Marinated Zucchini & Summer Squash by Giada De Laurentis

Marinated Zucchini & Summer Squash by Giada De Laurentis
Marinated Zucchini & Summer Squash by Giada De Laurentis

      2 tablespoons white wine vinegar
      2 tablespoons fresh lemon juice
      1 tablespoon minced garlic
      2 teaspoons chopped fresh
       thyme leaves
      Salt and freshly ground black
      1/3 cup extra-virgin olive oil
      1 pound zucchini (about 3 large),
       trimmed and sliced diagonally
       about 1/4-inch thick
      1 pound yellow crookneck squash
       (about 3 large), trimmed and
       sliced diagonally about 1/4-inch

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and
pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl.
Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large
bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and
marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and
brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with
the reserved marinade and serve hot or at room temperature.

       1   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Marinated Zucchini & Summer Squash by Giada De Laurentis
Potato, Squash, and Goat Cheese Gratin by TheKitchn

                                                                              2 medium yellow squash
                                                                              4 small to medium red potatoes
                                                                              3 tablespoons olive oil
                                                                              4 ounces goat cheese
                                                                              salt and pepper
                                                                              1/4 cup whole milk
                                                                              1/3 cup freshly grated parmesan
                                                                              1 tablespoon thinly sliced basil,

                                                                         Preheat oven to 400 degrees.

Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-
inch or less. Toss the sliced vegetables with the olive oil in a large bowl.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it
around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the
dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper.
Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of
the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat
cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30
minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh
basil, if using.

Grilled Zucchini and Squash by Martha Stewart

      2 zucchini (about 1 pound)
      2 yellow squash (about 1 pound)
      2 yellow bell peppers, seeds and ribs removed
      1/4 cup olive oil
      Salt and pepper
      1/4 cup thinly sliced fresh basil

Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.
In a large bowl, toss vegetables with oil; season with salt and pepper. Grill vegetables until
tender, 6 to 8 minutes per side. Return vegetables to bowl; toss with basil.

       2   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Marinated Zucchini & Summer Squash by Giada De Laurentis
Salmon and Zucchini Baked in Parchment by Martha Stewart

      1 small zucchini, halved lengthwise and thinly sliced
      1 shallot, thinly sliced
      1 tablespoon butter, cut into pieces
      1/4 teaspoon dried dill weed
      1 lemon slice, halved, plus 2 teaspoons fresh lemon
      coarse salt and ground pepper
      1 skinless salmon fillet (6 to 8 ounces)

Preheat oven to 350 degrees. Fold a large piece of parchment
paper (about 15 by 16 inches) in half to crease it; open, and
lay it flat.

On one side of crease, mound zucchini; top with shallot,
butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with
lemon juice, and season with salt and pepper.

To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and
create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is
opaque throughout, 15 to 17 minutes. Serve (see note).

You can either place the packet on a plate and cut it open, or make a slit in the paper and use a
large metal spatula to transfer the contents to a serving plate.

Zucchini & Mushroom Saute by EatingWell

      2 teaspoons extra-virgin olive oil
      2 small zucchini, julienned
      1 1/2 cups sliced mushrooms
      2 teaspoons chopped fresh basil
      Salt & freshly ground pepper, to taste

Heat oil in a large nonstick skillet over high heat. Add zucchini and cook, stirring, for 2 minutes.
Add mushrooms and basil and cook, stirring, until softened, about 1 minute. Season with salt
and pepper.

       3   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Marinated Zucchini & Summer Squash by Giada De Laurentis
Zucchini, Mint and Yogurt Spread by TheKitchn

                                                          1 large zucchini, sliced lengthwise and cut into
                                                     1-inch half-moons
                                                          2 tablespoons olive oil
                                                          1/2 cup Greek yogurt or labneh
                                                          2 tablespoons mint, roughly chopped
                                                          zest of 1 lemon
                                                          salt and pepper
      green olives for garnish (optional)

Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add
to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned.
Remove from heat.

Once zucchini have cooled to room temperature, place in a food processor. Add mint and
lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until

Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint
and lemon zest. Add olives if desired. Serve with pita wedges or sliced vegetables.

Pasta with Mushroom and Zucchini Sauce by AllRecipes

      1 pound fresh mushrooms
      10 zucchini
      1 onion
      2 tablespoons butter
      2 cloves garlic, minced
      1 pound farfalle (bow tie) pasta
      2 tablespoons cake flour
      2 cups half-and-half cream

Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food
processor until finely chopped.

 Melt butter in a large skillet over medium heat. Stir in garlic and chopped vegetables. Reduce
heat, cover and simmer 20 minutes, until tender and juicy. Meanwhile, bring a large pot of
lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes
more, then toss with cooked pasta.

       4   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Marinated Zucchini & Summer Squash by Giada De Laurentis
Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing by Cooking Light

       2 tablespoons grated orange rind
       3/4 cup fresh orange juice (about 3 oranges)
       1/2 cup fresh lime juice (about 3 limes)
       3 tablespoons honey
       2 teaspoons olive oil
       1/2 teaspoon salt
       1/4 teaspoon crushed red pepper
       2 red onions
       4 zucchini, each halved lengthwise (about 1
        1/4 pounds)
       4 yellow squash, each halved lengthwise
        (about 1 pound)
       Cooking spray
       3 tablespoons thinly sliced fresh basil

Combine first 7 ingredients in a large zip-top plastic
bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and
yellow squash to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill.

Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a grill rack
coated with cooking spray, and grill for 8 minutes or until tender; turn and baste occasionally
with 3/4 cup of the marinade. Place the vegetables on a serving platter; sprinkle with the basil.
Serve the vegetables with the remaining marinade.

        5   ©    Copyright 2011 Annies Buying Club. All Rights Reserved.
Marinated Zucchini & Summer Squash by Giada De Laurentis
Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini by FoodAndWine

      1/2 cup extra-virgin olive oil
      2 large onions, coarsely chopped
      1 large garlic clove, minced
      One 28-ounce can whole tomatoes, chopped, juices reserved
      2 tablespoons tomato paste
      2 cups water
      2 tablespoons finely chopped basil
         Salt and freshly ground pepper
      2 pounds cremini mushrooms, thinly sliced
      1/2 cup dry white wine
      2 tablespoons tamari soy sauce
      2 tablespoons finely chopped dill
      2 pounds zucchini, sliced crosswise 1/2 inch thick
      2/3 pound dried lasagna noodles (about 15 noodles)
      6 large eggs, beaten
      1 pound feta cheese, crumbled
      1/4 pound provolone cheese, shredded

Preheat the oven to 450°. In a large saucepan, heat 2 tablespoons of the olive oil until
shimmering. Add one-fourth of the onions and the garlic and cook over moderately high heat,
stirring occasionally, until softened. Add the tomatoes and their juices, the tomato paste and
water and bring to a boil. Simmer the sauce over moderate heat until reduced to 4 cups, about
20 minutes. Stir in the basil; season with salt and pepper.

In a large, deep skillet, heat 1/4 cup of the olive oil. Add the mushrooms, season with salt and
pepper and cook over high heat until the mushrooms begin to brown, about 8 minutes. Add the
remaining chopped onions and cook, stirring occasionally, until softened, about 5 minutes
longer. Add the wine and tamari and boil until the liquid has reduced, about 5 minutes. Add the

Toss the zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper.
Spread the zucchini on a baking sheet and roast for about 10 minutes, until golden on the
bottom and softened. Lower the oven to 350°.

Spread 1/2 cup of the tomato sauce in a 10 1/2-by-14-inch baking dish. Arrange one-third of the
uncooked noodles on the sauce, overlapping them slightly. Top with another 1/2 cup of sauce,
one-third of the mushrooms and half of the zucchini; season with salt and pepper. Repeat with

       6   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Marinated Zucchini & Summer Squash by Giada De Laurentis
another 1/2 cup of sauce, another layer of noodles, 1/2 cup of sauce, one-third of the
mushrooms and the remaining zucchini; season again. Top with 1/2 cup of sauce and the
remaining noodles, then cover with the remaining sauce and mushrooms. Press the moussaka
down slightly.

In a bowl, whisk the eggs with the feta; pour over the mushrooms. Season with pepper and
sprinkle with the provolone. Bake the moussaka for about 45 minutes, until the top is golden.
Cover with foil and bake for 25 minutes longer, or until piping hot in the center. Uncover and let
rest for 20 minutes before serving.

Baked Summer Squash by TheKitchn

      1 1/2 - 2 pounds summer squash (such
       as zucchini, pattypan squash, yellow
       crookneck squash)
      1/4 cup olive oil
      1/3 cup bread crumbs
      1/3 cup grated Parmesan cheese
      1/2 teaspoon salt
      1/2 teaspoon pepper
      1/4 cup chopped mixed fresh herbs
       such as basil, thyme, parsley and

Preheat oven to 350° F. Remove stem ends and slice squash cross-wise in 1/4"-thick rounds.
Toss with olive oil.

In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash
rounds in bottom of a 9" by 12" rectangular baking dish, or similar. Sprinkle with half the br ead
crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.

Cover baking dish with foil and bake in oven for 30 minutes. Remove foil and bake another five
minutes. Top with chopped herbs and serve.

       7   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Marinated Zucchini & Summer Squash by Giada De Laurentis
Orzo with Zucchini, Tomatoes, and Goat Cheese by Cooking Light

      1 (16-ounce) package orzo (rice-shaped pasta)
      1 tablespoon olive oil, divided
      2 medium zucchini, quartered lengthwise and thinly sliced
      1 garlic clove, minced
      1/4 cup minced fresh parsley
      1 teaspoon minced fresh or 1/4 teaspoon dried oregano
      1/2 teaspoon salt
      1/4 teaspoon black pepper
      1 (14.5-ounce) can diced tomatoes with garlic and oregano
      1 (7-ounce) jar roasted red bell peppers, drained and diced
      1/2 cup (2 ounces) grated fresh Parmesan cheese
      1/2 cup (2 ounces) crumbled goat cheese

Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain,
and toss with 2 teaspoons olive oil. Heat 1 teaspoon oil in pan over medium heat. Add zucchini;
cook 7 minutes, stirring frequently. Add garlic; cook 3 minutes, stirring frequently. Stir in
parsley and next 5 ingredients (parsley through bell peppers). Cook 5 minutes or until
thoroughly heated. Remove from heat; stir in pasta and cheeses.

                                                       Ajlouk Aura’s Mashed Zucchini Salad by Cooking

                                                               1 1/4 pounds zucchini, cut into 1-inch-thick
                                                               1 tablespoon fresh lemon juice
                                                               1 tablespoon extra-virgin olive oil
                                                               1/2 teaspoon salt
                                                               1/2 teaspoon caraway seeds
                                                               1/2 teaspoon ground coriander
                                                               1/2 teaspoon harissa
                                                               1 garlic clove, crushed
                                                               1/4 cup (2 ounces) crumbled feta cheese

Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil,
and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander,
coarsely mash zucchini with a fork; drain. Combine juice and next 6 ingredients (juice through
garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita

       8   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Marinated Zucchini & Summer Squash by Giada De Laurentis
Summer Squash Patties by

     4 green onion, chopped (white and green part)
     2 tablespoon canola oil
     2 medium yellow summer squash (or zucchini if you like) - grated
     2 medium red potatoes - grated
     1 cup quick oats
     2 eggs substitute
     1/2 teaspoon sea salt
     1/4 teaspoon fresh ground black pepper
     1/4 cup canola oil
Saute green onions in canola oil over medium heat in a no stick fry pan for about 2 - 3 minutes.
Add grated potato and let cook about half way and then add summer squash. In a medium
sized clean bowl, add oats, egg substitute, salt and pepper. Mix well. Add squash mixture and
blend with a fork.

In a clean fry pan at a medium heat, warm the 1/4 cup canola oil. Spoon mixture in and form
patties (Cool. Let brown 2-3 minutes and turn. Brown other side.

Great all on their own but good with yogert or sour cream on top too!

We like these with a mess of greens on the side or a salad filled with fresh goodness from the
garden (tomatoes, cucumbers, fresh dill and kohlrabi with a bit of cottage cheese is good with
maybe some fresh chopped peppers).

Oven-Roasted Potatoes and Zucchini (or Yellow Squash) with Garlic by

       7 md Red-skin potatoes; washed
       2 md Zucchini
       3 Cloves garlic; peeled
       Leaves from 2 sprigs fresh
       1/2 ts Fine sea salt
       1/2 c Olive oil
       Coarsely ground black pepper
Preheat oven to 350 degrees. Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick.
Place zucchini in bowl and cover with plastic wrap; set aside. Mince garlic with rosemary and
sea salt until mixture is almost a paste. Combine garlic paste with olive oil in 14-by-9-inch
baking dish. Add potatoes and coat well with mixture. Roast 30 to 35 minutes, turning potatoes
once or twice with metal spatula during roasting. Add zucchini to baking dish and toss
vegetables well. Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft
but not mushy and potatoes are golden brown. Sprinkle with pepper and serve immediately.

       9   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Marinated Zucchini & Summer Squash by Giada De Laurentis
Roasted Red Potatoes with Zucchini (or Yellow Squash) and Basil by

     5 small red potatoes (about 12 ounces)
     Cooking spray
     1 yellow bell pepper (about 3 ounces)
     1 tablespoon olive oil
     1 tablespoon lemon juice
     1/2 teaspoon freshly ground pepper
     2 cloves garlic, minced
     3 small zucchini or Yellow Squash
     1/4 cup fresh basil leaves, coarsely chopped
Preheat oven to 375º. Scrub potatoes and slice into wedges.
Place in a 9x13-inch baking dish coated with cooking spray.
Coarsely chop yellow bell pepper and place in baking dish.

In a small bowl, whisk together olive oil, lemon juice, pepper, and garlic. Pour over potatoes
and yellow bell pepper; toss well. Bake 30 minutes.

Slice zucchini into thick circles. Add to baking dish, tossing to loosen and distribute ingredients.
Bake for an additional 20 minutes. Remove from oven, add basil, and toss again. Cook until
potatoes are crisp and tender, about 10 more minutes.

                                              Squash and Onions with Brown Sugar by TheKitchn

                                                       1 large yellow squash (or 2 medium)
                                                       2 small onions (or one medium)
                                                       2 tablespoons unsalted butter
                                                       1 teaspoon salt
                                                       1/2 teaspoon pepper
                                                       1 1/2 tablespoons brown sugar

Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly
2 cups of cut squash. Cut the onions into similar-sized slices.

Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter
has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper,
and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.

Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to
evaporate slightly. There will be some liquid in the pan, but it should be thicker than water,
almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.

    10    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Zucchini Potato Frittata by TheKitchn

recipe reprinted from Andrea Chesman's Serving Up the Harvest
with permission from Storey Publishing

      1 medium zucchini or yellow summer squash, sliced
      Salt
      4-5 tablespoons extra-virgin olive oil, or more as needed
      1 1/2 pounds waxy potatoes, thinly sliced
      1 large onion, halved and thinly sliced
      1/4 pound smoked Canadian bacon or ham, diced
      6 eggs
      Freshly ground black pepper
      1 cup grated Cheddar

Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30

Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet
or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and
cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase
the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are
brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the

Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon
to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4
minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over
the heat.

Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes,
zucchini and Canadian bacon, and cheese.

Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed
to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook
without stirring until the bottom is set, about 10 minutes.

Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5
minutes. Place a serving plate on top of the skillet and careful invert. The frittata should fall out
of the pan. Cut into wedges and serve.

    11    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
• We found the initial step of salting the zucchini to be interesting. Was this to remove
bitterness? This is the only salt added in the recipe and we were afraid it would be bland, but
apparently the salted zucchini juice oozed out into everything else and made it taste great. We
also didn't notice the watery texture we've experienced in other veggie quiches.

• Cooking the bacon and zucchini together really enhanced the flavor of both.

• Cooking the potatoes and onions did take longer than we expected - about 30 minutes. We
may have just cut the potato slices too thick.

Baby Zucchini, tomato, and brie tartlets by

      4 sheets of phyllo
      2 tbsp unsalted butter, melted
      1 large egg
      1/4 cup half and half
      1/3 tsp chopped fresh thyme
      tiny pinch of red pepper flakes (optional)
      2 tbsp grated Parmigiano Reggiano
      2 oz. brie
      6 thin slices of baby zucchini
      8 cherry tomatoes, cut into halves
      kosher salt and black pepper to taste
      extra virgin olive oil and aged balsamic–the best quality you have in your cupboard!

Preheat the oven to 350 degrees.

Cut the phyllo into squares so they fit generously inside two, individual-sized tart rings. Brush
each layer of phyllo with a bit of melted butter, and layer them inside the tart pans, taking care
to arrange the phyllo so it comes up to the top of each tart ring.

In a bowl, whisk together the egg, half-and-half, Parmigiano, thyme, red pepper flakes (if using),
and season with salt and pepper. Lay 1 oz. of brie in the bottom of each tart, then divide the
vegetables equally amongst them. Spoon the custard over top until the tarts are 3/4 full. (You
may not need to use it all!)

Bake the tarts on a baking sheet for about 30 minutes, until the phyllo is lightly browned.
Drizzle with olive oil and balsamic, and dig in!

    12    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Baked Zucchini, Heirloom Tomatoes, and Bread Crumbs by Martha Stewart

   •       1/2 cup dried bread crumbs
   •       6 tablespoons extra-virgin olive oil
   •       1 cup fresh basil leaves
   •       1 clove garlic
   •       Fine sea salt and freshly ground black pepper
   •       3 small, ripe heirloom tomatoes, cored and halved
   •       3 small zucchini, halved lengthwise

Preheat oven to 400 degrees.

Place breadcrumbs, olive oil, basil, and garlic in the bowl of a food processor. Process, adding
water as necessary to create a smooth paste; season with salt and pepper.

Arrange tomatoes and zucchini in a 9-by-13-inch baking dish; season with salt and pepper and
spread bread crumb mixture over vegetables. Transfer to oven and bake until vegetables are
softened and bread crumbs are golden brown, 12 to 15 minutes.

Zucchini Pasta with Heirloom Tomato and Lemon Basil (tweaked from Living Raw Food) by

      4 cups chopped heirloom tomatoes (or you could use cherry or grape tomatoes)
      1 small shallot, coarsely chopped
      1 clove garlic
      3 TBSP freshly squeezed lemon juice
      1 cup coarsely chopped fresh lemon-
       basil or regular fresh basil
      1/2 cup extra virgin olive oil
      5-6 medium zucchini
      salt and pepper
      pinenuts (optional)

Put the first five ingredients into a highspeed
blender and blend until smooth. With the blender running, slowly pour in the olive oil and
continue blending until fully emulsified. Transfer to a bowl.

Trim the ends of the zucchini. Using a spiral slicer or vegetable peeler, slice the zucchini into
ribbons or curly noodles. Toss with sauce, sprinkle with salt and pepper. I like to top with
pinenuts and some extra basil. Enjoy!

    13    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Zucchini Custard Bake by Paula Deen

       4 tablespoons (1/2 stick) butter, melted
       2 pounds zucchini, cut into small pieces
       3 eggs
       1/2 cup undiluted evaporated milk or light cream
       2 tablespoons fine dry bread crumbs
       1/2 cup onion, diced
       1 teaspoon Worcestershire sauce
       Dash hot pepper sauce
       1 teaspoon salt
       1/8 teaspoon pepper
       1/4 cup grated Parmesan

Preheat oven to 350 degrees F. In a large saucepan with a tight-fitting lid, combine melted
butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to
7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them
becoming scrambled. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot
pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Let zucchini cool.
Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2 quart
casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the
dish has been refrigerated, allow about 10 minutes longer baking time.

Zucchini Parmesan Crisps by Ellie Krieger

       Cooking spray
       2 medium zucchini (about 1 pound total)
       1 tablespoon olive oil
       1/4 cup freshly grated Parmesan (3/4-ounce)
       1/4 cup plain dry bread crumbs
       1/8 teaspoon salt
       Freshly ground black pepper

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini
into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl,
combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the
Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in
a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp,
25 to 30 minutes. Remove with spatula. Serve immediately.

       14   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Zucchini Gratin by Barefoot Contessa

       6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
       1 pound yellow onions, cut in 1/2 and sliced (3 large)
       2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
       2 teaspoons kosher salt
       1 teaspoon freshly ground black pepper
       1/4 teaspoon ground nutmeg
       2 tablespoons all-purpose flour
       1 cup hot milk
       3/4 cup fresh bread crumbs
       3/4 cup grated Gruyere

Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20
minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes,
or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir
in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce.
Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1
tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Cheesy Zucchini with Garlic and Parsley by Kalyn's Kitchen Food to Live By

       2-3 small zucchini, cut into 1/2 inch thick slices (if zucchini are large, cut in half or
        fourths lengthwise, then slice)
       1 T olive oil
       4-6 large garlic cloves, thinly sliced
       pinch sea salt
       2 T chopped flat parsley
       2 T grated parmesan
       1/4 cup grated mozzarella

With stove set to medium, heat the olive oil in a large
frying pan with a lid. Add sliced garlic and saute about 1 minute, until you start to smell garlic.
Add squash and stir to coat with oil, then cover and cook 4 minutes, stirring once or twice. After
4 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more
minutes, uncovered until zucchini is tender-crisp and liquid is evaporated.

       15   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add parmesan and stir
until it melts, about 1 minute. Sprinkle mozzarella cheese over the squash, cover pan again and
turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.

Broiled Zucchini & Potatoes with Parmesan Crust by Giada De Laurentis

       4 small new potatoes (red or white, about 1 1/2 inches in diameter)
       2 tablespoons butter
       1 clove garlic, minced
       1 teaspoon chopped fresh thyme leaves
       1 teaspoon chopped fresh rosemary leaves
       2 small zucchini, cut in 1/2 lengthwise (about 1-
        inch wide by 5 inches long)
       Pinch kosher salt and freshly ground black
       1/4 cup grated Parmesan

Bring a medium pot of water to a boil over high heat.
Add the potatoes and cook until just tender, about 8 to
10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and
let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the
zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side
down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on
the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the
cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

Roasted Broccoli and Zucchini by

   •    2 cups of fresh broccoli
   •    1 large zucchini
   •    3 cloves of garlic
   •    2 tbsp of extra virgin olive oil
   •    Add other seasonings to taste

Preheat oven at 400 degrees. Slice zucchini in medium sized slices. Mince garlic. Add all
ingredients in a large bowl. Shake very well and spread out on a baking sheet. Roast in the oven
for 20 minutes

       16   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Garbanzo Bean & Zucchini Salad by Giada De Laurentis


     2 tablespoons fresh lemon juice
     1/4 cup extra-virgin olive oil
     1/2 teaspoon salt
     1/4 teaspoon freshly ground black pepper


     1 cup garbanzo beans
     2 medium zucchini, diced into 1/4-inch
     1/2 cup frozen corn, thawed
     1/2 small red onion, thinly sliced, rinsed
     5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
     1-ounce Parmesan, crumbled into 1/4-inch pieces

For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper
until combined.

For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad
bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan
cheese and serve.

Zucchini Summer Pasta by AllRecipes

     3 cloves garlic, chopped
     1 white onion, chopped
     1 tablespoon butter
     1 tablespoon vegetable oil
     2 zucchinis, thickly sliced
     2 yellow squash, thickly sliced
     salt and pepper to taste
     1 pound angel hair pasta
     1 (28 ounce) can crushed tomatoes

In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes.
Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt
and pepper, cover and steam 10 minutes, or until squash is tender.

      17   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes to the zucchini
mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the

Summer Squash Tart with Olives by Martha Stewart

      3 tablespoons coarsely chopped fresh flat-leaf parsley
      2 tablespoons coarsely chopped fresh oregano, plus sprigs
       for garnish
      1 tablespoon coarsely chopped fresh thyme
      1 garlic clove, minced
      1/4 cup extra virgin olive oil
      Coarse salt and freshly ground pepper
      2 small zuchini, cut into 1/8-inch-thick rounds
      2 small yellow summer squash, cut into 1/8-inch-thick
      2 sheets phyllo dough (each 12 by 17 inches), thawed if frozen
      3 tablespoons unsalted butter, melted
      1/2 cup pitted Kalamata olives

Preheat oven to 375 degrees. Stir together herbs, garlic, and 3 tablespoons oil; season with salt
and pepper. Toss zucchini and squash with 1 tablespoon oil in a separate bowl; season with salt
and pepper.

Unfold dough; cover each sheet with a clean, slightly damp kitchen towel. Brush a rimmed
baking sheet with butter. Press 1 sheet of dough into baking sheet. Lightly brush dough with
butter. Repeat, layering remaining 5 sheets dough and brushing each with butter.

Spread herb mixture over dough. Spread zucchini and squash on top; top with olives. Bake until
edges are browned, 25 to 30 minutes. Let cool slightly. Cut into 6 pieces; garnish with oregano.
Leftover pieces can be refrigerated, in an airtight container, up to 1 day.

    18    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Green Soup – Swiss Chard, Romaine, Zucchini, Garlic and Lemon Topped with Crushed Flax
Crackers and Scallion by SimplyRawRecipes

       4-6 leaves of swiss chard
       Head of romaine lettuce
       1 zucchini
       2 cloves of garlic
       1/2 lemon
       Handful of crushed flax seeds
       4 pieces of scallion
       1/4 cup of olive oil
       1 tablespoon nama shoyu
       1 teaspoon of agave nectar
       About 1 cup of water

Place chard and lettuce in Vita-Mix with 1/2 cup of water. Blend until smooth. Cut zucchini
into chunks and add to vita-mix. Blend again. Add rest of the ingredients except flax and
scallions. Blend until smooth. Cut scallions into small pieces. Pour soup into bowl and top with
flax seeds and scallions.

Grilled Romaine by Alton Brown

       1/2 cup red wine vinegar
       2 hearts of romaine, rinsed and patted dry
       1 tablespoon olive oil
       Freshly ground black pepper
       1 cup finely grated Parmesan
       Vegetable spray, for pan

Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze,
approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return
the vinegar to the freezer until ready to use.

Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly
brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the
cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the
cut side of the romaine until it adheres.

Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat.
Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2
minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve

       19   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Grilled Romaine with Bacon Vinaigrette by

      2-3 hearts of romaine
      1/2 lb of regular or turkey bacon
      1 small onion chopped
      2tbsp olive oil (more if using turkey
      1/4 cup of balsamic vinegar
      1/2 cup Parmesan cheese
      pepper

preheat grill to high heat

heat the olive oil in a saute pan over med high heat. Add the onions and bacon and cook until
the bacon is crispy. Then turn off the heat and add the balsamic vinegar . if you used turkey
bacon then you will need to add 1/4 cup more of olive oil to complete the vinaigrette.

right before the vinegar goes in

Wash and then cut the romaine lengthwise. Brush them with some olive oil and quickly sear on
the grill cut side down for about 1 minute. Serve the lettuce, cut side up, and drizzle the
balsamic bacon mixture over the romaine halves. Sprinkle with parmesean cheese and pepper
to your liking.

Zucchini Carrot Turnip Hash Browns by

   •   1 cup Squash - Zucchini
   •   1/2 cup Carrots, Raw/crushed
   •   1 cup Turnip, Raw
   •   4 large Egg White
   •   1 tsp Spices, Onion Powder
   •   1 tsp Original Blend
   •   1/8 tsp Baking Soda

Shred the veggies in food processor or with shredder. Beat egg whites with Myofiber. Mix all
ingredients together in medium sized bowl and drop by heaping tablespoons onto grill or
skillet. If using skillet, when brown on 1 side, turn and cook the other side. Stack on a plate
and keep in warm oven 'till whole batch is done. Store in fridge ready to serve.

    20    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Roasted Chicken with Carrots, Turnips, and Zucchini by

   •   1 teaspoon ground coriander seeds
   •   2 teaspoons ground cumin
   •   1 1/2 teaspoons coarse salt
   •   3 medium garlic cloves, chopped fine
   •   1/3 cup finely chopped fresh coriander sprigs (wash and spin dry before chopping)
   •   3 to 4 tablespoons unsalted butter, softened
   •   a 4-pound chicken, giblets reserved for another use
   •   1 pound carrots (about 5 large), cut diagonally into 1-inch-thick pieces
   •   1 pound turnips (about 4 medium), peeled and cut into 1-inch wedges
   •   1 pound zucchini (about 2 medium), halved lengthwise and cut diagonally into 1-inch-
       thick pieces
   •   1 cup chicken broth
   •   1/2 cup water
   •   a beurre manié made by kneading together 1/2 tablespoon softened unsalted butter
       and 1/2 tablespoon all-purpose flour

Preheat oven to 425°F. and oil a 15- by 10- by 2-inch flameproof roasting pan.

In a small bowl stir together spices, coarse salt, garlic, and fresh coriander. Reserve 3
tablespoons mixture in another small bowl and into remainder stir 3 tablespoons butter.

Rinse chicken inside and out, removing any excess fat from opening of body cavity, and pat dry.
Arrange chicken, breast side up, in center of roasting pan. With fingers loosen skin from breast
at both ends and push half of seasoned butter under skin, spreading over breastbone to each
side of breast. Massage skin from outside to spread butter evenly over breast. Put remaining
seasoned butter in body cavity and with small metal or wooden skewers completely close body
cavity and neck cavity. Tie drumsticks together with kitchen string and salt chicken lightly. Roast
chicken in middle of oven 20 minutes.

Scatter carrots and turnips around chicken and toss with fat in pan (if chicken is very lean, add
remaining tablespoon of butter). Roast chicken and vegetables 30 minutes. Scatter zucchini
around chicken and sprinkle vegetables with 2 tablespoons reserved spice mixture, tossing
them. Roast chicken and vegetables 30 minutes, or until a meat thermometer inserted in fleshy
part of a thigh registers 170°F.

Remove string and skewers from chicken and pour any juices from inside chicken into pan.
Transfer chicken to a platter and arrange vegetables around chicken, using a slotted spoon.
Keep chicken and vegetables warm, covered loosely.

    21    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Skim fat from pan juices in roasting pan. To pan add broth, water, and remaining tablespoon
reserved spice mixture and on top of stove deglaze over moderately high heat, scraping up
brown bits and dissolving caramelized juices. Boil mixture until reduced by about half and stir in
beurre manié. Boil sauce, stirring, about 2 minutes, or until thickened slightly, and transfer to a
sauceboat. Serve chicken and vegetables with sauce.

Turnip Gratin by SimplyRecipes

      2 medium sized young turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch
      Olive oil
      3-4 slices white bread
       (enough to make two single
       layers in the pan), crusts
      A few slices of onion, very
       thinly sliced, enough to cover
       the pan in one layer
      4 ounces Gruyere cheese
      Salt and pepper

Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes.
Remove from water and drain.

 Coat the inside of the casserole dish with olive oil. Place a layer of bread on the bottom of the
casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper.
Layer on all of the onions. Sprinkle with half of the cheese. Add another layer of bread, turnips,
and cheese. Sprinkle again with salt and pepper.

Place casserole on top rack of oven. Cook for 25 minutes. For the last few minutes, if you want,
and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil
for a couple minutes to brown the top.

Remove from oven and let cool for 10 minutes before serving.

    22    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Turnip Mashed Potatoes by Paula Deen

      6 large red new potatoes, skin on
      2 large turnips, peeled
      1/2 cup cream, heated
      8 tablespoons (1 stick) butter, melted
      1/2 cup sour cream
      Salt and pepper

Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-
tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until
moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter, and
sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness
by adding more cream, if desired.

Roasted Turnips with Balsamic Vinegar by KalynsKitchen

      2 large turnips
      1 T olive oil
      1 T balsamic vinegar
      additional 1 tsp. balsamic vinegar for finishing
      Salt and freshly ground black pepper to taste

Preheat oven to 425 F for convection or 450 F for regular oven. Peel turnips with knife, then cut
into pieces about 1 inch square. Whisk together olive oil and balsamic vinegar and toss with
turnips, then spread in single layer in roasting pan. Roast turnips 25-30 minutes, or until slightly
browned and softened.

Remove turnips from oven and place into serving bowl. Toss with additional 1 tsp. balsamic
vinegar, season to taste with salt and freshly ground pepper, and serve immediately. (I didn't
use much salt and only a tiny bit of pepper.)

    23    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Roast Chicken with Turnips by NYTimes

      1 chicken, about 3 pounds
      Salt and pepper to taste
      4 tablespoons softened butter or olive oil
      2 pounds white turnips, peeled and cut in slices 1/4 inch thick.

Heat oven to 450 degrees. Place a nonstick roasting pan on a rack set low in oven. Season
chicken with salt and pepper, and rub it with about a third of the butter or oil.

When oven is hot, add another third of the butter or oil to pan. Place chicken in hot pan, breast
up; roast 15 minutes, or until top begins to brown. Remove from oven, and scatter turnips
around it; dot them with remaining butter, or drizzle with remaining oil. Tilt pan so juices run
out of chicken.

Roast 15 minutes longer, and then baste chicken with pan juices. Continue to roast (lower heat
to 350 if bird is becoming too brown) until an instant-read thermometer inserted in meaty part
of thigh registers 155 degrees, 15 to 30 minutes more. Remove bird from pan, and raise heat to
500 degrees. Return turnips to oven in pan.

Let chicken rest while turnips brown, about 5 minutes. Carve chicken, and serve with turnips
and pan juices.

                                                                 Oven Roasted Turnip Fries by

                                                   Preheat oven to 400 degrees. Skin the
                                                   turnips and cut them into the shape of
                                                   french fries. Place them on a roasting pan
                                                   with the chopped onions. Drizzle with evoo,
                                                   dash of salt, dash of coriander seed. (You
                                                   could also add a few garlic cloves to the
                                                   mix). Toss to coat well and then make sure
                                                   the turnips are laying flat on the pan before
                                                   placing in oven. Roast in the oven for
approximately 25 minutes or until turnips are tender.

    24    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Roasted Turnips with Maple and Cardamom by adapted from Fine
Cooking (November 2009)

      3-1/2 lb. purple-top turnips, peeled and cut into 3/4-inch dice (10 cups)
      3 Tbs. vegetable oil
      Kosher salt
      1 oz. (2 Tbs.) unsalted butter
      3 Tbs. pure maple syrup
      1/4 tsp. pure vanilla extract
      Generous pinch crushed red pepper flakes
      1/4 tsp. ground coriander
      1/8 tsp. ground cardamom
      1 tsp. fresh lemon juice
      1 Tbs. finely chopped fresh cilantro (or a mix
       of parsley and mint)

Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Line two
large, heavy-duty rimmed baking sheets with foil. In a mixing bowl, combine the turnips, oil,
and 11/2 tsp. salt. Toss to coat well. Divide the turnips between the two pans and spread
evenly in one layer. Roast for 20 minutes. With a large spatula, flip the turnips. Swap the pans’
positions and roast until tender and nicely browned on a few sides, 15 to 20 minutes. (The
turnips on the lower rack may be done sooner than those on the upper rack.)

Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup,
vanilla, and red pepper flakes, and then the coriander and cardamom, until the sauce is heated,
30 seconds. Remove the pan from the heat.

Transfer the turnips to a large mixing bowl. Gently reheat the sauce, if necessary, and stir in the
lemon juice. With a heatproof spatula, toss the sauce with the turnips. Add half of the cilantro
and salt to taste and toss again. Transfer to a warm serving dish and garnish with the remaining

    25    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Glazed Baby Turnips and Carrots by Epicurious

   •   1 pound baby turnips (about 2 pounds with greens attached) or regular turnips
   •   3/4 pound baby carrots (about 2 pounds with green attached)
   •   1 1/2 tablespoons unsalted butter
   •   1/2 teaspoon sugar

Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if
desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling
water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes.
Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.

In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over
moderately low heat, stirring, until heated through and glazed, about 4 minutes.

Braised Baby Turnips by

   •   1 bunch baby turnips (about 1 lb)
   •   1 lemon
   •   1/2 cup extra virgin olive oil (not your most prized stuff, but pretty good should do)
   •   3 cloves of garlic, peeled
   •   1 tsp salt
   •   1/2 tsp white pepper
   •   1/2 tsp herbes de provence

Preheat the oven to 375 degrees Fahrenheit. Wash the turnips and trim their greens so only the
little green stumps remain. Place them in an ovenproof clay dish and combine with the
remaining ingredients. Mix everything around and be sure to have the turnips evenly coated.
You want there to be roughly 1/2 an inch of oil/lemon juice combo.

Cover the dish and cook in the oven for around 40 minutes – when turnips are done, they
should be soft when you pierce them. They might also burst a little with juice.

You can eat them plain like I did, or as a side dish to whatever you happen to be making.
They’re terribly good, these turnips and we wished we had more of them to go around. I also
discovered that you can eat the green stumps on them – they get all lemony and soft and are
very tasty!

    26    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Orange Glazed Baby Turnips by NY Times

   •   1 1/2 pounds baby turnips (with their leaves on if possible)
   •   2 tablespoons butter
   •   1 teaspoon sugar
   •   1/2 cup fresh orange juice
   •   1 tablespoon grated orange peel
   •   Coarse salt and freshly ground pepper to taste

If the turnips come with their leaves, cut them off and set aside. Wash roots and leaves
thoroughly. Saute the turnips in the butter with the sugar until they are lightly colored. Add the
orange juice and peel, salt and pepper and cover. Cook 5 to 10 minutes or until the turnips are
tender when tested with a fork. Meanwhile, if you have turnip leaves, slice them and steam
them separately. Arrange the turnips in a bowl with the leaves in a circle around the edges and

Baby Turnips and Greens UrbanFarmstand

   •   1 bunch of baby turnips
   •   salt and pepper, to taste
   •   lemon wedge
   •   1/4 cup of water or sherry
   •   1 tablespoon of butter

Trim the turnips by removing the green
tops from the round turnips. Cut off the
bottom, pointy ends of the turnips. Toss
any yellowing leaves.

Chop the turnip leaves roughly and toss in
a bowl along with the trimmed baby

In a small, nonstick pan, heat the butter. Toss in the turnips and greens, sprinkle with some salt
and pepper, and add the water. Cook on medium-high heat for about 5-6 minutes, tossing
around a bit. Give the turnips a nice squeeze of lemon at the end. Remove from heat and
serve. Add more salt & pepper, to taste.

    27    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Baby Turnips and Greens in a Moghul-Style Sauce by

   •   2 onions, roughly chopped
   •   6 garlic cloves
   •   1 1/2 in. piece of ginger
   •   1/2 c. oil (I am totally serious – you need it for the onion/garlic/ginger paste to work
   •   1 bay leaf (if you have strong-smelling ones, if not, use 2)
   •   pinch of asafetida
   •   1/2 t. cayenne powder
   •   2 T. ground coriander
   •   2 T. ground cumin
   •   1/4 t. turmeric
   •   1/2 t. garam masala
   •   1 T. paprika
   •   2 T. tomato paste
   •   2 T. plain yogurt
   •   1 1/2 t. salt (or to taste)
   •   1 t. ground black pepper
   •   1 1/2 T. brown sugar
   •   15 baby turnips, topped and halved
   •   the greens from the turnips, well washed and cut into 1 in. or so pieces
   •   1 5 oz. bag fresh spinach
   •   1 c. minced cilantro
   •   2 t. butter

Put the onions, garlic, and ginger in a food processor and chop them to form a paste. Heat the
oil in a large, deep pan and add the the mixture from the food processor and the bay leaves. Fry
over medium-high heat for 5 minutes, then reduce the heat to medium and fry for another 15
minutes or so, until the paste is beginning to lose most of its moisture and turn brown.

Add the asafetida, cayenne pepper, coriander, cumin, turmeric, garam masala and paprika and
fry briefly until the spices are slightly darkened and aromatic. This will take a couple minutes.

Add the tomato paste and yogurt and fry, stirring well, to incorporate them. Add the salt,
pepper, and sugar and stir to incorporate. Following those additions, slowly pour in two cups of
water, stirring between additions, so that the sauce’s heat does not drop too much.

Now add the turnips, turnip greens and spinach to the pot, and mix to combine. Tightly cover
the pot and reduce the heat slightly. Allow to cook at just above a simmer for about 40
minutes, until the turnips are tender, the greens are thoroughly wilted, and the oil has begun to
separate from the sauce. Stir in the cilantro and check seasoning; place the butter in the pot
and allow to melt, then stir until incorporated.

    28    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Scalloped Turnips and Rutabaga by

   •   2 diced peeled turnips 1/2″ to 1″ dice
   •   1 diced peeled rutabaga 1/2″ to 1″ dice
   •   6 cups water
   •   1 TBSP sugar
   •   2 TBSPs butter
   •   3 TBSPs all-purpose flour
   •   3/4 tsp salt, optional
   •   1-1/2 cups milk – variation – substitute up to half the
       liquid with vegetable or chicken stock
   •   Omit the salt if using commercial broth or bouillon
   •   1/4 cup breadcrumbs
   •   2oz shredded cheddar cheese or grated Parmesan
       cheese, optional

Boil Turnips and RutabagaPlace the diced and peeled turnips
and rutabaga in a pot and cover with the water and add the
sugar. Bring the water to a boil, then reduce the heat and
simmer for 10 – 15 minutes. Drain the root vegetables and
place in a baking dish.

Diced Turnips and RutabagasBe aware that the baking time will need to be increased for deep
casserole dishes, such as the one shown. Shallow, dishes such as a 9 x 13 will only need the
suggested 20 minutes. The deep dish needed an additional 10 – 15 minutes.

Preheat the oven to 350F.

Make a rouxIn a heavy pan over medium low heat, melt the butter and whisk in the flour.
Whisk until the flour butter mixture has darkened by a shade or two. We’re making a basic
bechamel, slowly add the milk a few ounces at a time. Whisk briskly with each addition.

Roux like doughIn the very beginning there will be some ugly moments, your roux will look as
though it as turned to dough.

Do not freak out, keep whisking and adding your milk or chicken stock and your sauce will soon
become smooth, keep whisking until it resembles frosting. At this point, you can become
slightly more generous with each addition of milk until it is all incorporated.

*Note to those just learning to cook* This step feels awkward and difficult at first. I promise it
gets easier each time. There’s a slight knack to it and practice is the only way to get there. Just
keep whisking. There’s no crying in baseball cooking, unless onions are involved.

    29    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Once all the milk or milk and chicken stock has been added, turn the heat up slightly to medium
and cook, stirring for 2 – 3 minutes. We are NOT bringing this to a boil. Taste your white sauce,
it should have a very mild flavor, if necessary add a little more salt and some fresh ground

Top the rutabaga and turnips with cheese. Pour the sauce over your turnips and rutabaga. Top
the dish with breadcrumbs and cheese, if desired.

Bake at 350 for 20 minutes, unless of course you’re using a deep casserole dish, then bake for
35 – 40 minutes. Keep an eye on it near the end, if the cheese is browning too much, consider
covering with foil.

Baby Turnips with their Greens by LittleIndiana

   •   12 or more baby white turnips, scrubbed, greens trimmed and washed
   •   salt and freshly milled pepper
   •   2 to 4 tablespoons butter (Minerva Dairy is my favorite!)
   •   Several thyme sprigs

                                                               Bring 3 quarts water to a boil for the greens.
                                                               Add 1 ½ teaspoons salt, the greens, and
                                                               simmer until tender (about 8-10 minutes).

                                                               While this is occurring, set a steaming basket
                                                               over salted water for the turnips. Steam the
                                                               turnips until they are tender-firm (about 10-
                                                               12 minutes).

                                                    Drain the greens, press out excess moisture
                                                    with the back of a spoon, toss them with half
the butter, and season with salt and pepper. Arrange them on a plate. Toss the turnips with
the remaining butter, a few pinches of salt, a grind of pepper, and the thyme. Pile the turnips
on the greens and serve them together.

    30    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Corn Hash Fritters by AllRecipes

      3 ears corn, husked and cleaned
      1 egg yolk
      1 tablespoon all-purpose flour
      1 1/2 teaspoons white sugar
      1/4 teaspoon salt
      1 pinch ground black pepper
      1 egg white
      1/4 cup vegetable oil for frying

Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining
milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and
pepper, and stir together.

In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture.

Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter
onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over
and cook opposite side until golden. Briefly drain on paper towels and serve immediately

Corn and Scallion Salad by Martha Stewart

      3 packages (10 ounces each) frozen corn kernels, thawed
      2 to 3 scallions, minced
      3 tablespoons white-wine vinegar
      2 tablespoons olive oil
      1 tablespoon finely chopped fresh tarragon
      Coarse salt and ground pepper

In a large bowl, combine corn, scallions, vinegar, oil, and tarragon.
Season with salt and pepper, and toss to combine.

Grilled Corn on the Cob with Dill Butter by Bobby Flay

      12 ears corn, silks removed, husks left on, and soaked in cold water for 20 minutes
      1/2 pound unsalted butter, slightly softened
      1/2 cup chopped fresh dill
      Salt and pepper

Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just
cooked through, about 20 minutes. While corn is grilling, combine butter and dill in a food

    31    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with
dill butter.

Grilled Corn-on-the-cob with Parmesan Cheese by                                        Paula Deen

       1/2 cup mayonnaise
       5 ears corn, husks and silk removed
       1 cup shredded Parmesan
       Chili powder
       1 teaspoon salt
       1 teaspoon freshly ground black pepper

Prepare grill.

Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and
pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10
minutes (until kernels begin to brown). Serve warm.

Roasted Corn on the Cob with Cilantro Lime Butter by Dan Smith and Steve McDonagh

       6 ears corn, shucked
       Cilantro Lime Butter, recipe follows

Preheat oven to 400 degrees F.

Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil.
Roast until hot and steaming, about 25 minutes. Serve
with extra butter on the side.

Cilantro Lime Butter:

       2 sticks unsalted butter, at room temperature
       1/4 cup chopped cilantro leaves
       1 lime, zested and juiced
       2 teaspoons salt
       3/4 teaspoon cayenne pepper

Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime
juice, salt and cayenne. Use immediately or refrigerate.

     32    ©     Copyright 2011 Annies Buying Club. All Rights Reserved.
Corn and Spinach by

       4 ears corn, off the cob
       1 pound spinach, washed
       1 cup milk, scalded
       1/3 cup water
       3 tablespoons butter
       Seasonings to taste

Put all ingredients in a stew pan. Cover. Let cook slowly for about 35 minutes. If liquid
evaporates too quickly, add a little more boiling water.

Zucchini & Kale Frittata based upon a recipe by RecipeZaar

       2 tablespoons oil or butter
       1 small onion, finely chopped
       1 clove garlic, minced/pressed
       ½ bunch Kale, stems removed, chopped
       1 zucchini, shredded
       6 XL eggs or 8 large or smaller eggs
       1/8 teaspoon pepper
       15oz ricotta cheese
       1 cup parmesan cheese, grated

Heat oil in a wide frying pan over medium heat. Add onion, garlic, kale, and zucchini; cook,
stirring occasionally, until vegetables are soft (about 5 minutes). Remove from heat and let
cool slightly.

Beat eggs lightly with pepper. Stir in cheeses and sautéed vegetables. Move pan to preheated
oven. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or
at room temperature.

       33   ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
Kale and Zucchini Quiche by

                                                       2 small zucchinis, julienned (.75 oz)
                                                       4 stalks kale
                                                       1 medium yellow onion
                                                       1/2 tsp cumin
                                                       5-6 small garlic cloves
                                                       1tbsp fresh cilantro, chopped
                                                       1tbsp fresh parsely, chopped
                                                       4 eggs
                                                       1/4 cup skim milk
                                                       1/2 cup heavy cream
                                                       6 oz grated cheddar cheese
                                                       1 store-bought pie crust

                                      Preheat oven to 400 degrees. Wash kale and remove
                                      central stalks. Blanch kale in salted boiling water for 3
                                      minutes. Squeeze out excess water and chop coarsely.
                                      Saute onion with cumin and garlic cloves (minced) for 5
minutes. Add zucchini, continue cooking for 10 minutes. Add kale and mix well. Place pie crust
in 10 inch pie pan. Mix eggs, milk, and cream in bowl. Fill pie crust with vegetable mix. Pour
egg on top of vegetables. Top with cheese. Bake at 400 for 40 minutes, or until knife inserted
in center comes out clean. Let sit 10 minutes before serving.

Zucchini Kale Coconut Soup by

      1/4 tsp coconut oil
      4 garlic cloves, minced
      1 yellow onion, chopped
      3 cups vegetable stock (low sodium)
      4 cups zucchini, chopped
      4 kale leaves, roughly chopped
      Juice of 1 lime
      1/2 cup coconut milk
      1.5 tsp cinnamon
      1 tsp madras curry powder
      Salt & pepper to taste

Saute the garlic and onion in a pot, using the coconut oil. Once the onion is translucent, add
cinnamon and madras curry powder. Stir well. Add zucchini, stock, salt & pepper and bring to a
boil. Once boiled, stir in the kale until the leaves wilt. This will only take about a minute.

    34    ©   Copyright 2011 Annies Buying Club. All Rights Reserved.
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