. Tomatoes, 7. Patty pan squash, 8. Lebanese white squash, 9. Maxibel green beans, 10. Sweet corn

This week's bag is certainly a heavy one! Summer vegetables are coming on strong. The new addition this week, organic sweet corn, is truly a treat worth savoring. It's proving to be a busy summer for me, but several nights of eating grilled corn on the cob on the back porch are in my future!

Beans: Kentucky wonder, Dragon tongue, Maxibel

Greek style green beans This recipe draws on Greek cuisine in its combination of tomatoes, garlic, and dill. I've made something similar this season and love the combination of acidic tomatoes, sharp herbal dill, and snappy green beans. Add some feta if you want to bulk it up a little.

Same ki bhaji I tried this recipe last year with our beans and loved the way the coconut, mustard, and ginger complement the green beans. I served this alongside a curry dish with some naan. 

Garlic green beans Garlic, butter, and green beans. Perfect and simple. Cook as long as you like; I tend to prefer mine one the snappier side.

Seared green beans with caper bagna cauda A decidedly savory take on green beans. Capers make their way into lots of veggie dishes in my kitchen because I just love their briny-mustardy flavor. They're a great companion for fresh vegetables.

Cucumber: H19, Poona Koona

Cucumber moons sauteed with fresh dillFrom Asparagus to Zucchini, pg. 69

2 or 3 medium cucumbers
3 tbsp butter
3 tbsp minced shallots or chopped green onions
2 tbsp chopped fresh dill (or substitute a pinch of dried dill)
Sat & pepper

Peel cucumbers with a potato peeler and slice in half lengthwise. Scoop out all the seeds with a spoon. Slice about 1/4- to 1/3-inch thick. Heat butter in large, heavy skillet over medium flame. Take care not to let the butter brown, but get it good and hot. Add the cucumbers and shallots and cook, tossing often, until cucumbers begin to get tender, about 4 minutes. Stir in dill plus salt and pepper to taste. Continue to toss and cook until crisp-tender, 1-2 minutes longer. Serve immediately. Makes 4-6 servings.

Viennese cucumber salad Like a bowl of pickles, but milder and quicker to prepare! This salad would be a refreshing side for a picnic or barbecue. 

Israeli salad Sumac adds a distinctive sour fruity flavor to this salad, but it's not an ingredient most of us have on hand. Unless a trip to a specialty spice store is in your plans (Penzey's does carry sumac powder), just use a little more lemon to taste or a dash of balsamic vinegar.


Pasta with tomatoes, garlic, basil, and brie Feelin' fancy? Try adding brie cheese to your pasta tonight for a fuss-free, elegant dish. Most of the ingredients in this dish are inexpensive, so I'd splurge a little on good, flavorful cheese.

Heirloom tomato and lemon mascarpone tart I love tomato and fresh cheese tarts, so I'm really excited to try this recipe out before the end of the summer. 

Easy Kale and TomatoesFrom Asparagus to Zucchini, pg. 95

1 large bunch kale, stems removed and leaves coarsely chopped
1 large tomato
1 large onion
Water or tomato juice
Olive oil
Salt and pepper

Place kale, tomatoes, and onions in a pot with just enough water or tomato juice to keep them from burning while it cooks. Add a little olive oil, plus salt and pepper to taste, before serving. This is also great with chopped dried tomatoes or home-canned tomatoes instead of fresh. Makes 2 servings.

Squash: Patty pan, Lebanese white squash

Tomato salad with corn, summer squash and roasted onions Take advantage of several items from your bag this week with this recipe. Sweet corn, bright tomatoes, and mild summer squash all play against the depth of the roasted onions.

Grilled bread salad with broccoli rabe and summer squash Grilled bread salads are surprisingly satisfying and easy summer meals. Substitute this week's broccoli for the broccoli rabe called for and you're one ingredient closer to dinner.

Summer squash gratin with salsa verde and gruyere This recipe is loaded with fresh herb flavor. A touch of gruyere adds creamy, nutty flavor to round out the dish.

Sweet corn

Grilled Corn with Basil Butter Corn on the grill is delicious. Corn on the grill with basil butter--even better.

Corn Pops Popsicles, not cereal! Corn for dessert, why not?

Corn, Spring Onion, and Ricotta Tart This would be a great dish for a lazy weekend brunch or a light dinner. Serve with a side salad of greens in a light vinaigrette.


Broccoli and red onion quesadillas This recipe turns quesadillas into a healthy dinner. The red onions add sweetness and zip to the broccoli-cheese flavor of these quesadillas.

Roasted broccoli with tahini garlic sauce Tahini is a protein-packed, creamy sauce for this roasted broccoli and lemon juice and garlic brighten everything up.

Steamed broccoli with mustard vinaigrette, Vegetable Literacy by Deborah Madison, pg 150
This recipe and the recommended vinaigrettes look delicious; if you don't have some of the herbs, I wouldn't worry too much.

About 1 lb broccoli
Mustard-caper vinaigrette OR Mustard-cream vinaigrette (see below)
Feta cheese, optional

Cut the stems off the broccoli crowns and peel them. Slice the stems into rounds. Cut the crowns into bite-sized florets.
Put the broccoli florets and stem slices on a steaming rack over boiling water, cover, and steam until bright green and tender Check by piercing with a knife. It shouldn’t take but 5 minutes or so.
Lift the broccoli into a bowl and toss with the vinaigrette. Taste for salt and season with pepper. Add feta cheese, if desired. Serve warm or at room temperature.

Mustard-caper vinaigrette
(Makes about 1/2 cup)

2 tbsp red wine, sherry vinegar, or lemon juice
1 large shallot, finely diced
1 clove garlic, minced
Sea salt
2 tsp Dijon mustard
1 tsp course ground mustard
1/3 cup olive oil
Freshly ground pepper
2 tbsp snipped chives
1 tbsp chopped parsley
3 tbsp capers, rinsed

Combine the vinegar, shallot, garlic, and 1/4 tsp salt in a small bowl. Let stand for 10 minutes, then vigorously whisk in the mustards and the oil until thick and smooth. Grind in a little pepper, then stir in the chives, parsley, and capers. Taste and adjust seasoning as needed.

Mustard-cream vinaigrette
(Makes about 1/2 cup)

1 clove garlic
Sea salt
1 tsp Dijon mustard
2 tbsp sherry vinegar
1 shallot, finely diced
5 tbsp olive oil
2 tbsp sour cream or creme fraiche
Freshly ground pepper

Pound the garlic with 1/4 tsp salt in a mortar until creamy. (You can also mash it with the side of a knife). Put it in a owl and stir in the mustard, vinegar, and shallot. Let stand for 10 minutes, then vigorously whisk in the oil and sour cream/creme fraiche to bring everything together. Taste to make sure the proportion is right, adjusting as needed with more mustard, vinegar, or oil. Season with pepper. You may need to rewhisk before serving. (It will probably break as soon as you spoon it over hot vegetables, but that's okay).


Cantaloupe: Madison and Milwaukee bonus item

Enjoy it plain, in fruit salad, or in Iced cantaloupe soup with jalapeno and basil.