> This Week’s CSA Recipes
This Week’s CSA Recipes
A delicious scallion flatbread to accompany any meal! Great with Asian dishes but also would be yummy with Thai or Indian curry dishes!
2 1/2 cups white flour
1 cup warm water
Canola or vegetable oil
1 bunch scallions
Spray oil or cooking spray
Large metal baking sheet
One 10-inch heavy skillet or sauté pan
1. Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
2. Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet. Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.
3. Finely chop the bunch of scallions and have them ready, along with a small bowl of kosher salt.
4. Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.
5. Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.
6. Cut the dough snake in two equal parts.
7. Take one of these halves and coil into a round dough bundle.
8. Roll out the coiled dough bundle again into a flat, smooth, round pancake.
9. Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola of vegetable oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.
10. Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown.
11. Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.
You don’t have to work hard to make these delicious! Throw peeled and quartered onions in a foil pouch with evoo or butter, salt and pepper, lemon and rosemary (or your favorite fresh herb) and cook on the bbq or in the oven.
Also great combined with your squash as veggie kabobs on the grill. Simply marinate largely chopped onion quarters and squash in evoo, balsamic, lemon, herbs, and salt and pepper for an hour or so and throw on the grill. Delicious accompaniment to any summer meal!
This recipe comes from a NY Times summer squash recipe contest. A quick and easy summer soup that won’t disappoint. Enjoy!
Yield About 8 cups
- 6 large zucchini (about 2 1/2 pounds total)
- 4 garlic cloves
- 3 tablespoons olive oil
- 2 3/4 cups water
- 1/3 cup heavy cream
- 1/3 cup heavy cream
1. Cut zucchini into half-inch cubes and finely chop garlic.
2. In a six-quart, heavy pot heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring until golden, about 10 minutes. Reduce heat to moderate, and stir in garlic. Cook mixture, stirring, until zucchini is softened, about 15 minutes. Add water and simmer, uncovered, 5 minutes.
3. Purée 2/3 of the zucchini mixture (including liquid) until smooth. Add puree to remaining zucchini mixture in the pot and stir in cream and salt and pepper to taste. Simmer mixture one minute. Serve soup sprinkled with Parmesan.