Jul 172011
 

Yea, I know – there’s no zucchini in chick pea salad. There is when you’re eating your harvest and the cukes aren’t ripe yet!  - and it’s actually pretty darned good :)

Chick Pea Salad with Zucchini
1 15 oz can chick peas (garbanzo beans – organic if you can)
1 small onion, diced
1 small tomato, diced
1 small zucchini, diced
1 clove garlic, minced or pressed
4 basil leaves, torn
1 lemon, juice and zest
4 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 chive, diced (if you have it)
1 pinch crushed red pepper
salt and black pepper to taste

Put first 6 ingredients in a bowl. Mix next 5 ingredients in a jar and shake to mix. Pour jar into bowl and add salt & pepper as needed.

Great side dish or lunch :)

Peace,
DharmaDogsFarm

Jul 102011
 

This is so awesome – you’ll grow more zucchini (and eggplants, and tomatoes, and basil) to have it at least once a week!

 

The Vegetarian Italian Hero
1 loaf ciabatta bread – homemade or purchased
1 small eggplant, sliced lengthwise
1 medium zucchini, sliced lengthwise
1 roasted red pepper
1 fresh tomato, sliced
4 Tablespoons balsamic vinegar
6 Tablespoons olive oil
2 teaspoons Bragg’s Liquid Aminos
3 garlic cloves, minced or pressed
1/2 cup basil pesto – homemade or purchased
1/4 cup olive tapenade – homemade or purchased
4 slices of good quality provolone cheese, halved
extra olive oil as needed

Combine the balsamic vinegar, olive oil, garlic, Bragg’s, and salt & pepper to taste. Place in a shallow pan and toss the sliced zucchini and eggplant in the marinade. Allow to marinate for at least 30 minutes.

Meanwhile, lite the grill. When marinated, grill the zucchini and eggplant until softer and caramelized. Slice the loaf of ciabatta in half and drizzle each half with olive oil. Grill, cut side down until lightly toasted. When all are grilled, assemble sandwich.

Spread the basil pesto on the bottom half of the bread. Next, layer half of the provolone, then the tomatoes, the eggplant, the zucchini, the roasted red pepper, and another layer of provolone. You could add a few fresh oregano leaves to the center if you’d like.

Spread the top half of the bread with the olive tapenade. Carefully put the top on the sandwich. Press the sandwich down and wrap tightly with foil (recycled if available). Put the whole sandwich on the grill for 4 minutes per side. Remove and allow to cool slightly.

Slice and enjoy with a glass of wine!

Peace
DharmaDogs

Jul 102011
 

So here we are again – it’s zucchini time. This year, we have 6 zucchini plants (yes, I think we’ve all established long ago that we ARE crazy).  In this time of frugality, we felt it extremely important not to squander any gift of nature. We bought no seeds this year, opting to plant the leftovers from last year, and some – including the zucchini – from years before that. So, when 6 came up, it’s 6 we kept.

Even though I’ve diligently picked zucchini every single day since seeing that first succulent morsel attached to it’s flower, barely a baby zucc – we still got the monster already!

In case you forgot how to deal with these, see our step-by-step Zucchini Relish post from last year’s harvest. We’ll be posting our zucchini recipes as we come up with them this year – stay tuned!

Peace
DharmaDogsFarm