Pickled Cucumbers

Makes 1 quart 
4-5 pickling cucumbers
1 Tbsp mustard seeds
2 Tbsp fresh dill, snipped
1 Tbsp sea salt
4 Tbsp whey, or an additional 1 Tbsp sea salt
1 cup filtered water
Wash cucumbers well and place in a quart-sized, wide-mouth mason jar. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
From "Nourishing Traditions" by Sally Fallon, page 97. 

Zucchini with Tomatoes

Serves 4
2 medium zucchini (or summer squash)
2 medium onions, peeled and chopped
2 medium tomatoes, peeled, seeded, and chopped
1-2 cloves garlic, peeled and mashed
1/2 tsp. dried thyme
4 Tbsp butter
4 Tbsp extra virgin olive oil
1/2 tsp. pepper
Peel tomatoes, by dipping them into boiling water with a slotted spoon, for about 5 seconds each. Cut in half around the equator, hold tomato half in the the palm of your hand and gently squeeze out the seeds. Cut ends off of squash, slice into quarters lengthwise and slice thinly. Mix with sea salt and let stand about an hour. Rinse in a colander and pat dry. Saute squash in butter and olive oil in batches over medium-high heat until golden. Set aside. Saute onion in butter and oil until tender. Add tomato, raise heat and saute a few minutes until liquid is almost all absorbed. Add zucchini, garlic, thyme and pepper. Saute about one more minute until flavors are amalgamated. Don't let squash overcook!

From "Nourishing Traditions" by Sally Fallon, page 411

Stir Fry Green Beans with Cashews

Serves 6
2 pounds string beans, French cut
1 cup crispy cashews, chopped*
4 Tbsp extra virgin olive oil (EVOO) or lard
1 tsp. freshly grated ginger
1/4 cup soy sauce
1 cup filtered water, orange juice, or chicken stock
2 Tbsp arrowroot powder mixed with 2 Tbsp water
1 tsp. raw honey
2 tsp. toasted sesame oil
2 cloves garlic, peeled and mashed
1/2 tsp. dried rosemary
Combine ginger, soy sauce, water or stock, honey, sesame oil, garlic, and rosemary. Mix thoroughly with a wire whisk. Heat the oil or lard in a skillet or wok. Stir fry the beans until just tender, about 5 minutes. Add cashews and the sauce mixture and bring to a boil. Add the arrowroot mixture and simmer until sauce thickens and all the beans are well coated.
*Crispy Cashews
Makes 4 cups
4 cups raw cashews
1 Tbsp sea salt
Filtered water
Soak cashews in salt and filtered water for 6 hours (no longer). Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (about 200 degrees) for 12-24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.
From "Nourishing Traditions" by Sally Fallon, pages 371 and 515. 

Zucchini Pancakes with Carrots and Basil Chive Cream

Makes 8 p'cakes 

For Basil Chive Cream
¾ cup sour cream or plain Greek yogurt (may use low-fat)
¼ cup chopped fresh basil
2 tablespoons chopped fresh chives
Salt to taste
For Pancakes
2 zucchini, grated
2 carrots, grated
1¼ teaspoon salt
¼ cup almond flour*
½ teaspoon sugar*
¼ teaspoon black pepper
2 egg whites
olive oil
*If you only have all-purpose flour, use same amount of flour but increase sugar to 1¼ teaspoon.
 
Make Basil Chive Cream
In a bowl, combine sour cream or plain Greek yogurt, chopped basil, chives and salt (I used about ⅛ teaspoon). Store in fridge until ready to serve.
Make Pancakes
Shred zucchini and the carrots. Place together in a colander and toss with 1¼ teaspoon of salt.
Let sit 20 minutes so moisture can release from veggies. After 20 minutes, take a handful of the zucchini and carrot mixture and squeeze hard to remove all the liquid. Transfer the drained veggies to a large bowl and combine with flour, sugar and pepper. Using a stand mixer, beat egg whites into stiff peaks (Tip: Did you know if you get even a tiny bit of egg yolk into your whites, they will never beat stiff enough?). Fold beaten egg whites into zucchini and carrot mixture until well combined. In a non-stick or cast-iron pan, heat approximately 2 tablespoons olive oil over medium heat. Once oil is shimmery, add about ¼ cup zucchini-carrot mixture and immediately press flat with spatula. Cook until golden on each side, approximately 2-3 minutes per side. Cook’s note: I personally like them on the darker side for added crispiness, but experiment to your taste. Transfer cooked pancakes to paper towel to drain excess oil. Serve hot with a dollop of Basil Chive Cream.

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Rachel's Stewed Summer Veggies

Serves 3-4
~1 T. extra virgin olive oil (EVOO)
1 large onion, diced
4 small potatoes, chopped into bite size chunks
1 yellow squash (or zucchini)
3 cups of tomatoes (I used a combo of whole cherry tomatoes & chopped larger tomatoes)
1 T. white wine vinegar
3 stalks of kale, torn off the rib and into pieces
1 cup of water or veggie broth
1 can of cannellini beans, drained and rinsed
Salt & pepper
Seasoning salt
Smoked paprika

Pour EVOO into a large tall-sided skillet or sauce pan and heat on medium heat. Add onions & a dash of salt and saute for about five minutes. Add potatoes, squash, tomatoes, water or broth, and vinegar. Reduce heat to med-low, cover and cook for 30 minutes, stirring occasionally. Stir in kale and gently mash the tomatoes so they release their juices. If it needs more liquid, you can add another cup of water or broth. Gently stir in the beans and season to taste with seasoning salt (like Lawry’s or Tony’s), smoked paprika (use just a pinch for a nice smokey flavor) and a little salt and pepper if it needs it.

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Beet and Cucumber Salad

Serves 6
1/2 cup cold water
1/2 cup vinegar
1/2 cup white sugar
1 onion, thinly sliced
1 cucumber, cut into bite-size pieces
2 hard-boiled eggs, cut into bite-size pieces
3 cups diced cooked beets
1/3 cup mayonnaise
1 hard-boiled egg, sliced
1 tablespoon finely chopped dill
Salt and ground black pepper to taste

Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes. Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl. Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

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Herbed Summer Squash and Potato Torte

1 cup green onions — thinly sliced
1/2 cup grated Parmesan cheese
3 tablespoons all purpose flour
1 tablespoon fresh thyme leaves
2 teaspoons salt
3/4 teaspoon ground black pepper
5 Yukon Gold potatoes — unpeeled,scrubbed and cut into thin rounds
4 yellow summer squash — cut into thin rounds
Olive oil cooking spray

Preheat oven to 375°F. Spray two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend. Layer 1/2 of potatoes in concentric circles in bottom of pans, overlapping slightly. Layer 1/2 of squash in concentric circles atop potatoes. Spray well with cooking spray oil. Sprinkle with 1/2 of cheese mixture. Repeat with potatoes, then squash and cooking spray oil. Sprinkle with cheese mixture and press gently to flatten.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
Invert onto serving plates and cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

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Rosemary Turnip and Candy-Striped Beet Chips

4 or 5 turnips, peeled and thinly sliced
3 candy-striped beets, peeled and thinly sliced
2 Tbsp fresh rosemary, finely chopped
Salt and pepper
Olive oil 

Preheat oven to 400. Wash, peel and thinly slice turnips and candy-striped beets. For quick results, use a cuisinart food processor with the slice-blade. Transfer onto a foil-lined cookie sheet. Lightly, drizzle with olive oil, sprinkle with salt, pepper, and rosemary. Toss together and arrange in a single layer. Put in the oven for about 15 minutes, then turn them over and let cook another 10-20 minutes, or until they have reached the desired crispiness. (ovens may have variable temperatures, so cook times may differ). 

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Purslane and Tomato Simple Salad

Tomatoes
Purslane
Olive oil
Lemon juice
Salt
Toss all ingredients together and enjoy!
Source

Spring Roasted Corn Salad with Avocados, Radishes, and Tomatoes

Serves 1, can be multiplied

1 ear of corn, husked
6-8 grape tomatoes, halved
3-5 radishes, quartered
1/2 avocado, diced
1 scallion, sliced
2 tablespoons basil, chiffonade

Dressing
olive oil, to taste
lime juice, to taste
cayenne, salt and pepper, to taste

Char corn over medium heat, turning frequently until it's evenly cooked. Cut the kernels off the cob and add to a salad bowl. Fold in the rest of the ingredients. Whisk together dressing, taste, and mix with the salad. Eat this right away. If you are enjoying the salad for lunch, it might be substantial enough on its own. For dinner, pair it up with grilled chicken, shrimp, or fish. Or simply with a charred piece of bread.

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CSA Veggies, Skillet Style

Kale, shredded
Zucchini, bite-sized
Yellow squash, bite-sized
Broccolini  
Olive oil
Pinch of salt
Garlic
Throw in a hot skillet for a couple of minutes to soften everything up and enjoy with rice or other grain.
Adapted from Source

Carrot, Dill, and Poppy Fritters

Shred a whole mess of carrots into a bowl with lots of dill and poppy seeds.
Season well with salt and pepper.
Pour in two eggs beaten with some almond flour.
Combine well.
Form patties and fry individually in oil until they get a bit crispy.
Serve with some pickled red onion.

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