Summer Squash Tartines

Are you loving that buttery zucchini as much as we are? Here’s a great recipe that takes all but 5 minutes to prepare.

  • 4 slices of rustic, whole wheat bread
  • olive oil for brushing
  • 1 clove garlic, peeled and cut in half
  • 4 oz goat cheese, softened
  • 1 Tablespoon olive oil
  • 1 small summer squash, sliced
  • 1/4 cup cherry tomatoes (optional)
  • 1 Tablespoon fresh rosemary, chopped
  • kosher salt and freshly cracked black pepper
Preheat broiler to high. Lightly brush the four slices of bread with olive oil, and place them on a rimmed baking sheet. Broil for 2-5 minutes or until bread is toasted. Watch carefully to avoid burning the bread. Remove toasted bread from the oven, and rub each slice with the cut garlic clove.

In a large skillet, heat the remaining olive oil to medium high heat. Add summer squash, rosemary, salt and pepper and saute until squash is cooked and golden in places. Remove from pan. If using, add the tomatoes to the hot skillet and stir until tomatoes are warm and soft. Remove from heat.

Spread 1 oz of goat cheese onto each slice of bread. Arrange summer squash and tomatoes over the top of the goat cheese. Serve tartines warm.

Recipe from Jelly Toast

Sweet & Savory Chard Wrap

This recipe is all about your personal taste. Nothing in this recipe is exact; so lay on the flavor where you love it most.  I love foods that satisfy my love for sweet, nutty, creamy and pungent but I most of all love this wrap for its freshness and unique complexity. Packed with flavor, this raw wrap could turn a person vegan.

Ingredients

  • Handful of sundried tomatoes
  • Avocado, sliced
  • Dash of fresh dill
  • Golden raisins
  • Sprinkle of pine nuts
  • A handful of green onion
  • Drizzle of olive oil
  • A pinch of himalayan salt

Instruction

Prepare 1-2 wraps per person depending on the size of the wrap

  1. Start by rehydrating/softening the sundried tomatoes and slice to 1/2″ x 2″ pieces (leave in warm water for 1 minute)
  2. Remove the tough inner stems from the chard and criss-cross the “wings” created through that process to ensure full coverage when you roll up the wrap.
  3. Place 2-3 avocado slices and softened tomato into each leaf
  4. Drizzle oil over avocado and tomato
  5. Sprinkle on raisins, green onion, dill, and pine nuts.  Finish with a slight bit of himalayan salt.
  6. Roll as tightly as possible. Secure with toothpicks if needed and enjoy!

Fennel

It’s merits and uses:
Most folks have an odd aversion to this wonderful vegetable. I’ve discovered that it takes on a completely new personality when cooked at a slow temperature for a long time. Just as you might caramelize onions over a low flame for 20 minutes; the same can be done with fennel. I figured Martha Stewart might be a good one for fennel recipes and I was right – here’s a couple that I found that sound delicious. Eaten raw they are equally delicious with their anise like flavor. Try decorating a green salad with them along with raw slices of Fuyu persimmons, segments of satsuma mandarins with a sprinkling of green onions.

Baked Fennel with Parmesan and Thyme

Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Pan Seared Fennel in Citrus White Sauce

  • 2 bulbs fennel, trimmed (1 1/2 pounds)
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups freshly squeezed orange juice (about 3 oranges)
  • Coarse salt and freshly ground pepper
  • 1/2 cup dry white wine

With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.