From CSA member Ruth!
Idea #1: The Vegetables: Tomatoes/basil
The Gist:
Baked in the oven, tomatoes collapse and get a little bit jammy but don’t totally fall apart. Toasted bread cubes soak up some of the extra juices. The recipe says plum tomatoes, but any summer tomatoes will work.
The Recipe: Scalloped Tomatoes
Idea #2: The Vegetables: Zucchini/garlic
The Gist:
This is like zucchini bread, but a little bit more eggy. The inside is peppered with exciting flavorful bits like olives and pickled jalapenos. You can eat it hot out of the oven right after you’ve made it, and then go back to snack on it out of the fridge the next day.
The Recipe: Australian Zucchini Slice
Idea #3: The Vegetables: Corn/Eggplant
The Gist:
If you make polenta using fresh corn instead of dry corn, you get something very different - sweeter, softer. The addition of feta instead of the usual parmesan and the eggplant sauce on top work together to fill out the flavor. Eating this feels decadent.
The Recipe: Sweet Corn Polenta
Where to find it: It’s in Ottolenghi’s book from 2010, Plenty, but also here
Idea #4: The Vegetables: Sweet PotatO
The Gist:
The sweet potatoes cook two ways: first in the oven, covered, to steam in their own juices; then, still in the oven, uncovered, so they roast and caramelize. A creme fraiche, maple syrup, and soy sauce dressing compliments the taste of the potato, as do the scallions, chili flakes, and peanuts on top. We’re not all fans of sweet potatoes, but it’s hard not to like this version of them.
The Recipe: Baked Sweet Potatoes with Maple Creme Fraiche
Where to find it: It’s in Nik Sharma’s book from 2020, The Flavor Equation, but also here
Idea #5: Vegetables: Butternut Squash/Onions
The Gist:
The neck of the squash goes right into the pot with the other vegetables, while the bulb of the squash roasts first with a little bit of sage tucked inside. Brown butter and crispy sage leaves add more layers of flavor. Like most soups, it tastes even better the next day.
The Recipe: Butternut Squash Soup with Brown Butter, Sage, & Nutmeg Creme Fraiche
