We’ve received two produce box deliveries since my last Weekly CSA post and we’ve been tackling using up all the amazing fresh produce we’ve received. There seems to be an abundance of broccoli so we’ve been trying to think of interesting and creative ways to use it all up. I came across the idea for the Broccoli pesto in some cookbook or blog recently and the recipe idea stuck with me, but the cookbook did not. However I couldn’t get it out of my brain so I attempted to recreate it regardless! There has also been an abundance of summer squash – one of my favorites! And I’ve tried all kinds of preparations using it – lemon dilled roasted squash, stir fry and simple steaming. However, It occurred to me that I make little squash fritters (similar to latke actually) and just fry them up! Man, were they good! It’s all I’ve been wanting to eat lately!
The photo above is a sample of one of the produce boxes we receive every week from Farm Fresh To You. We get such great stuff! The plums and peaches have all been gobbled up by me – I’ve been addicted to fresh fruit since I became pregnant and they make perfect snacks while I’m working. The green beans were tossed in a pan with some Braggs, toasted sesame oil and sesame seeds – super simple and so yummy! The carrots were cut into strips and stored in water in the fridge to use as snacks with hummus. The avocado became yummy guacamole for some beef tacos Pat made earlier in the week. And the lettuce? That became a simple green salad! You can see what became of the broccoli and squash below.
BROCCOLI PESTO RIGATONI
1 head broccoli – cut into bite sized pieces and blanched (I included some of the stalks as well to use in the pesto)
1/2 cup Parmesan cheese – grated
1/2 cup walnuts – toasted and chopped
1/2 cup fresh oregano – shredded
1/2 cup olive oil
1 lemon – juice and zest
salt to taste
2 field roast sausages – cut into 1/2 inch pieces
Cut the broccoli into small bite sized florets as well as some small pieces of the edible stalk. Wash these thoroughly and blanche them in boiling water – removing them while they are still bright green. Rinse with cold water to cool so that they stop cooking. You want the broccoli tender but not mushy. Add 3/4 of the broccoli (including all the stalk pieces), cheese, nuts, herbs, olive oil, lemon and salt to a food processor and pulse until the mixture becomes a course paste and broccoli has been broken up. You may need to add more (or less) oil to get the consistency you prefer. Meanwhile boil the water for the pasta and cook it until al dente. Add the remaining blanched broccoli to an oiled fry pan along with the sausages and let them brown (or roast on the broiler). Combine the broccoli pesto mixture with the pasta until the pasta is well coated. Stir in the browned broccoli and sausage pieces and toss with the pasta. Sprinkle additional Parmesan cheese and the lemon zest on top as a garnish.
YELLOW SUMMER SQUASH FRITTERS
4 small yellow summer squash – grated
1/2 small yellow onion – diced
1/2 cup panko bread crumbs
3 tbs whole wheat flour
salt to taste
spices and herbs – I prefer paprika and/or dill for these
olive oil for frying
Combine all ingredients (with the exception of the olive oil) in a bowl. Mix well and let sit for a 1/2 hour in the refrigerator. Once mixture has chilled, heat a shallow fry pan on low heat and add 1/2 cup or more of olive oil. You want there to be enough oil to fry the fritters (about 1/4 inch). Add large spoonfuls of the mixture to the pan and cook until golden brown and then flip. Brown the other side and then transfer to a paper-towel lined plate to catch excess oil. Repeat until all the batter is used.
I served mine with a mixture of 2 parts greek yogurt 1 part sriracha sauce. But, like a latke, they would be yummy with sour cream and apple sauce too!
And there you have it! Two fantastic recipes using some of your CSA boxes most plentiful produce! Or maybe you just really loooove broccoli and are looking for new uses for it. Pat loves broccoli so it’s always a good day when I find another great way to use it that we can both love!